Name: Creamy Rigatoni Alfredo Cajun Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun-Italian Fusion
Ingredients: 680 g boneless, skinless chicken breasts; 4 garlic cloves, minced; 1 tbsp fresh parsley or 1 tsp dried herbs; 180 ml low-sodium chicken broth; 340 g rigatoni pasta; 1 tsp black pepper; 1 1/2 tsp Cajun seasoning; 1/2 tsp Italian seasoning; 1/2 tsp smoked paprika; 1 tsp salt; 15 ml olive oil; 56 g unsalted butter; 57 g cream cheese, softened; 360 ml heavy cream; 112 g mozzarella cheese, shredded; 70 g grated Parmesan cheese; 113 g Velveeta cheese, cubed

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This Creamy Rigatoni Alfredo Cajun brings together tender chicken, spicy Cajun flavors, and a luxuriously creamy cheese sauce that clings perfectly to every bite of rigatoni. It’s rich, comforting, and restaurant-quality — yet simple enough to make at home for a hearty family dinner.

Why You’ll Love This Recipe

This recipe is the ultimate fusion of comfort and bold flavor. The Cajun spices give a delicious kick that balances the silky smooth Alfredo sauce, while a trio of cheeses—mozzarella, Parmesan, and Velveeta—create irresistible creaminess. It’s a crowd-pleasing pasta that works perfectly for weeknights or special occasions alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

680 g boneless, skinless chicken breasts
4 garlic cloves, minced
1 tablespoon fresh parsley or 1 teaspoon dried herbs
180 ml low-sodium chicken broth
340 g rigatoni pasta
1 teaspoon black pepper
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1 teaspoon salt
15 ml olive oil
56 g unsalted butter
57 g cream cheese, softened
360 ml heavy cream
112 g mozzarella cheese, shredded
70 g grated Parmesan cheese
113 g Velveeta cheese, cubed

Directions

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to the package instructions. Reserve 120 ml of pasta water, then drain and toss the pasta lightly with olive oil to prevent sticking.
Coat the chicken strips evenly with Cajun seasoning, smoked paprika, salt, and black pepper.
Heat a large skillet over medium-high heat. Add olive oil and half the butter. Once hot, sear the chicken for 5–7 minutes, turning occasionally, until golden brown and fully cooked through.
Stir in half the minced garlic and one tablespoon of butter. Toss chicken to coat, then transfer to a plate and cover loosely with foil to keep warm.
In the same skillet, melt the remaining butter. Add the rest of the minced garlic and sauté briefly until fragrant.
Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer. Whisk in the softened cream cheese until smooth and fully dissolved.
Add the cubed Velveeta and allow it to melt completely. Stir in mozzarella, Parmesan, and Italian seasoning. Continue cooking until the sauce thickens and becomes smooth. Season with additional salt and black pepper if needed.
Return the cooked rigatoni to the skillet and gently fold it into the sauce until evenly coated. Add a little reserved pasta water to adjust consistency if necessary.
Plate the rigatoni with the creamy sauce, top with the Cajun chicken, drizzle extra sauce, and sprinkle with parsley or herbs before serving.

Servings and timing

This recipe serves 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Shrimp Cajun Alfredo: Replace the chicken with shrimp for a seafood twist.
Spicy Version: Increase Cajun seasoning or add a pinch of cayenne for extra heat.
Vegetarian Option: Skip the chicken and add sautéed mushrooms, bell peppers, or spinach.
Lighter Sauce: Substitute half the heavy cream with milk or half-and-half.
Cheese Swap: Try using cheddar or provolone instead of Velveeta for a sharper flavor.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce. The dish can also be microwaved in 30-second intervals, stirring between each, until heated through. Freezing is not recommended due to the creamy sauce texture.

FAQs

1. Can I use penne instead of rigatoni?

Yes, penne or any other tube-shaped pasta works perfectly for this creamy sauce.

2. How can I make this recipe less spicy?

Reduce the Cajun seasoning or omit the smoked paprika for a milder flavor.

3. Can I use pre-cooked chicken?

Yes, add it during step 8 to heat through in the sauce before serving.

4. What can I substitute for Velveeta cheese?

You can replace it with extra mozzarella or mild cheddar for similar creaminess.

5. How do I thicken the sauce if it’s too thin?

Let it simmer a few more minutes, or add a bit more Parmesan cheese to thicken.

6. Can I make this dish ahead of time?

Yes, prepare the sauce and pasta separately, then combine and heat before serving.

7. Is it possible to make this recipe gluten-free?

Use gluten-free rigatoni or another gluten-free pasta variety.

8. What’s the best way to add vegetables?

Toss in sautéed spinach, bell peppers, or sun-dried tomatoes for added color and nutrition.

9. Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner. You can thicken it with a bit of cream cheese or flour.

10. What side dishes go well with this pasta?

Garlic bread, Caesar salad, or roasted vegetables pair wonderfully with this dish.

Conclusion

This Creamy Rigatoni Alfredo Cajun is the perfect combination of rich, cheesy indulgence and zesty spice. Whether you’re cooking for family or entertaining guests, it’s a guaranteed hit that delivers comfort and flavor in every bite. Serve it with a crisp salad and warm bread for a meal that feels like pure Southern-inspired luxury.