Description
This Indulgent Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is a creamy, flavorful pasta dish that combines perfectly cooked rigatoni with a rich Alfredo sauce infused with Italian herbs and a spicy Cajun-seasoned chicken. Ready in just 30 minutes, it’s an ideal meal for those craving comfort food with a gourmet twist.
Ingredients
Scale
Pasta
- 12 ounces Rigatoni Pasta (Opt for bronze-cut for better sauce adherence)
Protein
- 2 large Chicken Breasts (Can substitute with turkey, shrimp, or tofu)
- 1 tablespoon Cajun Seasoning
Sauce
- 2 tablespoons Butter (plus 1 tablespoon additional for sauce)
- 1 tablespoon Olive Oil
- 3 cloves Garlic (Minced)
- 4 ounces Cream Cheese
- 1 ¼ cups Heavy Cream
- 1 cup Parmesan Cheese (Grated)
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
Garnish
- 2 tablespoons Fresh Parsley (Chopped)
- Additional Cajun seasoning (optional)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook for about 10-12 minutes until al dente. Drain and reserve some pasta water for sauce adjustments.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Rub Cajun seasoning evenly on both sides of the chicken. In a large skillet over medium-high heat, heat olive oil and 2 tablespoons of butter. Sear the chicken breasts for 5-6 minutes per side until fully cooked and golden brown.
- Make the Alfredo Sauce: In the same skillet, lower heat to medium-low and add 1 tablespoon of butter. Sauté minced garlic until fragrant, about 1 minute. Add the cream cheese, heavy cream, and Italian seasoning to the skillet. Simmer gently, stirring frequently to combine the flavors.
- Incorporate Parmesan: Gradually add the grated Parmesan cheese into the sauce, stirring constantly until the cheese melts and the sauce thickens. If the sauce is too thick, adjust the consistency by adding reserved pasta water a little at a time.
- Toss Pasta with Sauce: Add the cooked rigatoni to the Alfredo sauce in the skillet. Gently toss everything together for about 2 minutes to ensure the pasta is fully coated and absorbs the flavors.
- Slice and Serve: Slice the Cajun chicken into strips and arrange them on top of the rigatoni. Garnish with chopped fresh parsley and, if desired, a sprinkle of additional Cajun seasoning for extra spice. Serve immediately.
Notes
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be slightly less rich.
- Bronze-cut rigatoni is recommended as it holds sauce better due to its rough texture.
- You can substitute chicken with turkey breast, shrimp, or firm tofu for variations.
- Reserve some pasta water before draining to adjust sauce thickness as needed.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop with a splash of cream or milk.