Smoky Red Pepper Gouda Chicken Rotini Skillet

Looking for a weeknight dinner that’s both comforting and bursting with flavor? Look no further! This Smoky Red Pepper Gouda Chicken Rotini Skillet is a one-pan wonder that combines tender chicken, perfectly cooked rotini pasta, and a creamy, smoky cheese sauce that will have everyone reaching for seconds. The vibrant color and irresistible aroma make it a guaranteed crowd-pleaser. It’s quick, easy, and cleanup is a breeze – what more could you ask for?

What You’ll Need

• 300g (10.5oz) Rotini Pasta – Uncooked: We’re using rotini for its delightful spiral shape, which perfectly captures the creamy sauce. Feel free to use another short pasta shape like penne or fusilli if you prefer, but rotini really shines in this dish.
• 300g (10.5oz) Boneless, Skinless Chicken Breast – Cut into Bite-Sized Pieces: Chicken breast provides a lean protein base. Cutting it into bite-sized pieces ensures it cooks quickly and evenly throughout the skillet.
• 2 tsp (10ml) Cajun Seasoning: This adds a wonderful kick of spice and depth of flavor to the chicken. Adjust the amount to your preference – a little goes a long way!
• 3 Cloves Garlic – Minced: Freshly minced garlic is essential for building a flavorful base for the sauce. Don’t skimp on the garlic!
• 2 tbsp (30ml) Olive Oil: Olive oil is used for sautéing the chicken and provides a healthy fat for cooking. Extra virgin olive oil is recommended for its superior flavor.
• 30g (2 tbsp) Unsalted Butter: Butter adds richness and helps create a smooth, velvety sauce. Using unsalted butter allows you to control the overall saltiness of the dish.
• 150g (5.3oz) Sharp Cheddar Cheese – Grated: Sharp cheddar provides a classic cheesy flavor and melts beautifully into the sauce. Pre-shredded cheddar is convenient, but freshly grated cheese melts more smoothly.
• 100g (3.5oz) Smoked Gouda Cheese – Grated: The star of the show! Smoked Gouda brings a delightful smoky flavor that complements the roasted red pepper and elevates the entire dish.
• 200ml (⅔ cup) Heavy Cream: Heavy cream creates a rich and luxurious sauce. You can use half-and-half for a lighter sauce, but it won’t be as thick and creamy.
• 100g (3.5oz) Roasted Red Pepper Puree: This adds a sweet, smoky, and vibrant flavor to the sauce. You can make your own by roasting red peppers and blending them, or use a store-bought puree for convenience.
• 1 tsp (5ml) Smoked Paprika: Smoked paprika enhances the smoky flavor profile and adds a beautiful color to the sauce.
• ½ tsp (2.5ml) Salt – Or to Taste: Salt is essential for bringing out the flavors of all the ingredients. Adjust the amount to your liking.
• ¼ tsp (1.25ml) Freshly Ground Black Pepper: Freshly ground black pepper adds a subtle spice and complexity to the dish.
• 2 tbsp (30ml) Fresh Parsley – Chopped (Garnish): Fresh parsley adds a pop of color and freshness to the finished dish.
• 1 tsp (5ml) Lemon Zest – (Garnish): Lemon zest brightens up the flavors and adds a zesty aroma.

Substitutions & Variations

Feel free to customize this skillet to your liking! Here are a few ideas:

• Chicken: You can substitute the chicken breast with chicken thighs for a richer flavor.
• Cheese: If you don’t have smoked Gouda, you can use another smoked cheese like smoked mozzarella or provolone.
• Pasta: Penne, fusilli, or farfalle all work well in place of rotini.
• Spice Level: Adjust the amount of Cajun seasoning to control the heat. You can also add a pinch of cayenne pepper for extra spice.

Let’s Build the Flavor: Step-by-Step Instructions

1. Cook the Rotini: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the pasta from the inside out! Add the rotini pasta and cook for 1-2 minutes less than the package directions indicate. We want it slightly undercooked (al dente) because it will continue to cook in the skillet with the sauce. Drain the pasta immediately and set it aside. Don’t rinse it; the starch helps the sauce adhere.
2. Season and Sear the Chicken: In a bowl, thoroughly coat the bite-sized chicken pieces with the Cajun seasoning, salt, and pepper. Ensure each piece is evenly seasoned for maximum flavor. Heat the olive oil in a 28cm (11-inch) oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer (work in batches if necessary to avoid overcrowding). Sear for 4-5 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
3. Bloom the Garlic: Reduce the heat to medium. Add the butter to the same skillet and let it melt completely. Add the minced garlic and cook for just 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as it will become bitter. This step infuses the oil with a wonderful aromatic base for the sauce.
4. Create the Smoky Gouda Sauce: Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the grated cheddar cheese and smoked Gouda cheese, stirring continuously until melted and smooth. Add the roasted red pepper puree and smoked paprika, whisking until everything is fully incorporated and the sauce is a beautiful pink-orange color. Cook for 2-3 minutes, stirring constantly, until the sauce is smooth, glossy, and slightly thickened.
5. Combine and Coat: Return the seared chicken to the skillet with the sauce. Add the cooked rotini pasta and toss everything together gently but thoroughly, ensuring that every strand of pasta and every piece of chicken is evenly coated in the luscious sauce.
6. Bake to Perfection: Place the entire skillet in a preheated oven at 190°C (375°F). Bake for 12-15 minutes, or until the top is lightly browned and the sauce is bubbling around the pasta. This final bake melds all the flavors together and creates a slightly crispy, golden crust.
7. Rest, Garnish, and Serve: Remove the skillet from the oven and let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and the flavors to settle. Sprinkle generously with chopped fresh parsley and lemon zest for a burst of freshness and color. For an extra touch, drizzle a thin line of extra roasted red pepper puree over the top in a swirling pattern. Serve directly from the skillet on a dark-colored plate to showcase the vibrant sauce.

Why Smoked Gouda is the Star

The smoked Gouda in this Smoky Red Pepper Gouda Chicken Rotini Skillet isn’t just a flavor addition; it’s a key component that elevates the entire dish. The smoky notes complement the sweetness of the roasted red pepper and the slight heat of the Cajun seasoning, creating a complex and satisfying flavor profile. Gouda, known for its creamy texture, melts beautifully into the sauce, providing a rich and velvety consistency. The smoking process adds a depth of flavor that you simply can’t achieve with other cheeses.

Tips for the Perfect Roasted Red Pepper Puree

If you’re using store-bought roasted red pepper puree, ensure it’s a high-quality brand for the best flavor. However, making your own is surprisingly easy and yields superior results! Roast red bell peppers until the skin is blackened and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. This makes peeling the skin much easier. Remove the skin, seeds, and stem, then blend the roasted pepper flesh until smooth. A touch of olive oil and a pinch of salt can enhance the flavor.

Adjusting the Spice Level

The Cajun seasoning provides a pleasant warmth, but you can easily adjust the spice level to your preference. If you prefer a milder dish, use a milder Cajun seasoning blend or reduce the amount. For those who like more heat, add a pinch of cayenne pepper or a dash of hot sauce to the sauce. Remember to taste and adjust as you go!

Serving Suggestions & Pairings

This Smoky Red Pepper Gouda Chicken Rotini Skillet is a complete meal in itself, but it pairs well with a simple side salad with a light vinaigrette. A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would complement the flavors beautifully. For a non-alcoholic option, try a sparkling cider or a refreshing iced tea.

Frequently Asked Questions

Can I use a different type of pasta?

Yes, you can! Penne, farfalle, or fusilli would all work well in this recipe. Just adjust the cooking time according to the package directions.

Can I make this ahead of time?

While best served immediately, you can prepare the sauce and chicken ahead of time. Store them separately in the refrigerator and combine them with the cooked pasta just before baking.

Is it possible to make this without an oven-safe skillet?

Yes, you can transfer the mixture to a baking dish before placing it in the oven.

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