Julia Walton
Golden-crusted Cajun chicken paired with tender rigatoni smothered in a silky mozzarella Alfredo sauce is the kind of comfort food that hits every craving. The creamy, cheesy base wraps around each pasta tube, while the perfectly seasoned chicken brings that smoky, spicy kick Cajun cooking is loved for.
This dish is a marriage of bold Southern spice and Italian indulgence, perfect for when you want a weeknight dinner to feel like a restaurant treat. The mozzarella adds a mellow creaminess to balance the Cajun heat, creating a sauce that clings beautifully to the pasta and soaks into every bite.
What Kind of Cajun Seasoning Works Best?
For this recipe, a balanced Cajun blend with a mix of paprika, garlic powder, onion powder, oregano, thyme, and cayenne is ideal. It should deliver warmth without overpowering the mozzarella Alfredo. If you prefer more heat, you can up the cayenne, but a milder mix ensures everyone at the table can enjoy it.
Ingredients for the Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo
- Rigatoni pasta – The ridges and hollow centers capture more sauce for maximum flavor in every bite.
- Chicken breasts – Lean, tender, and perfect for soaking up Cajun spices while staying juicy.
- Cajun seasoning – Brings that smoky, spicy, and herby kick.
- Olive oil – Helps sear the chicken for a flavorful crust.
- Butter – Adds richness to the Alfredo sauce.
- Garlic – Infuses the sauce with aromatic depth.
- Heavy cream – The luscious base for our creamy Alfredo.
- Mozzarella cheese – Melts into a smooth, stretchy sauce that balances the Cajun heat.
- Fresh parsley – Brightens the dish and adds a pop of color.
- Red bell pepper – Adds a subtle sweetness and visual contrast.
- Salt & black pepper – Essential for enhancing all the other flavors.
How To Make the Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo
Step 1: Cook the Rigatoni to Al Dente
Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
Step 2: Season and Sear the Chicken
Pat chicken breasts dry and rub them generously with Cajun seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 4–5 minutes per side until golden brown and fully cooked. Transfer to a plate and let rest before slicing into strips.
Step 3: Sauté the Veggies
In the same skillet, melt butter and sauté minced garlic and diced red bell pepper for 2–3 minutes until fragrant and softened.
Step 4: Create the Alfredo Base
Pour in the heavy cream, stirring to combine. Reduce the heat to medium-low and let it gently simmer for 3–4 minutes until slightly thickened.
Step 5: Melt in the Mozzarella
Add shredded mozzarella gradually, stirring constantly until the sauce becomes smooth and creamy. If it’s too thick, use a splash of reserved pasta water to loosen.
Step 6: Combine Pasta, Chicken, and Sauce
Add the cooked rigatoni to the skillet, tossing to coat every piece in the Alfredo sauce. Nestle in the sliced Cajun chicken and stir gently.
Step 7: Garnish and Serve
Top with fresh parsley and an extra sprinkle of Cajun seasoning if desired. Serve immediately while warm and creamy.
Serving and Storing Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo
This pasta is best enjoyed fresh from the skillet while the sauce is still velvety and the chicken tender. The mozzarella Alfredo thickens as it cools, so if reheating, add a splash of cream or milk to revive its creamy texture.
For storage, let leftovers cool completely before placing them in an airtight container. They’ll keep in the fridge for up to 3 days. For longer storage, freeze in individual portions for up to 2 months—though the sauce may separate slightly after thawing, it will still be delicious with a gentle stir.
What to Serve With Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo
Garlic Bread with Herb Butter
The ultimate pasta companion—crispy, buttery, and perfect for mopping up extra sauce.
Roasted Broccoli
Its slight bitterness and char bring balance to the rich Alfredo sauce.
Cajun Shrimp Skewers
Double down on Cajun flavor with juicy shrimp fresh from the grill.
Classic Caesar Salad
A crisp, tangy contrast to the creamy pasta.
Parmesan-Baked Potatoes
Golden and cheesy, these pair beautifully with the bold flavors.
Southern-Style Cornbread
Adds a touch of sweetness and a crumbly texture alongside the spicy pasta.
Simple Cucumber Tomato Salad
Light and refreshing to balance the richness of the dish.
Want More Pasta Dinner Ideas?
If you love this Spicy Cajun Chicken Rigatoni, you might also enjoy these savory pasta creations:
- Garlic Butter Chicken with Rigatoni and Parmesan for a buttery, garlicky twist.
- One-Pan Cajun Honey Butter Steak Pasta Wonder when you want Cajun spice with rich, sweet butter.
- Garlic Sausage Alfredo Rigatoni for a hearty, creamy sausage variation.
- Cajun Chicken and Sausage Pasta Skillet if you crave a smoky-sausage pairing.
- Spicy Cajun Steak Mozzarella Alfredo Pasta for another meaty, cheesy Cajun indulgence.
Save This Pin For Later
Save this irresistible pasta idea to your favorite Pinterest board so you can find it quickly when the craving strikes.
Tried it with a twist? Maybe you swapped in smoked gouda for mozzarella or tossed in sun-dried tomatoes? I’d love to hear your version—drop your tips or questions in the comments.
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite is waiting there.
Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo
Equipment
- Large pot
- Large Skillet
- Tongs
- Chef’s knife
Ingredients
Ingredients
- 12 oz rigatoni
- 1 lb boneless skinless chicken breasts about 2
- 1.5 tbsp Cajun seasoning
- 0.75 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 0.5 cup red bell pepper, diced about 1 small pepper
- 1.5 cup heavy cream
- 1.5 cup low‑moisture mozzarella, shredded about 6 oz
- 0.5 cup reserved pasta water use as needed to loosen sauce
- 2 tbsp fresh parsley, chopped
- 1 tbsp grated Parmesan optional, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water; drain.
- Pat chicken dry; season with Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until cooked through (165°F). Rest 5 minutes; slice.
- Reduce heat to medium. Add butter; sauté garlic and bell pepper 2–3 minutes.
- Stir in heavy cream; simmer 3–4 minutes until slightly thickened.
- Add mozzarella in handfuls, stirring until smooth. Loosen with pasta water as needed.
- Toss in rigatoni and sliced chicken. Finish with parsley (and Parmesan). Serve hot.