Creamy Rigatoni Alfredo with Cajun Chicken Strips

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There’s nothing quite like the comfort of creamy pasta paired with tender, flavorful chicken. This Creamy Rigatoni Alfredo with Cajun Chicken Strips is the perfect blend of rich, velvety Alfredo sauce and a spicy Cajun kick. The rigatoni captures the sauce beautifully in every bite, while the juicy chicken strips add a satisfying protein punch. It’s a dish that’s both indulgent and bold—ideal for a weeknight dinner or a special weekend treat.

Ingredients:

For the Cajun Chicken:

  • 2 large chicken breasts, sliced into strips

  • 1 ½ tsp Cajun seasoning (plus more if desired)

  • 1 tbsp olive oil

  • Salt & black pepper, to taste

For the Pasta & Sauce:

  • 12 oz rigatoni pasta

  • 2 tbsp butter

  • 4 cloves garlic, minced

  • 2 cups heavy cream

  • 1 cup freshly grated Parmesan cheese

  • ½ cup mozzarella cheese

  • Salt & pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook the pasta:
    Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.

  2. Season & cook the chicken:
    Pat chicken strips dry, then season with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken strips and cook for 4–5 minutes per side, or until golden and fully cooked. Remove from skillet and set aside.

  3. Make the Alfredo sauce:
    In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, stirring constantly. Let simmer for 3–4 minutes.

  4. Add the cheeses:
    Stir in Parmesan and mozzarella until melted and smooth. Season with salt and pepper to taste.

  5. Combine pasta and sauce:
    Add cooked rigatoni to the skillet and toss until well coated in the creamy sauce.

  6. Serve:
    Plate the pasta, top with Cajun chicken strips, and sprinkle with fresh parsley. Serve warm.

Tip: For extra flavor, sprinkle more Cajun seasoning over the chicken before serving or add a pinch into the sauce for a spicy Alfredo twist.

If you’d like, I can also give you a restaurant-style garnish and plating idea for this dish so it looks as amazing as it tastes.

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