Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Rotini pasta (or your favorite pasta)
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 tablespoon butter
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Optional: diced tomatoes or Rotel (for extra kick)
Optional: shredded cheddar cheese, parsley (for garnish)
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add rotini (or pasta of choice) and cook until al dente, following package directions. Drain and set aside.
2. Cook the Chicken
In a large skillet over medium-high heat, sauté the chicken pieces until golden brown and cooked through.
3. Season It Up
Sprinkle in the Cajun seasoning, garlic powder, onion powder, and minced garlic. Stir well to coat the chicken and let the flavors develop.
4. Make the Sauce
Pour in the heavy cream and chicken broth, stirring to combine. Add the butter, mozzarella, and Parmesan. Mix until the cheese is melted and the sauce is rich and creamy.
5. Bring It Together
Add the cooked pasta to the skillet and toss until evenly coated in the sauce.
For extra flavor or heat, stir in diced tomatoes or Rotel.
6. Finish & Serve
Top with shredded cheddar and a sprinkle of parsley, if desired.
Serve hot—and enjoy! Leftovers reheat beautifully and even freeze well.