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Indulgent Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This indulgent Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is a rich and flavorful pasta dish that combines tender rigatoni pasta with a creamy homemade Alfredo sauce infused with Italian herbs and a spicy Cajun-seasoned chicken breast. Perfect for a hearty weeknight dinner, this recipe offers a delightful balance of creamy, cheesy sauce and bold, savory chicken flavors.

Ingredients

Scale

Pasta

  • 12 oz Rigatoni Pasta
  • 1 tsp Salt (for pasta water)

Chicken

  • 2 large Chicken Breasts
  • 1 tbsp Cajun Seasoning
  • 2 tbsp Butter
  • 1 tbsp Olive Oil

Sauce

  • 3 cloves Garlic, freshly minced
  • 8 oz Cream Cheese
  • 1 cup Heavy Cream
  • 1 tbsp Italian Seasoning
  • 1 cup Parmesan Cheese, freshly grated

Garnish

  • 2 tbsp Chopped Fresh Parsley
  • Extra Cajun Seasoning (optional)

Instructions

  1. Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, approximately 10 to 12 minutes. Reserve one cup of the pasta cooking water, then drain the pasta and set aside.
  2. Prepare the Chicken: While the pasta cooks, pat the chicken breasts dry and season both sides evenly with Cajun seasoning, adjusting the amount based on your preferred spice level.
  3. Sear the Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 5 to 6 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and tent loosely with foil to keep warm.
  4. Sauté the Garlic: In the same skillet, add additional butter if needed and sauté the freshly minced garlic for about 30 seconds until fragrant, being careful not to burn it.
  5. Create the Alfredo Sauce: Add the cream cheese to the skillet and stir to melt. Pour in the heavy cream and sprinkle in the Italian seasoning. Simmer the mixture for 2 to 3 minutes, stirring frequently until the sauce thickens and becomes smooth.
  6. Add Parmesan Cheese: Stir in the freshly grated Parmesan cheese until fully incorporated and smooth. If the sauce is too thick, gradually add reserved pasta water to reach the desired consistency.
  7. Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the sauce. Toss and simmer together for about 2 minutes to allow the flavors to meld well.
  8. Slice and Serve: Slice the rested Cajun chicken breasts and serve alongside or on top of the creamy rigatoni Alfredo. Garnish with freshly chopped parsley and, if desired, an extra sprinkle of Cajun seasoning for added heat and color.

Notes

  • Reserve some pasta water when draining; it helps loosen the sauce if it gets too thick.
  • Adjust Cajun seasoning according to your spice preference to control the heat level.
  • Use freshly grated Parmesan for best flavor and smooth sauce texture.
  • Let the chicken rest after cooking to retain its juices and ensure tenderness.
  • For a lighter version, substitute heavy cream with half-and-half, but the sauce may be less rich.

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Find it online: https://everydaykitchenmeals.com/indulgent-rigatoni-in-cheesy-italian-herb-alfredo-with-cajun-chicken-recipe/