Creamy Cajun Chicken Rigatoni
This Creamy Cajun Chicken Rigatoni is bursting with bold flavors and a luscious sauce. Perfect for a quick, comforting weeknight dinner with a spicy kick!
Equipment
- Large Pot
- Large skillet or sauté pan
- Knife and cutting board
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Colander
Ingredients
- 12 ounces rigatoni pasta
- 1 pound chicken breast diced
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons Cajun seasoning
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of rigatoni and cook according to package instructions until al dente. Drain well and set aside, reserving a cup of pasta water for later.
- Heat 2 tablespoons olive oil over medium-high heat in a large skillet. Add the diced chicken breast and season with 1 tablespoon of Cajun seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and bell pepper. Sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Reduce heat to medium. Pour in 1 cup chicken broth and stir to deglaze the pan, scraping up any browned bits. Add 1 cup heavy cream and the remaining tablespoon of Cajun seasoning. Stir well to combine and bring the sauce to a gentle simmer.
- Add the cooked chicken back into the skillet along with the drained rigatoni. Toss everything together to coat the pasta and chicken in the creamy Cajun sauce. Stir in 1 cup shredded cheddar cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley for a fresh, vibrant finish. Serve immediately and enjoy!
Notes
- Cook rigatoni until just al dente to prevent mushy pasta that won’t hold the sauce well.
- Adjust Cajun seasoning carefully to control the spice level and avoid overpowering the creamy sauce.
- Stir the sauce gently and consistently to prevent cheese from clumping or burning.
- Use flavorful chicken broth for a richer sauce taste; homemade broth works best.
- Freeze leftovers in airtight containers for up to 3 months; reheat gently adding broth or cream if needed.