Ingredients
Method
- Cook the rotini pasta in a large pot of salted boiling water according to package directions. Drain and set aside.
- Season the bite-sized chicken pieces with Cajun seasoning, ensuring they are evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, until golden brown and cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium and add the minced garlic to the same skillet. Cook for about 1 minute until fragrant.
- Stir in the diced red and green bell peppers and cook for 3–4 minutes, until slightly softened.
- Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer.
- Gradually stir in the cheddar and Parmesan cheeses, mixing until the sauce becomes smooth and creamy.
- Return the cooked chicken and drained rotini to the skillet. Toss everything together until evenly coated in the cheese sauce.
- Season with salt and black pepper to taste. Garnish with freshly chopped parsley before serving.
Notes
For extra heat, add a pinch of crushed red pepper flakes. You can substitute half-and-half for heavy cream for a lighter sauce. To make it even more colorful, add sliced green onions or sautéed mushrooms.