Creamy Rigatoni Alfredo Cajun
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.
- 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.
Find it online: https://allrecipesmade.com/creamy-rigatoni-alfredo-cajun/
