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Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo

Indulgent Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo

This Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo is a deliciously rich meal that’s perfect for busy weeknights, ready in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: High Protein Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless skinless chicken breasts Provides lean protein
  • 2 tablespoons Cajun seasoning Adds a spicy kick
For the Breading
  • 1 cup All-purpose flour Creates a crispy outer layer
  • 2 large Eggs Binds the breadcrumbs
  • 1 cup Panko breadcrumbs Delivers a light, crunchy texture
For the Pasta
  • 12 ounces Rotini pasta Holds the creamy sauce well
For the Sauce
  • 2 tablespoons Butter Adds richness
  • 2 cloves Garlic Freshly minced
  • 1 cup Heavy cream Creates a creamy consistency
  • 1 cup Shredded mozzarella cheese Adds creaminess and stretch
  • ½ cup Grated parmesan cheese Adds nuttiness
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
For Garnish
  • 2 tablespoons Chopped fresh parsley Optional for garnish
For Cooking
  • 2 tablespoons Vegetable oil For frying the chicken

Equipment

  • large skillet
  • pot
  • colander
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Slice the boneless skinless chicken breasts in half lengthwise to create thin cutlets. Season both sides with Cajun seasoning and rest.
  2. Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs. Set aside.
  3. Heat oil in a skillet over medium-high heat. Fry chicken for 4-5 minutes on each side until golden brown. Transfer to a paper towel-lined plate.
  4. Boil salted water in a pot and cook rotini pasta according to package instructions for 8-10 minutes until al dente. Drain and set aside.
  5. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream and simmer for 3-4 minutes.
  6. Lower heat and add shredded mozzarella and grated parmesan to the cream. Stir until melted and smooth. Season with salt and pepper.
  7. Add cooked pasta to the Alfredo sauce and toss gently over low heat. Add pasta water if needed for desired consistency.
  8. Slice the chicken and arrange over pasta. Garnish with parsley and serve hot.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 40gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

For the crispiest chicken, ensure oil is hot before frying. Add reserved pasta water if the sauce is too thick.

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