Rotini Cheesy Italian Herb Alfredo (Print Version)

Tender rotini in creamy herb Alfredo with Cajun chicken, finished with fresh parsley and Parmesan.

# Ingredients:

→ Cajun Chicken

01 - 570 g boneless, skinless chicken breasts, sliced into strips
02 - 15 ml olive oil
03 - 12 g Cajun seasoning
04 - 2 g smoked paprika
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Italian Herb Alfredo Sauce & Pasta

07 - 340 g rotini pasta
08 - 28 g unsalted butter
09 - 3 cloves garlic, minced
10 - 240 ml heavy cream
11 - 57 g cream cheese
12 - 113 g mozzarella cheese, shredded
13 - 50 g Parmesan cheese, grated
14 - 3 g Italian seasoning
15 - 1 g red pepper flakes (optional)
16 - 120 ml reserved pasta water, as needed

→ Garnish

17 - Fresh parsley, chopped
18 - Additional Parmesan cheese, grated
19 - Pinch of Italian seasoning

# Instructions:

01 - Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package instructions. Reserve 120 ml pasta water, drain, and set pasta aside.
02 - Dry chicken strips with paper towels. Season with Cajun seasoning, smoked paprika, salt, and black pepper.
03 - Heat olive oil in a skillet over medium-high heat. Cook seasoned chicken strips for 3–4 minutes per side until golden brown and fully cooked through. Transfer to a plate and keep warm.
04 - Using the same skillet, melt butter over medium heat. Sauté minced garlic for 30 seconds until fragrant. Pour in heavy cream and heat until just steaming.
05 - Add cream cheese to the skillet and whisk until fully smooth. Stir in mozzarella, Parmesan, and Italian seasoning. Season with red pepper flakes, additional salt, and pepper as desired. If sauce is too thick, gradually add reserved pasta water until smooth and creamy.
06 - Return cooked rotini to the skillet. Toss well until pasta is thoroughly coated in the Alfredo sauce.
07 - Fold in sliced Cajun chicken strips gently to distribute evenly throughout the pasta.
08 - Divide creamy rotini and chicken among serving plates. Garnish with chopped parsley, extra Parmesan, and a pinch of Italian seasoning.

# Notes:

01 - For optimal results, allow the chicken to rest briefly after cooking to retain juiciness before slicing into the pasta.

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