Indulge in the hearty richness of Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo, a dish that combines the warmth of Southern spices with the comfort of creamy pasta. This recipe showcases tender, juicy chicken breasts perfectly seasoned with bold Cajun spices, harmoniously paired with al dente rigatoni pasta, and enveloped in a luxuriously rich Alfredo sauce. The combination of heavy cream, mozzarella, and Parmesan cheese creates a flavor profile that is both welcoming and satisfying, tempting you to take a second serving.
This Spicy Cajun Chicken Rigatoni is ideal for busy weeknights, elegant dinner parties, or an easily impressive date night. It’s not just a meal; it’s an experience that brings together the best of Southern culinary flair and Italian comfort food. Whether you’re yearning for a quick lunch or a flavorful dinner, this dish will surely meet your cravings and satisfy your taste buds. You might find yourself returning to this recipe time and again, as it embodies the irresistible allure of creamy pasta intermingled with spice and aromatic herbs.
Why You’ll Love This Spicy Cajun Chicken Rigatoni
- Flavor Explosion: The combination of Cajun seasoning and creamy Alfredo offers a unique and exciting flavor profile.
- Quick and Easy: Perfect for a weeknight dinner, this meal can be prepared in just 40 minutes.
- Comfort Food: A hearty dish that combines the comforts of pasta and cream, ideal for satisfying hunger.
- Customizable: Adjust the spices to suit your taste or switch up the proteins and veggies.
- Great for All Occasions: Whether it’s a family dinner or date night, this dish impresses every time.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s essential to prepare your kitchen and gather the necessary tools to ensure a smooth cooking experience. Start by clearing your workspace and ensuring that you have plenty of room to maneuver your ingredients and cooking tools. Gather a large pot for boiling the rigatoni and a skillet for searing the chicken. You will also need a cutting board and a sharp knife for prepping the chicken and garnishing.
Make sure to measure out all your ingredients in advance. This includes preparing your spices, chopping garlic, and getting your cheeses ready for the sauce. Having everything organized will streamline the cooking process and make it more enjoyable.
Ingredients
- 2 large boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- Salt and freshly cracked black pepper to taste
- Fresh chopped parsley (for garnish)
- 12 ounces rigatoni pasta
- 1 tablespoon salt (for boiling water)
- Water (for boiling)
- 2 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1.5 cups heavy cream
- 1 cup whole milk
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 to 4 tablespoons reserved pasta water (as needed)
Instructions
Step 1: Prepare the Chicken
Start by ensuring your chicken breasts are dry by patting them down with paper towels. To ensure even cooking, pound the chicken to achieve a consistent thickness. Season generously on both sides with Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Allow the chicken to rest for 10 to 15 minutes to let the flavors intensify.
Step 2: Sear the Chicken
Heat olive oil and butter in a skillet over medium-high heat until it’s hot but not smoking. Carefully place the seasoned chicken breasts into the pan, cooking for about 4-5 minutes per side until they acquire a golden brown crust and reach an internal temperature of 165°F. Once cooked, transfer the chicken to a plate and let it rest for a few minutes before slicing.
Step 3: Cook the Rigatoni
While the chicken is cooking, bring a large pot of water to a rolling boil. Add in a tablespoon of salt and the rigatoni pasta. Cook the pasta according to the package instructions, usually around 9-11 minutes, until al dente. Before draining the pasta, reserve about ½ cup of the pasta cooking water, then drain and set the rigatoni aside.
Step 4: Make the Alfredo Sauce
In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant but not burned. Pour in the heavy cream and milk, allowing the mixture to simmer for 3-4 minutes until it thickens slightly.
Step 5: Add the Cheeses
With the sauce simmering, gradually whisk in the shredded mozzarella and grated Parmesan cheese. Continue whisking until the cheese melts and the sauce is smooth. Stir in Italian seasoning, and additional salt, and freshly cracked black pepper to taste. If the sauce is too thick, add in some of the reserved pasta water to adjust the consistency.
Step 6: Combine Pasta and Sauce
Once the cheese is fully integrated, add the cooked rigatoni into the sauce. Gently toss the pasta in the sauce, allowing it to absorb the creamy goodness. Let it simmer for an additional 2-3 minutes to allow the flavors to meld together.
Step 7: Serve the Dish
Slice the rested chicken breasts into strips and arrange them on top of the creamy pasta. Garnish with freshly chopped parsley for a pop of color and extra flavor. Serve hot and enjoy this culinary delight!
Variations
- Protein: Substitute the chicken with shrimp or sausage for a different protein option.
- Vegetables: Add spinach, bell peppers, or asparagus to boost the nutritional value and add color to the dish.
- Spices: Adjust the level of spiciness by changing the amounts of cayenne pepper or including a splash of hot sauce in the Alfredo sauce.
Cooking Notes
- Ensure not to overcook the pasta; it should retain a slight bite for the best texture.
- Using heavy cream and whole milk will create a rich and creamy base; however, you can use low-fat alternatives if desired.
Serving Suggestions
- Pair with a fresh garden salad for a complete meal experience.
- Serve alongside garlic bread to scoop up the creamy sauce.
Tips
- Always taste the sauce before serving; adjust seasonings to suit your preference.
- For a deeper flavor, allow the chicken to marinate in the spices for a couple of hours before cooking.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: 820
- Protein: 45g
- Sodium: 1050mg
FAQs
Can I prepare the sauce ahead of time?
Yes, you can make the sauce ahead and keep it in the refrigerator. Reheat gently on low heat, adding a little milk or reserved pasta water to regain its creamy texture.
What alternatives can I use for Cajun seasoning?
If you don’t have Cajun seasoning, consider using a blend of paprika, cayenne pepper, garlic powder, and oregano to achieve a similar flavor profile.
Can I make this dish vegetarian?
Absolutely! Skip the chicken and instead use sautéed mushrooms or tofu as a protein substitute.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop with a splash of milk for moisture.
Conclusion
In conclusion, Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo is more than just a meal; it’s a celebration of flavors and textures that will leave you craving for more. This dish perfectly balances the spice and creaminess, making it a crowd-pleaser suitable for any occasion. Give it a try and discover how the bold flavors can turn an ordinary dinner into an extraordinary experience. Don’t forget to share your thoughts in the comments, and feel free to explore variations to suit your taste. Enjoy and happy cooking!
Print
Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Indulge in the hearty richness of Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo…
Ingredients
- 2 large boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- Salt and freshly cracked black pepper to taste
- Fresh chopped parsley (for garnish)
- 12 ounces rigatoni pasta
- 1 tablespoon salt (for boiling water)
- Water (for boiling)
- 2 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1.5 cups heavy cream
- 1 cup whole milk
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 to 4 tablespoons reserved pasta water (as needed)
Instructions
- Start by ensuring your chicken breasts are dry by patting them down with paper towels. To ensure even cooking, pound the chicken to achieve a consistent thickness. Season generously on both sides with Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Allow the chicken to rest for 10 to 15 minutes to let the flavors intensify.
- Heat olive oil and butter in a skillet over medium-high heat until it’s hot but not smoking. Carefully place the seasoned chicken breasts into the pan, cooking for about 4-5 minutes per side until they acquire a golden brown crust and reach an internal temperature of 165°F. Once cooked, transfer the chicken to a plate and let it rest for a few minutes before slicing.
- While the chicken is cooking, bring a large pot of water to a rolling boil. Add in a tablespoon of salt and the rigatoni pasta. Cook the pasta according to the package instructions, usually around 9-11 minutes, until al dente. Before draining the pasta, reserve about ½ cup of the pasta cooking water, then drain and set the rigatoni aside.
- In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant but not burned. Pour in the heavy cream and milk, allowing the mixture to simmer for 3-4 minutes until it thickens slightly.
- With the sauce simmering, gradually whisk in the shredded mozzarella and grated Parmesan cheese. Continue whisking until the cheese melts and the sauce is smooth. Stir in Italian seasoning, and additional salt, and freshly cracked black pepper to taste. If the sauce is too thick, add in some of the reserved pasta water to adjust the consistency.
- Once the cheese is fully integrated, add the cooked rigatoni into the sauce. Gently toss the pasta in the sauce, allowing it to absorb the creamy goodness. Let it simmer for an additional 2-3 minutes to allow the flavors to meld together.
- Slice the rested chicken breasts into strips and arrange them on top of the creamy pasta. Garnish with freshly chopped parsley for a pop of color and extra flavor. Serve hot and enjoy this culinary delight!
Notes
Ensure not to overcook the pasta; it should retain a slight bite for the best texture. Using heavy cream and whole milk will create a rich and creamy base; however, you can use low-fat alternatives if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 820 kcal
- Sodium: 1050 mg
- Protein: 45 g