Spicy Cajun Chicken Alfredo Rigatoni
If you’re craving a dish that’s rich, creamy, and packs a flavorful punch, look no further than this Spicy Cajun Chicken Alfredo Rigatoni. It perfectly marries the creamy indulgence of classic Alfredo with the bold, smoky heat of Cajun seasoning, all tossed with substantial rigatoni pasta. This recipe is a guaranteed crowd-pleaser, quick to come together, and delivers that comforting pasta bowl experience with a little extra kick.
What You’ll Love About This Recipe
- Bold flavors: The Cajun seasoning gives the chicken a smoky, spicy depth that pairs beautifully with the creamy Alfredo sauce.
- Comfort food elevated: It’s a cozy, rich pasta dish but with a gourmet twist that feels special.
- Simple ingredients: You likely have everything on hand, making it ideal for busy weeknights.
- Flexible and forgiving: Adjust the spice level easily by adding more or less Cajun seasoning.
- One skillet magic: Minimal cleanup but maximum flavor.
What We’re Using
- 12 ounces rigatoni pasta: The ridges and tube shape are perfect for holding onto the creamy sauce.
- 1 pound chicken breast, sliced: Boneless and skinless for quick cooking and lean protein.
- 2 tablespoons Cajun seasoning: A smoky blend of paprika, garlic, cayenne, and herbs.
- 2 tablespoons olive oil: For searing the chicken and building flavor.
- 3 cloves garlic, minced: Adds aromatic warmth to the sauce.
- 1 cup heavy cream: Creates the luscious Alfredo base.
- 1 cup grated Parmesan cheese: Sharp, salty, and essential for that classic Alfredo taste.
- Salt and pepper to taste: To balance and enhance all the flavors.
- Chopped parsley for garnish: Brightens the dish visually and flavor-wise.
Hardware & Gadgets
- Large pot: For boiling the rigatoni pasta to al dente perfection.
- Large skillet or sauté pan: To cook the chicken and make the Alfredo sauce in one pan.
- Colander: For draining the rigatoni.
- Wooden spoon or silicone spatula: To stir and combine ingredients without scratching cookware.
- Measuring cups and spoons: To ensure the perfect balance of seasoning and creaminess.
Spicy Cajun Chicken Alfredo Rigatoni: How It’s Done
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, typically 10-12 minutes. Drain and set aside, reserving about ½ cup of pasta water for the sauce.
Step 2: Season and Sear the Chicken
Pat the chicken slices dry, then toss them in the Cajun seasoning ensuring each piece is evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until browned and cooked through. Remove chicken from the skillet and set aside.
Step 3: Build the Alfredo Sauce
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Slowly whisk in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water.
Step 4: Combine Pasta and Chicken
Add the cooked rigatoni and chicken back to the skillet with the sauce. Toss gently to coat everything evenly. Season with salt and pepper to taste. Let everything warm through for 2-3 minutes so the flavors meld beautifully.
Step 5: Garnish and Serve
Sprinkle chopped parsley over the top for a fresh pop of color and flavor. Serve immediately, perhaps alongside a crisp green salad or some garlic bread for a complete meal.
No-Store Runs Needed
- Rigatoni pasta
- Chicken breast
- Cajun seasoning blend (or make your own with pantry spices)
- Olive oil
- Garlic cloves
- Heavy cream
- Grated Parmesan cheese
- Salt and pepper
- Fresh parsley (or dried if needed)
Behind the Recipe
This Spicy Cajun Chicken Alfredo Rigatoni came to life as a way to spice up a classic creamy pasta night. I love how the Cajun seasoning adds just enough heat without overpowering the richness of the Alfredo sauce. The rigatoni pasta is my go-to because its ridges hold onto the sauce, giving you flavor in every bite. Plus, it’s a fantastic way to switch up your usual pasta rotation. If you’re in the mood for more creamy pasta dishes with a twist, I highly recommend trying the Creamy Roasted Cauliflower Alfredo Ziti or exploring the tangy spice of the Spicy Arrabbiata Shrimp Spaghetti. For another comforting chicken pasta, the Baked Three Cheese Chicken Penne is a must-try.
How to Store & Reheat
- Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce as needed.
- Freezing: This dish is best enjoyed fresh, but you can freeze it in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni works great because of its shape, penne, fettuccine, or even rigatoni alternatives will work well. Just be sure to adjust the cooking time accordingly.
How spicy is this dish? Can I make it milder?
The Cajun seasoning adds a moderate level of heat, but you can easily dial it down by using less seasoning or choosing a milder blend. Alternatively, add some crushed red pepper flakes if you want more heat.
Can I substitute the heavy cream with something lighter?
You can substitute half-and-half or whole milk for a lighter sauce, but keep in mind the sauce will be less rich and creamy. To maintain creaminess, consider adding a small amount of cream cheese or a roux to thicken.
Is there a way to make this recipe vegetarian?
Yes! Replace the chicken with sautéed mushrooms, roasted vegetables, or plant-based chicken alternatives. Just follow the same seasoning and cooking steps for the vegetables or substitute protein.
Explore More
- Baked Three Cheese Chicken Penne – A cheesy, baked pasta dish that’s perfect for weeknight dinners.
- Creamy Roasted Cauliflower Alfredo Ziti – A vegetable-forward twist on a rich Alfredo pasta.
- Spicy Arrabbiata Shrimp Spaghetti – For those who love a spicy seafood pasta to switch things up.
See You at the Table
This Spicy Cajun Chicken Alfredo Rigatoni is the kind of meal that brings everyone together with smiles and satisfied appetites. Whether it’s a busy weeknight or a weekend treat, it hits all the right notes with bold flavor and creamy comfort. Grab your fork, dig in, and savor every spicy, cheesy bite!
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Spicy Cajun Chicken Alfredo Rigatoni
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, typically 10-12 minutes. Drain and set aside, reserving about ½ cup of pasta water for the sauce.
- Pat the chicken slices dry, then toss them in the Cajun seasoning ensuring each piece is evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until browned and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Slowly whisk in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water.
- Add the cooked rigatoni and chicken back to the skillet with the sauce. Toss gently to coat everything evenly. Season with salt and pepper to taste. Let everything warm through for 2-3 minutes so the flavors meld beautifully.
- Sprinkle chopped parsley over the top for a fresh pop of color and flavor. Serve immediately, perhaps alongside a crisp green salad or some garlic bread for a complete meal.
Notes
- Adjust the Cajun seasoning amount to control the spice level to your preference.
- Reserve some pasta water to thin out the Alfredo sauce if it becomes too thick.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of cream or milk.
