Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

Golden, blackened Cajun chicken bites, creamy garlic butter sauce, and rich, cheesy Alfredo-coated rigatoni—this recipe is pure comfort food heaven. Each bite balances savory spices with velvety smooth cream and a touch of heat, making it a weeknight favorite or a showstopper for a cozy dinner.

This dish is all about bold flavor and creamy indulgence. The Cajun seasoning gives the chicken a smoky kick, while the butter and garlic melt into the Alfredo to create a luscious sauce that clings to every piece of pasta. It’s satisfying, filling, and packed with irresistible texture.

What Kind of Rigatoni Should I Use?

Rigatoni is perfect here because of its ridged surface and wide tube shape, which traps all that glorious Alfredo sauce. You can use regular semolina rigatoni or go for bronze-cut pasta for extra sauce grip. Avoid overcooking—al dente is ideal to prevent soggy pasta drowning in sauce.

Ingredients for the Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

Chicken Breast – Boneless and skinless, diced into chunks for even cooking. It soaks up the Cajun flavors beautifully.

Cajun Seasoning – The star of the show. Brings smoky, spicy warmth to the chicken and enhances the entire dish.

Butter – A rich base for sautéing garlic and coating the chicken, butter makes everything better.

Garlic – Freshly minced garlic infuses the sauce with aromatic depth.

Heavy Cream – The key to a rich Alfredo. It creates the creamy texture that clings to the pasta.

Parmesan Cheese – Sharp, salty, and melty, it thickens and flavors the Alfredo sauce.

Rigatoni Pasta – Big tubes perfect for holding sauce and balancing the boldness of the chicken.

Parsley – Fresh chopped parsley for garnish and a hit of herbaceous brightness.

Paprika (Optional) – For added color and a hint of smoky sweetness if desired.

How To Make the Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Drain and set aside.

Step 2: Season and Cook the Chicken

Toss diced chicken with Cajun seasoning until evenly coated. In a large skillet, melt butter over medium-high heat. Add chicken and sear until golden brown on all sides and cooked through, about 6–8 minutes. Remove chicken from skillet and set aside.

Step 3: Make the Garlic Butter Base

In the same skillet, reduce heat to medium. Add more butter if needed, then sauté minced garlic until fragrant, about 1 minute. Be careful not to burn it.

Step 4: Create the Alfredo Sauce

Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt and black pepper to taste.

Step 5: Combine Everything

Return the cooked chicken to the skillet, along with the drained rigatoni. Gently toss to coat everything in the creamy Alfredo sauce. Let it simmer for 1–2 minutes so the flavors meld together.

Step 6: Garnish and Serve

Sprinkle with chopped parsley and a touch of paprika for extra flair. Serve hot and enjoy every creamy, spicy bite.

How to Serve and Store Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

Serve this pasta hot, straight from the skillet, garnished with fresh parsley and a little extra grated Parmesan if you love it cheesy. Pair it with a crisp green salad or garlic bread for a complete meal.

For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. Avoid microwaving too long to prevent the chicken from drying out.

Frequently Asked Questions

How spicy is this dish?

That depends on your Cajun seasoning. Most blends are medium heat, but you can reduce the amount or use a mild version if you’re sensitive to spice.

Can I use a different type of pasta?

Absolutely! Penne, ziti, or even fettuccine can work. Just aim for a pasta shape that holds sauce well.

What can I use instead of heavy cream?

Half-and-half can work in a pinch, but the sauce will be slightly thinner. For dairy-free, try unsweetened coconut cream.

Can I prep this in advance?

Yes! Cook the chicken and pasta ahead, store them separately, and make the sauce fresh before serving.

Can I freeze this pasta dish?

While you can freeze it, the texture of the sauce may change slightly upon thawing. Reheat gently and stir well.

What protein substitutions can I make?

Shrimp, turkey, or even tofu work beautifully with the same seasoning and Alfredo combo.

Want More Pasta Recipes Bursting with Flavor?

If you loved this Cajun garlic butter chicken rigatoni, check out these crave-worthy pasta creations:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a hearty twist with greens.
Cheesesteak Tortellini in Rich Provolone Sauce if you’re craving something meaty and cheesy.
Red Pepper Rigatoni: A Creamy, Bold Pasta Delight when you want a little sweetness and heat.
One-Pot Creamy Beef and Garlic Butter Pasta for a quick dinner with rich flavor.
Creamy Cheesy Garlic Butter Rigatoni with Savory Beef for a deeper garlic-parmesan flavor profile.

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And let me know in the comments how yours turned out. Did you go full spicy or keep it mild? Try it with shrimp or add mushrooms?

I love seeing how others make these dishes their own. Questions are always welcome—let’s make this the best dinner table on the internet.

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