Creamy Rigatoni Alfredo with Cajun

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy to Intermediate
Cuisine: American-Italian Fusion

 Ingredients

For the Cajun Chicken:

• 2 large boneless skinless chicken breasts

• 1½ tablespoons Cajun seasoning

• 1 tablespoon olive oil

• 1 tablespoon butter

Optional: Add a pinch of smoked paprika for deeper flavor.

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For the Rigatoni Alfredo:

• 12 oz rigatoni pasta

• 2 tablespoons butter

• 3 cloves garlic, minced

• 1½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• Salt and pepper to taste

• ¼ teaspoon red pepper flakes (optional, for heat)

• 2 tablespoons chopped parsley (for garnish)

 Equipment Needed

• Large pot for pasta

• Large skillet for chicken

• Saucepan for Alfredo sauce (or use same skillet)

• Tongs or spatula

• Cutting board & sharp knife

• Cheese grater (if using fresh Parmesan)

 Time Breakdown

 Let’s Cook!

 Step 1: Prepare the Cajun Chicken

1. Slice chicken breasts lengthwise into thin strips (or cut into cutlets first if they’re thick).

2. Rub all over with Cajun seasoning, coating well on all sides.

3. Heat olive oil + butter in a skillet over medium-high heat.

4. Sear chicken strips for 3–4 minutes per side, or until golden and cooked through (internal temp 165°F).

5. Remove chicken and set aside. Let rest for 5 minutes, then slice if desired.

Don’t overcrowd the pan — cook in batches if needed for a nice sear.

 Step 2: Boil the Rigatoni

1. Bring a large pot of salted water to a boil.

2. Cook rigatoni according to package directions until al dente.

3. Reserve ½ cup pasta water, then drain the pasta and set aside.

 Step 3: Make the Alfredo Sauce

1. In a large skillet or saucepan, melt 2 tablespoons butter over medium heat.

2. Add minced garlic and sauté for 1 minute until fragrant (don’t let it brown).

3. Pour in the heavy cream and bring to a gentle simmer.

4. Lower heat and whisk in the Parmesan cheese until melted and smooth.

5. Season with salt, black pepper, and red pepper flakes to taste.

For a thinner sauce, add a splash of reserved pasta water.

 Step 4: Combine and Serve

1. Add the cooked rigatoni into the Alfredo sauce and toss to coat well.

2. Top with the sliced Cajun chicken strips.

3. Garnish with fresh parsley and an extra sprinkle of Parmesan.

 Want it extra saucy? Double the Alfredo recipe and save some for leftovers!

 Substitutions & Variations

Make it vegetarian by skipping the chicken and adding sautéed mushrooms, spinach, or roasted peppers.

 Storage & Reheating

 Nutritional Info (Approx. per serving)

Nutrition may vary based on exact ingredients and portion sizes.