Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

WANT TO SAVE THIS RECIPE?

Creamy, cheesy, and packed with bold flavor, this Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is the kind of dish that stops everyone at the table mid-bite. The richness of the Alfredo sauce clings to every ridged piece of rigatoni, while the Cajun chicken brings the perfect smoky heat to balance all that creaminess. It’s comfort food, elevated with herbs and spices that dance across your tastebuds.

Whether you’re cooking for a weekend dinner, meal prepping, or just want to spoil yourself with a homemade indulgence, this recipe delivers. Plus, the ingredients are simple and easy to find, but the final dish tastes like it came out of your favorite Italian-American bistro.

---

What Kind of Rigatoni Should I Use?

Look for rigatoni with deep ridges and a firm structure—this helps soak up all that luscious Alfredo sauce. Bronze-cut pasta is ideal if you can find it, as it holds onto the sauce better due to its slightly rough surface. You can even substitute with penne or ziti in a pinch, but rigatoni offers that satisfying bite that makes this dish really sing.

---

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

Rigatoni Pasta – The star base of this dish, rigatoni is perfect for catching every bit of creamy Alfredo in its grooves.

Chicken Breasts – Lean, juicy, and the perfect blank canvas for that smoky Cajun seasoning.

Cajun Seasoning – Adds bold flavor with a touch of spice and depth. It’s essential for creating that golden crust on the chicken.

Butter & Olive Oil – Used to sear the chicken and add rich flavor to the Alfredo sauce base.

Garlic – Fresh garlic brings aroma and sharpness to balance the creamy sauce.

Heavy Cream – The foundation of a velvety Alfredo, creating that luscious, clingy texture.

Parmesan Cheese – Adds saltiness, nutty flavor, and thickens the sauce beautifully.

Italian Herb Blend – A mix of basil, oregano, parsley, and thyme enhances the sauce with savory depth.

Fresh Parsley – Brightens up the dish visually and flavor-wise as a garnish.

Salt & Pepper – Essential to balance and amplify the flavors in every component.

---

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

Step 1: Season and Sear the Chicken

Pat the chicken breasts dry, then coat both sides generously with Cajun seasoning. Heat a mix of butter and olive oil in a skillet over medium-high heat. Sear the chicken for about 5–6 minutes per side, until a golden-brown crust forms and the chicken is cooked through. Set aside to rest before slicing.

Step 2: Boil the Rigatoni

Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, usually 10–12 minutes. Reserve 1/2 cup of pasta water before draining to adjust sauce consistency later.

Step 3: Make the Cheesy Italian Herb Alfredo Sauce

In the same skillet you used for the chicken, lower the heat to medium. Add a bit more butter if needed and sauté the minced garlic until fragrant, about 30 seconds. Pour in the heavy cream and bring to a simmer. Stir in grated Parmesan cheese and Italian herb blend. Whisk gently until the sauce thickens and becomes creamy.

Step 4: Combine Pasta and Sauce

Add the cooked rigatoni directly into the Alfredo sauce. Toss to coat every piece. If the sauce is too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.

Step 5: Plate and Finish

Slice the Cajun chicken into strips or medallions and place over the pasta. Sprinkle freshly chopped parsley on top for a pop of color and freshness. Serve hot and enjoy that perfect creamy-spicy balance!

---

How to Serve and Store Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

This dish shines brightest when served hot off the stove. For a comforting weeknight dinner or a weekend indulgence, serve the rigatoni in shallow bowls with slices of juicy Cajun chicken nestled on top. Garnish with extra parmesan and a sprinkle of chopped parsley. Add a slice of garlic bread or a crisp Caesar salad if you’re feeling extra fancy.

If you find yourself with leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream and reheat gently on the stove or in the microwave to restore that creamy texture. The chicken can be reheated separately to keep the crust flavorful and intact.

---

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Penne, ziti, or even fettuccine will work. Just go for a shape that can hold the sauce well.

Is there a substitute for heavy cream?

You can use half-and-half or a mix of whole milk with a bit of cream cheese, but for the creamiest results, stick with heavy cream.

Can I make it ahead of time?

You can prep the Alfredo sauce and the Cajun chicken a day in advance. Store them separately and combine just before serving for best texture.

How spicy is Cajun seasoning?

It has a mild to moderate heat with smoky and peppery notes. If you’re sensitive to spice, use a light hand or mix it with paprika to tone it down.

Can I make this gluten-free?

Yes! Just use your favorite gluten-free rigatoni and ensure your Cajun seasoning and Parmesan are certified gluten-free.

How do I keep the sauce from clumping?

Keep the heat medium-low when adding cheese to the sauce. Stir constantly and don’t let it boil—that’s the secret to silky Alfredo.

---

Want More Pasta Dinners with Bold Flavor?

If you’re loving this creamy, spiced combo, here are more pasta dishes to keep your weeknight dinners exciting:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a mellow, cheesy twist.
• Sweet Tangy Honey Dijon Chicken Pasta if you’re craving a sweet-savory fusion.
• One Skillet Cheesy Spicy Garlic Butter Steak Pasta for meat lovers who want spice and cheese.
• Creamy Cajun Shrimp Pasta when you want to bring the seafood heat.
• One Pot Creamy Chicken Cheddar Ranch Pasta for a tangy, comforting bite.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can always come back to it: Life with Nina Recipes

And I’d love to hear how it turned out for you! Did you go heavy on the Cajun or keep it mild? Did you add mushrooms or a side salad?

Let’s swap ideas in the comments. And as always, ask away if you need help—we’re building this kitchen confidence together.

---

Print