If you’re craving a dish that bursts with flavor, creamy goodness, and just the right touch of heat, then this Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo Recipe is going to steal your heart. Tender, perfectly seasoned chicken paired with rigatoni smothered in a luscious mozzarella Alfredo sauce creates a mouthwatering harmony that’s both comforting and exciting. Every bite delivers a spicy kick balanced by the rich creaminess you love, making it an absolute must-try for any pasta enthusiast looking to elevate their dinner game.
Ingredients You’ll Need
Getting set with your ingredients for this recipe is a breeze, but every item plays a crucial role in building layers of taste, texture, and color. From the smoky Cajun seasoning that wakes up the chicken to the creamy cheeses that bring velvety richness, these simple essentials will turn your kitchen into an Italian-Cajun fusion haven.
- 2 boneless skinless chicken breasts: The star protein, perfect for soaking up the Cajun spices and searing to golden perfection.
- 1 tablespoon Cajun seasoning: Adds the signature spicy, smoky flavor that defines this dish’s kick.
- 2 tablespoons olive oil: For a crisp, flavorful sear on the chicken, locking in juices.
- 2 tablespoons butter: Used both for cooking the chicken and creating the velvety Alfredo sauce base.
- 3 cloves garlic, minced: Garlic adds an aromatic punch that smells irresistible.
- 2 cups heavy cream: Delivers smooth, rich creaminess crucial for a luscious Alfredo sauce.
- 1 ½ cups shredded mozzarella cheese: Melts beautifully for that gooey, cheesy hug around the rigatoni.
- ½ cup grated parmesan cheese: Introduces that nutty, savory depth that an Alfredo sauce needs.
- 12 ounces rigatoni pasta: The perfect pasta shape that cradles the creamy sauce with each bite.
- 2 tablespoons chopped fresh parsley: Adds a fresh, vibrant pop of color and flavor at the end.
- Salt to taste: Enhances all the flavors and rounds out the seasoning.
- Black pepper to taste: Compliments the Cajun heat with a subtle peppery hint.
How to Make Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo Recipe
Step 1: Season and Sear the Chicken
Start by seasoning both sides of your chicken breasts generously with Cajun seasoning, salt, and pepper. This is where the bold flavor that defines this dish really begins. Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat, then sear the chicken for 6 to 7 minutes on each side. You want that golden crust that locks in juiciness. Once cooked through, remove the chicken and let it rest—this keeps the meat tender and juicy for when you slice it later.
Step 2: Cook the Rigatoni Pasta
While the chicken is resting, bring a large pot of salted water to a boil and cook the rigatoni until al dente according to the package instructions. Before draining, reserve half a cup of the pasta water—this little trick will help you adjust the sauce’s consistency later, giving it that silky finish. Drain the pasta and set aside.
Step 3: Build the Creamy Mozzarella Alfredo Sauce
Lower your skillet heat to medium and add the remaining butter. Toss in the minced garlic and sauté for about 1 minute until it’s fragrant and golden. Pour in the heavy cream and let it simmer gently for 3 to 4 minutes; this helps thicken the base. Now comes the cheese magic — stir in your shredded mozzarella and grated parmesan continuously, until melted into a smooth, thick sauce. If it feels too thick, simply add some reserved pasta water bit by bit until the sauce reaches your ideal creamy consistency.
Step 4: Combine Pasta and Sauce
Slice the rested chicken breasts into strips—seeing those spicy, seared edges is so satisfying! Add the rigatoni right into the Alfredo sauce and toss everything gently but thoroughly to coat every pasta tube with that luscious cheese sauce.
Step 5: Plate and Garnish
Transfer the creamy, cheesy pasta to serving plates, then top it off with your sliced Cajun chicken. Sprinkle freshly chopped parsley on top—not just for a splash of color, but for a fresh herbal note that lightens the richness. Serve hot and dig in immediately, because this Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo Recipe tastes best warm and comforting straight from the pan.
How to Serve Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo Recipe
Garnishes
A sprinkle of freshly chopped parsley is a classic for a reason—it adds brightness and a contrasting hint of freshness. Feel free to add an extra dusting of parmesan or even a light drizzle of chili oil if you want to amp up the spicy notes further.
Side Dishes
This bold and creamy pasta pairs beautifully with crisp green salads or roasted vegetables like asparagus or broccoli. The freshness and crunch of these sides balance out the richness of the Alfredo sauce, making each bite more vibrant.
Creative Ways to Present
Want to impress your guests? Serve the dish in individual shallow bowls to show off the chicken strips atop the pasta. For an extra touch, garnish with a lemon wedge on the side to add a citrus zing that guests can squeeze over the dish for a surprising burst of acidity.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo Recipe keep well in an airtight container in the fridge for up to 3 days. The sauce may thicken overnight, but a gentle reheating with a splash of cream or milk will bring it back to its creamy glory.
Freezing
If you want to freeze portions, separate the pasta and chicken into freezer-safe containers. The sauce can sometimes separate when frozen, so it’s best to freeze them separately and combine fresh sauce when reheating whenever possible.
Reheating
To reheat, warm the pasta and chicken gently in a skillet over medium heat with a bit of added cream or milk to restore that irresistible sauce texture. Avoid microwaving directly as the sauce can break down and become grainy.
FAQs
Can I use a different pasta instead of rigatoni?
Absolutely! Penne or penne rigate also work wonderfully since they hold onto creamy sauces well. Avoid overly thin pastas like spaghetti, as they don’t capture the sauce and chicken as effectively.
How spicy is this dish?
The level of heat depends on your Cajun seasoning and how much you use. It delivers a pleasant, medium-level spiciness that complements the creamy sauce without overpowering it. Adjust the Cajun seasoning to your taste for milder or bolder heat.
Can I make this dish vegetarian?
You can swap the chicken with hearty vegetables like sautéed mushrooms or roasted bell peppers, but keep the Cajun seasoning and cheeses for that signature flavor. Just remember it won’t have the protein punch, so consider adding a plant-based protein if desired.
What’s the best cheese to use for the Alfredo sauce?
Fresh shredded mozzarella and parmesan are perfect for that gooey texture and savory flavor. Pre-shredded cheese often has additives that can affect melting, so fresh cheese is your friend here for smooth, creamy results.
Is this recipe gluten-free?
The traditional recipe uses rigatoni made from wheat, so it’s not gluten-free. However, you could substitute gluten-free rigatoni or another gluten-free pasta to accommodate dietary needs without sacrificing flavor.
Final Thoughts
This Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo Recipe has quickly become one of my absolute favorites to whip up when I want comforting yet exciting vibes on my plate. The fusion of Cajun spices with creamy, cheesy pasta is pure magic, and once you try it, you’ll be reaching for this recipe again and again. So go ahead, grab your ingredients and treat yourself to this deliciously cozy meal—your taste buds will thank you!
Print
Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo is a flavorful and satisfying pasta dish featuring tender Cajun-seasoned chicken breasts cooked to golden perfection and served over rigatoni pasta tossed in a rich, creamy Alfredo sauce loaded with mozzarella and parmesan cheese. Garnished with fresh parsley, this hearty meal perfectly balances spice and creaminess, ideal for a quick weeknight dinner or a comforting weekend feast.
Ingredients
Chicken and Seasoning
- 2 boneless skinless chicken breasts
- 1 tablespoon Cajun seasoning
- Salt to taste
- Black pepper to taste
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
Pasta and Sauce
- 12 ounces rigatoni pasta
- 2 cups heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Season Chicken: Pat the chicken breasts dry and evenly season both sides with Cajun seasoning, salt, and black pepper to enhance the flavor.
- Sear Chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken breasts for 6 to 7 minutes per side until they are golden brown and fully cooked. Remove the chicken from the skillet and let it rest for a few minutes to keep it juicy.
- Cook Pasta: In a large pot, bring salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain the pasta and reserve ½ cup of the pasta cooking water for adjusting the sauce consistency later.
- Sauté Garlic: Using the same skillet from the chicken, reduce heat to medium and add the remaining 1 tablespoon of butter. Add minced garlic and sauté for about 1 minute until fragrant but not burnt.
- Simmer Cream: Pour in the heavy cream and let it simmer gently for 3 to 4 minutes, allowing the cream to slightly thicken and the flavors to meld.
- Add Cheese: Stir in the shredded mozzarella and grated parmesan cheese continuously until the cheese has melted and the sauce becomes smooth and thick. If the sauce is too thick, gradually add the reserved pasta water to reach your desired consistency.
- Slice Chicken: Slice the rested Cajun chicken breasts into thin strips for easy serving.
- Toss Pasta: Add the cooked rigatoni to the creamy Alfredo sauce in the skillet and toss well so the pasta is evenly coated with the sauce.
- Combine and Garnish: Arrange the sliced Cajun chicken on top of the pasta and sprinkle with freshly chopped parsley to add color and a fresh herbal note.
- Serve: Serve the spicy Cajun chicken rigatoni hot and enjoy immediately for the best taste and texture.
Notes
- For a spicier dish, increase the amount of Cajun seasoning or add a pinch of crushed red pepper flakes to the sauce.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream but be aware the sauce will be less rich and creamy.
- Reserving pasta water is important as it helps loosen the sauce if it becomes too thick and helps the sauce cling better to the pasta.
- You can substitute rigatoni with penne or ziti if desired.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of cream or milk.
