Name: Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 chicken breasts (or thighs), cubed; 2 cups rigatoni pasta; 1 tablespoon Cajun seasoning; 2 tablespoons olive oil; 2 tablespoons butter; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 1 cup shredded mozzarella (optional); 1 tablespoon chopped parsley (for garnish); Salt to taste; Black pepper to taste

I still remember the first time I made this Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce. The kitchen was buzzing with bold aromas—spicy Cajun seasoning sizzling in butter, tender chunks of chicken getting golden and crispy, and a bubbling pot of rigatoni coated in velvety, cheesy Alfredo. It was one of those spontaneous meals that ended up becoming a family favorite. One bite, and I was hooked. It’s rich, spicy, creamy, and satisfying on every level.

This dish isn’t just dinner—it’s comfort food with an edge. The Cajun chicken brings the heat, while the Alfredo rigatoni cools it off just enough, blending into something you’ll want to make again and again. Whether I’m cooking for guests or just craving something indulgent for a cozy night in, this recipe delivers every time.

Why You’ll Love This Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

Flavor Explosion: The combination of Cajun-spiced chicken and creamy Alfredo pasta is next-level delicious.
Easy Yet Impressive: Simple enough for a weeknight, but impressive enough for guests.
Comfort in Every Bite: Creamy, cheesy, buttery, spicy—it checks every comfort food box.
Customizable: Adjust the spice level or cheese type to fit your mood or pantry.
One Plate, Full Meal: Protein, carbs, and richness all in one satisfying dish.

What Type of Pasta Works Best for Cajun Garlic Butter Chicken Rigatoni?

While rigatoni is my go-to for this recipe because of its large, ridged tubes that hold onto every drop of Alfredo sauce and Cajun seasoning, there’s definitely room for experimentation. Penne, ziti, or even fettuccine can be great substitutes. But the reason rigatoni shines here is the way it captures the thick, cheesy sauce inside every hollow center—it’s the kind of bite that surprises you with flavor. Plus, it holds up well next to the bold Cajun chicken.

Options for Substitutions

Whether you’re short on ingredients or want to make a few swaps, this dish is incredibly flexible:

Chicken: Swap it with shrimp for a seafood twist, or use boneless thighs for juicier bites.
Cajun Seasoning: If you’re out, mix paprika, garlic powder, onion powder, cayenne, oregano, and thyme.
Heavy Cream: Use half-and-half for a lighter version, or add a bit of cream cheese for extra richness.
Cheese: Parmesan is classic, but a blend of mozzarella, asiago, or even cheddar can change up the flavor profile.
Butter: Try garlic-infused olive oil for a lighter finish without sacrificing the flavor.

Ingredients for Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

Chicken Breast or Thighs
This is the star protein of the dish—juicy, seared Cajun chicken adds bold flavor and hearty texture.

Rigatoni Pasta
The ridged tubes are perfect for holding onto that rich Alfredo sauce. They stay firm and give each bite a satisfying chew.

Cajun Seasoning
Adds the signature kick—spicy, smoky, and slightly earthy. It transforms the chicken into something truly addictive.

Butter
Melted with garlic, it creates that luscious base for the chicken to absorb. It’s essential for richness and depth.

Fresh Garlic
Fragrant and bold, garlic brings the butter to life and infuses everything with warm, savory notes.

Heavy Cream
Forms the base of the Alfredo sauce. It’s thick, smooth, and made to coat pasta luxuriously.

Parmesan Cheese
Adds that salty, nutty flavor that defines Alfredo sauce. It also helps thicken and flavor the sauce naturally.

Mozzarella (Optional)
For an extra layer of gooeyness—especially if you want the sauce to be extra cheesy and stretchy.

Olive Oil
Used to sear the chicken and lock in that Cajun crust while keeping everything juicy inside.

Parsley (Fresh or Dried)
A sprinkle on top adds a bit of freshness and a pop of color to the final dish.

Salt and Black Pepper
Essential to balance and boost all the other flavors in both the chicken and the sauce.

Step 1: Season and Sear the Chicken

Cut the chicken into bite-sized pieces and coat it generously with Cajun seasoning, salt, and a little olive oil. Heat a skillet over medium-high and sear the chicken until golden and cooked through—about 6–8 minutes. Remove and set aside.

Step 2: Boil the Rigatoni

While the chicken cooks, bring a pot of salted water to a boil. Cook the rigatoni until al dente, according to the package instructions. Drain and set aside, reserving a bit of pasta water.

Step 3: Make the Garlic Butter

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, scraping up any brown bits left from the chicken. This is where the flavor builds.

Step 4: Build the Alfredo Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese (and mozzarella if using), whisking until smooth and creamy. Season with salt and black pepper to taste.

Step 5: Toss the Pasta

Add the cooked rigatoni to the sauce, gently folding it to coat each piece. If the sauce is too thick, stir in a splash of reserved pasta water until silky.

Step 6: Plate and Finish

Serve the saucy rigatoni on a plate or shallow bowl, and spoon the Cajun garlic butter chicken right alongside or on top. Finish with chopped parsley and an optional sprinkle of extra cheese.

How Long to Cook Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

This dish comes together fairly quickly:

Chicken: Takes about 6–8 minutes to cook thoroughly when cut into small pieces and seared over medium-high heat.
Rigatoni Pasta: Typically needs 10–12 minutes to reach perfect al dente texture.
Alfredo Sauce: Once the garlic butter is ready, the sauce only needs 5–7 minutes to thicken and become creamy.

Altogether, you’re looking at roughly 30 minutes from start to finish, especially if you multitask—boiling pasta while the chicken cooks.

Tips for Perfect Cajun Garlic Butter Chicken Rigatoni

Don’t Overcook the Chicken: Keep the heat high enough to sear, but not so high that it dries out the meat.
Use Freshly Grated Cheese: It melts more smoothly than pre-shredded varieties and gives a richer flavor to the Alfredo sauce.
Salt the Pasta Water: It’s the first layer of seasoning for your pasta—don’t skip it.
Reserve Pasta Water: It helps loosen and emulsify the sauce if it gets too thick.
Balance the Heat: Cajun seasoning varies in spice level, so taste and adjust. Add a splash of cream if it’s too hot.
Serve Immediately: This dish is at its peak right after tossing everything together while it’s still hot and creamy.

Watch Out for These Mistakes While Cooking

Using Pre-Cooked Chicken: While tempting, it won’t absorb the Cajun butter or give you those flavorful seared edges.
Skipping the Garlic Butter Step: It’s not just a step—it’s the foundation of flavor for this dish. Don’t rush it.
Overcooking the Pasta: Soft pasta turns mushy quickly, especially when coated in sauce. Aim for al dente.
Overheating the Cream: If your cream boils too hard, it can break the sauce. Simmer gently for a smooth finish.
Not Tasting as You Go: This dish balances spice, salt, and richness—keep tasting to avoid overseasoning or under-seasoning.
Using Pre-Grated Cheese: It may not melt as evenly and can make the sauce grainy.

What to Serve With Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce?

Classic Caesar Salad

The crisp romaine, crunchy croutons, and creamy dressing cut through the richness of the Alfredo perfectly.

Warm Garlic Bread

Ideal for soaking up every bit of sauce left on the plate. You’ll want something to swipe up all that cheesy goodness.

Roasted Broccoli or Asparagus

A light veggie side brings balance and adds some green to your plate.

A Glass of Chardonnay or Pinot Grigio

Both pair well with creamy sauces and help cleanse the palate between bites.

Cucumber-Tomato Salad

Something cool and fresh to contrast the warm spices in the Cajun chicken.

Antipasto Platter

If you’re entertaining, start with olives, cured meats, and marinated veggies for a flavorful appetizer.

Garlic Sautéed Spinach

Quick to make and adds a healthy, earthy touch to the meal.

Sparkling Water with Lemon

A refreshing, non-alcoholic way to keep the richness in check.

Storage Instructions

If you have leftovers (which is rare in my house!), store them properly to enjoy later:

Refrigerator: Transfer the cooled pasta and chicken into an airtight container. It’ll keep well in the fridge for up to 3–4 days.
Reheating: Warm in a skillet over low heat with a splash of milk or cream to loosen the sauce. Microwave works too, but stir halfway through to keep the texture smooth.
Freezing: You can freeze it, though the sauce may separate slightly when thawed. For best results, freeze without the pasta and add fresh-cooked rigatoni when reheating.

Estimated Nutrition (Per Serving – based on 4 servings)

Calories: ~720
Protein: 38g
Carbohydrates: 52g
Fat: 42g
Saturated Fat: 22g
Sugar: 3g
Fiber: 2g
Cholesterol: 160mg
Sodium: 680mg

These values can vary depending on the specific ingredients and portion sizes, but this gives you a solid idea of the dish’s nutritional profile. It’s definitely on the indulgent side—creamy, rich, and full of flavor—but totally worth it.

Frequently Asked Questions

Can I use store-bought Alfredo sauce instead of making it from scratch?

Yes, if you’re short on time, a quality jarred Alfredo sauce will work. Just enhance it with garlic butter and a bit of extra Parmesan for more homemade flavor.

Is this dish very spicy?

It has a mild to medium kick, depending on your Cajun seasoning. You can reduce the heat by using less seasoning or adding a splash of cream to mellow it out.

Can I make this ahead of time?

You can prep the chicken and even cook the pasta in advance, but for the best texture, combine everything fresh before serving.

What if I don’t have rigatoni?

No problem—penne, ziti, or even fettuccine will do the job. Just pick a shape that holds sauce well.

Can I use a dairy-free alternative?

Yes! Swap the butter with vegan butter, use coconut cream or cashew cream instead of heavy cream, and opt for dairy-free cheese. The texture and flavor will shift slightly but still be delicious.

Will this work with shrimp instead of chicken?

Absolutely. Cajun shrimp is a fantastic variation—just cook them for 2–3 minutes per side and toss them in at the end.

How do I know when the sauce is done?

When it coats the back of a spoon smoothly and clings to the pasta without being runny. Don’t overcook, or it could break.

Can I double the recipe?

Yes, this recipe scales beautifully. Just make sure to use a large enough pan and cook the chicken in batches if needed for a good sear.

Conclusion

Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce isn’t just a mouthful to say—it’s a mouthful of flavor you’ll crave over and over. It’s got spice, creaminess, a golden sear, and plenty of cheesy indulgence. Whether you’re whipping it up for a weeknight dinner or treating friends to a cozy meal, this dish brings the kind of comfort and bold flavor that earns a permanent spot in your rotation.