Description
Bring bold flavor to your table with Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo—a restaurant-worthy pasta dish that’s rich, creamy, and just the right amount of spicy. Juicy Cajun-seasoned chicken breasts are perfectly seared, then sliced and served over rigatoni pasta coated in a smooth, cheesy homemade Alfredo sauce made with mozzarella and Parmesan. Ideal for an easy dinner, cozy comfort food craving, or a flavorful weeknight meal idea, this dish combines spicy depth with creamy indulgence. Looking for quick dinner recipes or spicy pasta food ideas? This one’s got it all.
Ingredients
2 large boneless skinless chicken breasts
1½ tablespoons Cajun seasoning
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon chopped parsley
12 oz rigatoni pasta
2 tablespoons unsalted butter
3 cloves garlic minced
1½ cups heavy cream
1 cup whole milk
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon onion powder
Salt and pepper to taste
½ teaspoon dried Italian herbs (optional)
½ cup reserved pasta water (optional)
Optional: pinch of cayenne pepper or red pepper flakes
Instructions
1. Pat chicken breasts dry and pound to even thickness. Rub both sides with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Let sit for 10–15 minutes.
2. Cook rigatoni pasta in salted boiling water until al dente. Reserve ½ cup pasta water, drain, and set aside.
3. In a hot skillet, heat olive oil and sear chicken for 4–5 minutes per side. Add butter during the last minute for extra flavor. Remove and let rest.
4. In a saucepan, melt butter and sauté garlic for 1 minute. Add cream and milk. Stir in mozzarella, Parmesan, onion powder, salt, and pepper. Whisk until smooth.
5. Toss cooked rigatoni into the sauce. Simmer for 2–3 minutes. Add pasta water if needed to thin.
6. Slice chicken and serve over the pasta. Garnish with chopped parsley and more Parmesan or red pepper flakes.
Notes
Use freshly shredded mozzarella for the best melt and creamy texture.
Let chicken rest before slicing to keep it juicy and flavorful.
Add a splash of pasta water if the Alfredo sauce thickens too much after mixing with rigatoni.
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 160mg
Keywords: spicy pasta, Cajun chicken, Alfredo rigatoni, creamy pasta dinner, easy dinner, bold comfort food