Creamy Rigatoni Alfredo Cajun

Creamy Rigatoni Alfredo Cajun is a spicy twist on classic chicken Alfredo, featuring seared Cajun‑rubbed chicken over rigatoni tossed in a rich garlic‑Parmesan cream sauce. It brings restaurant‑style comfort to your table in about 30–35 minutes with just one skillet and a pot of pasta.​

Cajun seasoning and smoked paprika add warmth and subtle smokiness, while heavy cream and Parmesan create a silky sauce that clings to every tube of rigatoni. The contrast of blackened‑style chicken and creamy pasta makes this a reliable crowd‑pleaser for weeknights or casual entertaining.​

Ingredients

Pasta and chicken

• 340 g rigatoni pasta
• 680 g boneless, skinless chicken breast, cut into thick strips
• 1 1/2 teaspoons Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter​

Creamy Alfredo sauce

• 2 tablespoons butter
• 3–4 cloves garlic, minced
• 1 1/2 cups heavy cream (or 1 cup cream + 1/2 cup milk)
• 1/2 cup chicken broth (optional, for a slightly lighter sauce)
• 3/4–1 cup freshly grated Parmesan cheese
• 1/2 teaspoon Cajun seasoning (or to taste)
• Salt and pepper, to taste
• Chopped parsley for garnish​

Step‑by‑Step Instructions

1. Cook the rigatoni

• Bring a large pot of salted water to a boil.
• Cook rigatoni according to package directions until al dente.
• Reserve about 1/2 cup pasta water, then drain and set aside.​

2. Season and sear the chicken

1. Pat chicken strips dry.
2. In a bowl, toss with 1 1/2 teaspoons Cajun seasoning, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium‑high heat.
4. Sear chicken 3–4 minutes per side, until browned and cooked through (165°F / 74°C).
5. Transfer to a plate and tent loosely with foil.​

3. Make the Cajun Alfredo sauce

1. In the same skillet (don’t wipe it out), melt 2 tablespoons butter over medium heat.
2. Add minced garlic and sauté 30–60 seconds until fragrant.
3. Pour in heavy cream and broth (if using), scraping up browned bits from the pan.
4. Bring to a gentle simmer and cook 2–3 minutes to slightly thicken.
5. Reduce heat to low and whisk in Parmesan a handful at a time until smooth.
6. Stir in 1/2 teaspoon Cajun seasoning, then taste and adjust salt, pepper, or more Cajun to your heat preference.​

4. Combine pasta and chicken

1. Add cooked rigatoni to the skillet and toss to coat in the sauce, using reserved pasta water as needed to loosen.
2. Slice chicken into bite‑size pieces or strips and nestle over the pasta, spooning some sauce on top.
3. Warm everything together on low for 1–2 minutes.​

Garnish with chopped parsley and extra Parmesan, then serve hot.

Continue to the next page to reveal more tips and tricks