Creamy Rigatoni Alfredo with Cajun Chicken Strips (Print version)

Smoky Cajun chicken strips over rigatoni tossed in a rich Parmesan Alfredo sauce, built for a hearty family pasta night.

# Ingredients:

For the pasta

01 - 12 oz (340 g) rigatoni pasta
02 - 1 tablespoon kosher salt for the pasta water
03 - 1/2 cup (120 ml) reserved pasta water

For the Cajun chicken

04 - 1 1/4 lb (565 g) boneless skinless chicken breasts, sliced into thick strips
05 - 1 tablespoon Cajun seasoning
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon black pepper
08 - 1/4 teaspoon kosher salt, plus more as needed
09 - 1 tablespoon olive oil
10 - 2 tablespoons (28 g) unsalted butter

For the Alfredo sauce

11 - 2 tablespoons (28 g) unsalted butter
12 - 4 cloves garlic, minced
13 - 1/2 cup (120 ml) low-sodium chicken broth
14 - 1 1/4 cups (300 ml) heavy cream
15 - 2 oz (57 g) cream cheese, softened
16 - 1 cup (90 g) freshly grated Parmesan cheese
17 - 1/2 cup (55 g) shredded mozzarella cheese
18 - 1/2 teaspoon Italian seasoning
19 - 2 tablespoons chopped fresh parsley, for garnish

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then reserve 1/2 cup pasta water and drain.
02 - Pat the chicken strips dry. Toss them with Cajun seasoning, smoked paprika, black pepper, and salt until evenly coated.
03 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Sear the chicken in a single layer for 5-7 minutes, turning once or twice, until golden and 165 F inside. Transfer to a plate.
04 - Lower the heat to medium-low. Add the remaining 2 tablespoons butter to the same skillet, then stir in the garlic for 30-45 seconds until fragrant.
05 - Add chicken broth and scrape up the browned bits. Stir in heavy cream and bring to a gentle simmer, then whisk in cream cheese until smooth.
06 - Add Parmesan and mozzarella a handful at a time, stirring until melted. Stir in Italian seasoning and taste for salt and pepper.
07 - Add the rigatoni to the sauce and fold until coated. Add reserved pasta water a splash at a time until the sauce looks glossy and loose enough to cling.
08 - Serve the sauced rigatoni topped with Cajun chicken strips. Spoon extra sauce over the chicken and finish with parsley.

# Good to know:

01 - Best served right away while the Alfredo sauce is glossy.
02 - Use freshly grated Parmesan for the smoothest sauce.
03 - Reserve pasta water before draining because it helps loosen the sauce.

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