This Cajun Chicken Rigatoni is a creamy, cheesy pasta dish packed with bold flavors that come together quickly, making it perfect for busy weeknights. The chicken is seasoned with Cajun spices that give it a smoky, slightly spicy kick. It pairs beautifully with a rich, velvety sauce made from Velveeta, cream cheese, and a blend of other cheeses, all infused with garlic. Rigatoni pasta, with its ridges and tubes, catches every bit of sauce, so each bite is full of flavor.
When I first made this dish, I loved how the Cajun seasoning brought a depth of flavor that made the chicken stand out, without overpowering the creamy sauce. It’s a dish that feels indulgent but comes together in about 30 minutes, which makes it a reliable choice for both family dinners and casual gatherings. Whether you’re cooking for yourself or feeding a crowd, this recipe balances spice and creaminess in a way that satisfies every time.
The combination of cheeses creates a smooth, luscious sauce that clings perfectly to the pasta and chicken. It’s also adaptable; you can adjust the heat, switch up cheeses, or add fresh herbs for a personal touch.
Essential Elements and Equipment
To make this dish come together smoothly, these tools and ingredients are key:
- Large skillet: Essential for cooking the chicken and making the sauce all in one pan. A wide skillet helps with even cooking and easy tossing.
- Olive oil: Used to brown the chicken, adding flavor and helping the seasoning stick.
- Cajun seasoning: Brings a smoky, spicy flavor that defines the dish.
- Garlic powder and smoked paprika: Add additional depth and warmth to the seasoning blend.
- Rigatoni pasta: The ridges and hollow tubes hold the creamy sauce, giving great texture with each bite.
- Butter and flour: Combine to make a roux, which thickens the sauce and gives it a smooth texture.
- Milk: Creates the creamy base that melts the cheeses and forms the sauce.
- Velveeta and cream cheese: These melt smoothly to create a rich, creamy texture.
- Mozzarella and Parmesan cheese: Mozzarella adds gooey stretch, Parmesan brings a sharp, savory note.
- Fresh herbs (optional): Chives or parsley add a fresh pop of color and brightness to finish the dish.
What Makes This Recipe Work
- Tossing the chicken in Cajun seasoning, garlic powder, and smoked paprika ensures it is flavorful before cooking.
- Browning the chicken in olive oil creates a nice crust and seals in juices.
- Making a roux from butter and flour thickens the sauce without lumps or graininess.
- Slowly whisking in milk creates a smooth, creamy base for the cheese sauce.
- Velveeta and cream cheese melt evenly, giving the sauce its signature velvety texture.
- Mozzarella adds gooeyness and Parmesan adds sharp flavor, balancing richness with savory notes.
- Rigatoni’s shape traps the sauce perfectly, ensuring each bite is flavorful and creamy.
- Fresh herbs added at the end bring a fresh contrast and lift the dish visually and in flavor.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 pound rigatoni pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups milk
- 8 ounces Velveeta cheese, cubed
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
Preparation
Step 1: In a medium bowl, toss the chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika until the chicken is evenly coated. This ensures every piece has flavor.
Step 2: Heat a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on all sides and fully cooked through. Remove the chicken from the skillet and set aside.
Step 3: While the chicken cooks, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Step 4: Return the skillet to medium heat and melt the butter. Add the minced garlic and sauté for about one minute, stirring frequently, until fragrant but not browned.
Step 5: Sprinkle the flour over the melted butter and garlic. Whisk continuously for 1 to 2 minutes to cook out the raw flour taste and form a light roux.
Step 6: Slowly pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk for 3 to 5 minutes until the sauce thickens slightly and becomes smooth.
Step 7: Reduce the heat to low. Add the cubed Velveeta and softened cream cheese to the sauce. Stir gently and continuously until both cheeses melt completely and the sauce becomes smooth and creamy.
Step 8: Stir in the shredded mozzarella and grated Parmesan cheeses. Mix until the cheeses are fully incorporated, creating a rich, cheesy sauce. Taste the sauce and season with salt and pepper as needed.
Step 9: Return the cooked rigatoni and chicken to the skillet. Toss everything together carefully, ensuring that the pasta and chicken are evenly coated with the creamy Velveeta garlic sauce.
Step 10: Serve the dish hot. If you like, garnish with chopped fresh chives or parsley for a bright, fresh finish.
Easy Variations to Try
- Adjust the spice level: Use less Cajun seasoning for a milder dish, or add extra for more heat. You can also include a pinch of cayenne pepper if you want a sharper kick.
- Cheese swaps: Substitute Velveeta with a blend of cheddar and Monterey Jack for a different cheese profile. Use mozzarella or provolone instead of Parmesan for a milder flavor.
- Pasta alternatives: If rigatoni isn’t available, penne, ziti, or even shells work well to hold the sauce. Gluten-free pasta can be used for dietary needs.
- Add vegetables: Toss in sautéed bell peppers, spinach, or mushrooms for extra color, texture, and nutrition. Add them when cooking the chicken or stir them in with the sauce.
- Protein variations: Replace chicken with shrimp, sausage, or even cooked ground beef for a new twist on the dish.
How to Serve
This creamy Cajun chicken rigatoni is hearty enough to be the star of the meal but pairs nicely with simple, fresh sides:
- A crisp green salad with lemon vinaigrette or a light balsamic dressing helps balance the richness of the sauce.
- Steamed or roasted vegetables like broccoli, green beans, or asparagus provide freshness and crunch.
- Garlic bread or warm crusty rolls are perfect for soaking up any extra sauce.
- For a refreshing finish, a cucumber and tomato salad dressed with olive oil and herbs works well.
- Serve with sparkling water infused with citrus or iced tea to cleanse the palate.
Recipe Tips
- Use room temperature cream cheese to ensure it melts smoothly without lumps.
- When cooking the chicken, don’t overcrowd the pan. Cook in batches if necessary for a better sear.
- Whisk the roux thoroughly to avoid lumps in the sauce.
- Gradually add milk to the roux while whisking to keep the sauce silky.
- Taste the sauce before seasoning because the cheeses add saltiness.
- Leftovers reheat well in a skillet over low heat with a splash of milk to loosen the sauce.
- Garnish just before serving to keep herbs fresh and vibrant.
Cooking Notes
- Cook chicken evenly by cutting cubes similar in size.
- Avoid burning garlic; sauté it just until fragrant.
- Keep heat moderate when thickening the sauce to prevent scorching.
- Stir sauce continuously when adding cheeses to avoid clumping.
- Adjust seasoning at the end to avoid over-salting.
- Serve immediately for best texture, as pasta can absorb sauce over time.
Nutritional Information (per serving, approximate)
- Calories: 650
- Protein: 45 grams
- Fat: 40 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Sodium: 700 milligrams
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and chicken in advance and cook the pasta fresh when ready to serve. Store the sauce in the fridge for up to 2 days and reheat gently with a splash of milk.
What can I use if I don’t have Velveeta?
Velveeta provides a creamy melt, but you can substitute it with a combination of processed cheddar and cream cheese, or use a creamy cheese sauce base made from cheddar and milk.
Is this dish spicy?
The Cajun seasoning gives a moderate level of spice, which can be adjusted by reducing or increasing the seasoning. For milder flavors, use less Cajun seasoning or omit the smoked paprika.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and tend to be juicier. Just adjust cooking time slightly to ensure they are cooked through.
Conclusion
This Cajun Chicken Rigatoni in Creamy Velveeta Garlic Sauce delivers rich, cheesy comfort with a flavorful Cajun twist. It comes together quickly and easily, making it perfect for busy nights when you want a satisfying meal without stress. The tender chicken, bold spices, and smooth cheese sauce combine beautifully with rigatoni pasta to create a dish everyone will enjoy.
What I appreciate most about this recipe is how well it balances bold flavor and creamy indulgence. It’s simple to make but feels special enough for family dinners or casual entertaining. You can tweak the spice level and ingredients to suit your taste, making it versatile and reliable.
I encourage you to try this recipe and make it your own by adding your favorite veggies or experimenting with cheeses. It’s a dish that pleases both adults and kids alike and warms the kitchen with inviting aromas. Enjoy cooking and savor every delicious bite!
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Cajun Chicken Rigatoni in Creamy Velveeta Garlic Sauce
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 pound rigatoni pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups milk
- 8 ounces Velveeta cheese, cubed
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
Step 1: In a medium bowl, toss the chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika until the chicken is evenly coated. This ensures every piece has flavor.
Step 2: Heat a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on all sides and fully cooked through. Remove the chicken from the skillet and set aside.
Step 3: While the chicken cooks, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Step 4: Return the skillet to medium heat and melt the butter. Add the minced garlic and sauté for about one minute, stirring frequently, until fragrant but not browned.
Step 5: Sprinkle the flour over the melted butter and garlic. Whisk continuously for 1 to 2 minutes to cook out the raw flour taste and form a light roux.
Step 6: Slowly pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk for 3 to 5 minutes until the sauce thickens slightly and becomes smooth.
Step 7: Reduce the heat to low. Add the cubed Velveeta and softened cream cheese to the sauce. Stir gently and continuously until both cheeses melt completely and the sauce becomes smooth and creamy.
Step 8: Stir in the shredded mozzarella and grated Parmesan cheeses. Mix until the cheeses are fully incorporated, creating a rich, cheesy sauce. Taste the sauce and season with salt and pepper as needed.
Step 9: Return the cooked rigatoni and chicken to the skillet. Toss everything together carefully, ensuring that the pasta and chicken are evenly coated with the creamy Velveeta garlic sauce.
Step 10: Serve the dish hot. If you like, garnish with chopped fresh chives or parsley for a bright, fresh finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 650
- Sodium: 700
- Fat: 40
- Carbohydrates: 30
- Protein: 45