Knife and cutting board
Cheese grater
Step-by-Step Instructions
Step 1: Prep the Chicken
Pat chicken dry and cut into 1-inch chunks. In a bowl, mix chicken with Cajun seasoning, smoked paprika, salt, and pepper. Let it rest for 5 to 10 minutes to absorb flavor.
Tip: For deeper flavor, marinate in the refrigerator for 30 minutes if time allows.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook for 4 to 5 minutes on each side until browned and cooked through. Remove and set aside.
Avoid crowding the pan. Sear in batches for best browning.
Step 3: Sauté the Garlic
In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 to 60 seconds until fragrant. Do not let it burn.
Step 4: Add Pasta, Broth, and Cream
Pour in chicken broth and heavy cream. Stir and scrape the pan to release any browned bits. Add uncooked rotini pasta. Stir well and bring to a low boil. Cover, reduce heat, and simmer for 12 to 15 minutes, stirring occasionally.
If the sauce reduces too quickly, add a little more broth or water.
Step 5: Add the Cheeses
Once pasta is al dente, lower the heat. Add shredded cheddar and grated Parmesan, stirring until fully melted and creamy.
Adjust seasoning with additional salt and pepper as needed.
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