Description
A creamy and flavorful Cajun Garlic Butter Chicken Rigatoni, featuring tender chicken seasoned with Cajun spices, sautéed garlic, and a rich, cheesy Alfredo sauce made with Parmesan and mozzarella. This comforting pasta dish comes together in just 30 minutes, perfect for a delicious weeknight meal.
Ingredients
Scale
Chicken and Seasoning
- 1 lb chicken breast, cut into chunks
- 1 ½ tbsp Cajun seasoning
- 3 cloves garlic, minced
- 3 tbsp butter
Pasta and Sauce
- 12 oz rigatoni pasta
- 1 ½ cups heavy cream
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
Instructions
- Prepare and season the chicken: Toss the chicken chunks with 1 ½ tablespoons of Cajun seasoning to coat evenly, ensuring the spices infuse the meat for bold flavor.
- Sear the chicken: Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Add the seasoned chicken and cook until golden brown and fully cooked through, then remove from the pan and set aside.
- Cook the rigatoni: Boil a large pot of salted water and cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Sauté the garlic: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Make the Alfredo sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the shredded Parmesan and mozzarella cheeses until fully melted and the sauce is smooth and creamy.
- Toss pasta in sauce: Add the cooked rigatoni to the skillet and toss well to coat each piece of pasta in the cheesy Alfredo sauce.
- Combine chicken and pasta: Return the cooked chicken to the pan, folding it gently into the pasta. Let the entire dish simmer for 1-2 minutes to allow the flavors to meld together.
- Garnish and serve: Sprinkle chopped fresh parsley on top for a fresh finish, and serve hot. Optionally, add extra Parmesan cheese if desired.
Notes
- Use freshly minced garlic for the best flavor.
- Be careful not to overcook the chicken to keep it juicy.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Adjust the amount of Cajun seasoning to your spice preference.
- The parsley garnish adds freshness but is optional.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
