If you’re craving a dish that brings together the bold kick of Cajun seasoning and the creamy comfort of Alfredo pasta, this Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is for you. The velvety Alfredo sauce clings to every groove of the rigatoni, while the tender chicken bursts with smoky, spicy flavor from the Cajun rub. It’s rich, hearty, and irresistibly satisfying.

Perfect for a cozy dinner, date night, or when you’re simply treating yourself to something special, this dish is a true showstopper. It strikes that beautiful balance between indulgent and homemade comfort food. And once you try it, you’ll be adding this to your weekly rotation without hesitation.

Preparation Phase & Tools to Use

Before diving into this delicious recipe, make sure your kitchen is armed with the right tools to ensure smooth execution:

Cast Iron Skillet or Heavy Pan: Ideal for searing the Cajun chicken to perfection. This helps lock in flavor and achieve that golden crust.
Large Pot: For boiling the rigatoni evenly.
Whisk: Essential for creating a smooth Alfredo sauce without clumps.

Tongs: Handy for flipping chicken without piercing it and losing its juices.
Fine Grater or Microplane: Helps finely shred cheese for a creamy melt into the sauce.

Each tool ensures that the textures and flavors come together seamlessly, giving you that restaurant-quality finish at home.

Ingredients for the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Rigatoni Pasta: Its ridges and tube shape hold the creamy Alfredo beautifully.
Boneless Skinless Chicken Breasts: The base for our Cajun-flavored protein punch.
Cajun Seasoning: Infuses the chicken with a smoky, spicy depth.

Butter: Used for both searing the chicken and starting the Alfredo base.
Heavy Cream: Brings richness and silkiness to the sauce.
Parmesan Cheese: Freshly grated for that nutty, melty core of Alfredo flavor.

Garlic: Adds aromatic depth and warmth to the sauce.
Italian Seasoning: A mix of herbs that rounds out the creaminess with savory balance.
Salt & Pepper: Enhances all the core flavors.

How To Make the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Step 1: Season and Cook the Chicken

Season the chicken breasts generously with Cajun seasoning on both sides. Heat a cast iron skillet over medium-high heat, add butter, and sear the chicken until golden and cooked through (about 6–7 minutes per side). Let it rest, then slice.

Step 2: Boil the Rigatoni

While the chicken cooks, bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, according to package directions. Drain and set aside.

Step 3: Create the Alfredo Base

In a separate pan, melt butter and add minced garlic. Let it sizzle for a minute, then pour in the heavy cream. Simmer on low heat for 5 minutes, whisking occasionally.

Step 4: Stir in Cheese and Seasonings

Add the grated Parmesan cheese slowly while whisking. Stir in Italian seasoning, salt, and pepper. Keep whisking until smooth and creamy.

Step 5: Combine and Serve

Toss the cooked rigatoni into the Alfredo sauce. Mix until well coated. Plate with sliced Cajun chicken on top or to the side, and garnish with chopped parsley or more Parmesan if desired.

Serving and Storing Tips

This dish is best served hot, right after combining the pasta with the Alfredo sauce. The creamy texture and bold Cajun flavors shine brightest when fresh. Pair it with a crisp side salad or roasted veggies to balance out the richness.

For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce’s creaminess. Avoid microwaving for too long, as the cheese sauce can break.

Frequently Asked Questions

What pasta can I use instead of rigatoni?

Penne or ziti are great alternatives. They also hold sauce well and pair nicely with chunky proteins like chicken.

Can I make this dish ahead of time?

Yes, but it’s best to store the pasta and sauce separately if prepping in advance. Combine just before serving.

How spicy is the Cajun chicken?

It has a medium kick. You can reduce the amount of Cajun seasoning or choose a mild version to suit your taste.

Can I use milk instead of heavy cream?

You can, but the sauce will be less rich and creamy. For better results, try using half-and-half.

Is it gluten-free?

Not as written, but you can use gluten-free rigatoni and double-check your Cajun seasoning for any hidden gluten.

What protein alternatives work well here?

Shrimp or salmon work beautifully with the Alfredo-Cajun combo. Just adjust the cooking time accordingly.

Want More Pasta Ideas?

If you love this Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken, you’ll definitely want to try these other pasta favorites from Life With Olivia:

Creamy Garlic Butter Chicken Rotini in Parmesan Sauce

Creamy Spicy Buffalo Ranch Pasta

Looking for even more mouthwatering meals? Follow my daily recipe shares over on Pinterest – Life With Olivia!

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap in shrimp or use a different pasta shape? Maybe you added extra spice or a squeeze of lemon?

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

Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Author: Olivia McKenney

Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Creamy, spicy, and packed with flavor — this Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is a comfort food dream. The golden-seared Cajun chicken pairs perfectly with the rich Alfredo-coated rigatoni for a satisfying dinner that feels gourmet yet easy to make at home.