Creamy Rigatoni Alfredo Cajun (Print Version)

Cajun-spiced chicken and creamy rigatoni Alfredo blend for a bold, satisfying, and simple dish in under an hour.

# Ingredients:

→ Pasta

01 - 340 g rigatoni pasta

→ Cajun Chicken

02 - 680 g boneless skinless chicken breast, cut into thick strips
03 - 1 1/2 tsp Cajun seasoning
04 - 1/2 tsp smoked paprika
05 - Salt, to taste
06 - Black pepper, to taste

→ Cooking Fats

07 - 15 ml olive oil
08 - 56 g unsalted butter, divided

→ Aromatics and Herbs

09 - 4 garlic cloves, minced
10 - 1/2 tsp Italian seasoning
11 - Chopped fresh parsley or dried herbs, for garnish

→ Sauce

12 - 360 ml heavy cream
13 - 180 ml low-sodium chicken broth
14 - 113 g Velveeta cheese, cubed
15 - 112 g shredded mozzarella cheese
16 - 70 g grated Parmesan cheese
17 - 57 g cream cheese, softened

# Instructions:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 120 ml pasta water, then drain and toss pasta with a small amount of olive oil to prevent sticking.
02 - Coat chicken strips evenly with Cajun seasoning, smoked paprika, salt, and black pepper.
03 - Heat a large skillet over medium-high heat. Add olive oil and half the butter. Once hot, arrange chicken in a single layer and sear for 5–7 minutes, turning occasionally, until golden and thoroughly cooked.
04 - 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.
05 - In the same skillet, melt remaining butter. Add remaining minced garlic and sauté briefly just until fragrant.
06 - Pour in heavy cream and chicken broth. Stir and bring to a simmer, then whisk in softened cream cheese until fully dissolved.
07 - Add cubed Velveeta, allowing it to melt completely. Stir in mozzarella, Parmesan, and Italian seasoning. Continue cooking until sauce is smooth and thickened. Adjust with salt and black pepper as needed.
08 - Return cooked rigatoni to the skillet. Gently fold pasta into sauce until every piece is coated. Add reserved pasta water as needed to loosen the sauce.
09 - Arrange rigatoni with sauce onto plates. Top with Cajun chicken strips, drizzle extra sauce, and sprinkle with parsley or herbs before serving.

# Notes:

01 - For more robust flavor, marinate chicken in Cajun seasoning for 15 minutes before cooking.
02 - Reserve pasta water to help adjust sauce consistency if it becomes too thick.

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