Spicy Cajun Chicken Rigatoni
A comforting and indulgent pasta dish featuring Cajun-seasoned chicken in a rich mozzarella Alfredo sauce.
Servings 4 servings
Calories 650kcal
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.
