Description

Experience the rich and bold flavors of our Indulgent Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo. This hearty pasta dish features tender, Cajun-seasoned chicken breasts sautéed to perfection and tossed with rigatoni pasta in a luscious creamy mozzarella Alfredo sauce. Bright red bell peppers add a fresh crunch, while a hint of garlic and parsley elevates every bite. Perfect for a comforting yet flavorful weeknight dinner that serves four.

Ingredients

Scale

Pasta

8 oz Rigatoni (can swap with penne)

Chicken and Seasoning

1 lb Boneless Skinless Chicken Breasts
2 tbsp Cajun Seasoning (adjust cayenne to taste)
1 tsp Kosher Salt
1/2 tsp Black Pepper (freshly ground)

Cooking Fats and Oils

2 tbsp Olive Oil (for searing)
2 tbsp Unsalted Butter (or margarine)

Vegetables and Aromatics

2 cloves Garlic (minced)
1 cup Red Bell Pepper (sliced)

Sauce

1 cup Heavy Cream (or half-and-half)
1 1/2 cups Low-Moisture Mozzarella (shredded)
1/2 cup Reserved Pasta Water (to adjust sauce)
2 tbsp Fresh Parsley (chopped)
1/4 cup Grated Parmesan (optional)

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Instructions

Prepare the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Season the chicken: In a bowl, combine the chicken breasts with Cajun seasoning, kosher salt, and freshly ground black pepper. Toss until the chicken is evenly coated with the seasoning.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove chicken from the skillet and let it rest before slicing into bite-sized pieces.
Sauté vegetables and garlic: In the same skillet, add the unsalted butter. Once melted, add minced garlic and sliced red bell pepper. Cook for about 2-3 minutes until fragrant and slightly softened.
Make the creamy sauce: Reduce heat to medium-low and pour in the heavy cream. Stir and bring the mixture to a gentle simmer. Gradually add shredded mozzarella, stirring continuously until melted and smooth. Adjust the sauce consistency by adding reserved pasta water as needed to reach the desired creaminess.
Combine pasta, chicken, and sauce: Add the cooked rigatoni and sliced chicken back into the skillet with the creamy sauce. Toss gently to coat everything evenly and warm through for 2-3 minutes.
Finish and serve: Stir in fresh chopped parsley and sprinkle grated Parmesan cheese on top if desired. Serve immediately for a decadent, spicy creamy pasta experience.

Notes

You can adjust the level of spiciness by varying the amount of Cajun seasoning and cayenne pepper.
Substitute penne pasta if rigatoni is unavailable.
Use half-and-half instead of heavy cream for a lighter sauce with slightly less richness.
Reserve pasta water is essential to adjust sauce thickness without diluting flavor.
Grated Parmesan is optional but adds an extra depth of flavor and saltiness.
For extra vegetable variety, consider adding sliced mushrooms or spinach.