🍗🧄🌿 Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken
Ingredients
For the Cajun Chicken:
1.25 lbs boneless, skinless chicken breasts, sliced into strips
1 tbsp olive oil
1 tbsp Cajun seasoning
½ tsp smoked paprika
Salt & black pepper, to taste
For the Italian Herb Alfredo & Rigatoni:
12 oz rigatoni pasta
3 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
2 oz cream cheese, softened
1 cup shredded mozzarella
½ cup grated Parmesan
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
½ cup reserved pasta water (if needed for creaminess)
Optional Garnish:
Fresh parsley or basil
Extra Parmesan
A light sprinkle of Cajun seasoning
Instructions
Step 1: Cook the Rigatoni
Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside.
Step 2: Cook the Cajun Chicken
Pat chicken dry and season with Cajun seasoning, smoked paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear chicken strips 3–4 minutes per side until golden and cooked through. Remove and set aside.
Step 3: Make the Italian Herb Alfredo Sauce
In the same skillet, melt butter and sauté garlic until fragrant (30 seconds).
Pour in heavy cream, stirring well.
Whisk in cream cheese until smooth.
Add mozzarella, Parmesan, and Italian seasoning. Stir until creamy and smooth.
Add red pepper flakes if a little heat is desired.
Step 4: Combine Pasta & Chicken
Toss cooked rigatoni in the Alfredo sauce until fully coated.
Fold in Cajun chicken strips gently.
Use reserved pasta water to loosen the sauce if needed.
Step 5: Serve & Garnish
Plate pasta with chicken on top. Garnish with fresh parsley, extra Parmesan, and a light sprinkle of Cajun seasoning.
🕒 Prep Time: 15 minutes
🔥 Cook Time: 25 minutes
🍽 Servings: 4
⚡ Calories per Serving: ~860 kcal