Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

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Creamy, spicy, and irresistibly indulgent, this Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is everything a comfort food dish should be. Juicy Cajun-spiced chicken breast meets tender rigatoni drenched in a silky Alfredo sauce rich with herbs and cheeses—each bite bursting with bold, savory flavor.

Perfect for a cozy night in or when you want to impress with minimal effort, this recipe delivers restaurant-quality taste right at home. The vibrant Cajun crust on the chicken brings the heat while the rigatoni soaks up all that luscious Alfredo goodness. Pair with crusty garlic bread and a glass of white wine, and you’ve got dinner done right.

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Why You’ll Love This Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

This dish strikes a beautiful balance between rich and zesty. The Cajun seasoning creates a bold outer crust on the chicken that adds a smoky heat, while the cheesy herb Alfredo is smooth, comforting, and full of aromatic depth. It’s a pasta recipe that satisfies both spice lovers and creamy sauce enthusiasts.

It’s also wonderfully flexible. Use rotisserie chicken for convenience, add veggies like spinach or sun-dried tomatoes, or swap rigatoni for your favorite pasta shape.

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What Kind of Cajun Seasoning Should I Use?

A good Cajun seasoning blend is key. You want one that has the right mix of smoked paprika, garlic powder, onion powder, cayenne, and dried herbs like oregano and thyme. Store-bought blends work just fine, but if you’re feeling adventurous, try making your own to control the spice level.

Some blends run saltier than others, so adjust the salt in the Alfredo sauce accordingly. For extra kick, sprinkle a little extra seasoning right at the end before serving.

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Ingredients for the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Each ingredient plays a role in building the rich, spicy, and comforting flavors of this dish:

• Rigatoni Pasta: Its ridged texture holds onto the creamy Alfredo sauce beautifully.
• Chicken Breasts: Boneless, skinless breasts are perfect for slicing after searing with Cajun seasoning.
• Cajun Seasoning: Adds a spicy, smoky layer that contrasts with the creamy sauce.
• Heavy Cream: The base of the Alfredo—ultra-rich and velvety.
• Parmesan Cheese: Sharp and salty, it thickens and enriches the sauce.
• Mozzarella Cheese: Melts into the sauce for a luscious, cheesy bite.
• Italian Herb Blend: A mix of basil, oregano, thyme, and parsley infuses flavor.
• Butter: Helps build the roux and adds silky body.
• Garlic: Adds aromatic warmth and depth to the sauce.
• Olive Oil: Used to sear the chicken to a perfect golden crust.

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How To Make the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Step 1: Season and Sear the Chicken

Coat the chicken breasts evenly with Cajun seasoning and a little olive oil. Heat a skillet on medium-high and sear the chicken for 5–6 minutes on each side until fully cooked and beautifully charred. Remove, let rest, then slice.

Step 2: Boil the Rigatoni

Cook the rigatoni in generously salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.

Step 3: Make the Alfredo Sauce

In a large pan, melt butter over medium heat and sauté minced garlic for 1–2 minutes. Pour in the heavy cream, bring to a simmer, then stir in Parmesan and mozzarella. Add the Italian herb blend and stir until smooth and thickened.

Step 4: Combine Pasta and Sauce

Add cooked rigatoni to the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 5: Plate and Add Chicken

Spoon the creamy rigatoni onto plates and top with sliced Cajun chicken. Garnish with chopped parsley or extra Parmesan if desired.

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How to Serve and Store This Dish

This hearty pasta dish serves about 4 people generously, making it ideal for a family dinner or a casual dinner party. Serve it straight from the skillet while it’s still hot and creamy, with a sprinkle of fresh herbs or chili flakes for extra flair.

To store leftovers, let the dish cool completely, then refrigerate in an airtight container for up to 3 days. When reheating, add a splash of cream or milk to help loosen the sauce as it thickens when chilled.

This recipe also freezes well—just separate the chicken and pasta for best results. Reheat gently on the stove or in the microwave.

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What to Serve With Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken?

Garlic Bread

Buttery, crisp garlic bread is perfect for scooping up the last bits of Alfredo sauce.

Roasted Vegetables

Try roasted broccoli, asparagus, or Brussels sprouts for a pop of color and nutrition.

Caesar Salad

A cool, crisp Caesar salad balances the richness of the pasta beautifully.

Balsamic Glazed Green Beans

Sweet and tangy green beans add freshness and contrast.

Creamy Tomato Basil Soup

Great for a comforting starter before the main dish.

Parmesan Crusted Zucchini

Crispy and cheesy, these make a fun side for the pasta.

Sparkling Water with Lemon

Keep things light and refreshing with a citrusy drink pairing.

White Wine

A chilled Pinot Grigio or Chardonnay complements the creamy, herby sauce.

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Want More Pasta Ideas?

If you’re loving this cheesy rigatoni dish, be sure to try some of these next-level pasta creations:

• Garlic Butter Shrimp Scampi Lasagna for a seafood twist on classic comfort.
• Cheesy Spinach Stuffed Shells if you want creamy goodness in a bite-sized form.
• Creamy Ground Beef Alfredo Pasta for a rich beefy alternative.
• Marry Me Chicken Pasta to indulge in savory romance.
• Creamy Broccoli Cheddar Soup as a cozy starter or lunch pairing.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you spice it up with extra Cajun? Maybe sneak in some spinach or mushrooms? I’d love to hear your take!

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