Tips for Perfect Creamy Rigatoni Alfredo Cajun
- Use freshly grated Parmesan so the sauce melts smoothly and doesn’t turn grainy.
- Don’t let the cream boil hard after adding cheese; keep heat low to maintain a silky texture.
- Adjust the Cajun seasoning to your spice tolerance—start with less, then add more at the end if you want extra kick.
- Cut chicken into even strips for consistent cooking and a good sear.
FAQs
Can I use a different pasta shape?
Yes. Penne, fettuccine, or ziti all work well; just cook them al dente and reserve some pasta water for adjusting the sauce.
Can I lighten this dish?
You can swap part of the heavy cream for half‑and‑half or whole milk and use less Parmesan, though the sauce will be slightly thinner and less rich.
Is this very spicy?
With 1 1/2 teaspoons Cajun seasoning plus smoked paprika, it’s moderately spicy; reduce Cajun seasoning or use a mild blend for less heat, or add a pinch of cayenne for more.
Why You’ll Love This Pasta
Creamy Rigatoni Alfredo Cajun delivers the best of both worlds: the comforting richness of classic Alfredo and the bold, smoky spice of Cajun chicken. It’s quick, indulgent, and easily adaptable, making it a go‑to option when you want a satisfying, restaurant‑style pasta at home.