Some dinners have that magic ability to grab everyone’s attention before they even make it to the table. Creamy Rigatoni Alfredo with Cajun Chicken Strips is one of those meals in my house. The very first time I made it, I wasn’t planning anything special I just had a box of rigatoni in the pantry, some chicken thawing in the fridge, and a craving for something rich and comforting. What came out of that little experiment completely surprised me. The sauce turned silky and decadent, coating each bite of pasta, and the chicken seared to a golden crust with just the right kick of Cajun spice. One taste and I knew this was going to be a keeper.
Since then, it’s become one of my family’s most-requested dinners. It feels indulgent but approachable, the kind of dish that works just as well for a cozy night in as it does for impressing guests.
Essential Elements and Equipment
Before we dive into cooking, let’s talk about what makes this dish shine and what you’ll need to make it happen:
- Large pot for boiling rigatoni (always salt your water generously).
- Deep skillet or sauté pan to sear the chicken and build the sauce right after.
- Sharp knife and cutting board for slicing the chicken into thick strips.
- Heat-resistant spatula or whisk to stir the sauce until it’s creamy and lump-free.
- Cheeses: Velveeta for melt-in-your-mouth creaminess, mozzarella for stretch, Parmesan for salty sharpness, and cream cheese to tie it all together.
- Cajun seasoning and smoked paprika for that signature smoky, spicy chicken flavor.
- Fresh parsley to finish things off with a bright pop of color.
Having everything ready before you start makes the cooking process smooth and enjoyable.
What Makes This Recipe Work
Here’s why this dish earns a permanent spot in your dinner rotation:
- The Cajun chicken: Searing chicken strips in Cajun seasoning and garlic butter means every bite is packed with smoky, garlicky, spicy flavor.
- The rigatoni: Unlike spaghetti or fettuccine, rigatoni has ridges that grab the Alfredo sauce, ensuring every bite is creamy and cheesy.
- The sauce blend: Velveeta brings unmatched creaminess, mozzarella adds that gooey pull, Parmesan layers in sharp saltiness, and cream cheese ensures the sauce is extra silky.
- Balanced spice: The smoked paprika and Cajun seasoning add depth without overpowering the richness of the sauce.
- Restaurant-style plating: Serving the chicken and pasta side by side looks impressive and makes it easy for everyone to grab exactly what they want.
Ingredients You’ll Need
- 1½ lbs boneless, skinless chicken breasts, sliced into thick strips
- 12 oz rigatoni pasta
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1½ tsp Cajun seasoning
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 1½ cups heavy cream
- ¾ cup low-sodium chicken broth
- 1 cup cubed Velveeta cheese
- 1 cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 2 oz cream cheese, softened
- ½ tsp Italian seasoning
- Chopped parsley or dried herbs, for garnish
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, following the package directions. Reserve ½ cup of pasta water, then drain and toss the pasta with a little olive oil so it doesn’t stick.
Step 2: While the pasta does its thing, season the chicken strips with Cajun seasoning, smoked paprika, salt, and black pepper. Make sure every piece is fully coated. This is where the bold flavor starts.
Step 3: Heat a large skillet over medium-high. Add the olive oil and 2 tablespoons of butter, and once it’s shimmering, lay the chicken down in a single layer. Let it sear without moving too much so it develops that golden crust, about 5–7 minutes, flipping once or twice until cooked through.
Step 4: Right at the end, stir in half the minced garlic and another tablespoon of butter. Toss the chicken in this garlicky butter glaze, then remove it from the skillet. Cover loosely with foil to keep it warm and juicy.
Step 5: In the same skillet, melt the last tablespoon of butter. Add the remaining garlic and sauté just until fragrant; don’t let it burn.
Step 6: Pour in the heavy cream and chicken broth, stirring as it comes to a gentle simmer. Whisk in the softened cream cheese until it melts into a silky base.
Step 7: Drop in the Velveeta cubes, letting them melt completely before stirring in the mozzarella and Parmesan. The sauce should turn rich, glossy, and thick. Add the Italian seasoning, then taste and adjust with salt and black pepper.
Step 8: Add the rigatoni back to the skillet, folding it into the sauce until every piece is coated. If it looks too thick, splash in a little of the reserved pasta water until it’s just right.
Step 9: Serve the pasta with the Cajun chicken on the side, drizzle extra sauce on top, and finish with parsley.
Easy Variations to Try
One of the joys of cooking at home is the freedom to adapt recipes to your own tastes and dietary needs. This dish is delicious as written, but here are some simple twists you can try:
- Spicier kick: Add red pepper flakes or a dash of hot sauce to the Alfredo sauce if you love more heat.
- Milder version: Use less Cajun seasoning and add extra cream or cheese for a gentler, kid-friendly flavor.
- Protein swaps: Try shrimp, salmon, or even grilled sausage in place of chicken. Each brings its own character to the creamy sauce.
- Vegetable boost: Stir in steamed broccoli, spinach, or roasted bell peppers to add freshness and color.
- Gluten-free option: Use gluten-free pasta instead of rigatoni. There are plenty of good-quality options that hold up well in creamy sauces.
- Lighter version: Swap half the cream for milk and reduce the cheese a little. The sauce will still be creamy but with fewer calories.
How to Serve
This recipe already feels like a full meal, but you can elevate it even more with sides and finishing touches. Here are some pairing ideas:
- Garlic bread or breadsticks: Perfect for soaking up any leftover Alfredo sauce on the plate.
- Fresh salad: A crisp Caesar salad or a simple green salad with lemon vinaigrette balances out the richness.
- Roasted vegetables: Carrots, zucchini, or asparagus make great sides that complement the Cajun chicken.
- Family-style presentation: Serve the pasta piled high on a platter with chicken strips arranged neatly alongside. It looks beautiful and makes serving easy.
- Simple garnish: Fresh parsley, a sprinkle of Parmesan, or even a crack of black pepper over the top adds polish to your plating.
Recipe Tips
- Reserve pasta water: That starchy water is the secret to adjusting the sauce consistency. Add a splash if the sauce thickens too much.
- Rest the chicken: Don’t skip this step. Letting the chicken sit for a few minutes keeps it juicy when sliced.
- Cook pasta just right: Al dente is the goal. Overcooked pasta won’t hold its shape in the sauce.
- Cheese blending: Add the cheeses slowly, stirring well. This prevents clumps and ensures the sauce stays silky.
- Season gradually: Always taste as you go. Cajun seasoning can vary in saltiness, so add a little at a time.
- Keep it warm: If you’re serving later, keep the pasta and sauce warm on low heat and cover the chicken loosely with foil until ready to plate.
Cooking Notes
- Always pat the chicken dry before seasoning to help it sear nicely.
- A heavy skillet (like cast iron) gives the best golden crust on the chicken.
- Garlic burns quickly, so add it after the chicken has cooked or lower the heat when sautéing.
- If reheating leftovers, add a splash of cream or milk to the pasta to refresh the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutritional Information (per serving)
- Calories: 870
- Protein: 55g
- Carbohydrates: 48g
- Fat: 52g
- Saturated Fat: 28g
- Sodium: 920mg
- Fiber: 3g
- Sugar: 5g
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
FAQs
Can I make this ahead of time?
Yes, you can cook the chicken and prepare the Alfredo sauce earlier in the day. Store them separately in airtight containers in the fridge. When ready to serve, reheat the sauce gently, cook the rigatoni fresh, and combine everything.
What if I don’t have Velveeta?
Velveeta makes the sauce extra creamy, but you can replace it with extra mozzarella and Parmesan, or add cream cheese for smoothness.
Can I freeze leftovers?
Cream-based sauces don’t always freeze well, as they can separate when thawed. If you must freeze, do so in small portions and reheat gently with added cream or broth to bring the sauce back together.
Is Cajun seasoning very spicy?
Most Cajun blends are medium in spice. You can control the heat by using less or balance it out with extra cream. For more fire, add cayenne or red pepper flakes.
Conclusion
Creamy Rigatoni Alfredo with Cajun Chicken Strips is the kind of dish that makes weeknights feel special and gatherings feel effortless. The combination of smoky, garlicky chicken with a sauce so rich and cheesy it clings to every ridge of rigatoni is pure comfort on a plate. What I love most is how approachable it is: the steps are simple, the ingredients are familiar, yet the result feels like something you’d order at a restaurant.
The best part is how adaptable it can be. Whether you want to add vegetables, swap proteins, or play with spice levels, this recipe welcomes creativity while still delivering that irresistible base of Cajun chicken and Alfredo pasta.
So next time you want a meal that brings everyone running to the table, give this recipe a try. Serve it up family-style, watch the plates get cleaned, and enjoy the quiet moment of satisfaction that comes from making something truly memorable.
Print
Creamy Rigatoni Alfredo with Cajun Chicken Strips
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1½ lbs boneless, skinless chicken breasts, sliced into thick strips
- 12 oz rigatoni pasta
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1½ tsp Cajun seasoning
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 1½ cups heavy cream
- ¾ cup low-sodium chicken broth
- 1 cup cubed Velveeta cheese
- 1 cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 2 oz cream cheese, softened
- ½ tsp Italian seasoning
- Chopped parsley or dried herbs, for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, following the package directions. Reserve ½ cup of pasta water, then drain and toss the pasta with a little olive oil so it doesn’t stick.
Step 2: While the pasta does its thing, season the chicken strips with Cajun seasoning, smoked paprika, salt, and black pepper. Make sure every piece is fully coated this is where the bold flavor starts.
Step 3: Heat a large skillet over medium-high. Add the olive oil and 2 tablespoons of butter, and once it’s shimmering, lay the chicken down in a single layer. Let it sear without moving too much so it develops that golden crust, about 5–7 minutes, flipping once or twice until cooked through.
Step 4: Right at the end, stir in half the minced garlic and another tablespoon of butter. Toss the chicken in this garlicky butter glaze, then remove it from the skillet. Cover loosely with foil to keep it warm and juicy.
Step 5: In the same skillet, melt the last tablespoon of butter. Add the remaining garlic and sauté just until fragrant; don’t let it burn.
Step 6: Pour in the heavy cream and chicken broth, stirring as it comes to a gentle simmer. Whisk in the softened cream cheese until it melts into a silky base.
Step 7: Drop in the Velveeta cubes, letting them melt completely before stirring in the mozzarella and Parmesan. The sauce should turn rich, glossy, and thick. Add the Italian seasoning, then taste and adjust with salt and black pepper.
Step 8: Add the rigatoni back to the skillet, folding it into the sauce until every piece is coated. If it looks too thick, splash in a little of the reserved pasta water until it’s just right.
Step 9: Serve the pasta with the Cajun chicken on the side, drizzle extra sauce on top, and finish with parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 870
- Sodium: 920
- Fat: 52
- Carbohydrates: 48
- Protein: 55