This creamy Cajun chicken rigatoni has quickly become one of those recipes I reach for on nights when I want something hearty, indulgent, and soul-soothing but still easy enough to throw together after a long day. I remember the first time I made it. It was one of those chilly evenings when the idea of ordering takeout sounded nice, but I craved something homey. I had rigatoni in the pantry, a couple of chicken breasts in the fridge, and that block of mozzarella that had been waiting for its moment. Toss in a little Cajun spice, garlic, and a dreamy, cheesy sauce, and just like that, dinner was on the table.
What I love about this recipe is how beautifully it comes together. You get that satisfying chew from rigatoni, rich garlicky cream sauce, and tender chicken seasoned with just the right kick of Cajun heat. It’s cozy and comforting but with enough boldness to feel special. Whether it’s a lazy weekend meal, a weeknight dinner, or even a low-key dinner party, this dish never disappoints. And the best part? It’s all made with everyday ingredients you likely already have on hand
Essential Elements of the Recipe
- Rigatoni pasta: Its ridges and sturdy tube shape hold onto all that cheesy sauce so well.
- Cajun-spiced chicken: Adds a savory, bold flavor with a touch of smokiness.
- Garlic cheese sauce: A creamy base made with butter, flour, milk, broth, and a blend of mozzarella and Parmesan.
- Baking finish: A quick oven bake melts the top layer of cheese and brings everything together in bubbling comfort.
Why You’ll Love This Recipe
There’s a lot to adore about this Cajun chicken rigatoni, especially if you’re someone who loves pasta dishes that strike the perfect balance between indulgent and flavorful. Here’s why it might just earn a spot in your regular meal rotation:
- One-pot comfort, two layers of flavor: Between the pan-seared Cajun chicken and the rich garlic cheese sauce, every bite is packed with warmth and depth.
- Family favorite: This is one of those crowd-pleasing meals that even picky eaters enjoy. It’s creamy, cheesy, and just the right amount of spicy.
- Great for leftovers: The flavors only deepen after a night in the fridge. It reheats beautifully for lunch or dinner the next day.
- Easily customizable: You can dial up the heat, add in veggies like spinach or roasted red peppers, or even swap the chicken for shrimp or sausage.
- Perfect for casual gatherings: Serve it straight out of the baking dish with some crusty bread and a salad, and you’ve got yourself an easy meal that feels elevated.
Ingredients You’ll Need
- 1 pound of rigatoni pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped green onions, for garnish
- 2 tablespoons olive oil, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
Step-by-Step Preparation
Step 1: Prep the rigatoni
Start by boiling a large pot of salted water. Cook your rigatoni until just al dente (don’t overcook it, it’ll finish in the oven). Drain and set it aside while you work on the rest.
Step 2: Sear the chicken
In a mixing bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and pepper. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 6–8 minutes. Transfer the cooked chicken to a plate and set aside.
Step 3: Start the garlic cheese sauce
In the same skillet, add the butter and let it melt over medium heat. Stir in the minced garlic and let it sizzle for about a minute until fragrant, don’t let it brown.
Step 4: Make the roux
Whisk in the flour into the melted butter and garlic mixture, stirring constantly for 1–2 minutes to create a smooth roux. This helps thicken your sauce and gives it that luscious, silky texture.
Step 5: Add liquids and build the sauce
Gradually pour in the milk and chicken broth while whisking to avoid any lumps. Let it come to a gentle simmer, stirring often, until it begins to thicken, about 5–7 minutes.
Step 6: Add the cream and cheeses
Lower the heat and stir in the heavy cream, Parmesan cheese, and mozzarella. Let everything melt together until you have a smooth, velvety sauce. Taste and adjust salt and pepper if needed.
Step 7: Combine and bake
Fold the cooked rigatoni and chicken into the sauce until everything is coated evenly. Pour the mixture into a 9×13-inch baking dish. Sprinkle extra mozzarella on top if desired, then bake at 375°F for 10–15 minutes, or until bubbly and lightly golden.
Step 8: Garnish and serve
Once out of the oven, top with chopped green onions. Let it rest for a few minutes, then serve it hot and creamy.
Variations
One of the best things about this creamy Cajun chicken rigatoni is how easy it is to make your own. Whether you’re accommodating dietary needs or just switching things up for fun, here are a few ideas to get creative:
- Swap the protein: You can easily substitute the chicken with shrimp, smoked sausage, or even leftover rotisserie chicken. Shrimp pairs especially well with Cajun seasoning and cooks quickly in the skillet. Just toss it in for the last few minutes of sauce prep.
- Make it vegetarian: Skip the chicken entirely and load up on veggies instead. Try sautéed mushrooms, spinach, zucchini, or roasted red peppers. You’ll still get all the flavor without the meat.
- Go gluten-free: Use your favorite gluten-free rigatoni and swap the all-purpose flour for a gluten-free thickener like a 1:1 GF flour blend or cornstarch slurry.
- Lighter version: Use half-and-half or even whole milk instead of heavy cream. Just note the sauce may not be quite as rich or thick, but still delicious.
- Extra heat: Amp up the spice level by adding a diced jalapeño to the garlic step or a splash of hot sauce into the cream sauce.
No matter how you adapt it, the combination of Cajun flavor, creamy cheese, and hearty pasta makes this a flexible favorite for all kinds of eaters.
How to Serve
This dish is bold and satisfying on its own, but you can easily round it out with sides or garnishes for a full meal experience. Here are a few serving suggestions that elevate your dinner:
- With a fresh side salad: A crisp Caesar salad or a simple mix of greens with lemon vinaigrette balances the richness of the sauce.
- Garlic bread or crusty rolls: Mop up all that creamy goodness with a slice of buttery garlic bread or a warm roll straight from the oven.
- Steamed or roasted veggies: Lighten up the plate with some roasted broccoli, asparagus, or green beans. The earthy freshness pairs well with the spiced cheese sauce.
- Optional toppings: Serve it with a sprinkle of red pepper flakes for those who want an extra kick, or a handful of freshly chopped parsley for a pop of color and freshness.
- Pair with a beverage: Sparkling water with lemon or lime makes a refreshing drink to cut through the richness. If you’re entertaining, a chilled glass of iced tea or a mocktail with citrus notes would complement it beautifully.
This creamy rigatoni is definitely hearty enough to stand alone, but shines even more with a simple side and something cool to sip.
Recipe Tips
To make your experience with this dish smooth and enjoyable, here are some tried-and-true tips to keep in mind:
- Cook pasta al dente: Since the rigatoni bakes after boiling, stop cooking it just a minute before it’s fully done. This keeps it from going mushy.
- Use freshly grated cheese: Pre-shredded cheese doesn’t melt as smoothly due to added anti-caking agents. Freshly grating your Parmesan and mozzarella makes the sauce extra creamy.
- Let the sauce thicken before adding cheese: Giving the milk and broth time to simmer before adding the cheese ensures a velvety texture.
- Prep ahead: You can cook the pasta and chicken earlier in the day and assemble the rest when ready to bake. Perfect for busy nights or meal prepping.
- Freeze the leftovers: Store any cooled leftovers in an airtight container and freeze for up to 1 month. Reheat with a splash of milk or broth to bring it back to creamy life.
These little adjustments go a long way in making your cooking process easier and your final dish taste restaurant-worthy.
Cooking Note
Here are a few quick reminders that can make or break this recipe:
- Don’t overcook the chicken. Use medium-high heat and remove it once it’s golden and done.
- If your sauce feels too thick, add a splash of chicken broth or pasta water to loosen it.
- Bake uncovered to allow the cheese on top to get slightly golden and bubbly.
- Always taste and adjust salt and Cajun seasoning at the end. Cajun spice blends can vary in saltiness.
Nutritional Information (Per Serving)
- Calories: ~750
- Protein: ~38g
- Sodium: ~680mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
Frequently Asked Questions
1. Can I use a different type of pasta instead of rigatoni?
Absolutely. While rigatoni is great for holding thick sauces, you can use penne, ziti, or even fusilli if that’s what you have on hand. Just aim for a shape that holds sauce well.
2. How spicy is this dish?
The heat level is moderate, thanks to the Cajun seasoning and optional red pepper flakes. If you’re sensitive to spice, reduce the Cajun seasoning to 1 tablespoon and skip the red pepper. On the flip side, if you love spice, add a dash of hot sauce or extra paprika.
3. Can I make this ahead of time?
Yes! You can fully assemble the dish (without baking) and store it in the fridge for up to a day. When ready to eat, bake as directed. You may need to add an extra 5–10 minutes of bake time if it’s going in cold from the fridge.
Conclusion
Creamy Cajun Chicken Rigatoni with Garlic Cheese Sauce is more than just a comfort meal, it’s a dish that brings people together around the table. With its warm flavors, cheesy goodness, and tender bites of seasoned chicken, it’s the kind of recipe that feels both homey and a little special. Whether you’re making it for a midweek dinner or a cozy night with friends, this pasta never fails to impress.
I’ve made this more times than I can count, and every time I do, it’s met with empty plates and requests for seconds. It’s dependable, adaptable, and deeply satisfying in a way only creamy, baked pasta can be. Plus, with just one skillet and a quick bake, it’s as easy as it is indulgent.
Give it a try this week, you might just find it becomes one of your go-to comfort meals, too. And if you do end up adding your own twist, I’d love to hear about it. Recipes like this are meant to evolve with every cook who makes them their own.
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Creamy Cajun Chicken Rigatoni with Garlic Cheese Sauce
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
- 1 pound of rigatoni pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped green onions, for garnish
- 2 tablespoons olive oil, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prep the rigatoni
Start by boiling a large pot of salted water. Cook your rigatoni until just al dente (don’t overcook it, it’ll finish in the oven). Drain and set it aside while you work on the rest.
Step 2: Sear the chicken
In a mixing bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and pepper. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 6–8 minutes. Transfer the cooked chicken to a plate and set aside.
Step 3: Start the garlic cheese sauce
In the same skillet, add the butter and let it melt over medium heat. Stir in the minced garlic and let it sizzle for about a minute until fragrant, don’t let it brown.
Step 4: Make the roux
Whisk in the flour into the melted butter and garlic mixture, stirring constantly for 1–2 minutes to create a smooth roux. This helps thicken your sauce and gives it that luscious, silky texture.
Step 5: Add liquids and build the sauce
Gradually pour in the milk and chicken broth while whisking to avoid any lumps. Let it come to a gentle simmer, stirring often, until it begins to thicken, about 5–7 minutes.
Step 6: Add the cream and cheeses
Lower the heat and stir in the heavy cream, Parmesan cheese, and mozzarella. Let everything melt together until you have a smooth, velvety sauce. Taste and adjust salt and pepper if needed.
Step 7: Combine and bake
Fold the cooked rigatoni and chicken into the sauce until everything is coated evenly. Pour the mixture into a 9×13-inch baking dish. Sprinkle extra mozzarella on top if desired, then bake at 375°F for 10–15 minutes, or until bubbly and lightly golden.
Step 8: Garnish and serve
Once out of the oven, top with chopped green onions. Let it rest for a few minutes, then serve it hot and creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 750
- Sodium: 680
- Protein: 38