Mediterranean Cheesy Cajun Chicken Twisted Pasta
In Creamy Mozzarella Alfredo Sauce
This fusion-style dish brings together Mediterranean warmth and Cajun spice in a crave-worthy comfort meal. Tender Cajun-spiced chicken is pan-seared to perfection, then tossed with twisted pasta in a rich, garlicky mozzarella Alfredo sauce, layered with Mediterranean flair—like olive oil, sun-dried tomatoes, and fresh herbs. It’s creamy, cheesy, spicy, and utterly satisfying!
Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1½ tsp Cajun seasoning
Salt & pepper, to taste
For the Pasta:
8 oz twisted pasta (fusilli, rotini, or gemelli)
2 tbsp butter
4 cloves garlic, minced
1½ cups heavy cream (or half-and-half for lighter option)
1 cup shredded mozzarella
¼ cup grated Parmesan
¼ cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
Salt & pepper, to taste
2 tbsp chopped parsley or basil, for garnish
Optional: pinch of red chili flakes for extra heat
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
Prepare the chicken:
Pat chicken dry and season both sides with Cajun seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken and sear for 5–6 minutes per side, or until golden and cooked through.
Remove from pan, let rest, then slice into strips.
Make the sauce:
In the same skillet, reduce heat to medium-low. Add butter and garlic; sauté for 1 minute until fragrant.
Stir in the cream and simmer for 2–3 minutes.
Add mozzarella, Parmesan, sun-dried tomatoes, Italian seasoning, salt, pepper, and optional chili flakes. Stir until melted and creamy.
Combine:
Add cooked pasta to the skillet and toss to coat in sauce. Return sliced chicken on top or stir through. Let everything heat through for 1–2 minutes.
Serve:
Garnish with fresh herbs and serve hot. Optional: squeeze of lemon or sprinkle of extra Parmesan on top.
Tips
Use freshly grated cheese:
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Fresh mozzarella and Parmesan will give your sauce a silkier texture.
Cook pasta al dente:
Slightly undercook your pasta since it will finish cooking in the sauce. This prevents it from turning mushy.
Don’t boil the cream sauce:
Simmer gently to avoid curdling and to preserve the smooth, creamy texture of the Alfredo.
Season the chicken well:
Cajun spice can vary in salt and heat levels—taste your seasoning mix first and adjust with added salt, pepper, or chili flakes as needed.
Balance the richness:
A squeeze of lemon juice or a splash of white wine in the sauce can brighten and balance the creamy richness.
Variations
Make it vegetarian:
Skip the chicken and add roasted veggies like zucchini, bell peppers, mushrooms, or eggplant. Chickpeas or white beans also make a hearty protein alternative.
Swap the protein:
Use shrimp, salmon, or sliced grilled halloumi instead of chicken for a seafood or vegetarian twist.
Herb it up:
Add fresh basil, oregano, or thyme to give the dish more Mediterranean depth.
Add greens:
Stir in a handful of baby spinach or kale at the end — the heat from the sauce will wilt it just right.
Make it spicier:
Add extra Cajun seasoning, cayenne pepper, or sliced jalapeños to kick up the heat.
Lighten it up:
Use half-and-half or evaporated milk instead of cream, and reduce the cheese slightly while increasing fresh herbs for brightness.
Q&A
Q: Can I make this ahead of time?
A: Yes, you can prepare the sauce and pasta in advance. Store them separately in airtight containers in the fridge for up to 2 days. Reheat gently and combine just before serving to preserve the creamy texture.
Q: What if I don’t have Cajun seasoning?
A: You can make your own with a blend of paprika, garlic powder, onion powder, oregano, thyme, black pepper, cayenne, and a bit of salt. Or substitute with a mild chili spice mix plus some Italian herbs.
Q: Can I use milk instead of cream?
A: Whole milk works in a pinch, but the sauce may be thinner and less rich. To thicken, you can add a teaspoon of flour or cornstarch slurry to the sauce while it simmers.
Q: Is it spicy?
A: The spice level depends on your Cajun seasoning. To make it milder, reduce the Cajun mix or omit chili flakes. To increase heat, add extra cayenne or crushed red pepper.
Q: What’s the best pasta shape to use?
A: Twisted pastas like fusilli, rotini, or gemelli are best as they hold onto the creamy sauce and bits of seasoning in their spirals. But penne or cavatappi also work well.
Nutrition Facts
(Approx. per serving – Serves 4)
Based on full-fat cream, chicken breast, and standard serving sizes of pasta and cheese.
Calories: ~630
Protein: 35g
Carbohydrates: 45g
Fat: 35g
Saturated Fat: 18g
Fiber: 3g
Sugar: 3g
Sodium: ~720mg
Calcium: ~20% DV
Iron: ~15% DV
To lighten it up: Use half-and-half, reduced cheese, and grilled chicken breast.
Final Conclusion
Mediterranean Cheesy Cajun Chicken Twisted Pasta is bold, creamy, and brimming with flavor. It’s a satisfying weeknight dinner that’s easy to whip up but feels indulgent and impressive. The mozzarella Alfredo base delivers silky comfort, while Cajun-spiced chicken and Mediterranean herbs add depth and flair. Whether you’re feeding a family or treating yourself, this pasta brings cozy, spicy, cheesy joy to every forkful.