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Creamy Rigatoni Alfredo with Cajun Chicken Strips

Creamy Rigatoni Alfredo with Cajun Chicken Strips
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Creamy Rigatoni Alfredo with Cajun Chicken Strips is a delightful fusion of rich flavors and comforting textures. This dish brings together the luxurious creaminess of homemade Alfredo sauce and the spicy kick of Cajun chicken strips, making it irresistible for family dinners or cozy gatherings.

Ingredients

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  • 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
  • 12 oz rigatoni pasta
  • 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
  • Chopped parsley or dried herbs for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
  2. 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.
  3. 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 of the minced garlic and 1 tablespoon of butter. Let this garlic butter coat the chicken. Remove from skillet and cover to keep warm.
  4. In the same skillet, melt remaining 1 tablespoon of butter. Add remaining garlic and sauté for 30 seconds until fragrant.
  5. Pour in heavy cream and chicken broth: Bring to a gentle simmer. Whisk in softened cream cheese until fully melted and smooth.
  6. Stir in Velveeta, mozzarella, and Parmesan cheese: Continue stirring until sauce becomes thick, glossy, and cheesy. Sprinkle in Italian seasoning; adjust salt and pepper to taste.
  7. Add cooked rigatoni to sauce: Toss gently to coat all pasta thoroughly. If sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
  8. 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.

Nutrition

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