Rigatoni in Creamy Garlic Cajun Alfredo with Shredded Cheese & ChickenRich, spicy, cheesy this one hits all the cravings.

Ingredients

For the Chicken

1.25 lbs chicken breasts or thighs, cut into strips

1 tbsp olive oil

2 tbsp butter

1–1.5 tbsp Cajun seasoning

½ tsp smoked paprika

Salt & pepper to taste

For the Pasta & Sauce

12 oz rigatoni

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

3 oz cream cheese

1 cup shredded cheese (cheddar, mozzarella, or a blend)

½ cup grated Parmesan

½ tsp crushed red pepper (optional for heat)

½ cup reserved pasta water (as needed)

Garnish

Extra Parmesan

Fresh parsley

Dash of Cajun seasoning

Instructions

1. Cook the Rigatoni
   Boil in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Cook the Cajun Chicken
   Season chicken with Cajun seasoning, paprika, salt, and pepper.
   Heat olive oil + 2 tbsp butter in a skillet over medium-high.
   Sear chicken 3–4 minutes per side until golden and cooked through.
   Remove and set aside.
3. Build the Creamy Cajun Alfredo
   In the same skillet, add garlic and sauté for 30 seconds.
   Pour in chicken broth and heavy cream; stir to combine.
   Add cream cheese and melt until smooth.
   Stir in shredded cheese and Parmesan until velvety.
   Season with Cajun and red pepper flakes to taste.
4. Combine Everything
   Add cooked rigatoni to the sauce and toss well.
   Return chicken to the skillet and fold it into the pasta.
   Add pasta water as needed to thin the sauce.
5. Serve
   Top with Parmesan, parsley, and an extra sprinkle of Cajun seasoning.

⏱ Times
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Approx. Calories: 780 per serving.

Enjoy.