Rotini with Cheesy Italian Herb Alfredo and Cajun Chicken
Creamy rotini tossed in herb-infused Alfredo sauce, topped with Cajun-spiced chicken and a sprinkle of fresh parsley.
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Cooking tools:
- Pot
- Colander
- Skillet
- Paper towel
- Aluminum foil
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Whisk
- Tongs
- Stove
- Mixing bowl
- Plate
- Serving bowl
- Spoon
- Kitchen towel
Ingredients
- 570 g boneless, skinless chicken breasts, sliced into strips
- 15 ml olive oil
- 12 g Cajun seasoning
- 2 g smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 340 g rotini pasta
- 28 g unsalted butter
- 3 cloves garlic, minced
- 240 ml heavy cream
- 57 g cream cheese
- 113 g mozzarella cheese, shredded
- 50 g Parmesan cheese, grated
- 3 g Italian seasoning
- 1 g red pepper flakes (optional)
- 120 ml reserved pasta water, as needed
- Fresh parsley, chopped
- Additional Parmesan cheese, grated
- Pinch of Italian seasoning
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