When creamy comfort food meets spicy Southern flavor, you get this irresistible Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce. Imagine perfectly seared Cajun-seasoned chicken, juicy and flavorful, served alongside a bed of tender rigatoni smothered in a luxuriously cheesy garlic sauce. It’s bold, creamy, spicy, and downright addictive.

Whether you’re serving it for a cozy family dinner or a laid-back gathering with friends, this dish is guaranteed to turn heads. It strikes the perfect balance between comfort and heat, and that gooey Velveeta sauce infused with fresh garlic takes the entire plate to the next level.

What Kind of Cajun Seasoning Should I Use?

The beauty of this dish is its versatility. You can use your favorite store-bought Cajun seasoning (like Slap Ya Mama or Tony Chachere’s), but making your own lets you control the heat. A homemade blend of paprika, cayenne, garlic powder, onion powder, thyme, oregano, and black pepper is ideal for customizing flavor and spice level.

Ingredients for the Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce

Chicken Breasts: Boneless and skinless chicken breasts are ideal for slicing into juicy, seared chunks.

Cajun Seasoning: Brings that bold kick and smoky flavor to the chicken. Be generous for a good crust.

Rigatoni Pasta: The ridges in rigatoni hold on to that creamy cheese sauce, making every bite indulgent.

Velveeta Cheese: Melts like a dream and creates a silky, comforting base for the garlic cream sauce.

Heavy Cream: Adds richness and helps balance the spice with a creamy texture.

Fresh Garlic: Infuses the sauce with aromatic depth—a must for balancing all the richness.

Butter: Helps sear the chicken and start the cream sauce with buttery goodness.

Parsley (optional): A fresh sprinkle of parsley on top brightens the dish and adds a nice color contrast.

How To Make the Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce

Step 1: Season and Sear the Chicken

Pat your chicken breasts dry and rub them thoroughly with Cajun seasoning. Heat butter in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 6–8 minutes per side. Once done, let rest, then slice into bite-sized pieces.

Step 2: Cook the Rigatoni

Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water for later.

Step 3: Make the Velveeta Garlic Cream Sauce

In the same skillet used for chicken, add a little butter and sauté minced garlic until fragrant. Lower the heat and pour in heavy cream. Add chunks of Velveeta cheese and stir gently until the cheese is melted and the sauce is creamy. Add pasta water as needed to loosen the sauce.

Step 4: Combine Everything

Toss the cooked rigatoni into the creamy sauce until well coated. Serve the pasta topped with the sliced Cajun chicken. Sprinkle with chopped parsley if desired.

Serving and Storing This Spicy Cajun Chicken Rigatoni

This dish is best served hot and fresh, with the sauce still silky and smooth. Plate the creamy rigatoni with generous chunks of spicy chicken on top and enjoy immediately.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to revive the sauce. Avoid freezing, as the texture of the sauce may change.

Frequently Asked Questions

Can I use another type of pasta?

Yes! Penne, fusilli, or even fettuccine would work well. Just make sure it holds onto the sauce.

Is Velveeta the only cheese I can use?

Velveeta gives the smoothest melt, but you could substitute with a mix of cream cheese and shredded cheddar for a similar result.

How spicy is this dish?

It depends on your Cajun seasoning. Homemade blends let you adjust heat, while some store-bought blends can be quite fiery.

Can I make this ahead?

You can prep the components ahead of time, but for best texture, combine and heat everything just before serving.

What protein substitutes work here?

Shrimp, smoked sausage, or even tofu (for a vegetarian version) are delicious alternatives to chicken.

Can I add vegetables?

Absolutely! Bell peppers, spinach, or mushrooms pair beautifully with this dish.

Want More Pasta Ideas with a Southern Kick?

If this spicy Cajun chicken rigatoni hit the spot, you’re going to love these other comforting favorites:

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

Let me know in the comments how yours turned out! Did you use homemade Cajun seasoning or a favorite brand? Did you sneak in veggies or add sausage?

I love hearing your twists on my recipes. Questions are always welcome—let’s make this a community that cooks confidently!

Find more delicious and easy meal ideas on my Pinterest: Life with Jam

Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce

Author: Jam Scott
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

This Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce is a soul-warming dish that blends bold Southern heat with creamy, cheesy comfort. Tender seared Cajun chicken pairs with ridged rigatoni noodles that cling to every drop of the garlicky Velveeta cream sauce. Perfect for weeknight dinners or impressing guests, this flavorful pasta is hearty, spicy, and irresistibly smooth.

Instructions

1. Pat chicken breasts dry and coat evenly with Cajun seasoning.

2. In a skillet, melt butter over medium-high heat and sear the chicken for 6–8 minutes on each side until golden and cooked through. Remove and let rest before slicing.

3. Boil rigatoni in salted water until al dente. Drain and reserve 1/2 cup of pasta water.

4. In the same skillet, melt a bit more butter and sauté garlic until fragrant.

5. Reduce heat and pour in heavy cream. Add Velveeta cubes and stir until fully melted and smooth.

6. Add reserved pasta water gradually to loosen sauce if needed.

7. Toss in the cooked rigatoni and coat evenly with the sauce.

8. Serve hot, topped with sliced Cajun chicken and parsley if using.