Description
A deliciously creamy and spicy Cajun Chicken Rigatoni dish featuring tender seared chicken breasts tossed in a rich mozzarella Alfredo sauce with perfectly cooked rigatoni pasta, garnished with fresh parsley for a flavorful Italian-American meal.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon Cajun seasoning
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter (divided)
Sauce and Pasta
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 12 ounces rigatoni pasta
- ½ cup reserved pasta water
- 2 tablespoons chopped fresh parsley
Instructions
- Season Chicken: Season both sides of the chicken breasts evenly with Cajun seasoning, salt, and black pepper to infuse flavor.
- Sear Chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken breasts for 6 to 7 minutes per side, until fully cooked through and golden brown. Remove the chicken from the skillet and let it rest before slicing.
- Cook Rigatoni: Bring a large pot of salted water to a boil. Add rigatoni pasta and cook according to package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta water for later use.
- Sauté Garlic: In the same skillet used for chicken, reduce heat to medium and add the remaining 1 tablespoon of butter. Sauté minced garlic for about 1 minute until fragrant, being careful not to burn it.
- Add Cream: Pour heavy cream into the skillet with garlic and simmer gently for 3 to 4 minutes, allowing the cream to start thickening.
- Melt Cheese: Gradually add shredded mozzarella and grated parmesan cheese to the cream. Stir constantly until the cheeses are fully melted and the sauce is smooth and thick. If the sauce becomes too thick, slowly add reserved pasta water to reach desired consistency.
- Slice Chicken: Slice the rested Cajun chicken breasts into strips.
- Toss Pasta with Sauce: Add the cooked rigatoni pasta into the Alfredo sauce, tossing well to coat each piece evenly with the creamy mixture.
- Assemble Dish: Arrange the sliced Cajun chicken on top of the coated rigatoni and sprinkle with freshly chopped parsley for a fresh finish.
- Serve: Serve the spicy Cajun chicken rigatoni hot and enjoy immediately for best flavor and texture.
Notes
- For a spicier dish, add extra Cajun seasoning or a pinch of cayenne pepper to the sauce.
- Use freshly grated cheeses for the best melting quality and flavor.
- If sauce thickens too much after resting, thin with reserved pasta water or additional cream.
- Resting the chicken after cooking allows juices to redistribute for juicier slices.
- Fresh parsley adds color and a slight herbal brightness; you can substitute with basil if preferred.
