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: 1 lb boneless skinless chicken thighs or breasts; 2 tbsp Cajun seasoning; 2 tbsp olive oil; 3 tbsp unsalted butter; 4 cloves garlic minced; 2 cups heavy cream; 1 cup freshly grated Parmesan cheese; 2 oz cream cheese (optional, for extra creaminess); 12 oz rigatoni pasta; Salt to taste; Black pepper to taste; 2 tbsp fresh parsley chopped

When I first made this Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce, I knew it was going to be something special—but I didn’t expect it to become a family favorite so fast. The combination of smoky Cajun-spiced chicken seared to perfection and tossed with buttery garlic is irresistible on its own. But pair that with a creamy, luscious Alfredo sauce hugging every tube of rigatoni? That’s where the magic happens. It’s comforting, indulgent, and packed with bold flavor.

I love how this dish brings restaurant-level quality right to the home kitchen without being overly complicated. You get crispy-edged chicken with a spicy kick balanced by rich, cheesy pasta that melts in your mouth. It’s a weeknight dinner hero but fancy enough to impress guests. Whether you’re craving a cozy bowl of creamy pasta or looking to spice up your dinner routine, this recipe delivers on all fronts.

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

This dish hits every comfort food note without being overly heavy. The Cajun seasoning adds a bold depth of flavor to the chicken, while the garlic butter locks in juiciness. The Alfredo sauce—creamy, cheesy, and perfectly seasoned—coats the rigatoni just right, making each bite rich and satisfying. It’s ideal for pasta lovers who want something a little different, and the kick from the Cajun spices sets it apart from traditional Alfredo dishes. Plus, it comes together faster than you’d think for a dish this decadent.

What Type of Chicken Should I Use for Cajun Garlic Butter Chicken Rigatoni?

I’ve tested this dish with both chicken breast and chicken thighs, and while both work well, boneless, skinless chicken thighs are my go-to. They stay juicy and tender, even after a hot sear, and soak up the Cajun seasoning beautifully. Chicken breast is a leaner option and still delicious—just be sure not to overcook it so it doesn’t dry out. You want the chicken to be golden and slightly crispy on the outside while remaining moist inside.

If you’re short on time, you could also use pre-cooked rotisserie chicken tossed in Cajun spices and briefly sautéed in garlic butter to infuse that deep flavor. It won’t give you the same crispy edge, but it works great in a pinch.

Options for Substitutions

This recipe is forgiving and flexible, which is one of the things I love about it. Here are a few ways to adapt it based on what you have on hand or dietary needs:

Chicken Alternatives: Swap the chicken for shrimp for a Cajun seafood twist, or use tofu for a vegetarian version. Tofu crisps up wonderfully with Cajun seasoning.
Pasta Swap: Rigatoni is perfect for catching that Alfredo sauce, but penne, ziti, or even fettuccine will work just as well.
Dairy-Free Alfredo: Use a dairy-free butter and coconut cream base for the Alfredo, plus nutritional yeast or dairy-free cheese to keep it creamy and flavorful.

Low-Carb Version: Substitute the rigatoni with zucchini noodles or roasted cauliflower if you’re looking for a lighter take.
Less Heat: If you’re not into spice, reduce the Cajun seasoning or make your own blend with less cayenne.

The goal is flavor, so tailor it to your tastes or pantry without losing the heart of the dish.

Ingredients for Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce

Every ingredient in this recipe serves a purpose—from building bold flavor to creating that creamy, dreamy texture we all crave in a pasta dish. Here’s what you’ll need and why it matters:

Boneless, Skinless Chicken Thighs or Breasts – This is the protein star of the dish. It’s seasoned and seared to lock in flavor and juiciness.
Cajun Seasoning – Adds smoky, spicy depth. It’s what gives the chicken its signature kick and golden crust.

Garlic (minced) – A must for building that buttery, aromatic base. It brings warmth and depth to the chicken.
Unsalted Butter – Used to cook the garlic and coat the chicken, creating that rich garlic-butter flavor that defines this dish.
Olive Oil – Helps sear the chicken without burning the butter, giving it a crispy edge.

Heavy Cream – The foundation of the Alfredo sauce, giving it its creamy, silky texture.
Parmesan Cheese (freshly grated) – Adds salty, nutty richness to the Alfredo, thickening and flavoring it beautifully.
Cream Cheese – Optional, but I love adding a little for extra creaminess and body in the sauce.

Rigatoni Pasta – Its hollow tubes hold onto the sauce perfectly, giving you that saucy bite every time.
Salt and Pepper – For seasoning and balancing all the flavors.
Fresh Parsley (chopped) – Adds a pop of color and freshness to the final dish.

These ingredients come together to form a bold, creamy, and satisfying meal—just the kind of comfort food that doesn’t skimp on flavor.

Step 1: Season and Sear the Chicken

Start by cutting your chicken into bite-sized chunks. Toss them generously with Cajun seasoning, a bit of salt, and pepper. Heat a mix of butter and olive oil in a skillet over medium-high heat, then add the chicken. Sear until golden brown on the outside and fully cooked through—about 6–8 minutes, stirring occasionally. Remove from the pan and set aside.

Step 2: Make the Garlic Butter Base

In the same pan (don’t wipe it out—those brown bits are flavor gold), lower the heat to medium and add a little more butter. Stir in minced garlic and cook for 30–60 seconds, just until fragrant. Be careful not to burn it.

Step 3: Build the Alfredo Sauce

Pour in the heavy cream, and stir to combine with the garlic butter. Let it simmer gently for 2–3 minutes to thicken slightly. Then, stir in the grated Parmesan cheese and cream cheese if using. Keep stirring until the sauce is smooth, creamy, and rich. Add a pinch of salt and pepper to taste.

Step 4: Cook the Pasta

While the sauce is coming together, boil the rigatoni in salted water according to package directions until al dente. Drain, but reserve about ½ cup of the pasta water in case you need to loosen the sauce later.

Step 5: Combine Everything

Add the cooked rigatoni directly into the Alfredo sauce and toss to coat well. If the sauce feels too thick, add a splash of that reserved pasta water to get your desired consistency. Fold in the cooked Cajun chicken pieces or place them on top for that restaurant-style look.

Step 6: Finish and Serve

Sprinkle freshly chopped parsley over the top and an extra dusting of Parmesan if you’re feeling fancy. Serve hot and enjoy the cheesy, spicy, garlicky glory of this pasta dish.

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

This dish comes together surprisingly fast for how decadent it tastes. Here’s the general timing:

Chicken: 6–8 minutes to sear and cook through.

Sauce: 10 minutes from start to finish, including melting and thickening.
Pasta: About 10 minutes to boil, depending on the brand.
Assembly: 2–3 minutes to combine and finish everything together.

Total active cooking time: Around 25–30 minutes, making this perfect for a weeknight dinner that feels like a weekend treat.

Tips for Perfect Cajun Garlic Butter Chicken Rigatoni

Don’t Overcrowd the Pan: When searing the chicken, give it space. Crowding leads to steaming, not browning.
Use Fresh Parmesan: Pre-shredded cheese won’t melt as smoothly and may leave your sauce gritty. Freshly grated makes all the difference.

Taste the Cajun Seasoning First: Brands vary in heat—some are mild, others bring the fire. Adjust to your comfort level.
Use Reserved Pasta Water: If your Alfredo gets too thick, adding a bit of starchy pasta water can bring it back to silky perfection.
Cook Pasta Al Dente: Slightly firm pasta holds up better when mixed with a rich sauce like Alfredo.

Finish with Fresh Herbs: A sprinkle of parsley or even chopped chives adds brightness to balance the richness.

Watch Out for These Mistakes While Cooking

Even a simple recipe like this one can go sideways if you’re not careful. Here are a few pitfalls to avoid:

Overcooking the Chicken: It’s easy to dry it out, especially with breast meat. Sear it until just cooked, then remove from heat.

Burning the Garlic: Garlic cooks fast—keep the heat medium-low when sautéing so it doesn’t turn bitter.
Using Pre-Shredded Cheese: It may contain anti-caking agents that prevent it from melting smoothly. Freshly grated is the way to go for that silky Alfredo texture.
Boiling the Cream Too Hard: High heat can cause cream to break or become grainy. Simmer gently for the best results.

Forgetting to Salt the Pasta Water: Pasta water should be salty like the sea. It’s the only chance to season the pasta from the inside out.
Skipping the Pasta Water Trick: Adding a splash of pasta water when combining everything keeps the sauce loose and creamy.

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

This dish is rich and filling, but it really shines when paired with sides that offer contrast or balance. Here are a few perfect pairings:

Garlic Parmesan Roasted Broccoli

Crispy, garlicky florets with a slight char bring balance to the creamy pasta.

Caesar Salad

Cool, crunchy romaine with a sharp dressing helps cut through the richness of the Alfredo.

Warm Crusty Bread

Perfect for sopping up every last bit of that cheesy sauce.

Caprese Salad

Fresh tomatoes, mozzarella, and basil drizzled with balsamic offer a light, vibrant counterpoint.

Roasted Garlic Green Beans

Earthy, slightly sweet green beans roasted with garlic go great with Cajun flavors.

A Glass of White Wine

A chilled glass of Chardonnay or Sauvignon Blanc pairs beautifully with the creamy and spicy elements.

Herb Butter Corn on the Cob

Sweet corn with a touch of Cajun butter mirrors the dish’s flavors in a fresh, fun way.

Lemon-Dressed Arugula

Peppery arugula with a zingy citrus dressing lightens the entire meal.

Storage Instructions

If you have leftovers (lucky you!), this dish holds up surprisingly well for a creamy pasta. Here’s how to store and reheat it:

Refrigerator: Transfer the cooled pasta to an airtight container and store in the fridge for up to 3 days.
Freezer: While cream-based sauces can sometimes separate when frozen, you can freeze this for up to 1 month. Store in a freezer-safe container, and reheat gently while stirring to help the sauce come back together.
Reheating Tips: Warm it on the stovetop over low heat or microwave in short intervals, adding a splash of milk or cream to revive the sauce’s creaminess. Avoid overheating or it may curdle.

Estimated Nutrition

Keep in mind this is a hearty, indulgent dish, but moderation is key—and it’s 100% worth it. Here’s a rough breakdown per serving (based on 4 servings total):

Calories: ~720 kcal
Protein: 38g

Carbohydrates: 48g
Fat: 42g
Saturated Fat: 21g

Sugar: 3g
Fiber: 2g
Cholesterol: 175mg

Sodium: 780mg

You can always lighten it up by using less cream, low-fat cheese, or swapping in a leaner protein—but for a full-flavor experience, the original is the way to go.

Frequently Asked Questions

What if I don’t have Cajun seasoning?

You can make a quick homemade version! Mix paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and a bit of salt. Adjust the heat based on how spicy you like it.

Can I use store-bought Alfredo sauce?

You can, but it won’t have the same rich, fresh flavor as homemade. If you’re short on time, doctor it up with fresh garlic, Parmesan, and butter for a better result.

Can I make this ahead of time?

Yes! Cook everything, assemble, and store in the fridge. Reheat gently with a splash of cream or milk to keep the sauce smooth.

Is this recipe spicy?

It has a mild to medium heat, depending on the Cajun seasoning you use. If you’re sensitive to spice, reduce the amount or use a milder version.

What can I use instead of heavy cream?

Half-and-half, evaporated milk, or full-fat coconut milk (for a dairy-free option) can work. The sauce might be slightly thinner but still creamy.

Can I make it gluten-free?

Absolutely. Just use your favorite gluten-free pasta and check that your Cajun seasoning is GF-certified.

How do I keep the sauce from clumping or separating?

Use freshly grated cheese, don’t boil the cream, and stir frequently over low heat. If needed, loosen it with pasta water or a splash of milk.

What’s the best way to reheat this pasta?

Stovetop is ideal—low heat with a splash of cream or milk, stirred until warmed through. In a rush? Microwave in 30-second bursts, stirring each time.

Conclusion

Cajun Garlic Butter Chicken Rigatoni in Cheesy Alfredo Sauce is the kind of dish that turns an ordinary dinner into something unforgettable. It’s rich, spicy, creamy, and packed with flavor—without requiring hours in the kitchen. Whether you’re feeding your family or trying to impress dinner guests, this recipe brings the heat, the comfort, and the wow factor in one pan. And the best part? You can customize it to your tastes, swap ingredients if needed, and still end up with something ridiculously delicious.