Description
This Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is a delightful Italian-inspired dish combining perfectly cooked rigatoni pasta with a rich, creamy Alfredo sauce infused with Italian herbs and topped with spicy, tender Cajun-seasoned chicken. Ready in just 35 minutes, it’s a satisfying dinner full of bold flavors and comforting textures, perfect for a family meal or a flavorful dinner party dish.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1 tablespoon Italian herb blend
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining the pasta.
- Prepare Chicken: Pat chicken breasts dry with paper towels. Coat both sides evenly with Cajun seasoning to add a spicy flavor.
- Cook Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 6 minutes per side, or until they develop a golden crust and are cooked through. Remove chicken from skillet and set aside.
- Sauté Garlic: Reduce the skillet heat to medium. Add the remaining 1 tablespoon of butter and minced garlic to the skillet. Cook for about 30 seconds until the garlic is fragrant but not browned.
- Make Alfredo Sauce: Pour in heavy cream and bring the mixture to a low simmer. Stir in grated Parmesan cheese and Italian herb blend, whisking continuously until the sauce becomes smooth and creamy.
- Season Sauce: Add salt and black pepper to taste, adjusting seasoning based on your preference.
- Toss Pasta in Sauce: Add the cooked rigatoni into the skillet with the Alfredo sauce and toss to coat thoroughly. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
- Slice and Serve Chicken: Slice the Cajun chicken breasts into strips and arrange them over the sauced rigatoni.
- Garnish and Enjoy: Sprinkle the chopped fresh parsley and extra Parmesan cheese over the top before serving for a burst of color and flavor.
Notes
- Reserve some pasta water to adjust the sauce consistency—it helps the sauce cling to the pasta better.
- You can substitute rigatoni with penne or ziti if preferred.
- If you prefer less spicy chicken, reduce the amount of Cajun seasoning or use a milder seasoning blend.
- Freshly grated Parmesan cheese works best for the creamiest sauce and best flavor.
- Make sure not to overcook the garlic to avoid bitterness.
- This recipe can be adapted for gluten-free diets by using gluten-free pasta.
