Ingredients
- Chicken breast, cut into 1-inch bites: 1.5 lbs
- Heavy cream: 1 cup
- Cream cheese, softened: 4 oz
- Garlic, minced: 4 cloves
- Jalapeño, finely chopped (seeds removed for less heat): 1-2
- Cheddar cheese, shredded: 1 cup
- Cajun seasoning: 2 tablespoons
- Pasta (rotini or cavatappi recommended): 1 lb
Instructions
- Step 1: Cook pasta according to package directions, drain, and set aside. While pasta cooks, prepare the chicken.
- Step 2: In a large skillet, sauté chicken bites over medium-high heat until cooked through and lightly browned, about 6-8 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, reduce heat to medium. Add minced garlic and chopped jalapeño and cook for 1 minute, until fragrant. Stir in cream cheese and heavy cream. Whisk until smooth and creamy.
- Step 4: Stir in cheddar cheese and Cajun seasoning until cheese is melted and sauce is well combined. Return the cooked chicken to the skillet and toss to coat in the creamy jalapeño garlic sauce.
- Step 5: Add the cooked pasta to the skillet with the chicken and sauce. Toss to coat evenly. Cook for another 2-3 minutes, allowing the pasta to absorb some of the sauce. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the pasta may absorb some sauce upon refrigeration.
- To reheat, add a splash of milk or cream while gently warming on the stovetop or microwave to restore the creamy consistency.
- Garnish with fresh cilantro or a sprinkle of extra shredded cheddar for a vibrant presentation and flavor boost.
- For a bolder flavor, try using pepper jack cheese in addition to or instead of cheddar to amp up the heat and creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American