Indulge in our Creamy Rigatoni Alfredo with Cajun Chicken Strips—rich, flavorful, and easy to make! Try it tonight for a delightful dinner experience!
Author:Myla
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Main
Method:Searing and Simmering
Cuisine:American
Ingredients
Scale
1 lbs boneless, skinless chicken breasts, sliced into thick strips
1 tbsp olive oil
1 tsp Cajun seasoning
1 tsp smoked paprika
Salt and black pepper, to taste
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
1 cup low-sodium chicken broth
1 cup cubed Velveeta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 oz cream cheese, softened
½ tsp Italian seasoning
12 oz rigatoni pasta
Chopped parsley or dried herbs, for garnish
Instructions
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to the package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Season the chicken strips with Cajun seasoning, smoked paprika, salt, and pepper. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
Add the chicken to the hot skillet. Sear for 5-7 minutes, flipping once or twice until golden brown and cooked through. During the last minute, stir in half the minced garlic and 1 tablespoon of butter. Let the garlic butter coat the chicken. Remove from the skillet and cover to keep warm.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the remaining garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and chicken broth. Bring to a gentle simmer, then whisk in softened cream cheese until fully melted and smooth.
Stir in Velveeta, mozzarella, and Parmesan cheese. Keep stirring until the sauce becomes thick, glossy, and cheesy. Sprinkle in Italian seasoning and adjust salt and pepper to taste.
Add cooked rigatoni to the sauce, tossing gently to coat. If too thick, add a splash of reserved pasta water until reaching desired consistency.
Plate creamy Alfredo rigatoni on one side of each dish. Place Cajun chicken strips on the other side. Garnish with chopped parsley or a sprinkle of dried herbs before serving.