Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo

Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo is a bold and comforting pasta dish that blends smoky Cajun flavors with a rich, cheesy alfredo sauce. Tender pieces of spiced chicken are tossed with rigatoni and smothered in a velvety mozzarella-infused sauce, creating a perfect balance of heat and creaminess in every bite.

Why You’ll Love This Recipe

I love this dish because it delivers on both spice and comfort. The Cajun seasoning gives the chicken a delicious kick, while the creamy mozzarella alfredo mellows it out just enough. Rigatoni holds onto the sauce perfectly, making each bite rich and satisfying. It feels indulgent but comes together easily, making it ideal for weeknight dinners or casual entertaining.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rigatoni pasta

• Boneless, skinless chicken breasts or thighs

• Cajun seasoning

• Olive oil

• Garlic, minced

• Heavy cream

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Butter

• Salt

• Black pepper

• Fresh parsley (optional for garnish)

directions

1. I start by seasoning the chicken pieces generously with Cajun seasoning.

2. In a large skillet over medium-high heat, I heat olive oil and sear the chicken until golden and fully cooked, then I remove it from the pan and set it aside.

3. In the same skillet, I melt butter and sauté the minced garlic until fragrant.

4. I pour in the heavy cream and bring it to a gentle simmer.

5. I stir in the shredded mozzarella and Parmesan cheese, whisking until the sauce is smooth and creamy. I season with salt and pepper to taste.

6. Meanwhile, I cook the rigatoni in salted boiling water until al dente, then drain it and reserve a bit of pasta water.

7. I return the cooked chicken to the skillet, toss in the rigatoni, and mix everything to coat the pasta in the creamy sauce. If needed, I add a splash of pasta water to loosen the sauce.

8. I serve it hot, garnished with fresh parsley for a touch of color.

Servings and timing

This recipe serves about 4 people. It takes approximately 10 minutes to prep and 25 minutes to cook, so I can have it on the table in just 35 minutes.

Variations

Sometimes I add sautéed bell peppers or spinach to boost the veggie content. If I want extra heat, I sprinkle in crushed red pepper flakes or use a spicier Cajun blend. For a smokier flavor, I swap mozzarella with smoked gouda or provolone. And if I’m out of rigatoni, penne or fettuccine also work really well.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over low heat with a splash of cream or milk to keep the sauce creamy. It also reheats well in the microwave in short bursts, stirring in between.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used rotisserie chicken before. I just toss it in Cajun seasoning and warm it in the skillet before adding it to the sauce.

Is this dish very spicy?

It has a kick, but I can control the spice level by adjusting the amount of Cajun seasoning I use.

Can I make it with milk instead of cream?

I’ve tried it with whole milk, and while it works, the sauce is thinner. I prefer using cream for richness.

What’s the best mozzarella for the sauce?

I use low-moisture shredded mozzarella for a smoother, more meltable consistency in the sauce.

Can I make it ahead of time?

Yes, I often make it a few hours ahead and reheat it gently before serving, just adding a bit of cream to revive the sauce.

Conclusion

Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo is one of those recipes I come back to again and again. It’s rich, flavorful, and easy to throw together, making it a go-to for nights when I want something hearty and satisfying. With just the right amount of heat and a creamy, cheesy sauce, it’s everything I crave in a pasta dish.