Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo
This dish brings together bold Cajun flavors, tender chicken strips, and rich, cheesy Alfredo sauce—all tossed with hearty rigatoni pasta. It’s creamy, spicy, and satisfying, making it a perfect meal for those nights when you want something indulgent and packed with flavor. The mozzarella and cream cheese melt into the sauce, creating a silky texture that clings to every bite of pasta.
Ingredients
For the Chicken and Pasta:
- 1.25 lbs boneless, skinless chicken breasts, sliced into strips
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
For the Sauce:
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 oz cream cheese
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and set aside.
2. Prepare the Chicken
While the pasta is cooking, season the sliced chicken breasts with Cajun seasoning, garlic powder, salt, and black pepper.
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes on each side until browned and fully cooked. Remove the chicken from the skillet and set aside.
3. Make the Sauce
In the same skillet (don’t wipe it—those browned bits add flavor), add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth and bring it to a gentle simmer, scraping the bottom of the pan to deglaze. Add the heavy cream and stir well.
Add the cream cheese, stirring until melted and smooth. Then stir in the mozzarella and Parmesan, letting them melt fully into the sauce. The result should be a creamy, slightly thickened mixture. Taste and adjust seasoning with additional Cajun spice, salt, or pepper as needed.
4. Combine Everything
Return the cooked chicken to the skillet and toss to coat in the sauce. Add the cooked rigatoni and stir until everything is evenly coated. Let it cook together for 1–2 minutes on low heat to allow the flavors to come together.
5. Serve Hot
Serve immediately, garnished with extra Parmesan or chopped parsley if desired. This dish pairs well with garlic bread or a crisp green salad.
Tips and Variations
- Adjust spice by adding more Cajun seasoning or a pinch of cayenne pepper.
- For a smoky twist, use smoked paprika in addition to Cajun seasoning.
- Substitute rigatoni with penne, fettuccine, or any sturdy pasta shape.
- Add sautéed bell peppers, spinach, or mushrooms for extra texture and color.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or cream to loosen the sauce.