Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo

Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo: A New Family Classic

I’ll never forget the first time I made this spicy Cajun chicken rigatoni in creamy mozzarella Alfredo on a chilly Friday night—it was exactly what my family needed after a busy week. You know those kinds of evenings when everyone gathers in the kitchen, conversations overlap, and the promise of a comforting, seriously satisfying meal makes everything feel a little more special? That’s the magic this dish brings.

If you love a cozy pasta night but crave a little “wow” factor, spicy Cajun chicken rigatoni checks every box. From the tender, seasoned chicken to the luscious, cheesy Alfredo sauce, every bite is full of bold, soulful flavors with just the right amount of kick.

Why You’ll Adore This Spicy Cajun Chicken Rigatoni

1. Bold, Balanced Flavor: There’s something undeniably delicious about Cajun seasoning combined with creamy, cheesy sauce. It’s spicy, savory, and just indulgent enough to feel like a grown-up treat—even for picky eaters!
2. Hearty, Soul-Warming Comfort: This creamy mozzarella Alfredo wrap-around rigatoni is exactly what I crave on a blustery day or when I need a hug in bowl form.
3. Weeknight-Friendly: Don’t be fooled by the indulgent ingredients—this Cajun chicken pasta comes together surprisingly fast, making it perfect for family dinners or casual get-togethers.
4. Totally Customizable: Want it extra spicy? Toss in more Cajun seasoning. Prefer a gooier cheese pull? Add more mozzarella. It’s endlessly adaptable.

Ingredients You’ll Need for Spicy Cajun Chicken Rigatoni

Let’s talk ingredients, because each one brings something special to this creamy chicken pasta:

• 1.25 lbs boneless, skinless chicken breasts, sliced into strips: I recommend cutting against the grain for juicier bites.
• 12 oz rigatoni pasta: Those sturdy tubes are perfect for catching every drop of the Cajun Alfredo sauce.
• 1 tbsp olive oil: For searing the chicken (and you can always use avocado oil if you prefer).
• 2 tbsp butter: Real butter gives the Alfredo body and richness.
• 1 tbsp Cajun seasoning: Go wild! I sometimes add an extra dash for extra kick.
• 1 tsp garlic powder: Boosts savory flavor—you can sub in onion powder if needed.
• Salt & black pepper, to taste: Always season as you go.
• 4 garlic cloves, minced: Fresh garlic makes all the difference for that aromatic punch.
• 1 cup chicken broth: Adds depth to the sauce. Veggie broth works in a pinch.
• 1 cup heavy cream: The secret to a silky, luscious Alfredo.
• 1 cup shredded mozzarella cheese: For that signature gooey cheese pull.
• 1/2 cup grated Parmesan cheese: Nutty, salty, pure comfort.
• 2 oz cream cheese: Trust me on this one—it makes your Alfredo impossibly creamy.
• Chopped parsley (for garnish): Freshness and a pop of color on top.

Step-by-Step Guide: Making the Perfect Spicy Cajun Chicken Rigatoni

1. Cook the Rigatoni:
   Start with a big pot of salted water. (Salt it like the sea—it makes such a difference.) Cook those rigatoni noodles until they’re al dente, then drain and save half a cup of the pasta water for later.
2. Season the Chicken:
   Toss your chicken strips with Cajun seasoning, garlic powder, salt, and pepper. Massage it in—this is what infuses each bite with flavor.
3. Brown the Chicken:
   Heat olive oil in a large skillet over medium-high. Sear the chicken strips for about 5–6 minutes. They should get that golden, slightly crispy edge. Set them aside—you’ll bring them back soon!
4. Start the Sauce:
   In the same pan (don’t wash it—hello, flavor!), melt the butter. Add the minced garlic and cook until fragrant—just a minute.
5. Make It Creamy:
   Pour in the chicken broth and heavy cream. Stir, then scrape up all those browned bits. Lower the heat and add the cream cheese, mozzarella, and Parmesan. Stir until you’ve got a dreamy, rich Alfredo.
6. Bring It All Together:
   Add in the cooked rigatoni and that juicy Cajun chicken. Toss everything so it’s beautifully coated. Let it bubble for a couple minutes so the flavors meld.
7. Finish & Serve:
   Top with parsley and (if you’re like me) a little extra mozzarella. Serve while melty and steaming!

My Secret Tips and Tricks for Spicy Cajun Chicken Rigatoni Success

• Don’t Skip the Pasta Water: That starchy liquid is gold for adjusting your sauce’s consistency (especially for creamy Cajun pasta recipes).
• Taste Often: Cajun seasoning can vary in saltiness and heat—sample as you go.
• Sear, Don’t Steam: Let the chicken get a nice sear for extra flavor. Resist the urge to crowd the pan.
• Cheese Matters: Always grate your own Parmesan and mozzarella for best melt—pre-shredded cheese doesn’t behave the same in Alfredo.
• Let It Rest: Give the whole skillet a couple minutes off the heat so the sauce thickens and hugs every piece of rigatoni.

Creative Variations and Ingredient Swaps

• Go Veggie: Sub roasted broccoli, zucchini, or mushroom for the chicken if you want a vegetarian rigatoni. (Try smoked paprika for a little extra something!)
• Swap the Pasta: Penne or fusilli grab onto the creamy sauce just as well.
• Change up the Protein: Shrimp or andouille sausage turn this into a New Orleans-style feast.
• Lighten It Up: Use half-and-half instead of heavy cream and low-fat cream cheese for a lighter Cajun chicken pasta (though I say indulge—life is short!).
• Boost the Veggies: A handful of baby spinach or some cherry tomatoes add color and freshness.

How to Serve and Store Your Spicy Cajun Chicken Rigatoni

To Serve:
Pile that Cajun chicken rigatoni high in big bowls, shower with fresh parsley, and maybe dust on more Parmesan. A side salad or warm garlic bread never hurts!

To Store:

• Refrigerate leftovers in an airtight container—they’ll keep for up to 3 days.
• The cheesy Alfredo may thicken in the fridge. Just add a splash of chicken broth or milk before reheating and stir everything well.
• Not recommended to freeze (the sauce gets a bit grainy), but if you must, freeze in single portions and thaw gently.

FAQs: Your Top Questions About Spicy Cajun Chicken Rigatoni Answered

Can I make spicy Cajun chicken rigatoni ahead of time?
Absolutely! Prep the components (sauce, chicken, pasta) and assemble right before serving for best texture.

Is this chicken rigatoni really spicy?
The beauty of Cajun chicken pasta is how easily you control the heat. Adjust the Cajun seasoning to fit your family’s spice comfort zone.

What pasta shapes work besides rigatoni?
Penne, ziti, or even fettuccine all play nicely with this cheesy Alfredo sauce.

Can I use a store-bought Alfredo sauce?
You could, but once you taste homemade mozzarella Alfredo, there’s no looking back! (Plus, it’s way creamier and fresher.)

What sides go with spicy Cajun chicken rigatoni?
Crusty garlic bread, a crisp green salad, or roasted veggies—all balance out the richness of the Cajun chicken pasta.

If you give this spicy Cajun chicken rigatoni in creamy mozzarella Alfredo a whirl, I hope it brings your kitchen as much heart and happiness as it’s brought mine. Wishing you bold, comforting flavors and happy, messy forks! If you have any other questions, drop them below—let’s talk all things creamy Cajun pasta.

Spicy Cajun Chicken Rigatoni

A comforting and indulgent pasta dish featuring Cajun-seasoned chicken in a rich mozzarella Alfredo sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course, Pasta

Cuisine American, Cajun

Servings 4 servings

Calories 650 kcal

Ingredients

  

For the Chicken

• 1.25 lbs boneless, skinless chicken breasts, sliced into strips Cut against the grain for juicier bites.
• 1 tbsp olive oil Can substitute with avocado oil.
• 1 tbsp Cajun seasoning Add more for extra kick if desired.
• 1 tsp garlic powder You can substitute with onion powder if needed.
• 4 cloves garlic, minced Fresh garlic makes a difference.

For the Alfredo Sauce

• 1 cup chicken broth Veggie broth can be used in a pinch.
• 1 cup heavy cream The secret for a silky Alfredo.
• 1 cup shredded mozzarella cheese For that gooey cheese pull.
• 1/2 cup grated Parmesan cheese Nutty, salty comfort.
• 2 oz cream cheese Adds creaminess to the sauce.
• 2 tbsp butter Gives the Alfredo body and richness.

For the Pasta

• 12 oz rigatoni pasta Perfect for catching the sauce.

For Garnish

• 1 tbsp chopped parsley Adds freshness and color.

Instructions

 

Cook the Rigatoni

• Start with a big pot of salted water. Cook the rigatoni noodles until al dente, then drain and save half a cup of the pasta water for later.

Season the Chicken

• Toss your chicken strips with Cajun seasoning, garlic powder, salt, and pepper. Massage it in for flavor infusion.

Brown the Chicken

• Heat olive oil in a large skillet over medium-high. Sear the chicken strips for about 5–6 minutes until golden and slightly crispy. Set them aside.

Start the Sauce

• In the same pan, melt the butter. Add minced garlic and cook until fragrant.

Make It Creamy

• Add the chicken broth and heavy cream to the pan. Stir and scrape up browned bits. Lower heat and add cream cheese, mozzarella, and Parmesan. Stir until rich and creamy.

Bring It All Together

• Add the cooked rigatoni and Cajun chicken to the sauce. Toss everything until well coated. Let it bubble for a couple minutes.

Finish & Serve

• Top with parsley and optional extra mozzarella. Serve while hot and melty.

Notes

Don't skip the pasta water for adjusting sauce consistency. Taste often to balance spice levels. Always grate your Parmesan and mozzarella for best melt.

Keyword Alfredo Sauce, Cajun Chicken, Comfort Food, Family Meal, Pasta