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Cajun Chicken Alfredo Pasta
A spicy twist on the classic Alfredo, featuring Cajun-seasoned chicken, creamy sauce, and rigatoni pasta.
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
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