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.

Notes

For extra creamy sauce, use freshly grated cheese if substituting Velveeta.

Don’t overcook the garlic—it turns bitter fast!

Add a splash of cream when reheating leftovers to keep the sauce silky.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American-Cajun Fusion

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 3g
Sodium: 940mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 37g
Cholesterol: 115mg

Keywords: Cajun chicken pasta, cheesy rigatoni, spicy creamy pasta