A bold, creamy, flavor-packed pasta dish that brings the heat and comfort all on one plate. Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo is the kind of dinner that makes you pause after the first bite and say, “Oh wow.” It’s the harmony of juicy, well-seasoned chicken with tender rigatoni noodles drenched in a cheesy, garlicky alfredo sauce—and a spicy Cajun kick that keeps things exciting.

Whether you’re hosting a cozy family dinner or just feeding your weeknight cravings, this recipe is an easy way to serve something unforgettable. It only takes one skillet and a pot of pasta to pull off, but the flavor tastes like it simmered for hours. Trust me, this one’s going on repeat.

What Makes Cajun Chicken Rigatoni So Addictive?

It all comes down to balance: The smoky spice of Cajun seasoning against the cool richness of a homemade mozzarella Alfredo. The rigatoni shape is perfect for holding onto that luscious sauce, and the seared, golden chicken locks in flavor and juiciness. It’s a crave-worthy combination that satisfies both creamy pasta lovers and spice chasers alike.

Ingredients for the Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo

Chicken Breasts: Boneless, skinless chicken breasts are the perfect base. They cook quickly and soak up all the Cajun seasoning.
Cajun Seasoning: Brings heat, depth, and a bold Southern flavor.
Olive Oil & Butter: For searing the chicken and building richness in the sauce.
Heavy Cream: The foundation of a classic Alfredo—luxurious, thick, and comforting.
Mozzarella Cheese: Melts into the cream to create a stretchy, velvety sauce.
Parmesan Cheese: Adds a nutty, salty layer to balance the mozzarella.
Garlic: Essential for aromatic depth.
Rigatoni Pasta: Ideal for catching all that creamy sauce in its ridges.
Fresh Parsley: For a vibrant finish and pop of green.

How To Make the Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo

Step 1: Season and Sear the Chicken

Start by generously seasoning the chicken breasts with Cajun seasoning on both sides. In a large skillet over medium-high heat, add olive oil and a touch of butter. Sear the chicken until golden brown and cooked through—about 6–7 minutes per side. Set aside and let rest.

Step 2: Cook the Rigatoni

In a separate pot, boil salted water and cook the rigatoni according to the package directions. Drain and set aside, reserving 1/2 cup of the pasta water in case you need to thin the sauce.

Step 3: Make the Alfredo Sauce

In the same skillet used for the chicken, lower the heat to medium and add more butter. Sauté minced garlic for 1 minute until fragrant. Pour in the heavy cream and let it simmer gently for 3–4 minutes.

Step 4: Add Cheese and Melt

Stir in the shredded mozzarella and grated parmesan. Continue stirring until the cheeses are fully melted and the sauce is thick and glossy. If the sauce is too thick, add a splash of the reserved pasta water.

Step 5: Combine Everything

Slice the cooked chicken into strips. Add the rigatoni to the sauce and toss to coat well. Lay the sliced Cajun chicken on top, sprinkle with parsley, and let it all warm together for a couple minutes.

Step 6: Serve Hot and Enjoy

Serve this dish hot, straight from the skillet or plated individually. Don’t forget that last sprinkle of parsley for color and freshness.

How to Serve and Store Spicy Cajun Chicken Rigatoni

Serve this pasta hot and fresh—it shines brightest right off the stove. Pair it with a crisp Caesar salad or garlic bread for a full meal. For leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of milk or cream to revive that silky texture.

You can also freeze the Alfredo sauce and chicken separately for up to one month. Just note that mozzarella-based sauces may separate slightly when thawed, so gentle reheating is key.

Frequently Asked Questions

What if I don’t have Cajun seasoning?

You can make your own using paprika, cayenne, garlic powder, onion powder, thyme, oregano, and a bit of salt and pepper. Adjust the heat to your liking.

Can I use a different pasta?

Absolutely! Penne, fettuccine, or even rotini work great. Just make sure it’s a shape that holds sauce well.

Is this dish very spicy?

It has a noticeable kick, but it’s not overpowering. You can tone it down by using less Cajun seasoning or mix in a little extra cream.

Can I make it vegetarian?

Yes! Swap the chicken for roasted vegetables like zucchini, mushrooms, or bell peppers, and keep the rest of the process the same.

What cheese substitutes work if I don’t have mozzarella?

Monterey Jack or provolone can work in a pinch. Avoid sharp cheddar, as it can separate in creamy sauces.

Can I prep this ahead?

You can cook the chicken and even the pasta ahead of time, then make the sauce and combine everything just before serving.

Want More Creamy Pasta Ideas?

If you’re into this spicy, cheesy comfort dish, you’ll love these creamy pasta favorites from my kitchen:

For more daily recipe inspiration and behind-the-scenes kitchen moments, follow me on Pinterest @LifeWithNinaRecipes.

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

Tried it? I’d love to know how yours turned out! Did you amp up the spice or keep it mild? Any twists or additions you’d recommend?

Drop your thoughts in the comments. Let’s cook, learn, and inspire one another.

Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Skillet, Boil
Cuisine: Cajun-Italian Fusion

Print Recipe

Description

This Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo is rich, bold, and comforting — perfectly balancing Cajun spice with velvety mozzarella Alfredo sauce. It’s a one-skillet dinner that brings restaurant-worthy flavor right to your table.

Instructions

1. Season both sides of the chicken breasts with Cajun seasoning, salt, and pepper.

2. In a large skillet over medium-high heat, add olive oil and 1 tablespoon butter. Sear the chicken breasts for 6–7 minutes per side until fully cooked and golden. Remove and let rest.

3. In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions. Drain and reserve ½ cup pasta water.

4. In the same skillet used for chicken, lower heat to medium and add the remaining butter. Sauté minced garlic for 1 minute until fragrant.

5. Pour in the heavy cream and simmer for 3–4 minutes.

6. Add shredded mozzarella and grated parmesan cheese. Stir continuously until melted and the sauce is smooth and thick. If too thick, add reserved pasta water gradually.

7. Slice the rested chicken into strips.

8. Add the cooked rigatoni to the Alfredo sauce and toss to coat evenly.

9. Top with sliced Cajun chicken and sprinkle with fresh parsley.

10. Serve hot and enjoy immediately.