If your idea of comfort food includes tender pasta smothered in a rich, cheesy sauce with a pop of bold flavor, then this rigatoni dish will steal your heart. This recipe blends the creamy indulgence of Alfredo with the punchy kick of Cajun-seasoned chicken, all wrapped in a garlicky Italian herb embrace.

Every bite is a mouthwatering dance of spice and silk. Rigatoni is the perfect choice for this dish because its ridges hold onto all that luscious sauce. The Alfredo sauce is infused with herbs and Parmesan, giving it a restaurant-style depth while still being incredibly easy to make at home. Top it off with perfectly seared Cajun chicken, and you have a dinner that’s equally weeknight-friendly and dinner-party-worthy.

Why You’ll Love This Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

This recipe brings together bold and creamy in the most delicious way. The Cajun chicken adds protein and spice that beautifully contrasts the velvety, herbaceous Alfredo. You won’t need to hunt down any fancy ingredients either—it’s all about combining pantry staples in a new, crave-worthy way. Plus, it’s just as good reheated the next day.

Whether you’re feeding a crowd or making something special for yourself, this recipe fits the bill. It satisfies every pasta craving with ease, and the Cajun flair makes it stand out from traditional Alfredo dishes.

What Kind of Rigatoni Should I Use?

Any standard rigatoni will work beautifully here, but if you can find bronze-cut pasta, go for it. Bronze-cut rigatoni has a slightly rough texture that helps sauce cling even more tightly to the noodles. Avoid overcooking—al dente rigatoni will hold its shape and not turn mushy in the sauce. Whole wheat or gluten-free varieties can also be used depending on your preferences, just keep in mind they might soak up sauce a bit faster, so adjust accordingly.

Ingredients for the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

This dish leans heavily on flavor-packed ingredients that transform a simple pasta meal into something truly indulgent. The Cajun seasoning, herbaceous Alfredo, and hearty pasta all work together to create a delicious and satisfying dish. Here’s what you’ll need to bring it to life:

Rigatoni pasta: Its ridges hold the sauce perfectly and make each bite satisfying.
Chicken breasts: Sliced thin for even cooking, they soak up the Cajun seasoning beautifully.
Cajun seasoning: Adds a spicy, smoky kick to the chicken.
Olive oil: Helps sear the chicken to golden perfection.
Garlic: Brings depth and aroma to the Alfredo base.
Heavy cream: The rich foundation of the sauce that gives it that classic creamy Alfredo texture.
Parmesan cheese: Freshly grated is best for a smooth, cheesy finish.
Italian seasoning: A balanced mix of herbs that complements both the sauce and the chicken.
Salt and pepper: To taste, bringing out the best in every component.
Butter: Adds extra richness to the Alfredo sauce.

Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken 2

How To Make the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Step 1: Season and Cook the Chicken

Rub the chicken breasts with Cajun seasoning until fully coated. Heat olive oil in a skillet over medium-high heat and cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the pan and let it rest before slicing.

Step 2: Boil the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Step 3: Make the Alfredo Sauce

In the same skillet used for the chicken, lower the heat to medium and melt the butter. Add minced garlic and cook for about 30 seconds. Pour in the heavy cream, stir in the Italian seasoning, salt, and pepper, and let it simmer gently for 3-4 minutes.

Step 4: Add the Cheese

Whisk in the grated Parmesan until fully melted and the sauce thickens slightly. If it gets too thick, add a splash of the reserved pasta water to loosen it.

Step 5: Combine Everything

Add the cooked rigatoni to the skillet and toss to coat evenly with the Alfredo sauce. Arrange the sliced Cajun chicken over the top, garnish with a little extra Parmesan or herbs if desired, and serve hot.

How to Serve and Store Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

This rigatoni dish is rich, satisfying, and ideal for serving family-style right out of the skillet or plated for a more elegant feel. It feeds 4 hungry people or stretches to 6 if served with a salad or side. For a polished touch, sprinkle extra Parmesan and fresh chopped parsley over the top just before serving.

Leftovers store well in the refrigerator for up to 4 days. To reheat, simply add a splash of milk or cream and warm over low heat to bring back the creamy texture. Avoid microwaving too long or the sauce may separate. Freezing is not recommended, as the cream-based sauce doesn’t thaw well.

What to Serve With Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken?

Garlic Bread

A crusty, buttery slice of garlic bread is perfect for scooping up every drop of Alfredo sauce.

Caesar Salad

Its tangy dressing and crisp lettuce are a great balance to the creamy pasta.

Roasted Broccoli

Adds a slightly bitter, roasted flavor that cuts through the richness of the dish.

Steamed Asparagus

Bright and slightly crunchy, asparagus adds freshness to the plate.

Caprese Salad

Fresh tomatoes, mozzarella, and basil bring a cool contrast to the warm pasta.

Grilled Zucchini

Lightly charred zucchini rounds offer a mellow, smoky note alongside the Cajun spices.

Sparkling Water or White Wine

A crisp Pinot Grigio or a simple lemon sparkling water keeps the palate refreshed.

Lemon Sorbet

For dessert, a scoop of lemon sorbet cleanses the palate with its tart, citrusy brightness.

Want More Pasta Dinner Ideas?

If you enjoyed this Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken, you’ll love digging into these other creamy and flavor-packed pasta dishes from the MiaPlates kitchen:

Creamy Beef and Shells Recipe for a rich, meaty twist that comes together fast.
Stovetop Creamy Ground Beef Pasta when you’re craving one-pot simplicity with bold flavor.
Cheesesteak Tortellini in Rich Provolone Sauce for an indulgent cheesy mashup.
Creamy Ground Beef Alfredo Pasta if you want a beefy take on the classic Alfredo base.
One Pot Smoked Sausage Pasta for smoky, savory comfort in one easy pan.

Save This Recipe For Later

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And let me know in the comments how yours turned out. Did you go heavy on the Cajun spice or keep it mild? Try a different pasta shape? I’d love to hear your spin on it!

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