Creamy Rigatoni Alfredo Cajun (Print Version)
Tender rigatoni coated in creamy Alfredo, topped with Cajun-seasoned chicken and herby garnish.
# Ingredients:
→ Pasta
01 -
12 ounces rigatoni pasta
→ Cajun Chicken
02 -
1.5 pounds boneless skinless chicken breast, cut into thick strips
03 -
1 1/2 teaspoons Cajun seasoning
04 -
1/2 teaspoon smoked paprika
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Cooking Fats
07 -
1 tablespoon olive oil
08 -
4 tablespoons unsalted butter, divided
→ Aromatics and Herbs
09 -
4 garlic cloves, minced
10 -
1/2 teaspoon Italian seasoning
11 -
Chopped fresh parsley or dried herbs, for garnish
→ Sauce
12 -
1 1/2 cups heavy cream
13 -
3/4 cup low-sodium chicken broth
14 -
4 ounces Velveeta cheese, cut into cubes
15 -
4 ounces shredded mozzarella cheese
16 -
2 1/2 ounces grated Parmesan cheese
17 -
2 ounces cream cheese, softened
# Steps:
01 -
Fill a large pot with water and bring to a rolling boil. Add generous salt, then cook rigatoni until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining. Toss pasta lightly with olive oil to prevent sticking.
02 -
Pat chicken strips dry and season evenly with Cajun seasoning, smoked paprika, salt, and black pepper.
03 -
Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons butter. Arrange chicken strips in a single layer and sear for 5 to 7 minutes, turning as needed until golden brown and cooked through.
04 -
Reduce heat to medium. Add half of the minced garlic and 1 tablespoon butter to the skillet. Sauté, stirring briefly, then transfer the chicken to a plate. Cover to keep warm.
05 -
Melt the remaining butter in the same skillet. Add the rest of the garlic and sauté until fragrant. Pour in heavy cream and chicken broth, bringing to a gentle simmer. Whisk in softened cream cheese until fully incorporated.
06 -
Add Velveeta cubes, followed by shredded mozzarella, grated Parmesan, and Italian seasoning. Stir continuously until all cheeses melt and sauce becomes smooth and thick. Taste and adjust seasoning as necessary.
07 -
Return drained rigatoni to the skillet and toss to coat thoroughly in the creamy sauce. Add reserved pasta water, a little at a time, if additional silkiness is desired.
08 -
Nestle Cajun chicken over the pasta. Spoon additional sauce on top, then garnish with chopped parsley or dried herbs before serving.
# Notes:
01 -
For optimal texture, avoid overcooking the rigatoni and only add pasta water as needed for sauce consistency.