Lorenzo Devereaux
If you’re in the mood for a bold, flavor-packed pasta dish that blends spice, creaminess, and hearty satisfaction, this Spicy Cajun Chicken Rigatoni is calling your name. Perfectly seasoned chicken is seared to lock in all its juices, then paired with al dente rigatoni coated in a luscious mozzarella Alfredo sauce. The Cajun spice kicks things up a notch, creating a comforting yet exciting dinner.
What makes this dish so irresistible is the balance of heat and creaminess. The Cajun seasoning infuses the chicken with smoky warmth, while the mozzarella Alfredo mellows everything out with rich, velvety indulgence. It’s a weeknight dinner that tastes like it came straight from a restaurant kitchen—and it’s easier to make than you might think.
What Kind of Cajun Seasoning Should I Use?
For the best results, use a quality Cajun seasoning blend that contains paprika, garlic powder, onion powder, oregano, thyme, and a touch of cayenne for heat. Store-bought blends work well, but if you’re feeling adventurous, you can make your own to control the spice level. A little brown sugar in the mix can also help balance the heat with a hint of sweetness.
Ingredients for the Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo
- Rigatoni pasta – Perfect for holding creamy sauce in every bite.
- Chicken breast – Lean and juicy, it soaks up the Cajun flavors beautifully.
- Cajun seasoning – Adds smoky, spicy depth to the dish.
- Olive oil – Helps sear the chicken to golden perfection.
- Butter – Forms the base of the Alfredo sauce.
- Garlic – Brings aromatic richness to the sauce.
- Heavy cream – Creates that signature creamy texture.
- Mozzarella cheese – Melts into the sauce for a luscious, gooey finish.
- Fresh parsley – Adds color and freshness to balance the richness.
How To Make the Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo
Step 1: Cook the Pasta to Al Dente
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 about 1/2 cup of pasta water for the sauce.
Step 2: Season and Sear the Chicken
Pat the chicken breasts dry, then generously coat both sides with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove from the skillet and let it rest before slicing.
Step 3: Start the Alfredo Base
In the same skillet, lower the heat to medium and melt the butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, stirring constantly.
Step 4: Add the Mozzarella
Gradually whisk in the shredded mozzarella until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 5: Combine Pasta and Chicken
Toss the cooked rigatoni into the sauce, coating each piece generously. Slice the chicken and arrange it over the pasta. Sprinkle with fresh parsley for a burst of color.
Step 6: Serve Hot and Enjoy
Serve immediately while the sauce is creamy and the chicken is tender. Pair with a side salad or garlic bread for a complete meal.
Serving and Storing Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo
This pasta dish is best enjoyed fresh off the stove, when the sauce is luxuriously creamy and the chicken is still juicy. Serve it in warmed bowls to help maintain its temperature longer. A sprinkle of extra Cajun seasoning or Parmesan on top can elevate the flavor even more.
For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of cream or milk to restore its silky texture. Avoid microwaving for too long, as it can make the chicken tough and the sauce grainy.
What to Serve With Spicy Cajun Chicken Rigatoni?
1. Garlic Bread with Herbs
Crispy, buttery bread brushed with garlic and parsley complements the rich pasta.
2. Classic Caesar Salad
The tangy dressing and crunchy croutons balance the creaminess of the Alfredo.
3. Roasted Parmesan Green Beans
A fresh, crisp side with a touch of cheesy goodness.
4. Caprese Salad with Balsamic Glaze
Fresh mozzarella, tomatoes, and basil bring a refreshing contrast.
5. Grilled Asparagus with Lemon
Lightly charred asparagus drizzled with lemon juice adds brightness.
6. Soft Dinner Rolls
Perfect for mopping up every last drop of sauce.
7. Sautéed Spinach with Garlic
A quick, healthy side that doesn’t overpower the main dish.
Want More Cajun and Creamy Pasta Ideas?
If you’re a fan of this Spicy Cajun Chicken Rigatoni, you might also fall in love with these flavorful favorites from our kitchen:
- Ultimate Cajun Mozzarella Chicken Ranch Pasta for a zesty ranch twist.
- One-Pot Cheesy Mozzarella Cajun Steak Pasta Fest if you’re craving steak with your spice.
- Smoky Garlic Butter Chicken Pasta for a buttery, smoky indulgence.
- Creamy Garlic Penne Pasta when you want something rich yet simple.
- Spicy Cajun Chicken and Linguine in One Pan Wonder for a quick stovetop dinner.
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I’d love to hear how yours turned out—did you keep it fiery hot or tone down the spice? Did you add extra mozzarella for that epic cheese pull? Share your tweaks and let’s inspire each other in the kitchen.
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Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo
Equipment
- Large pot
- Large Skillet
- Wooden spoon
- Measuring cups
Ingredients
Ingredients
- 340 g rigatoni pasta
- 2 large chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain, reserving 1/2 cup pasta water.
- Pat chicken dry and coat with Cajun seasoning. Heat olive oil in skillet over medium-high heat. Sear chicken 5–6 minutes per side until cooked through. Rest and slice.
- In the same skillet, melt butter over medium heat. Add garlic, sauté 30 seconds.
- Pour in heavy cream, stirring. Gradually whisk in mozzarella until smooth. Add pasta water if sauce is too thick.
- Toss rigatoni with sauce. Top with sliced chicken and parsley.
- Serve hot.