Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

WANT TO SAVE THIS RECIPE?

If you’re craving something that balances bold spice with rich creaminess, this Cajun Garlic Butter Chicken Rigatoni is exactly what your dinner table needs. Juicy Cajun-spiced chicken pieces are pan-seared until golden and paired with buttery garlic undertones, all nestled beside a mountain of rigatoni drenched in luxurious, cheesy Alfredo sauce. It’s a flavor bomb that comes together fast but tastes like you spent hours making it.

This dish delivers everything you love about Southern comfort food with the elegance of a restaurant-quality pasta meal. Whether you’re prepping for a cozy family night or entertaining guests, this meal will satisfy spice lovers and creamy pasta fanatics alike. Expect empty plates and recipe requests.

---

Preparation Phase & Tools to Use

To pull this off without hassle, here’s what you’ll need:

• Large skillet: A good nonstick or cast iron skillet is crucial for getting that golden, slightly charred sear on the chicken.
• Medium pot: For boiling the rigatoni. A pot with a strainer lid or access to a colander makes draining easier.
• Wooden spoon or spatula: Perfect for evenly browning your chicken and stirring the Alfredo sauce gently.
• Mixing bowls: For tossing chicken with Cajun seasoning and garlic butter before hitting the pan.
• Measuring cups and spoons: Essential for precision, especially when balancing bold Cajun flavors with creamy sauce.
• Whisk: Helps achieve a silky-smooth Alfredo without clumps.

Having these tools prepped and ready will make your cooking seamless and stress-free.

---

Ingredients for the Cajun Garlic Butter Chicken Rigatoni

• Chicken breast (or thighs): The main protein, juicy and rich, soaks up that Cajun seasoning beautifully.
• Cajun seasoning: Adds a bold, smoky, spicy kick and defines the Southern character of the dish.
• Garlic (minced): Infuses the butter with deep aroma and flavor, complementing both chicken and pasta.
• Unsalted butter: Used to sear the chicken and infuse richness throughout the dish.
• Rigatoni pasta: Its tubular shape perfectly holds onto creamy Alfredo, giving each bite substance.
• Heavy cream: Forms the base of the Alfredo sauce, offering silky texture.
• Parmesan cheese (freshly grated): Adds sharp, salty depth to the Alfredo.
• Mozzarella cheese: Provides a gooey melt-in-your-mouth creaminess to the sauce.
• Salt and black pepper: For seasoning and balance.
• Parsley (optional, for garnish): Adds freshness and a pop of color.

---

How To Make the Cajun Garlic Butter Chicken Rigatoni

Step 1: Season the Chicken

Toss bite-sized chicken pieces in Cajun seasoning, salt, and a drizzle of olive oil. Let it marinate for 10 minutes for full flavor absorption.

Step 2: Cook the Rigatoni

Boil rigatoni pasta in salted water until al dente. Drain and set aside. Save 1/2 cup of pasta water in case you need to loosen the sauce later.

Step 3: Sear the Chicken

In a large skillet over medium heat, melt butter and add minced garlic. Sear the seasoned chicken until browned and fully cooked, about 6-8 minutes. Remove and set aside.

Step 4: Make the Alfredo Sauce

In the same skillet, pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.

Step 5: Combine & Serve

Toss cooked rigatoni into the Alfredo sauce and mix until well coated. Plate alongside or mix in the cooked Cajun chicken. Sprinkle parsley on top and serve hot.

---

Serving and Storing Cajun Garlic Butter Chicken Rigatoni

Serve this dish hot and fresh, right after the sauce is tossed with the pasta and the chicken is nestled in. It pairs beautifully with a simple green salad or crusty garlic bread. For presentation, a sprinkle of chopped parsley or extra Parmesan on top does wonders.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to bring the Alfredo sauce back to life. Avoid freezing, as cream-based sauces can separate.

---

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Penne, fettuccine, or even rotini can work well if you don’t have rigatoni on hand. Just ensure it has enough texture to hold the sauce.

What if I don’t have Cajun seasoning?

You can make a quick blend using paprika, garlic powder, onion powder, cayenne, thyme, and oregano. Adjust the heat to your liking.

Is this dish too spicy for kids?

You can control the spice level by using a mild Cajun seasoning or reducing the amount. The Alfredo sauce helps mellow the heat.

Can I make this ahead of time?

Yes! Prepare the chicken and Alfredo sauce in advance, then reheat and combine with freshly cooked pasta right before serving.

What protein substitutions can I use?

Shrimp or andouille sausage are great alternatives if you’re not in the mood for chicken.

Can I make it gluten-free?

Definitely! Use your favorite gluten-free pasta and check that your Cajun seasoning and cheese are also gluten-free.

---

Want More Pasta Ideas with a Twist?

If you loved this Cajun Garlic Butter Chicken Rigatoni, you’ll want to try these other crave-worthy recipes:

• Cheesy Spinach Stuffed Shells for a hearty vegetarian classic.
• One Skillet Spicy Honey BBQ Sausage Pasta for that sweet and savory sausage combo.
• Sweet Spicy Garlic Honey BBQ Chicken Pasta for bold flavor with a saucy kick.
• One Skillet Spicy Garlic Butter Parmesan Steak Pasta if you’re craving steak night vibes.
• Beef and Rotini in Garlic Parmesan Sauce for creamy, cozy perfection.

---

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out! Did you add mushrooms or spice it up even more? Did you pair it with a crusty garlic loaf?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better, faster, and tastier.

---

Print

WANT TO SAVE THIS RECIPE?