Looking for comfort food with a bold twist? This Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce is exactly what your dinner routine needs. Perfectly seared Cajun-spiced chicken rests beside buttery, ultra-creamy rigatoni coated in a velvety garlic sauce made with Velveeta cheese. It’s a meal that feels indulgent, yet comes together simply—all while delivering heat, richness, and flavor in every bite.

Whether you’re cooking for the family, a cozy date night, or your own cravings, this dish brings restaurant-quality flavor straight to your kitchen. The balance between the spicy rub on the chicken and the mellow, cheesy sauce on the pasta makes it addictive in the best way possible. Bonus? The leftovers are even better.

Preparation Phase & Tools to Use

To create this spicy, creamy masterpiece, a few kitchen tools make all the difference:

Cast Iron Skillet or Grill Pan: Essential for achieving that bold, crispy sear on the Cajun chicken. These pans distribute heat evenly and help lock in flavor with beautiful caramelization.
Large Pot: Needed for boiling the rigatoni. Choose one with plenty of space so the pasta doesn’t stick together.
Saucepan: For building the rich Velveeta garlic cream sauce without scorching the bottom.

Whisk: Helps ensure the sauce becomes smooth and lump-free.
Tongs: Useful for flipping chicken without piercing it, which keeps the juices inside.
Sharp Knife and Cutting Board: For prepping the chicken into bite-sized pieces after it’s cooked.

Using the right equipment speeds up your workflow and ensures the best texture and flavor from every element in this recipe.

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

Boneless Skinless Chicken Breasts or Thighs: The foundation of the dish, these soak up the Cajun seasoning and provide juicy, protein-packed bites.
Cajun Seasoning: This bold spice blend gives the chicken its deep, smoky flavor and signature heat.

Olive Oil: Used to sear the chicken to golden perfection while keeping it tender inside.
Rigatoni Pasta: Perfectly tube-shaped to hold onto the creamy cheese sauce.
Velveeta Cheese: The star of the sauce—it melts into a silky, cheesy base with no fuss.

Heavy Cream: Adds a luscious richness and helps the Velveeta form that iconic smooth sauce.
Fresh Garlic: Infuses the sauce with aromatic depth and sharp flavor.
Salt & Black Pepper: Enhances the overall flavor without overpowering.

Fresh Parsley (optional): Adds a pop of color and herby freshness as a garnish.

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

Step 1: Season & Sear the Chicken

Generously coat your chicken breasts or thighs with Cajun seasoning on both sides. In a cast iron skillet over medium-high heat, add olive oil and sear the chicken until golden and fully cooked (about 6–7 minutes per side). Let it rest, then chop into bite-sized pieces.

Step 2: Boil the Rigatoni

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

Step 3: Make the Velveeta Garlic Cream Sauce

In a saucepan over medium heat, melt a touch of butter and sauté minced garlic until fragrant (about 1 minute). Lower the heat and stir in heavy cream, followed by cubed Velveeta. Whisk constantly until smooth and creamy. Season with a pinch of salt and black pepper to taste.

Step 4: Combine & Finish

Toss the cooked rigatoni into the sauce, coating each piece generously. Plate with the sliced Cajun chicken on the side (or mix it in), then garnish with fresh parsley if desired.

How to Serve and Store Spicy Cajun Chicken Rigatoni

Serving: Serve immediately while warm for the best texture and flavor. Pair with a crisp green salad or garlic bread to round out the meal. This dish is rich and creamy, so a light side is ideal for balance.

Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave with a splash of cream or milk to loosen up the sauce. Avoid high heat when reheating to keep the sauce from separating.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Penne, rotini, or even shells will work well if you don’t have rigatoni. Just aim for a pasta shape that holds sauce well.

Is there a substitute for Velveeta?

If you’re not a Velveeta fan, you can substitute it with cream cheese and shredded cheddar for a similar creamy consistency, though the flavor will vary slightly.

How spicy is this dish?

The spice level depends on your Cajun seasoning. For less heat, use a mild blend or reduce the amount. Want more kick? Add a dash of cayenne.

Can I make this ahead of time?

You can prep the chicken and sauce ahead and refrigerate them separately. Reheat and combine with freshly boiled pasta for the best texture.

What protein substitutes work well?

Shrimp or andouille sausage are great alternatives if you’re looking to switch things up from chicken.

Can I freeze this?

It’s best enjoyed fresh, but you can freeze the chicken and sauce separately. Reheat gently and toss with cooked pasta when ready to serve.

Want More Chicken Pasta Ideas?

If you love this spicy Cajun chicken rigatoni, here are a few other creamy and satisfying options you might want to explore:

One Pot Chicken Parmesan Mac and Cheese for a cheesy classic with a twist.

Cheesy Garlic Chicken and Broccoli Pasta when you want a veggie-packed comfort dish.
Sweet Spicy Garlic Honey BBQ Chicken Pasta for a blend of sweet heat and smoky BBQ.
Creamy Garlic Butter Chicken Rotini with parmesan sauce for ultimate creamy cravings.

Sticky Honey Garlic Steak and Rotini if you’re feeling like swapping chicken for juicy steak.

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And let me know in the comments how yours turned out. Did you add extra spice? Try a different pasta shape? Or sneak in some veggies?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter!

Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce

Author: Olivia McKenney

Total Time: 30 minutes
Yield: 2–3 servings

Print Recipe

Description

This Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce blends bold heat from Cajun-seasoned chicken with a rich, velvety garlic cheese sauce over tender rigatoni pasta. It’s an indulgent yet easy-to-make dinner with major flavor.

Ingredients

2 boneless skinless chicken breasts or thighs

1 tablespoon Cajun seasoning

1 tablespoon olive oil

8 ounces rigatoni pasta

1 cup Velveeta cheese, cubed

3/4 cup heavy cream

2 cloves garlic, minced

Salt and black pepper, to taste

1 tablespoon chopped fresh parsley (optional)

Instructions

1. Season both sides of the chicken with Cajun seasoning.

2. In a cast iron skillet over medium-high heat, heat olive oil and sear chicken until golden brown and cooked through, about 6–7 minutes per side. Remove and rest before slicing into bite-sized pieces.

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

4. In a saucepan, melt a small amount of butter and sauté the garlic for 1 minute until fragrant.

5. Reduce heat and add heavy cream, then slowly stir in cubed Velveeta, whisking until melted and smooth. Season with salt and pepper to taste.

6. Add cooked rigatoni to the cheese sauce and stir until coated.

7. Plate pasta and top (or serve alongside) the Cajun chicken. Garnish with parsley if desired. Serve immediately.