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

Description

A rich and comforting Cajun-style rigatoni Alfredo featuring tender spiced chicken and a trio of creamy cheeses. Perfect for weeknight dinners or casual entertaining.

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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Instructions

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Reserve 120 ml of pasta water, then drain and toss with a little olive oil to prevent sticking.
Coat the chicken with Cajun seasoning, smoked paprika, salt, and pepper.
Heat a skillet over medium-high heat. Add olive oil and half the butter. Sear chicken for 5–7 minutes until golden and cooked through. Add half the garlic and 1 tbsp butter, toss chicken, then transfer to a plate and cover.
In the same skillet, melt remaining butter. Add remaining garlic and sauté until fragrant.
Pour in heavy cream and chicken broth. Simmer gently. Whisk in cream cheese until smooth.
Add Velveeta cubes and stir until melted. Mix in mozzarella, Parmesan, and Italian seasoning. Simmer until thickened. Season to taste.
Return pasta to skillet and fold into the sauce. Add pasta water if needed to loosen.
Serve with sliced Cajun chicken on top, extra sauce drizzled, and sprinkle with parsley or herbs.

Notes

Reserve pasta water to adjust sauce consistency.
Use a meat thermometer to ensure chicken reaches 75°C (165°F) internally.
Let the cheese melt fully for a smooth sauce texture.
Don’t overcook the rigatoni to avoid mushiness after combining with sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Cajun-Italian Fusion

Nutrition

Serving Size: 1 serving
Calories: 710
Sugar: 4g
Sodium: 890mg
Fat: 42g
Saturated Fat: 23g
Unsaturated Fat: 15g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 2g
Protein: 38g
Cholesterol: 160mg