Introduction
Bring restaurant-style flavors to your table with this Creamy Cajun Chicken Rigatoni! Tender, perfectly seasoned chicken pairs with ridged rigatoni pasta coated in a luxurious spicy cream sauce. It’s bold, comforting, and guaranteed to impress — all made in under 40 minutes!
Restaurant-Style Cajun Chicken Rigatoni at Home
Course: MainCuisine: AmericanDifficulty: Easy4
servings8
minutes30
minutes650
kcal38
minutesDescription
Creamy Cajun Chicken Rigatoni is the perfect balance of smoky, spicy, and comforting flavors. Juicy pan-seared chicken is seasoned with Cajun spices, then paired with tender pasta coated in a rich, velvety cream sauce. It’s a restaurant-quality meal made right at home — bold, flavorful, and irresistibly creamy!
Ingredients
- For the Chicken
4 boneless skinless chicken thighs (or breasts)
1 tbsp Cajun seasoning
½ tsp paprika
½ tsp garlic powder
Salt & black pepper, to taste
2 tbsp olive oil or butter
- For the Pasta & Sauce
12 oz (340g) rigatoni pasta
2 tbsp butter
4 cloves garlic, minced
1 tbsp Cajun seasoning
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp smoked paprika
1 tsp onion powder
Fresh chopped parsley (for garnish)
Directions
- Cook the Pasta
Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water and drain. - Season the Chicken
Mix Cajun seasoning, paprika, garlic powder, salt, and pepper. Coat chicken evenly. - Sear the Chicken
Heat olive oil in a skillet over medium-high and cook chicken 5–6 minutes per side until golden and cooked through. Remove and let rest. - Start the Sauce
In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant. - Add Broth & Spices
Stir in chicken broth, onion powder, smoked paprika, and Cajun seasoning. Simmer 2 minutes. - Make it Creamy
Pour in heavy cream and Parmesan. Stir until melted and thickened. - Combine Pasta
Add cooked rigatoni into the sauce. Toss to coat and add pasta water if needed. - Slice Chicken
Cut the seared chicken into strips or pieces. - Serve
Plate pasta, top with chicken, garnish with parsley, and enjoy immediately!
TIPS
- Add more Cajun seasoning for a spicy kick
- Use penne or ziti if you don’t have rigatoni
- Substitute shrimp for Cajun Chicken Alfredo style
Nutrition (Estimated Per Serving)
- Calories: 650
- Protein: 37g
- Carbs: 55g
- Fat: 30g
Storage
- Fridge: Up to 3 days, add a splash of broth or milk when reheating
- Freezer: Best without pasta (freeze sauce & add fresh pasta later)
FAQs
Can I use milk instead of heavy cream?
You can, but the sauce won’t be as thick or rich. Add a bit more cheese if needed.
How do I make this less spicy?
Use mild Cajun blend and reduce smoked paprika.
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