Bold Cajun Flavor – I love the punch of spice and smokiness from Cajun seasoning and smoked paprika.
Creamy Alfredo Sauce – The rich, velvety sauce balances out the heat and coats every bite of pasta.
Hearty and Filling – Between the pasta and juicy chicken, this is a dish that keeps me full and satisfied.
Easy to Make – It comes together quickly with just a few steps, making it great for weeknights.
Customizable Heat – I can easily adjust the spice level to fit my mood or guests’ preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
340 g rigatoni pasta 1 1/2 tsp Cajun seasoning 680 g boneless skinless chicken breast, cut into thick strips 1/2 tsp smoked paprika
Additional ingredients typically used in a creamy Cajun Alfredo (assumed for full recipe context): 2 tbsp olive oil or butter 4 cloves garlic, minced 1 1/2 cups heavy cream 1/2 cup grated Parmesan cheese Salt and pepper to taste Fresh parsley for garnish (optional)
Directions
I start by bringing a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. I drain and set it aside.
While the pasta cooks, I season the chicken strips with Cajun seasoning, smoked paprika, salt, and pepper.
In a large skillet over medium heat, I heat olive oil or butter. I cook the seasoned chicken until golden on the outside and fully cooked through, about 5–6 minutes per side. Then I remove it from the skillet and set it aside.
In the same skillet, I add minced garlic and sauté for about a minute until fragrant. I pour in the heavy cream and let it simmer for 2–3 minutes.
I stir in the Parmesan cheese until melted and smooth. I taste the sauce and add more Cajun seasoning or salt if needed.
I return the cooked chicken and rigatoni to the skillet, tossing everything together so the sauce coats the pasta and chicken evenly.
I let it all warm through for another 2–3 minutes, then remove from heat and garnish with chopped parsley if I have it on hand.
Add veggies – I sometimes toss in sautéed bell peppers, spinach, or mushrooms for extra color and nutrition.
Make it spicier – A pinch of cayenne or crushed red pepper adds a real kick if I want it hotter.
Use shrimp – Swapping the chicken for Cajun-spiced shrimp gives this dish a delicious seafood twist.
Lighter version – I use half-and-half or light cream and reduce the Parmesan for a slightly lighter sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce and keep it creamy. I stir well and heat until everything is warmed through.
FAQs
Can I make this with a different type of pasta?
Yes, I often swap rigatoni for penne, fettuccine, or rotini—whatever I have in the pantry.
How spicy is Cajun seasoning?
It has a mild to medium heat level with smoky and peppery notes. I can adjust how much I use based on how spicy I want the dish.
Can I use store-bought Alfredo sauce?
Yes, I can shortcut this recipe by using jarred Alfredo, but I still add Cajun seasoning and garlic to boost the flavor.
What’s the best way to cook the chicken?
I like searing it in a hot skillet for a golden crust. I make sure it’s fully cooked with no pink in the center.
Can I make it ahead?
I can prep the sauce and chicken a day ahead and store them separately. When ready to serve, I just cook the pasta and combine everything in a skillet to reheat and serve fresh.
Conclusion
Creamy Rigatoni Alfredo Cajun is the perfect fusion of comfort food and bold flavor. Whether I’m serving it for guests or making it for myself on a busy night, this dish always delivers. It’s creamy, spicy, and satisfying—just the way I like my pasta.
A bold, creamy pasta dish with Cajun-seasoned chicken, rigatoni, and a smoky Alfredo sauce. Rich, spicy, and ready in 30 minutes for serious comfort.
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:American / Cajun Fusion
Ingredients
340 g rigatoni pasta
680 g boneless skinless chicken breast, cut into thick strips
1 1/2 tsp Cajun seasoning
1/2 tsp smoked paprika
2 tbsp olive oil or butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
Cook Pasta:
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
Season Chicken:
Season chicken strips with Cajun seasoning, smoked paprika, salt, and pepper.
Cook Chicken:
In a large skillet over medium heat, add olive oil or butter. Sear chicken for 5–6 minutes per side until golden and fully cooked. Remove and set aside.
Make Sauce:
In the same skillet, add minced garlic and sauté for 1 minute. Pour in heavy cream and simmer for 2–3 minutes.
Add Cheese:
Stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed.
Combine:
Return chicken and rigatoni to the skillet. Toss until everything is evenly coated in sauce. Cook for 2–3 minutes until heated through.
Serve:
Garnish with fresh parsley if desired. Serve hot.
Notes
Add Veggies: Bell peppers, mushrooms, or spinach work great here.
Make it Spicier: Add cayenne or crushed red pepper to the sauce.
Use Shrimp Instead: Cajun shrimp is a great alternative to chicken.
Lighten It Up: Use half-and-half instead of cream, and reduce cheese.
Storage: Refrigerate leftovers for up to 3 days. Reheat with a splash of cream or milk to restore creaminess.
