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Creamy Rigatoni Alfredo Cajun combines the boldness of Cajun-spiced chicken with the richness of Alfredo sauce, all tossed with hearty rigatoni pasta. This dish delivers a luxurious skillet meal in under an hour, perfect for weeknight comfort or a special occasion dinner for family and friends.
I first created this recipe to experiment with Cajun spices, and now it’s a family favorite. My kids love watching the cheese melt into the creamy sauce.
Ingredients
- Rigatoni pasta: 340 g - Its hearty texture holds the sauce beautifully.
- Boneless skinless chicken breast: 680 g - Cut into strips for faster cooking and better sauce coverage.
- Cajun seasoning: 1 1/2 tsp - The foundation of bold flavor.
- Smoked paprika: 1/2 tsp - Adds smokiness to enhance the Cajun spices.
- Salt and black pepper: Personalize to your taste.
- Olive oil: 15 ml - Helps in searing the chicken perfectly.
- Unsalted butter: 56 g divided - Provides richness throughout the dish.
- Garlic: 4 cloves minced - Brings warmth and depth to the sauce.
- Italian seasoning: 1/2 tsp - Adds a nuanced herb essence.
- Fresh parsley or dried herbs: A final touch for garnish and color.
- Heavy cream: 360 ml - Forms the base of the luxurious Alfredo sauce.
- Low-sodium chicken broth: 180 ml - Balances creaminess with a savory note.
- Velveeta cheese: 113 g cubed - Ensures a smooth and creamy texture.
- Mozzarella cheese: 112 g shredded - Adds to the gooey richness.
- Parmesan cheese: 70 g grated - Boosts the overall depth of flavor.
- Cream cheese: 57 g softened - Contributes to the silkiness of the sauce.
How To Make Creamy Rigatoni Alfredo Cajun
- Cook the Rigatoni:
- Bring a generously salted pot of water to a boil. Add the rigatoni and cook until al dente according to package directions. Reserve 120 ml of pasta water for later use before draining. Toss the pasta with a little olive oil to prevent sticking.
- Season and Sear the Chicken:
- Rub the chicken strips evenly with Cajun seasoning, smoked paprika, salt, and black pepper. Heat a large skillet over medium-high heat with olive oil and half the butter. Once sizzling, lay chicken strips in a single layer and sear for 5 to 7 minutes, turning occasionally to ensure even cooking. Transfer the cooked chicken to a plate and tent with foil to keep warm.
- Prepare Aromatics:
- Using the same skillet, add the remaining butter and sauté half the garlic over medium heat until fragrant. Toss the cooked chicken back in, coating it with butter and garlic. Set aside once more.
- Make the Alfredo Sauce:
- Melt the remaining butter in the skillet and sauté the rest of the minced garlic lightly. Stir in the heavy cream and chicken broth, then bring it to a gentle simmer. Whisk in the softened cream cheese until completely incorporated.
- Incorporate the Cheeses and Herbs:
- Add Velveeta cubes to melt thoroughly into the sauce. Follow with mozzarella, Parmesan, and Italian seasoning, stirring until the sauce becomes velvety and thick. Adjust seasoning with salt and black pepper.
- Combine Pasta and Sauce:
- Pour the cooked rigatoni into the skillet, folding carefully so the pasta is fully coated in the creamy Alfredo sauce. If the mixture seems too thick, stir in the reserved pasta water gradually.
I especially love how the smoked paprika pairs with the garlic-infused butter. Watching everyone enjoy this dish reminds me why I love to cook for my family.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of milk or broth to restore the creamy consistency.
Ingredient Substitutions
If Velveeta isn’t your preference, substitute it with sharp cheddar for a slightly different flavor profile. Heavy cream can be replaced with half-and-half, though the result may be less rich.
Serving Suggestions
This dish pairs wonderfully with a crisp green salad or warm garlic bread for a complete comfort meal. You could also serve it alongside roasted vegetables for added nutrition.
Cultural Context
While Alfredo sauce originates from Italian-American cuisine, adding Cajun spices and chicken turns it into an exciting fusion recipe. It’s a nod to blending cultural flavors for a modern twist on classic dishes.
Enjoy Creativity
Feel free to experiment with different proteins like shrimp or andouille sausage to keep things interesting. Adding a sprinkle of red chili flakes will turn up the heat for spice lovers.
Recipe FAQs
- → How can I make this dish spicier?
Add more Cajun seasoning, a pinch of cayenne pepper, or red chili flakes to suit your spice preference.
- → Can I use another type of pasta?
Yes, you can substitute rigatoni with penne, farfalle, or fusilli. Ensure the pasta is cooked al dente for the best texture.
- → What can I use instead of Velveeta cheese?
You can substitute Velveeta with processed cheese blocks or add extra cream cheese for a smooth texture and flavor.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce if needed.
- → Can I prepare this dish in advance?
While it's best served fresh, you can cook the chicken and make the sauce ahead of time. Reheat them separately and combine with freshly cooked pasta before serving.