Chicken Torchietti with Cajun Alfredo Sauce

Chicken Torchietti with Cajun Alfredo Sauce

Add a little kick to your pasta with this creamy Cajun Alfredo Sauce. Cheesy with a hint of spice, you'll be wanting ladles of this sauce.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 12 oz. torchietti pasta
  • 3 Tbsp olive oil
  • 2 chicken breasts, cut into strips
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp cajun seasoning
  • 1/2 cup tomato sauce
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1/4 cup finely grated Parmesan
  • salt and pepper to taste


  • Cook pasta according to packaging.
  • Meanwhile, heat 1 Tablespoon olive oil over medium-heat in a medium skillet. Add chicken, season with salt and pepper, and cook until no longer pink in the middle. Transfer to a plate and set aside.
  • Add remaining oil to pan and sauté onion and garlic until the onion becomes translucent, about 3 minutes. Add cajun seasoning and cook another minute. Ass tomato sauce and bring down the heat to low and simmer for 5-10 minutes until tomato sauce has thickened.
  • Once the sauce has thickened add the heavy cream and Parmesan and cook for an additional 5 minutes. Add the pasta and chicken and toss together, making sure the pasta and chicken are heated through. Serve with extra Parmesan cheese.


Torchietti is a fun swirly pasta. You can always use Rotini pasta in its place.
Add a little extra punch by adding in 1/2 tsp crushed red pepper flakes.

Perfect Pairing

Cajun food your thing? Try serving these Cajun Avocado Fries alongside your pasta.
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