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Cajun Chicken with Rigatoni in Alfredo Sauce Recipe

Cajun Chicken with Rigatoni in Alfredo Sauce Recipe
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★★★★★

4.9 from 11 reviews

A rich and flavorful Cajun Chicken with Rigatoni in Alfredo Sauce combines tender, spicy chicken breast with al dente rigatoni pasta tossed in a creamy, cheesy Alfredo sauce enhanced by garlic, spinach, and a blend of Cajun spices. This hearty dish offers a perfect balance of bold spices and smooth, cheesy comfort, ideal for a satisfying weeknight dinner or special occasion meal.

Ingredients

Scale

Chicken

  • 1.5 lb chicken breast, cut into thick chunks
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste

Pasta

  • 12 oz rigatoni pasta

Sauce

  • 4 tbsp butter
  • 2 tbsp olive oil
  • 5 garlic cloves, minced
  • 1½ cups heavy cream
  • 4 oz cream cheese, cubed
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 cup fresh spinach

Garnish

  • Fresh parsley, chopped for garnish

Instructions

  1. Cook the rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.
  2. Season the chicken: Place the chicken pieces in a bowl and season them with Cajun seasoning, smoked paprika, salt, and black pepper. Toss well so the chicken is evenly coated.
  3. Sear the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4 to 5 minutes until a deep golden crust forms. Turn the chicken and cook until fully done, then transfer it to a plate.
  4. Prepare the sauce base: Reduce the heat to medium and melt the remaining butter in the same skillet. Add the minced garlic and cook for about 1 minute until fragrant.
  5. Simmer the cream: Pour in the heavy cream and stir well, letting it simmer gently for about 4 to 5 minutes until the sauce begins to thicken.
  6. Incorporate cream cheese: Add the cream cheese and stir until it melts completely into the sauce and becomes smooth.
  7. Add cheeses: Stir in the mozzarella and Parmesan cheese. Continue stirring until the sauce becomes thick, creamy, and glossy. Add a splash of the reserved pasta water if the sauce needs to loosen slightly.
  8. Add spinach: Add the fresh spinach and stir until it wilts into the sauce.
  9. Toss pasta in sauce: Add the cooked rigatoni to the skillet and toss until every piece of pasta is fully coated in the creamy Cajun Alfredo sauce.
  10. Combine chicken and pasta: Return the chicken to the skillet and gently mix everything together. Let the dish rest for about 1 minute before serving, then garnish with chopped parsley.

Notes

  • Reserve pasta water to adjust sauce consistency as needed.
  • You can substitute chicken breasts with thighs for a juicier texture.
  • For a spicier kick, add extra Cajun seasoning or a pinch of cayenne pepper.
  • Use freshly grated Parmesan cheese for the best flavor and texture.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stove or microwave.

Nutrition

Keywords: Cajun chicken, rigatoni Alfredo, creamy pasta, spicy chicken pasta, Cajun pasta recipe

Find it online: https://maicook.com/cajun-chicken-with-rigatoni-in-alfredo-sauce-recipe/