Description

This creamy Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is a weeknight dinner dream—rich Alfredo sauce clings to every bite of pasta, topped with spicy, flavorful Cajun chicken. Perfect for fans of comforting pasta recipes with a bold twist. Great for family meals, quick weeknight dinners, or indulgent pasta nights.

Ingredients

12 oz rigatoni pasta

2 boneless skinless chicken breasts

1 tablespoon Cajun seasoning

1 tablespoon olive oil

2 tablespoons butter

3 garlic cloves, minced

1 1/4 cups heavy cream

3/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 teaspoon Italian seasoning

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Rub chicken breasts with Cajun seasoning and olive oil.

2. Heat a skillet over medium-high and sear chicken 5-6 minutes per side until cooked through. Let rest and slice.

3. Boil salted water, cook rigatoni to al dente, and drain, reserving 1/2 cup pasta water.

4. In the same skillet, reduce heat and melt butter. Sauté garlic until fragrant.

5. Add heavy cream and bring to a light simmer.

6. Stir in Parmesan, mozzarella, Italian seasoning, salt, and pepper. Mix until smooth and creamy.

7. Add rigatoni and toss to coat. Add reserved pasta water if needed to loosen the sauce.

8. Serve topped with sliced Cajun chicken and fresh parsley.

Notes

Use freshly grated Parmesan for best flavor and texture.

Don’t overcook the chicken—it should be juicy, not dry.

Add spinach or sun-dried tomatoes for an extra layer of flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stove
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 685
Sugar: 2g
Sodium: 870mg
Fat: 41g
Saturated Fat: 22g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 38g
Cholesterol: 135mg