Description
This Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce is the perfect fusion of bold spices and creamy comfort. Juicy Cajun-seasoned chicken is pan-seared in garlic butter and served alongside tender rigatoni pasta coated in a rich Alfredo cheese sauce. Whether for a casual dinner or a flavorful weekend meal, it’s sure to impress.
Ingredients
1 lb chicken breast or thighs
1 tablespoon Cajun seasoning
3 cloves garlic, minced
2 tablespoons unsalted butter
12 oz rigatoni pasta
1½ cups heavy cream
1 cup Parmesan cheese, freshly grated
½ cup mozzarella cheese, shredded
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped parsley (optional)
Instructions
1. Toss chicken pieces in Cajun seasoning, salt, and olive oil. Let marinate for 10 minutes.
2. Boil rigatoni in salted water until al dente. Drain and set aside. Reserve ½ cup pasta water.
3. In a skillet over medium heat, melt butter and sauté garlic until fragrant.
4. Add chicken and sear for 6–8 minutes until golden and fully cooked. Remove and set aside.
5. In the same skillet, pour in heavy cream. Simmer gently.
6. Whisk in Parmesan and mozzarella until melted and smooth. Season with salt and pepper.
7. Toss in cooked rigatoni. Stir to coat pasta evenly.
8. Plate with seared chicken or mix together. Garnish with parsley and serve hot.
Notes
Let the chicken rest 2 minutes before slicing to keep it juicy.
Use freshly grated Parmesan for best flavor and texture in the sauce.
Add a splash of reserved pasta water if the Alfredo thickens too much while standing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stove-top
- Cuisine: American Cajun fusion
Nutrition
- Serving Size: 1 portion
- Calories: 695
- Sugar: 2g
- Sodium: 610mg
- Fat: 41g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 165mg
Keywords: Cajun chicken pasta, garlic butter, Alfredo rigatoni