Creamy Cajun Chicken Rigatoni with Garlic Butter Sauce
Creamy Cajun Chicken Rigatoni with Garlic Butter Sauce is a delectable pasta dish that brings together tender chicken and a rich, flavorful sauce that’s perfect for family dinners or casual gatherings. Infused with a delightful Cajun seasoning, this dish offers just the right amount of spice to tantalize your taste buds. The creamy texture, combined with the bold flavors of garlic and cheese, makes it an irresistible comfort food option. Whether you are cooking for yourself or entertaining guests, this indulgent meal is sure to impress everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Sautéing
- Cuisine: Cajun
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into thick bite-sized chunks
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Cajun seasoning
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 cups Velveeta cheese, cubed and shredded
- 1 cup shredded mozzarella cheese
- 2 oz cream cheese, softened
- 1 tsp Italian seasoning
- Chopped parsley or dried herbs, for garnish
Instructions
- Cook rigatoni in a large pot of salted boiling water until al dente. Drain and reserve some pasta water.
- Season chicken with Cajun seasoning, smoked paprika, salt, and black pepper.
- In a skillet over medium-high heat, heat olive oil and 2 tbsp of butter.
- Add chicken and sear until golden-brown and fully cooked, about 6-8 minutes. In the last minute, add half of the minced garlic and 1 tbsp of butter, then stir in ½ cup of Velveeta cheese until melted over the chicken.
- In the same skillet, melt the remaining 1 tbsp of butter, add the remaining garlic, and cook for 30 seconds.
- Pour in heavy cream and chicken broth; bring to a gentle simmer, and whisk in cream cheese until smooth.
- Stir in remaining Velveeta, shredded mozzarella, and Parmesan until melted and thickened. Season with Italian seasoning, salt, and pepper to taste.
- Add drained rigatoni to the sauce and gently toss to coat evenly, adjusting the consistency with reserved pasta water if necessary.
- Plate creamy rigatoni on one side and top with Cajun Velveeta-coated chicken on the other. Garnish with chopped parsley or dried herbs.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 710
- Sugar: 4g
- Sodium: 920mg
- Fat: 41g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 150mg