Golden, Cajun-spiced chicken tossed with al dente rotini in a silky, ultra-creamy sauce made from Velveeta and mozzarella. Bold, cozy, and weeknight-friendly—this skillet pasta delivers big flavor with minimal effort.
1poundboneless skinless chicken breasts or thighs, cut into bite-size pieces
2tablespoonsolive oil
1 1/2tablespoonsCajun seasoning
1/2teaspoongarlic powder
1/2teaspoonsmoked paprika (optional)
Kosher salt and black pepper, to taste
12ouncesrotini pasta
Water, for boiling
Salt, for pasta water
1tablespoonbutter
2clovesgarlic, minced
3/4cupheavy cream
1/2cupwhole milk
6ouncesVelveeta, cubed
1cuplow-moisture mozzarella, freshly shredded
1/4teaspoonground black pepper
1/4teaspoonpaprika (optional)
1tablespoonfresh parsley, chopped (plus more for garnish)
1/4cupreserved pasta water (as needed to thin the sauce)
Instructions
Bring a large pot of well-salted water to a boil. Cook rotini according to package directions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
In a bowl, toss chicken with olive oil, Cajun seasoning, garlic powder, smoked paprika, and a pinch of salt and black pepper until evenly coated.
Heat a large cast-iron or heavy skillet over medium-high. Sear chicken in a single layer for 4–5 minutes per side until golden and cooked through (165°F). Transfer to a plate.
Reduce heat to medium. In the same skillet, melt butter. Add minced garlic and cook 30–45 seconds until fragrant.
Pour in heavy cream and whole milk; bring to a gentle simmer. Add Velveeta cubes, stirring constantly over low heat until fully melted and smooth.
Sprinkle in mozzarella in 2 additions, stirring gently until the sauce is silky. Season with ground black pepper, paprika (optional), and parsley.
Add cooked rotini and toss to coat. If the sauce is too thick, stir in splashes of reserved pasta water until glossy and clingy.
Return the seared chicken (and any juices) to the skillet. Fold to combine and warm through for 1–2 minutes. Taste and adjust salt or Cajun seasoning as desired.