Print

Creamy Rigatoni Alfredo with Cajun Chicken Strips

Creamy Rigatoni Alfredo with Cajun Chicken Strips
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a rich and creamy experience with our Creamy Rigatoni Alfredo with Cajun Chicken Strips. This delightful dish combines the comforting flavors of a classic Alfredo sauce with the bold spices of Cajun-seasoned chicken, creating a meal that’s both satisfying and full of character. Perfect for busy weeknights or special occasions, this recipe is quick to prepare and sure to impress family and friends alike. The cheesy goodness from Velveeta and mozzarella, paired with tender rigatoni, makes it a standout choice for pasta lovers seeking comfort food at its best.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 12 oz rigatoni pasta
  • 4 tbsp unsalted butter
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 cup cubed Velveeta cheese
  • 1 cup shredded mozzarella cheese
  • 4 cloves garlic, minced
  • 1 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1/2 tsp Italian seasoning
  • Chopped parsley or dried herbs for garnish

Instructions

  1. Cook the rigatoni in boiling salted water until al dente. Reserve ½ cup of pasta water before draining.
  2. Season chicken strips with Cajun seasoning, salt, and pepper. In a skillet, heat olive oil and sauté chicken until golden brown and cooked through.
  3. In the same skillet, melt remaining butter and sauté garlic. Add heavy cream and chicken broth; bring to a simmer.
  4. Whisk in Velveeta, mozzarella, and cream cheese until smooth. Stir in Italian seasoning.
  5. Combine cooked rigatoni with the sauce; adjust consistency with reserved pasta water if needed.
  6. Serve topped with Cajun chicken strips and garnish as desired.

Nutrition

Find it online: https://cookingwithbrianna.com/creamy-rigatoni-alfredo-with-cajun-chicken-strips/