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Cajun Chicken Alfredo Pasta

A spicy twist on the classic Alfredo, featuring Cajun-seasoned chicken, creamy sauce, and rigatoni pasta.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 850 kcal

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.

Notes

Add a splash of reserved pasta water if the sauce becomes too thick.
Keyword chicken