Easy Homemade Cajun Chicken Rigatoni in Creamy Mozzarella Garlic Alfredo (Traditional Comfort Food)

Prep time: 10 mins • Cook time: 25–30 mins • Serves: 4

Cajun Chicken Rigatoni in Creamy Mozzarella Garlic Alfredo is comfort with a kick — creamy, garlicky Alfredo meets the smoky heat of Cajun seasoning. I first made this easy, homemade one-pan dinner on a rainy weeknight when everyone needed something warm, cheesy, and a little bit bold. It’s perfect for weeknight dinners, cozy Sunday family meals, or when you want a holiday-worthy pasta without hours in the kitchen.

🧂 Ingredients:

• 12 oz (340 g) rigatoni pasta
• 1 lb (450 g) boneless, skinless chicken breasts or thighs, sliced into strips
• 1–1½ tbsp Cajun seasoning (adjust to taste)
• 1 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream (or half-and-half for lighter)
• 2 oz (56 g) cream cheese, softened
• 1 ½ cups (150 g) shredded low-moisture mozzarella (pack and grate yourself for best melt)
• ½ cup (50 g) grated Parmesan cheese
• ¼–½ cup reserved pasta water (as needed)
• Fresh chopped parsley or chives, for garnish
• Optional: red pepper flakes, lemon zest, extra mozzarella for topping

👩‍🍳 Directions:

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente (about 10–12 minutes). Reserve ½ cup pasta water, then drain.
2. Meanwhile, season chicken with Cajun seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes, turning so strips brown and reach an internal temperature of 165°F (74°C). Remove chicken and set aside.
4. In the same skillet, reduce heat to medium, add butter. Once melted, sauté minced garlic about 45–60 seconds until fragrant (don’t brown).
5. Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer, scraping up browned bits from the pan. Simmer 3–5 minutes until it begins to thicken.
6. Reduce heat to low. Whisk in cream cheese until smooth. Add mozzarella and Parmesan a handful at a time, stirring until the sauce is silky. If the sauce is too thick, add reserved pasta water 1–2 tbsp at a time to reach desired consistency.
7. Return chicken and cooked rigatoni to the skillet. Toss gently to coat. Simmer 2–3 minutes so flavors meld and everything is warmed through. Taste and adjust salt, pepper, or Cajun spice.
8. Garnish with chopped parsley, a sprinkle of red pepper flakes or lemon zest if you like brightness. Serve immediately with extra Parmesan.

💡 Tips & Variations:

• Tip: Grate your own mozzarella — pre-shredded cheese often contains anti-caking agents that affect melting.
• Tip: If your sauce separates, lower the heat and whisk in a tablespoon of cold cream or a splash of reserved pasta water.
• Make it low-carb: Swap rigatoni for spiralized zucchini or use shirataki pasta. Cook zucchini noodles briefly to avoid sogginess.
• Make it gluten-free: Use gluten-free rigatoni and check your Cajun seasoning for hidden gluten.
• Make it lighter: Use half-and-half or whole milk plus 2 tbsp flour as a roux instead of heavy cream; reduce cheese by ¼.
• Make it vegan: Use plant-based cream (oat or cashew), vegan cream cheese, vegan mozzarella, and smoked paprika + cayenne for Cajun flavor; swap chicken for crispy tofu or seitan.
• Extra protein: Stir in cooked shrimp or cannellini beans.
• Make it spicier: Add cayenne or more Cajun seasoning, or finish with hot sauce.
• Serving ideas: Pair with a crisp green salad, roasted broccoli, or garlic bread. A squeeze of lemon brightens the richness.
• Leftovers & storage: Cool, then refrigerate in an airtight container up to 3–4 days. Reheat gently on low with a splash of milk or reserved pasta water. You can freeze, but texture may change—thaw and reheat slowly.

🩺 Health & Lifestyle Tie-in:
This dish is a satisfying source of protein (chicken + cheese) and calcium from dairy. To keep it lighter, use lean chicken, reduce cream, or add plenty of veggies for fiber and vitamins. Cooking at home like this not only improves your diet quality but can also help manage long-term health costs — small choices now (more home-cooked meals, mindful portions) often mean fewer doctor visits and lower health insurance claims later. Feeding your family healthy, comforting meals is an investment in well-being.

Conclusion:
If you make this Cajun Chicken Rigatoni in Creamy Mozzarella Garlic Alfredo, I’d love to see your version — share a photo in the comments or tag me on social! It’s one of those recipes that feels like a hug on a plate and always brings everyone to the table.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Cajun Chicken Rigatoni in Creamy Mozzarella Garlic Alfredo

A creamy, garlicky Alfredo meets the smoky heat of Cajun seasoning in this easy, one-pan comfort food dish that's perfect for weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Cajun, Italian

Calories: 680

Ingredients Method Notes

Ingredients

  

Pasta

• 12 oz rigatoni pasta Use high-quality pasta for best results.

Chicken

• 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
• 1–1½ tbsp Cajun seasoning Adjust to taste for spice level.
• 1 tsp garlic powder
• to taste Salt and freshly ground black pepper

Cooking Ingredients

• 1 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 2 oz cream cheese, softened
• 1 ½ cups shredded low-moisture mozzarella Pack and grate yourself for best melt.
• ½ cup grated Parmesan cheese
• ¼–½ cup reserved pasta water Use as needed to adjust sauce consistency.

Garnish

• to taste Fresh chopped parsley or chives For garnish.
• optional red pepper flakes, lemon zest, extra mozzarella for topping For additional flavor and garnish.

Method

 

Preparing the Pasta

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente (about 10–12 minutes). Reserve ½ cup pasta water, then drain.

Cooking the Chicken

1. Meanwhile, season chicken with Cajun seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes, turning so strips brown and reach an internal temperature of 165°F (74°C). Remove chicken and set aside.

Making the Sauce

1. In the same skillet, reduce heat to medium, add butter. Once melted, sauté minced garlic about 45–60 seconds until fragrant (don’t brown).
2. Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer, scraping up browned bits from the pan. Simmer 3–5 minutes until it begins to thicken.
3. Reduce heat to low. Whisk in cream cheese until smooth. Add mozzarella and Parmesan a handful at a time, stirring until the sauce is silky. If the sauce is too thick, add reserved pasta water 1–2 tbsp at a time to reach desired consistency.

Combining Ingredients

1. Return chicken and cooked rigatoni to the skillet. Toss gently to coat. Simmer 2–3 minutes so flavors meld and everything is warmed through. Taste and adjust salt, pepper, or Cajun spice.
2. Garnish with chopped parsley, a sprinkle of red pepper flakes or lemon zest if you like brightness. Serve immediately with extra Parmesan.

Notes

For best melt, grate your own mozzarella. If the sauce separates, lower the heat and whisk in a tablespoon of cold cream or a splash of reserved pasta water. For low-carb, swap rigatoni for spiralized zucchini. For gluten-free, use gluten-free rigatoni. For a lighter version, use half-and-half or whole milk and reduce cheese. Can be made vegan with substitutions.