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

Scale

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

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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.