Ingredients
Equipment
Method
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.
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.