Sally Winter
Creamy, cheesy, and packed with flavor, this Cajun Garlic Butter Chicken Rigatoni is the ultimate comfort food for pasta lovers. Imagine tender bites of juicy chicken coated with smoky Cajun seasoning, seared to perfection, and tossed with buttery rigatoni drenched in a rich Alfredo sauce. Every forkful is a perfect balance of heat, creaminess, and savory goodness.
This dish is perfect for weeknight dinners or when you want to impress your family and friends with a restaurant-quality meal that comes together in your own kitchen. The combination of the slightly spicy Cajun chicken with the creamy, cheesy pasta is irresistible and will have everyone asking for seconds.
Why You’ll Love This Cajun Garlic Butter Chicken Rigatoni
This dish is not just a pasta recipe—it’s a flavor-packed experience. The Cajun seasoning adds a smoky, spicy kick that pairs beautifully with the creamy Alfredo sauce, making each bite exciting. The butter gives the chicken a luscious, golden sear, and the rigatoni holds onto all that creamy sauce for the ultimate comfort meal. Plus, it’s a one-pan wonder that makes clean-up a breeze.
What Kind of Pasta Works Best for This Recipe?
Rigatoni is the star of this dish because its wide tubes capture all the cheesy Alfredo goodness. If you don’t have rigatoni, penne or ziti can be great alternatives—they have the right shape to hold onto the sauce. Avoid thin noodles like spaghetti for this dish, as they won’t carry the rich sauce and hearty chicken as well.
Ingredients for the Cajun Garlic Butter Chicken Rigatoni
Every ingredient in this dish plays a vital role in building layers of flavor and texture. Using quality ingredients will elevate the creamy, cheesy experience of this pasta dish.
- Rigatoni Pasta – Its large tubes are perfect for capturing the rich Alfredo sauce.
- Chicken Breast – Lean and tender, perfect for absorbing the bold Cajun flavors.
- Cajun Seasoning – The key to that smoky, spicy flavor that defines this dish.
- Butter – Adds richness and helps achieve a golden sear on the chicken.
- Garlic – Fresh garlic enhances the savory depth and aroma.
- Heavy Cream – Creates the luscious, creamy Alfredo base.
- Parmesan Cheese – Melts into the sauce for a cheesy, silky texture.
- Olive Oil – Helps sear the chicken while keeping it juicy.
- Fresh Parsley – Adds color and freshness to balance the richness.
- Paprika or Chili Flakes – Optional, for an extra pop of color and heat.
How To Make the Cajun Garlic Butter Chicken Rigatoni
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
Step 2: Season and Sear the Chicken
Cut the chicken breasts into bite-sized cubes, coat them in Cajun seasoning, and sear in a skillet with butter and olive oil until golden and cooked through. Remove from the pan and set aside.
Step 3: Make the Alfredo Sauce
In the same skillet, melt more butter, sauté minced garlic, then pour in the heavy cream. Stir in Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water if needed.
Step 4: Combine and Finish
Toss the cooked pasta into the sauce, fold in the chicken, and sprinkle with fresh parsley. Optionally, garnish with paprika or chili flakes for extra flavor and presentation.
Serving and Storing Cajun Garlic Butter Chicken Rigatoni
This hearty pasta dish generously serves 4 people, making it perfect for a family dinner or small gathering. Serve it hot, straight from the skillet, with a sprinkle of fresh parsley for a beautiful finish.
For storage, let the pasta cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, warm it gently on the stove with a splash of milk or cream to revive the sauce’s creamy texture.
What to Serve With Cajun Garlic Butter Chicken Rigatoni
Garlic Bread
The perfect crunchy side to soak up the extra creamy sauce.
Simple Green Salad
A fresh salad with a light vinaigrette balances the richness of the pasta.
Roasted Vegetables
Carrots, broccoli, or zucchini roasted with olive oil complement the Cajun flavors.
Caesar Salad
The classic creamy dressing pairs beautifully with the bold, spicy pasta.
Grilled Asparagus
Light and slightly smoky, adding a healthy green touch to your plate.
Lemon Iced Tea
A refreshing beverage to balance the richness of the Alfredo sauce.
Parmesan-Crusted Breadsticks
Perfect for an extra cheesy accompaniment.
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs are juicier and add extra flavor. Just ensure they are boneless and skinless for easier cooking.
2. Can I make this dish less spicy?
Absolutely. Reduce the amount of Cajun seasoning or choose a mild version. You can also omit the optional chili flakes.
3. Can I make this pasta ahead of time?
You can cook the pasta and chicken ahead, but prepare the sauce fresh for the creamiest texture. Store cooked components separately and combine when reheating.
4. What can I use if I don’t have heavy cream?
You can use half-and-half for a lighter sauce or mix milk with a bit of cream cheese to mimic the richness.
5. How can I make this dish gluten-free?
Use gluten-free rigatoni or penne and check that your Cajun seasoning is gluten-free.
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I’d love to know how your Cajun Garlic Butter Chicken Rigatoni turns out! Did you go heavy on the spice or keep it mild? Maybe you added extra Parmesan? Share your version and let’s help each other create perfect pasta nights.
Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce
Equipment
- Large pot
- Skillet
- Wooden spoon
- Knife
Ingredients
- 12 oz rigatoni pasta
- 2 large chicken breasts, cubed
- 2 tbsp Cajun seasoning
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 0.5 tsp paprika or chili flakes, optional
Instructions
- Boil a large pot of salted water and cook rigatoni until al dente. Drain and reserve ½ cup pasta water.
- Toss chicken cubes with Cajun seasoning. Heat olive oil and 1 tbsp butter in a skillet, cook chicken until golden, then set aside.
- In the same skillet, melt remaining butter, sauté garlic, then add cream. Stir in Parmesan until smooth, adding pasta water if needed.
- Toss cooked pasta with the sauce, fold in the chicken, garnish with parsley, and sprinkle paprika or chili flakes if desired.