Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo

This dish brings together bold Cajun spices, tender chicken, and rich Alfredo sauce for a weeknight dinner that’s both indulgent and easy to prepare. Perfect for spice lovers and pasta fans alike.

Ingredients

1.25 lbs boneless, skinless chicken breasts (sliced into strips)
12 oz rigatoni pasta
1 tbsp olive oil
2 tbsp butter
1 tbsp Cajun seasoning (add more for extra heat)
1 tsp garlic powder
Salt & black pepper, to taste
4 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 oz cream cheese
Chopped fresh parsley (for garnish)
Optional: reserved pasta water (about ½ cup)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook rigatoni until al dente. Drain and set aside.
Reserve ½ cup of the pasta water for later if needed.

Step 2: Season and Cook the Chicken

Toss chicken strips with Cajun seasoning, garlic powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook for 5–6 minutes, or until golden and cooked through.
Remove from skillet and set aside.

Step 3: Build the Sauce

In the same skillet, melt the butter.
Add minced garlic and cook for 1 minute, stirring frequently.

Pour in the chicken broth and heavy cream, scraping up any browned bits from the pan.
Reduce heat to low and stir in cream cheese, mozzarella, and Parmesan.
Stir until fully melted and the sauce is smooth and creamy.
If the sauce gets too thick, add a splash of reserved pasta water to loosen it.

Step 4: Combine Everything

Return the cooked chicken and rigatoni to the skillet.
Toss to coat everything evenly in the sauce.
Simmer for 2–3 minutes, allowing the flavors to blend.