Description

This Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce is a bold, creamy, and easy dinner recipe that brings Southern spice to cheesy pasta comfort. Made with Cajun-seasoned chicken, rigatoni, and a Velveeta garlic cream sauce, it’s the perfect weeknight meal or crowd-pleasing pasta dish.

Ingredients

2 chicken breasts (boneless, skinless)

2 tablespoons Cajun seasoning

2 tablespoons olive oil

12 ounces rigatoni pasta

1 cup heavy cream

8 ounces Velveeta cheese, cubed

2 tablespoons butter

3 cloves garlic, minced

1 tablespoon chopped fresh parsley (optional)

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Instructions

1. Season diced chicken breasts with Cajun seasoning generously.

2. In a cast iron skillet, heat olive oil over medium-high heat. Sear the chicken until golden and cooked through, about 6–8 minutes. Set aside.

3. In a large pot, boil rigatoni pasta in salted water until al dente. Drain and reserve 1/2 cup of the pasta water.

4. In the same skillet, melt butter and sauté the minced garlic until fragrant.

5. Add heavy cream and whisk in the cubed Velveeta. Stir constantly until the cheese is fully melted and the sauce is smooth.

6. Add a splash of reserved pasta water if sauce is too thick.

7. Toss the drained rigatoni into the sauce and coat thoroughly.

8. Return the cooked chicken to the skillet and combine.

9. Garnish with fresh parsley and serve hot.

Notes

For a lighter version, use half-and-half instead of heavy cream.

Adjust Cajun seasoning based on spice preference. Start with 1 tablespoon if sensitive to heat.

Reheat leftovers with a splash of milk to restore the creamy texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta Dinner
Method: Skillet + Boiling
Cuisine: American Cajun Fusion

Nutrition

Serving Size: 1 plate
Calories: 645
Sugar: 3g
Sodium: 890mg
Fat: 36g
Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 37g
Cholesterol: 135mg