Hey there, fellow foodies! Are you ready for a dinner recipe that’s as quick as it is delicious? Today, I’m excited to share my Best 20-Minute Cajun Chicken Alfredo Pasta Recipe, perfect for those busy weeknights when you need something flavorful but fast. This dish is a game-changer for anyone who loves easy pasta recipes with a spicy kick. So, let’s dive in and make this quick family dinner a reality!
Why You’ll Love This Recipe
- Ready in just 20 minutes—perfect for 30-minute meals
- Creamy, spicy, and packed with flavor
- Uses accessible ingredients you might already have
- Easy to customize for your family’s taste
- Great for weeknight dinner ideas or special occasions
Ingredients
Here’s what you’ll need to make this creamy garlic pasta masterpiece:
- 16 ounces rigatoni pasta
- 1 pound boneless skinless chicken breasts (sliced and pounded thin)
- 1 tablespoon garlic and herb seasoning
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons avocado oil
- 4 tablespoons butter
- 5 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1/2 cup chicken stock
- 3 cups heavy cream
- 1 cup grated Parmesan cheese
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through how to make this Cajun Chicken Alfredo Pasta step by step:
- Bring a large pot of salted water to a boil.
- Add in the rigatoni and cook until al dente, reserving 1 cup of pasta water.
- While the pasta is cooking, get started on the chicken and sauce.
- Add 1 tablespoon of avocado oil to a mixing bowl. Add the garlic and herb seasoning, Cajun seasoning, smoked paprika, salt, and pepper to the oil. Mix together to combine.
- Coat the chicken breasts with the seasoning mixture until fully covered on both sides.
- Heat a large skillet over medium-high heat. Add the remaining avocado oil.
- Cook the chicken for 5 minutes on each side, basting with butter on the second side for a golden sear.
- Remove the chicken, cover, and set aside. Reduce the skillet heat to medium.
- Add the remaining butter to the skillet, then sauté garlic for 1 minute.
- Add tomato paste and mix well.
- Pour in the chicken stock, deglazing the pan to release all the flavorful bits.
- Add heavy cream and mix until combined. Stir in 3/4 cup of Parmesan cheese for a smooth, creamy sauce.
- Toss the cooked rigatoni in the sauce, adding a bit of reserved pasta water if needed to loosen the sauce.
Pro Tips for Making the Recipe
Here are a few tips to ensure your dish turns out perfectly:
- Don’t skip deglazing the pan—it adds tons of flavor!
- Reserve pasta water—it’s your best friend for adjusting sauce consistency.
- For an extra creamy sauce, add more Parmesan cheese.
- Customize the spice level to your liking with more or less Cajun seasoning.
How to Serve
This Cajun Chicken Pasta is hearty on its own, but here are some ideas to round out the meal:
- Add some garlic bread for a comforting touch.
- Pair with a simple side of steamed vegetables.
Make Ahead and Storage
While this recipe is best fresh, you can prepare the sauce and cook the pasta ahead of time. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if needed to restore creaminess.
There you have it—a delicious, easy Cajun Chicken Pasta recipe that’s ready in just 20 minutes! Perfect for cozy soups and best comfort food recipes, this dish is sure to become a family favorite. Don’t forget to check out more of my easy Cajun chicken pasta recipes for more inspiration. Happy cooking!
Cajun Chicken Alfredo Pasta
Ingredients
Pasta
- 16 ounces rigatoni pasta
Chicken
- 1 pound boneless skinless chicken breasts sliced and pounded thin
Seasonings
- 1 tablespoon garlic and herb seasoning
- 2 teaspoons cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Oils and Fats
- 3 tablespoons avocado oil
- 4 tablespoons butter
Aromatics
- 5 cloves garlic minced
Sauce
- 1 tablespoon tomato paste
- 0.5 cup chicken stock
- 3 cups heavy cream
- 1 cup grated parmesan cheese
Pasta Water
- 1 cup pasta water reserved
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni until al dente, reserving 1 cup of pasta water.
- Season chicken with a mixture of garlic and herb seasoning, Cajun seasoning, smoked paprika, salt, and pepper.
- Cook chicken in a skillet with avocado oil until seared and cooked through, then set aside.
- Sauté garlic, tomato paste, and deglaze the skillet with chicken stock. Add heavy cream and mix until combined.
- Add parmesan cheese to the sauce and mix until smooth. Combine sauce with cooked rigatoni, adding reserved pasta water as needed.
- Return chicken to the skillet, toss everything together, and serve hot.
