Description

This indulgent spicy Cajun chicken rigatoni features tender, flavorful chicken breasts seasoned with robust Cajun spices, tossed in a creamy mozzarella Alfredo sauce enriched with heavy cream, butter, garlic, and roasted red bell peppers. Perfectly cooked rigatoni pasta absorbs the luscious sauce, creating a comforting, rich dish with a satisfying kick of heat and the freshness of parsley and Parmesan garnish.

Ingredients

Scale

Pasta and Proteins

12 ounces Rigatoni (can be swapped for penne or fusilli)
2 pieces Boneless Skinless Chicken Breasts (or chicken thighs for juiciness)

Seasonings and Oils

2 tablespoons Cajun Seasoning (adjust cayenne for spice level)
1 teaspoon Kosher Salt (essential for enhancing flavors)
1 teaspoon Black Pepper (freshly ground for the best flavor)
2 tablespoons Olive Oil (or avocado oil)

Sauce Ingredients

4 tablespoons Unsalted Butter (adds richness)
2 cloves Garlic (minced fresh garlic is key)
1 medium Red Bell Pepper (diced)
1 cup Heavy Cream (for a luxurious sauce)
2 cups Low-Moisture Mozzarella (can substitute with smoked gouda)
1/2 cup Reserved Pasta Water (to achieve desired sauce consistency)

Garnish

2 tablespoons Fresh Parsley (chopped)
1/4 cup Grated Parmesan (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring to a rolling boil. Add the rigatoni and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain and set pasta aside.
Prepare the Chicken: Pat the chicken breasts dry with paper towels. Rub both sides of the chicken generously with Cajun seasoning, kosher salt, and freshly ground black pepper ensuring even coating for maximum flavor infusion.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, sear the chicken breasts for about 4-5 minutes on each side until cooked through and juicy. Remove from the skillet and allow to rest on a plate to retain juices.
Sauté Aromatics and Vegetables: Reduce heat to medium in the same skillet used for chicken. Add unsalted butter, minced garlic, and diced red bell pepper. Sauté for 2-3 minutes until the garlic is fragrant and the peppers start to soften.
Simmer the Creamy Sauce: Pour in the heavy cream, stirring gently. Let the mixture simmer for 3-4 minutes, allowing it to thicken slightly to create a rich base for the cheese to melt into.
Melt the Cheese: Gradually add the low-moisture mozzarella into the skillet, stirring continuously until fully melted and the sauce is smooth. If the sauce becomes too thick, incorporate reserved pasta water a little at a time to reach your desired consistency.
Combine Pasta and Chicken: Slice the rested chicken into strips and add both the sliced chicken and cooked rigatoni to the creamy sauce. Toss gently to coat every piece evenly, and heat through if necessary.
Serve and Garnish: Divide the rigatoni and chicken mixture into bowls. Garnish with freshly chopped parsley and a sprinkling of grated Parmesan cheese if desired for an extra touch of flavor and presentation.

Notes

Substitute chicken thighs for breasts if you prefer juicier meat.
Adjust the amount of Cajun seasoning and cayenne pepper to control the spice level.
Low-moisture mozzarella melts better and gives a creamier texture; smoked gouda can be used for a smoky flavor twist.
Reserve some pasta water to thin the sauce if it becomes overly thick.
Make sure to rest the chicken after cooking to keep it tender and juicy.
Pasta types such as penne or fusilli work well as substitutes for rigatoni.