Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo

📝 Description:

This creamy Cajun pasta dish features tender seared chicken seasoned with bold Cajun spices, tossed with al dente rigatoni in a silky mozzarella Alfredo sauce. It’s comforting, spicy, and cheesy — perfect for cozy dinners and pasta lovers craving a little heat.

🌍 Origin:

A fusion of Italian-American Alfredo pasta and Southern Cajun cuisine, this dish blends the creamy richness of Alfredo with the spicy seasoning flair of Louisiana-style cooking.

🧾 Ingredients (Quantities):

🍗 For the Cajun Chicken:

Boneless, skinless chicken breasts – 2 large
Cajun seasoning – 2 tbsp
Olive oil – 1½ tbsp
Salt – ½ tsp (optional, adjust if Cajun seasoning contains salt)
Black pepper – ½ tsp

🍝 For the pasta:

Rigatoni – 300g (about 10 oz)
Salted water – for boiling

🧄 For the Mozzarella Alfredo Sauce:

Unsalted butter – 3 tbsp
Garlic – 3 cloves, minced
Heavy cream – 1½ cups
Mozzarella cheese (low moisture, shredded) – 1½ cups
Parmesan cheese (grated) – ½ cup
Salt – ½ tsp
Black pepper – ½ tsp
Optional: red pepper flakes – ¼ tsp
Fresh parsley – for garnish

🧂 Optional Ingredients:

Smoked paprika – ½ tsp (for extra depth in chicken)
Diced bell peppers – ½ cup, sautéed
Spinach – 1 cup, wilted in the sauce
Mushrooms – 1 cup, sautéed with garlic

👩‍🍳 Instructions:

🔹 1. Prepare the Pasta:

Boil a large pot of salted water.
Cook rigatoni until al dente (about 10–12 minutes). Drain and set aside.

🔹 2. Cook the Cajun Chicken:

Rub chicken with Cajun seasoning, salt, and pepper.
Heat olive oil in a skillet over medium-high heat.
Cook chicken 5–6 minutes per side or until golden and internal temp reaches 165°F (75°C).
Remove and let rest 5 minutes before slicing.

🔹 3. Make the Alfredo Sauce:

In the same pan, melt butter over medium heat.
Add minced garlic and cook 1 minute until fragrant.
Stir in heavy cream. Simmer 2–3 minutes.
Add mozzarella and Parmesan cheese gradually, stirring until melted and smooth.
Season with salt, black pepper, and red pepper flakes if using.

🔹 4. Combine Everything:

Add drained rigatoni to the sauce. Toss to coat.
Stir in sliced Cajun chicken.
Cook 1–2 minutes more until heated through.

🔹 5. Garnish and Serve:

Top with fresh chopped parsley and an optional sprinkle of Parmesan or chili flakes. Serve hot!

✅ Tips for Success:

Use freshly shredded mozzarella for smoother melting.
Don’t overcook the chicken — use a thermometer for accuracy.
Let the sauce gently simmer — avoid high heat once cheese is added to prevent curdling.
Toss pasta directly in sauce for maximum flavor absorption.

💡 Recommendations:

Serve with a green side salad or garlic bread for a full meal.
Store leftovers in the fridge up to 3 days — reheat gently with a splash of milk or cream.
Add shrimp or andouille sausage for a meatier twist.