Description
A creamy, cheesy Alfredo sauce loaded with Italian herbs, tossed with perfectly cooked rigatoni, and topped with bold, spicy Cajun chicken. It’s the ultimate weeknight comfort food that feels like a restaurant dish made right at home.
Ingredients
1 lb chicken breasts
2 tbsp Cajun seasoning
12 oz rigatoni pasta
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 ½ cups heavy cream
½ cup cream cheese
1 cup shredded mozzarella cheese
¾ cup grated parmesan cheese
1 tbsp Italian herb blend
½ tsp salt
¼ tsp black pepper
Instructions
1. Pat chicken breasts dry and season on both sides with Cajun seasoning.
2. In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Sear chicken 5–6 minutes per side until cooked through. Set aside to rest, then slice.
3. Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water, then drain pasta.
4. In the same skillet, melt remaining butter. Add garlic and sauté until fragrant.
5. Pour in heavy cream and stir, scraping up any bits from the pan. Add cream cheese and stir until smooth.
6. Add mozzarella and parmesan, stirring until melted. Mix in Italian herb blend, salt, and pepper.
7. Toss cooked rigatoni in the sauce, adding pasta water as needed to loosen. Simmer for 1–2 minutes.
8. Plate pasta and top with sliced Cajun chicken. Garnish with extra herbs or parmesan.
Notes
Don’t overcook the pasta—al dente rigatoni holds its shape best in creamy sauces.
Let the chicken rest before slicing to keep juices inside.
If sauce thickens too much, use reserved pasta water to reach your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 725
- Sugar: 2g
- Sodium: 920mg
- Fat: 45g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 175mg
Keywords: cajun chicken, creamy pasta, rigatoni