Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

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Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is what happens when comfort meets bold. You get creamy, garlicky Alfredo sauce packed with Italian herbs and melty cheese clinging to every bite of thick rigatoni, paired with juicy, golden-seared Cajun chicken that adds a kick of spice. It’s like a dinner date between Italy and Louisiana—and you’re invited.

This dish is perfect for when you want something hearty, rich, and full of flavor. It looks impressive on the plate but comes together with everyday ingredients in under an hour. Whether you’re feeding a hungry family or just treating yourself, this is the kind of meal that brings joy to the table.

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Why You’ll Love This Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

• Creamy and cheesy with a herby twist: The Alfredo is loaded with garlic, Italian herbs, and a mix of melty cheeses.
• Perfectly spiced Cajun chicken: Adds smoky heat and savory depth to balance the richness.
• Filling and satisfying: Thick rigatoni noodles make every bite feel hearty.
• Weeknight-friendly: Made with simple pantry staples and minimal prep.

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What Makes This Alfredo Sauce Different?

This isn’t your average jarred Alfredo. It’s made from scratch with a blend of shredded mozzarella, Parmesan, butter, and cream—but the twist is the Italian herb blend that infuses the sauce with extra flavor. Think basil, parsley, oregano, and thyme mingling with garlic in a smooth, velvety sauce. It’s the kind of Alfredo that coats the pasta perfectly and makes you want to lick the plate clean.

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Ingredients for the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

These ingredients combine creamy indulgence with spicy Cajun flair.

• Chicken breasts or thighs: Seasoned and pan-seared with Cajun spices for a smoky kick.
• Rigatoni pasta: Holds the creamy Alfredo perfectly with its ridged texture.
• Butter: Forms the rich base of the Alfredo sauce.
• Garlic: Adds that must-have aromatic depth.
• Heavy cream: Gives the sauce its luscious, velvety body.
• Shredded mozzarella: Melts into gooey, cheesy perfection.
• Grated Parmesan cheese: For sharpness and saltiness.
• Italian herb blend (dried): A mix of basil, oregano, thyme, and parsley for herby flavor.
• Salt and black pepper: To balance and enhance every bite.
• Olive oil: Used for searing the chicken.
• Red pepper flakes (optional): If you want to kick up the heat a little more.

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How To Make the Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Here’s how to build this bold and creamy pasta plate from scratch.

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve 1/2 cup of pasta water and drain.

Step 2: Season and Cook the Chicken

Rub chicken with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet and sear chicken until golden and fully cooked. Let it rest before slicing.

Step 3: Make the Herb Alfredo Sauce

In a large skillet, melt butter and sauté garlic until fragrant. Stir in cream, then add mozzarella, Parmesan, and Italian herbs. Let it simmer until creamy and smooth.

Step 4: Toss the Pasta in the Sauce

Add cooked rigatoni to the skillet and toss to coat. Use pasta water to thin the sauce if needed.

Step 5: Plate and Serve

Serve the creamy herb rigatoni with sliced Cajun chicken on top. Garnish with more herbs or cheese if you’d like.

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How to Serve and Store Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

This dish makes 4 servings, making it ideal for a family meal or leftovers that reheat beautifully. The thick rigatoni holds the sauce well even after cooling.

To store, place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan over low heat with a splash of cream or milk to revive the sauce.

Avoid freezing due to the dairy-based sauce, which can separate when thawed.

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What to Serve With Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken

Round out your meal with one or more of these easy, complementary sides.

Garlic Knots

Warm, fluffy knots are perfect for soaking up extra Alfredo sauce.

Caesar Salad

Crisp romaine with creamy dressing balances the richness of the pasta.

Roasted Asparagus

Lightly charred asparagus brings a clean, fresh contrast.

Sauteed Spinach

Simple and healthy, it adds a pop of green to the plate.

Tomato Cucumber Salad

Bright and refreshing with a vinegar kick to cut through the creaminess.

Grilled Zucchini

Smoky and soft, it pairs perfectly with Cajun spices.

Parmesan-Crusted Broccoli

Oven-roasted broccoli with a cheesy, crispy top.

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Frequently Asked Questions

1. Can I use a different pasta shape?
Absolutely. Penne, fettuccine, or even shells will work great with the Alfredo sauce.

2. What kind of Cajun seasoning is best?
Use your favorite store-bought Cajun blend, or make your own with paprika, garlic powder, cayenne, oregano, and thyme.

3. Can I make the Alfredo sauce ahead of time?
Yes, store it in the fridge for up to 3 days and reheat gently on the stove. Add a splash of cream to loosen it up.

4. Is there a way to make this dish lighter?
You can substitute half-and-half for heavy cream and use a little less cheese to cut down the richness.

5. Can I make it without the chicken?
Definitely! It’s just as delicious as a vegetarian Alfredo pasta.

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📌 Save this cheesy herb Alfredo recipe to your Pinterest board so you’ll always have it on hand!

Did you go extra spicy or keep it classic? Share your tips or questions in the comments—let’s make this dish even better together.

For more easy, delicious pasta and dinner recipes, follow Tanya Recipes on Pinterest and fill your week with comforting meal ideas.

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Conclusion

Rigatoni in Cheesy Italian Herb Alfredo with Cajun Chicken is the ultimate creamy-meets-spicy dinner that will keep everyone coming back for seconds. It’s rich without being heavy, flavorful without being fussy, and comforting without being complicated.

Serve it up for guests or enjoy a cozy weeknight dinner—you’ll love the way the cheesy Alfredo hugs each piece of rigatoni, and that Cajun-spiced chicken adds just the right bite. It’s a keeper.

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