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Cajun Chicken Rigatoni Alfredo featured
Avatar photoJohnson Maya

Cajun Chicken Rigatoni Alfredo Recipe

A rich and creamy Southern-Italian fusion dish featuring spicy Cajun chicken, al dente rigatoni, and a velvety Parmesan-cream sauce. Bold, comforting, and ready in 30 minutes.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 ½ lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp (30g) Cajun seasoning
  • 16 oz (450g) rigatoni pasta
  • 4 tbsp (56g) unsalted butter, divided
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Wooden spoon
  • Tongs
  • Colander
  • Measuring cups and spoons

Method
 

  1. Cajun Chicken Rigatoni Alfredo recipeCard1
  2. Season the chicken pieces with 1 tablespoon of Cajun seasoning. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken in a single layer and sear for 5–6 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, add the remaining butter. Sauté chopped onion for 3–4 minutes until translucent. Add minced garlic and smoked paprika, cooking for 30 seconds until aromatic.
  4. In a separate pot, bring salted water to a boil. Cook rigatoni for 8 minutes (1 minute less than package instructions). Drain and reserve ½ cup pasta water.
  5. To the sautéed onions, add chicken broth and bring to a simmer. Stir in heavy cream, remaining Cajun seasoning, and black pepper. Simmer gently for 2–3 minutes.
  6. Add cooked rigatoni and seared chicken to the skillet. Stir to coat in sauce. Add reserved pasta water as needed to loosen.
  7. Remove from heat. Stir in Parmesan cheese and half the parsley. Taste and adjust seasoning. Garnish with remaining parsley and serve immediately.

Nutrition

Calories: 520 | Carbohydrates: 42 | Protein: 34 | Fat: 28 | Fiber: 3 | Sugar: 6

Notes

STORAGE: Store in an airtight container for up to 3 days. Reheat gently with a splash of broth to restore creaminess. Do not freeze.
MAKE AHEAD: Cook chicken and sauce ahead; store separately. Combine with freshly cooked pasta when ready.
SUBSTITUTIONS: Use whole wheat or chickpea pasta for fiber boost. Swap heavy cream with low-fat milk + 1 tsp cornstarch for lighter version.
PRO TIPS: Always grate Parmesan fresh—pre-shredded won't melt smoothly. Deglaze the pan after searing for maximum flavor. Keep heat moderate when reheating cream sauce.
SERVING SUGGESTIONS: Pair with grilled corn, a crisp green salad, or garlic bread for a complete Southern-inspired meal.
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