Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

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When comfort food meets a spicy twist, you get this dreamy Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce. It’s creamy, bold, and loaded with savory spice in every bite. Think juicy chicken bites seared with Cajun seasoning, garlic butter melting into a luscious Alfredo sauce, and al dente rigatoni hugging every bit of cheesy goodness.

This dish is perfect for a weeknight dinner when you want something filling and flavorful or for impressing guests with minimal effort. The combination of the smoky Cajun kick and the rich Alfredo base creates a balance that’s anything but boring. It’s comfort food with a little attitude, and it belongs on your table.

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What Kind of Pasta Should I Use?

Rigatoni is the hero in this recipe because of its wide tube shape, which perfectly traps the creamy Alfredo and juicy bits of chicken. If you’re out of rigatoni, penne or ziti can be great alternatives, but try not to skip the tube pasta entirely — the texture makes a difference!

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Ingredients for the Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

• Chicken Breast – Cut into chunks and seasoned with Cajun spice, it brings protein and a savory punch.
• Cajun Seasoning – The star flavor; smoky, spicy, and aromatic.
• Garlic – Freshly minced for that deep, savory background note.
• Butter – Helps caramelize the chicken and adds richness to the sauce.
• Rigatoni Pasta – Holds the sauce inside and clings to every cheesy bite.
• Heavy Cream – Forms the silky base of the Alfredo sauce.
• Parmesan Cheese – For that salty, nutty Alfredo magic.
• Mozzarella Cheese – Melts beautifully into the sauce for stretch and body.
• Parsley – For a fresh garnish that lifts the whole plate.

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How To Make the Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

Step 1: Sear the Cajun Chicken

Heat a skillet over medium-high heat. Add butter and let it melt. Toss in the chicken chunks coated in Cajun seasoning. Sear each side until golden brown and fully cooked. Remove the chicken and set it aside.

Step 2: Cook the Pasta

While the chicken is cooking, boil your rigatoni in salted water according to the package instructions. Drain and set aside once it’s perfectly al dente.

Step 3: Create the Garlic Butter Base

In the same skillet you used for the chicken, add a bit more butter if needed and sauté the minced garlic for 30 seconds until fragrant. Don’t let it burn — just golden and aromatic.

Step 4: Build the Alfredo Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan and mozzarella cheeses, letting them melt and turn the sauce thick and creamy. Season with a pinch of salt and pepper to taste.

Step 5: Combine Everything

Add the cooked rigatoni to the Alfredo sauce, stirring gently to coat each piece. Return the seared chicken to the pan and fold it in. Simmer for a minute or two so all the flavors mingle beautifully.

Step 6: Garnish and Serve

Sprinkle chopped parsley over the top and serve hot. Optionally, add extra Parmesan on top for that perfect cheesy finish.

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How to Serve and Store Cajun Garlic Butter Chicken Rigatoni

This dish is best served straight from the skillet while the sauce is creamy and warm. Pair it with garlic bread or a crisp side salad to balance the richness. For storage, let the pasta cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of cream or milk to restore the sauce’s creaminess.

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Frequently Asked Questions

Can I use a different type of pasta?

Yes, penne, ziti, or even fettuccine will work, but rigatoni is best for holding that creamy sauce.

What can I use if I don’t have Cajun seasoning?

You can make your own with a blend of paprika, garlic powder, onion powder, cayenne, oregano, and thyme.

Can I use pre-cooked chicken?

Absolutely. Just skip the searing step and warm the chicken in the sauce before serving.

How can I make it less spicy?

Use less Cajun seasoning or opt for a mild version. You can also balance spice with more cream or cheese.

Can I freeze this pasta?

It’s best enjoyed fresh, but you can freeze it in a sealed container for up to one month. Thaw overnight in the fridge before reheating.

Can I add vegetables?

Definitely! Sautéed bell peppers, spinach, or mushrooms would make great additions.

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Want More Pasta Dishes with Comfort and Flavor?

If you love this Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce, you’ll enjoy these other bold and cozy meals:

• Try this crowd-pleasing Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a zesty, creamy alternative.
• Craving beef? Don’t miss Garlic Parmesan Beef Spaghetti Pasta for an extra hearty twist.
• This One Skillet Cheesy Spicy Garlic Butter Steak Pasta is packed with steak bites and cheese sauce.
• Explore a fusion flavor with Creamy Jamaican Shrimp Rasta Pasta for a tropical flair.
• Don’t overlook the Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta — a must-try for creamy pasta fans.

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And let me know in the comments how yours turned out. Did you dial up the Cajun heat or mellow it down? Add veggies or cheese on top?

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