Description
Turn any weeknight into a restaurant-worthy experience with this bold and creamy Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce. Juicy Cajun-spiced chicken, rich garlic butter, and velvety homemade Alfredo come together to coat every piece of tender rigatoni with incredible flavor. Whether you’re searching for easy dinner ideas, a quick comfort food, or a satisfying high-protein pasta dish, this recipe has it all. It’s perfect for impressing guests or simply treating yourself to something indulgent — without the hassle.
Ingredients
1 pound rigatoni pasta
1 ½ pounds boneless chicken thighs or breasts
2 tablespoons Cajun seasoning
1 tablespoon olive oil
3 tablespoons butter
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Cut chicken into bite-sized pieces and toss with Cajun seasoning, salt, and olive oil. Let marinate for 10–15 minutes.
2. In a large skillet, heat 1 tablespoon butter and olive oil over medium-high heat. Add chicken and sear for 4–5 minutes per side until golden and cooked through. Remove and set aside.
3. Boil a large pot of salted water and cook rigatoni until al dente. Reserve 1 cup of pasta water before draining.
4. In the same skillet, melt remaining butter and sauté garlic until fragrant, about 1 minute.
5. Pour in heavy cream and bring to a simmer. Stir in parmesan and mix until smooth and creamy.
6. Add cooked rigatoni to the sauce and toss to coat. Use reserved pasta water to loosen the sauce if needed.
7. Return chicken to the skillet, placing over the pasta. Toss gently or leave arranged on top.
8. Garnish with parsley and extra parmesan or Cajun seasoning if desired. Serve hot.
Notes
Use fresh parmesan cheese for the smoothest, richest Alfredo sauce — pre-shredded cheese doesn’t melt as well.
Don’t forget to reserve pasta water before draining — it’s perfect for thinning the sauce without losing flavor.
If you want a milder version, reduce the Cajun spice and add a splash of milk to balance the heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Main Course
- Method: Stovetop
- Cuisine: Cajun-Italian Fusion
Nutrition
- Serving Size: 1 ½ cups
- Calories: 610
- Sugar: 3g
- Sodium: 710mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 140mg
Keywords: Cajun chicken pasta, creamy Alfredo, garlic butter chicken, easy dinner, comfort food, rigatoni recipe