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.
Ingredients
1 lb rigatoni pasta
2 boneless skinless chicken breasts
2 tbsp Cajun seasoning
4 tbsp butter
2 cups heavy cream
1 ½ cups grated Parmesan cheese
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
Instructions
1. Season the chicken breasts with Cajun seasoning on both sides.
2. Heat 2 tablespoons of butter in a cast iron skillet over medium-high heat.
3. Sear chicken for 6–7 minutes per side until golden and cooked through. Remove and let rest.
4. In a large pot, boil rigatoni in salted water until al dente. Drain and set aside.
5. In a pan, melt the remaining 2 tablespoons of butter. Add minced garlic and cook for 1 minute.
6. Pour in heavy cream and simmer on low for 5 minutes, whisking occasionally.
7. Add Parmesan cheese gradually while whisking.
8. Stir in Italian seasoning, salt, and pepper. Whisk until smooth.
9. Add rigatoni to the Alfredo sauce and toss until evenly coated.
10. Slice the rested Cajun chicken and serve over or beside the pasta. Garnish as desired.
Notes
For extra sauce, double the cream and cheese portions.
Always let the chicken rest before slicing to lock in juices.
Use freshly grated Parmesan for the best melt and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 735
- Sugar: 2g
- Sodium: 740mg
- Fat: 41g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 155mg
Keywords: creamy rigatoni, cajun chicken pasta, alfredo pasta dinner