Description
This Indulgent Spicy Cajun Chicken Rigatoni in Creamy Mozzarella Alfredo combines perfectly cooked rigatoni pasta with juicy Cajun-seasoned chicken breasts, all enveloped in a rich and creamy mozzarella Alfredo sauce. The dish features a flavorful sauté of garlic and red bell pepper, creating a comforting yet vibrant meal ideal for a quick and satisfying 30-minute dinner.
Ingredients
Scale
Pasta
- 12 ounces Rigatoni
Chicken
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Sauce
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 piece Red bell pepper, diced
- 1 cup Heavy cream
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Reserved pasta water
Garnish
- 1/4 cup Fresh parsley, chopped
- 1/4 cup Grated Parmesan cheese (optional)
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
- Season Chicken: While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides generously with Cajun seasoning, kosher salt, and black pepper to ensure bold flavor throughout.
- Sear Chicken: Heat a large skillet over medium-high heat and add olive oil. Place the seasoned chicken breasts in the skillet and cook for 4-5 minutes per side until golden brown and cooked through with an internal temperature of 165°F. Transfer the chicken to a plate and let rest for at least 5 minutes before slicing.
- Sauté Vegetables: Reduce the skillet heat to medium and add the unsalted butter. Once melted, add minced garlic and diced red bell pepper. Sauté for 2-3 minutes until fragrant and the pepper softens, forming a flavorful base for the sauce.
- Simmer Cream: Pour in the heavy cream and simmer gently for 3-4 minutes, stirring continuously to slightly thicken the sauce and blend the flavors.
- Add Cheese: Gradually sprinkle in the shredded mozzarella cheese while stirring constantly to melt it smoothly into the sauce. If the sauce becomes too thick, add some reserved pasta water to loosen the texture.
- Toss Rigatoni: Add the drained rigatoni to the skillet and toss gently to coat each piece evenly in the creamy cheese sauce.
- Combine Chicken: Slice the rested Cajun chicken and add it back into the skillet. Stir everything together to combine and warm through, ensuring each bite has a good balance of chicken and sauce.
- Garnish and Serve: Remove the skillet from heat, sprinkle fresh chopped parsley and optional grated Parmesan cheese over the top. Serve immediately while warm and enjoy your indulgent meal.
Notes
- Reserve pasta water before draining to control sauce consistency and help the sauce cling to the pasta.
- Allow chicken to rest after cooking to retain juice and maintain tenderness.
- Adjust the amount of Cajun seasoning to your preferred spice level.
- Use fresh mozzarella for best melting results.
- Parmesan cheese is optional but adds a nice flavor boost if desired.
