Description
This Creamy Rigatoni Alfredo Cajun is the perfect blend of rich, spicy, and comforting. Juicy Cajun-spiced chicken is served over tender rigatoni pasta coated in a velvety Alfredo sauce, all topped with fresh herbs and Parmesan.
Ingredients
Scale
- 340 g rigatoni pasta
- 680 g boneless skinless chicken breast, cut into thick strips
- 1 1/2 teaspoons Cajun seasoning
- 1 1/2 cups heavy cream
- 3 garlic cloves, minced
- 3 tablespoons unsalted butter
- 3/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni until al dente. Drain and set aside.
- Season chicken with Cajun seasoning. In a skillet over medium-high heat, melt butter and sear chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute. Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan until fully melted and the sauce is smooth.
- Add rigatoni to the sauce and toss to coat. Slice chicken and place on top of pasta.
- Simmer everything together for 2–3 minutes to blend flavors. Adjust seasoning if needed.
- Garnish with fresh parsley and serve immediately.
Notes
- Use freshly grated Parmesan for best melting and flavor.
- Cook pasta slightly under for perfect texture once mixed with sauce.
- Adjust Cajun spice to your heat preference.
- Add a splash of pasta water to thin sauce if needed.