Name: Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 12 oz rigatoni pasta; 2 boneless skinless chicken breasts; 1 ½ tablespoons Cajun seasoning; 2 tablespoons olive oil; 1 tablespoon butter; 2 cloves garlic, minced; 1 ½ cups heavy cream; ¾ cup freshly grated Parmesan cheese; 1 teaspoon Italian herb blend (basil, oregano, thyme, parsley); Salt, to taste; Black pepper, to taste

Nothing satisfies quite like a comforting bowl of creamy rigatoni coated in a velvety Alfredo sauce—except when it’s paired with juicy, spice-crusted Cajun chicken. This fusion dish blends rich Italian flavors with bold Southern spice, creating a hearty, mouthwatering plate that feels both indulgent and cozy.

The rigatoni clings to every bit of the garlic herb Alfredo, made with real cream, Parmesan, and a hint of Italian seasoning, while the seared Cajun chicken adds just the right kick. It’s the kind of dinner that turns an average weeknight into something special. Whether you’re entertaining or cooking for one, this dish promises satisfaction in every bite.

Why You’ll Love This Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Flavor Fusion: The creamy Italian-style Alfredo sauce balances beautifully with the smoky heat of Cajun spices.
Hearty & Filling: Rigatoni offers a robust pasta base that holds up to the thick sauce and protein-packed chicken.
Weeknight Friendly: Simple steps, under 45 minutes, and minimal cleanup.
Versatile: Adjust the heat level or swap the protein for shrimp or tofu to customize your creation.

Preparation Phase & Tools to Use

Having the right tools makes this dish even easier and ensures your sauce is silky and your chicken is seared to perfection.

Cast Iron or Nonstick Skillet: Essential for achieving that perfect Cajun crust on the chicken.
Large Saucepan: Needed for boiling the rigatoni and keeping it al dente.
Medium Saucepan or Saucier: Ideal for building the Alfredo sauce without scorching the cream.
Tongs and Wooden Spoon: Tongs help flip and handle the chicken cleanly, while the wooden spoon is perfect for stirring the sauce gently.
Meat Thermometer (optional): Helps ensure your chicken hits that juicy 165°F sweet spot.

Ingredients for the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Rigatoni Pasta: This sturdy tube pasta holds the thick Alfredo sauce beautifully.
Chicken Breasts: Lean, juicy, and the perfect canvas for the Cajun rub.
Cajun Seasoning: Adds smoky heat and depth to the chicken.
Heavy Cream: Forms the luxurious base of the Alfredo sauce.
Fresh Garlic: Builds bold, aromatic flavor into the sauce.
Parmesan Cheese: Adds saltiness and umami, while thickening the sauce naturally.
Italian Herb Blend: Dried basil, oregano, thyme, and parsley to enhance the Alfredo with an herbal lift.
Butter: Helps create a smooth, creamy sauce texture and adds richness.
Olive Oil: Used to sear the chicken to a golden crust.
Salt & Pepper: Essential for bringing out the best in all the ingredients.

How To Make the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Step 1: Boil the Pasta

Fill a large saucepan with salted water and bring it to a boil. Cook the rigatoni until al dente, about 10-11 minutes. Drain and set aside.

Step 2: Season & Sear the Chicken

Rub the chicken breasts with olive oil and coat generously in Cajun seasoning. Heat a skillet over medium-high and sear chicken 4-5 minutes per side until golden brown and cooked through. Remove and rest before slicing.

Step 3: Start the Alfredo Base

In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

Step 4: Build the Creamy Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and Italian herb blend. Cook until thickened slightly, stirring constantly, about 5 minutes.

Step 5: Combine & Serve

Add drained rigatoni into the Alfredo sauce and toss to coat. Plate with slices of Cajun chicken over top or alongside. Garnish with extra herbs and Parmesan if desired.

Serving and Storing Tips for Maximum Enjoyment

This dish is best served hot, right after tossing the rigatoni in that luscious Alfredo sauce. The Cajun chicken can be sliced and placed on top or served on the side for presentation. A sprinkle of fresh parsley or extra Parmesan adds a beautiful finish.

For leftovers, store the pasta and chicken separately in airtight containers 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 revive the sauce. Avoid freezing, as creamy sauces tend to split.

Frequently Asked Questions

How spicy is Cajun chicken?

Cajun seasoning brings a medium heat, but it’s easy to adjust. Choose a milder blend or reduce the amount for a softer kick.

Can I use a different pasta?

Yes! Penne, fettuccine, or even farfalle can work well. Choose a shape that holds sauce nicely.

What can I substitute for heavy cream?

Half-and-half can be used in a pinch, though the sauce will be less rich. Adding a touch of cream cheese can help thicken it back up.

Can I make this dish ahead of time?

You can prep the chicken and Alfredo sauce separately a day in advance. Cook the pasta fresh for the best texture.

Is this recipe gluten-free?

Use gluten-free rigatoni and double-check the Cajun seasoning blend for any additives.

Can I make it vegetarian?

Absolutely! Skip the chicken and add roasted mushrooms or crispy tofu instead.

Want More Chicken Pasta Ideas?

If you’re a fan of bold, creamy pasta dishes like this, you’ll love these other reader favorites from the site:

Ultimate Cheesy Chicken Spaghetti for a cheesy comfort classic.
Creamy Cajun Sausage Pasta if you’re craving a smoky twist.
One Pot Smoky Chipotle Cheesy Chicken Pasta for a one-skillet wonder.
Garlic Butter Chicken Balls with Creamy Parmesan Pasta for a fun and hearty weeknight meal.
Quick Creamy Cajun Pasta Recipe if you want dinner on the table fast.

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Let me know how it turns out for you in the comments! Did you go full spice or tone it down? Did you add shrimp or try a veggie version?

I love hearing how you customize these meals. Feel free to ask questions or share your tweaks—let’s cook smarter together!