Begin by cooking the pasta to al dente according to the package directions. Drain the pasta and rinse it under cold water to stop the cooking process. This step is crucial as it ensures your rotini stays perfectly firm and doesn’t become mushy when mixed with the sauce.
In a large skillet set over medium heat, melt the butter and olive oil together. Once melted, add the diced onion and green bell pepper. Let them cook for about 2 to 3 minutes until they become translucent. This process will release their flavors into the oil and enhance the overall taste of your dish.
Next, stir in the minced garlic, cajun seasoning, and kosher salt. This is where the aroma starts to fill your kitchen! Cook for another minute, allowing the garlic to soften and the spices to bloom.
Now, add the chicken pieces to the skillet. Cook for 6 to 8 minutes or until the chicken is no longer pink and is cooked through. You’ll want to stir occasionally to ensure even cooking and to prevent sticking.
Once the chicken is cooked, pour in the low-sodium chicken broth. Use a wooden spoon to deglaze the pan: scrape up any brown bits stuck to the bottom. This adds incredible flavor to your sauce.
Next, add the fire-roasted diced tomatoes and cream cheese. Stir frequently as you cook for 5 to 6 minutes, ensuring that the cream cheese melts completely and incorporates into the sauce, creating a creamy texture.
After that, stir in the heavy cream and bring the mixture to a gentle boil. This step is vital as it thickens the sauce. Reduce the heat and let it simmer for about 2 to 3 minutes until it’s warmed through and thickened slightly.
Finally, add the cooked pasta to the sauce and toss to coat every piece. Remove from heat and garnish with chopped green onions for a fresh finishing touch. Your Cajun Chicken Pasta is ready to serve!
