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.
Ingredients
2 large chicken breasts
2 tablespoons Cajun seasoning
12 ounces rigatoni pasta
8 ounces Velveeta cheese, cubed
1 cup heavy cream
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon chopped parsley (optional)
1/2 cup reserved pasta water
Salt to taste
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.
Notes
Use freshly minced garlic for the most flavorful cream sauce.
Add a splash of pasta water if the sauce thickens too much during reheating.
Want more veggies? Bell peppers or spinach can be sautéed in before adding the pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg
Keywords: Cajun pasta, Velveeta recipes, creamy chicken rigatoni