Rich, bold, and irresistibly creamy – this Creamy Cajun Chicken Rigatoni is a pasta dream come true. Perfectly blackened chicken breast meets tender rigatoni pasta, all smothered in a velvety garlic mozzarella sauce with just the right kick of Cajun spice. It’s the kind of meal that gets you scraping the plate and going back for seconds.

Whether you’re planning a comforting family dinner or showing off at a casual gathering, this dish brings restaurant-quality flavor to your home kitchen. The contrast between the smoky chicken and cheesy, garlicky pasta is next-level. And let’s be real: stretchy mozzarella cheese makes everything better.

Preparation Phase & Tools to Use

To set yourself up for success with this indulgent dish, having the right tools on hand is crucial:

Cast Iron Skillet: Ideal for getting that perfect golden sear on the Cajun chicken. Its heat retention enhances the spice crust.
Large Pot: Necessary for boiling the rigatoni evenly without sticking.
Non-stick Saucepan: Crucial for crafting a smooth garlic mozzarella sauce that won’t scorch.

Whisk: Helps create a lump-free, silky sauce.
Tongs & Slotted Spoon: Essential for flipping chicken and transferring pasta easily.

Every tool plays its part in making the process smoother and the final dish flawless.

Ingredients for the Creamy Cajun Chicken Rigatoni

Rigatoni Pasta: The hollow shape holds the sauce beautifully and provides a satisfying bite.
Chicken Breasts: Lean and meaty, perfect for holding a spicy Cajun crust.
Cajun Seasoning: This is the flavor backbone. It adds smoky heat and character.

Garlic: Adds depth and that irresistible aromatic flavor.
Butter: Richness and the base for the sauce.
All-Purpose Flour: Used to thicken the sauce without overpowering it.

Whole Milk: Gives the sauce a smooth, creamy texture.
Mozzarella Cheese: The star of the sauce, providing stretch and gooey indulgence.
Parmesan Cheese: Adds a nutty sharpness to balance the mozzarella.

Fresh Parsley: For a touch of freshness and color.
Olive Oil: Used for cooking the chicken and adding a rich base.

How To Make the Creamy Cajun Chicken Rigatoni

Step 1: Boil the Rigatoni

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Drain and set aside.

Step 2: Season and Cook the Chicken

Generously coat the chicken breasts in Cajun seasoning. Heat olive oil in a cast iron skillet over medium-high heat. Sear the chicken for 5-6 minutes per side, or until fully cooked with a slightly charred crust. Remove from skillet and slice thinly.

Step 3: Prepare the Garlic Mozzarella Sauce

In a non-stick saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Whisk in flour and cook for 1-2 minutes. Slowly pour in the milk while whisking continuously until thickened.

Step 4: Add the Cheeses

Reduce heat to low and stir in shredded mozzarella and parmesan until melted and smooth. Season with salt and a pinch of Cajun seasoning for a flavor boost.

Step 5: Combine and Finish

Toss the cooked rigatoni into the sauce, coating it evenly. Top with the sliced chicken and sprinkle fresh parsley over the dish. Serve hot, and enjoy the cheesy stretch with every forkful.

How to Serve and Store Creamy Cajun Chicken Rigatoni

Serve this pasta hot and fresh for the best flavor and texture. It’s perfect in a shallow bowl, allowing the cheese to stretch beautifully with each bite. A side of crusty bread or a crisp Caesar salad complements it well.

For leftovers, let the pasta cool completely before transferring to an airtight container. It stores well in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to revive the creamy sauce.

Freezing is not ideal due to the mozzarella sauce texture change, but if needed, freeze portions without chicken and add fresh protein when serving.

Frequently Asked Questions

Can I use a different pasta shape?

Absolutely! Penne, fusilli, or even fettuccine can work just as well. Just make sure it’s something that holds onto the sauce.

Is there a substitute for Cajun seasoning?

You can use Creole seasoning or make your own blend with paprika, garlic powder, onion powder, cayenne, and thyme.

Can I make it less spicy?

Yes! Just reduce the amount of Cajun seasoning or choose a milder blend.

What can I use instead of mozzarella?

Try Monterey Jack for similar meltiness or a sharp white cheddar for a bolder bite.

How do I make it vegetarian?

Skip the chicken and add roasted veggies like mushrooms, zucchini, or bell peppers for a hearty meat-free version.

Can I add more protein?

Sure! Crumbled sausage or shrimp make excellent additions and pair beautifully with the Cajun flavor.

Want More Pasta Ideas with Bold Flavor?

If you enjoyed this Creamy Cajun Chicken Rigatoni, you’ll definitely want to try more savory pasta dishes like these:

Creamy Garlic Butter Chicken Rotini in Parmesan Sauce for a cheesy, herby dinner.

Cheesy Garlic Chicken and Broccoli Pasta with the perfect veggie twist.
One-Skillet Spicy Garlic Butter Parmesan Steak Pasta for beef lovers craving a spice kick.
Creamy Spicy Buffalo Ranch Pasta when you’re craving something saucy and tangy.

Beef and Rotini in Garlic Parmesan Sauce for a cozy twist on beef pasta night.

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And let me know in the comments how yours turned out. Did you use a different cheese? Add shrimp? Swap the rigatoni?

I love hearing how you put your own spin on my recipes. Questions and feedback are always welcome — let’s cook and grow together!

Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce

Author: Olivia McKenney
Total Time: 30 minutes

Yield: 4 servings

Print Recipe

Description

This creamy Cajun chicken rigatoni features blackened chicken, rigatoni pasta, and a velvety garlic mozzarella sauce that’s rich, cheesy, and full of bold Southern flavor. Perfect for dinner when you want comforting, restaurant-worthy results at home.

Instructions

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.

2. Season both sides of the chicken breasts generously with Cajun seasoning.

3. Heat olive oil in a cast iron skillet over medium-high heat. Sear the chicken for 5–6 minutes per side or until fully cooked and beautifully blackened. Remove from the pan and let rest before slicing.

4. In a non-stick saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).

5. Whisk in flour and cook for 1–2 minutes to eliminate raw flour taste.

6. Gradually pour in the milk while whisking continuously until the mixture thickens.

7. Lower the heat and stir in mozzarella and parmesan cheeses. Whisk until melted and smooth. Add salt and a pinch of Cajun seasoning to taste.

8. Toss the cooked rigatoni into the sauce until fully coated.

9. Plate the pasta and top with sliced Cajun chicken.

10. Garnish with chopped fresh parsley and serve hot.