Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

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This Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is the kind of comfort food that wraps you in warmth and flavor from the very first bite. Creamy, herb-packed Alfredo sauce hugs every tube of rigatoni, while the boldly spiced Cajun chicken adds that craveable contrast of smoky heat. It’s a dish that balances rich, creamy decadence with fiery, seasoned perfection.

Whether you’re cooking for guests or simply treating yourself on a weeknight, this pasta is a crowd-pleaser that tastes like it came straight out of a restaurant kitchen. With juicy seared chicken and a silky sauce made with a medley of cheeses and herbs, it’s the best of both Italian and Southern cooking worlds in one plate.

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What Kind of Rigatoni Should I Use?

Rigatoni is perfect for creamy sauces like Alfredo because the ridges and hollow centers capture all that cheesy goodness. Look for a bronze-cut rigatoni if possible—it gives the surface a slightly rougher texture that clings to sauces beautifully. If you’re in a pinch, penne or ziti work, but rigatoni really is the star for this dish.

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Ingredients for the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Chicken Breasts – These are the base of our Cajun component. Juicy, seared, and seasoned generously with Cajun spice for that smoky kick.

Cajun Seasoning – Adds depth and heat. You can use store-bought or make your own blend with paprika, garlic powder, cayenne, oregano, and thyme.

Rigatoni Pasta – The vessel for the Alfredo sauce. Its large shape and ridged texture hold the sauce like a dream.

Heavy Cream – This is the base of our Alfredo sauce, giving it a rich, velvety body.

Parmesan Cheese – Sharp, salty, and the classic flavor booster in Alfredo.

Mozzarella Cheese – Melts into silky ribbons that make the sauce extra luscious.

Cream Cheese – Just a bit gives added creaminess and slight tang.

Italian Herb Blend – A mix of basil, oregano, thyme, and rosemary elevates the sauce with earthy notes.

Butter & Olive Oil – Used for both searing the chicken and starting the sauce, adding richness and helping blend the flavors.

Garlic – Freshly minced for an aromatic backbone to the sauce.

Salt & Pepper – Essential for seasoning each layer to perfection.

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How To Make the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Step 1: Season and Sear the Chicken

Pat the chicken breasts dry, then rub them generously with Cajun seasoning on both sides. Heat a skillet with a mix of olive oil and butter over medium-high heat. Sear the chicken until deeply golden and fully cooked, about 5–6 minutes per side depending on thickness. Let it rest before slicing into bite-sized pieces.

Step 2: Boil the Pasta

While the chicken cooks, bring a large pot of salted water to a boil and cook the rigatoni to al dente. Drain and set aside, reserving about 1/2 cup of pasta water in case you need to loosen the sauce later.

Step 3: Build the Alfredo Sauce

In the same skillet you cooked the chicken, lower the heat and add a bit more butter. Toss in the minced garlic and cook until fragrant. Pour in the heavy cream, stirring to combine with any browned bits from the chicken. Add the cream cheese, stirring until smooth.

Step 4: Add the Cheeses and Herbs

Stir in the parmesan and mozzarella until fully melted into the sauce. Sprinkle in the Italian herb blend and season with salt and pepper to taste. If the sauce gets too thick, stir in a splash of reserved pasta water.

Step 5: Combine Pasta and Sauce

Add the cooked rigatoni to the sauce and gently toss to coat every piece. Let it simmer together for 1–2 minutes so the pasta soaks up all that creamy goodness.

Step 6: Plate and Top with Cajun Chicken

Serve the rigatoni in bowls or on a platter and top generously with sliced Cajun chicken. Garnish with a sprinkle of herbs or extra parmesan if desired.

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Serving and Storing This Creamy Cajun Pasta

This dish is best served fresh, right after everything comes together in the pan. The sauce will be at its silkiest, and the chicken perfectly juicy. For serving, a simple green salad and warm garlic bread make excellent companions.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce. Avoid freezing—cream-based sauces tend to separate.

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Frequently Asked Questions

What if I don’t have Cajun seasoning?

You can make your own by mixing paprika, garlic powder, onion powder, cayenne, black pepper, thyme, and oregano.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work well and tend to stay juicier. Just adjust cooking time as needed.

Can I make the Alfredo sauce ahead of time?

Yes, but it’s best fresh. If making ahead, reheat it gently and add a splash of cream to bring it back to life.

How spicy is this dish?

That depends on your Cajun blend. For less heat, use mild paprika and reduce cayenne. For more kick, amp it up!

What cheeses can I substitute?

You can swap mozzarella for provolone or fontina, and cream cheese can be left out if you prefer a more classic Alfredo texture.

Is this dish gluten-free?

Only if you use gluten-free pasta and double-check that your Cajun seasoning doesn’t contain additives with gluten.

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Want More Pasta Ideas?

If this cheesy, spicy pasta combo made your dinner table a hit, try these next:

• Red Pepper Rigatoni – A Creamy Bold Pasta Delight for a vegetarian twist with sweet heat.
• One-Pot Creamy Beef and Garlic Butter Pasta when you’re short on time but want big flavor.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a comfort-packed bowl loaded with hearty ingredients.
• Cheesesteak Tortellini in Rich Provolone Sauce if you love meat and cheese combinations.
• Creamy Alfredo Lasagna Soup for a cozy, deconstructed pasta experience.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you keep it classic, or spice it up with an extra sprinkle of red pepper flakes? Did you swap the chicken for shrimp?

I love seeing how you all put your spin on these recipes. Got questions? Drop them below—let’s cook and learn together.

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