Description
A creamy and spicy twist on a comfort classic, Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken combines tender pasta, rich Alfredo sauce, and smoky Cajun-seasoned chicken. Perfect for pasta lovers seeking bold Italian and Cajun fusion recipes.
Ingredients
12 oz rigatoni pasta
2 boneless skinless chicken breasts
2 tbsp Cajun seasoning
4 tbsp butter
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1 tsp Italian herb blend
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
Instructions
1. Season chicken breasts generously with Cajun seasoning.
2. In a large skillet, melt 2 tablespoons of butter over medium heat and sear chicken until golden brown and cooked through. Set aside to rest, then slice.
3. In a large pot, boil rigatoni in salted water until al dente. Reserve 1 cup of pasta water, then drain.
4. In the same skillet used for chicken, melt remaining butter and sauté garlic until fragrant.
5. Add heavy cream and bring to a simmer. Stir in Parmesan and Italian herbs, cooking until the sauce thickens.
6. Add cooked rigatoni to the sauce, tossing to coat. Use reserved pasta water to loosen if needed.
7. Top with sliced Cajun chicken. Garnish with extra Parmesan or fresh herbs and serve hot.
Notes
Use bronze-cut rigatoni for better sauce hold.
Add a splash of milk when reheating leftovers to maintain creaminess.
For extra kick, add a pinch of cayenne or crushed red pepper to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Cajun fusion
Nutrition
- Serving Size: 1 plate
- Calories: 645
- Sugar: 3g
- Sodium: 880mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 165mg