Description
This Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken recipe is a creamy, flavorful pasta dinner with a spicy Cajun twist. Perfect for weeknight meals or cozy weekend dinners, this comforting recipe blends rigatoni, Italian herb Alfredo sauce, and juicy Cajun-spiced chicken. A must-try for Alfredo pasta lovers and fans of easy skillet meals.
Ingredients
12 oz rigatoni pasta
2 chicken breasts
1 ½ tablespoons Cajun seasoning
1 tablespoon olive oil
2 tablespoons butter
3 garlic cloves, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1 ½ teaspoons Italian seasoning
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
Instructions
1. Slice the chicken breasts into strips and coat with Cajun seasoning.
2. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through. Remove and set aside.
3. Cook rigatoni in salted boiling water until al dente. Drain and reserve ½ cup pasta water.
4. In the same skillet, melt butter and sauté garlic until fragrant.
5. Pour in heavy cream and simmer for 3–4 minutes.
6. Stir in Parmesan and Italian seasoning; whisk until smooth and creamy.
7. Toss cooked rigatoni into the sauce, adding pasta water if needed.
8. Return Cajun chicken to skillet and stir everything together.
9. Adjust with salt and pepper to taste.
10. Garnish with parsley and extra Parmesan. Serve warm.
Notes
Make sure not to overcook the chicken—it should stay juicy.
Reserve pasta water to thin out the sauce as needed.
Use freshly grated Parmesan for the best flavor and melt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg