Ingredients
Scale
- 1 pound twisted pasta (rotini or fusilli)
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh chives
Instructions
- Cook the twisted pasta according to package directions until al dente. Drain and set aside.
- In a large bowl, toss cubed chicken with olive oil, Cajun seasoning, and paprika.
- In a large skillet over medium-high heat, sauté the chicken until golden brown and cooked through; remove from skillet.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Whisk in flour to create a roux; gradually add milk and cream while stirring until smooth.
- Bring to a simmer and thicken for about 5-7 minutes; then stir in mozzarella and Parmesan until melted.
- Toss cooked pasta and chicken in the sauce until well coated.
- Transfer to a serving dish, top with remaining mozzarella, and broil for 2-3 minutes until bubbly.
- Garnish with chopped fresh chives before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg