Description
A creamy and flavorful Cajun Garlic Butter Chicken Rigatoni tossed in a rich, cheesy Alfredo sauce. This dish combines tender Cajun-seasoned chicken and perfectly cooked rigatoni pasta enveloped in a smooth blend of Parmesan and mozzarella cheeses, finished with fresh parsley for a deliciously comforting meal, ready in just 30 minutes.
Ingredients
Scale
Protein
- 1 lb chicken breast, cut into chunks
Seasonings & Aromatics
- 1 ½ tbsp Cajun seasoning
- 3 cloves garlic, minced
- 2 tbsp chopped fresh parsley
Dairy
- 3 tbsp butter
- 1 ½ cups heavy cream
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
Pasta
- 12 oz rigatoni pasta
Instructions
- Cook the Chicken: Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Toss the chicken chunks with Cajun seasoning, then add them to the skillet. Sear the chicken pieces until fully cooked and golden brown all over. Once cooked, remove the chicken from the pan and set aside.
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain the pasta and set it aside for later use.
- Sauté Garlic: In the same skillet used for the chicken, melt the remaining tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make Alfredo Sauce: Pour the heavy cream into the skillet with the garlic and bring it to a gentle simmer. Gradually stir in the shredded Parmesan and mozzarella cheeses until they melt smoothly into a creamy sauce.
- Toss Pasta in Sauce: Add the cooked rigatoni to the skillet with the Alfredo sauce. Toss well to ensure the pasta is fully coated with the cheesy sauce.
- Combine Chicken and Pasta: Return the seared Cajun chicken pieces to the skillet and gently fold them into the pasta and sauce mixture. Let the dish simmer for 1 to 2 minutes to allow the flavors to combine.
- Garnish and Serve: Sprinkle the chopped fresh parsley on top as a garnish. Serve the dish hot, with optional extra Parmesan cheese on the side for added indulgence.
Notes
- For a spicier dish, add extra Cajun seasoning or a pinch of cayenne pepper.
- You can substitute rigatoni with other pasta shapes like penne or fettuccine if preferred.
- Use freshly grated Parmesan and mozzarella for the best melting and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it lower fat, substitute heavy cream with half-and-half, though the sauce will be less rich.