Chicken Torchietti with Cajun Alfredo Sauce 

Prep Time: 10 minutes | Cook Time: 25 minutes



  • 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.