Creamy Cajun Chicken Rigatoni
This Creamy Cajun Chicken Rigatoni is a bold and comforting pasta dish loaded with tender chicken, rigatoni pasta, and a rich, spicy Parmesan cream sauce. Finished with melted mozzarella and fresh herbs, this restaurant-style dinner is packed with flavor and perfect for busy weeknights or cozy family meals.
Ingredients
12 ounces rigatoni pasta
2 boneless skinless chicken breasts, cubed
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon Cajun seasoning
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 cup tomato sauce
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley
½ cup reserved pasta water
Continue the instructions on the next page.
Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
Step 2: Reserve ½ cup of pasta water, then drain the pasta and set aside.
Step 3: Season the cubed chicken with Cajun seasoning, paprika, salt, and black pepper.
Step 4: Heat the olive oil and butter in a large skillet over medium heat.
Step 5: Add the chicken and cook for 5–6 minutes until golden brown and fully cooked.
Step 6: Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 7: Pour in the tomato sauce and heavy cream, stirring until combined.
Step 8: Bring the sauce to a gentle simmer, then stir in the Parmesan cheese until smooth and creamy.
Step 9: Add the cooked rigatoni to the skillet and toss until fully coated in the sauce.
Step 10: Stir in a little reserved pasta water if needed to loosen the sauce.
Step 11: Sprinkle the mozzarella cheese over the pasta and let it melt gently before serving.
Step 12: Garnish with chopped parsley and additional black pepper if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or milk to keep the sauce creamy.
Avoid overheating to prevent the chicken from becoming dry.
This pasta dish is best enjoyed fresh while the cheese is warm and melty.
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