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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
Cook Time 30 minutes
Total Time 40 minutes
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.