Dinner

Creamy Cajun Chicken Rigatoni Recipe

ByElla Hart May 14, 2026May 14, 2026

Introduction

Creamy Cajun Chicken Rigatoni is a flavorful and comforting pasta dish that combines tender chicken with a rich, spicy sauce. This recipe is perfect for a weeknight dinner when you want something quick yet satisfying. The blend of Cajun seasoning and creamy cheddar cheese creates a deliciously bold taste.

This close-up image shows a creamy pasta dish with three main layers: rigatoni pasta tubes in light yellow with a slightly glossy texture at the base; chunks of golden-brown grilled chicken pieces, some with a slight char, scattered evenly in the middle; and diced red bell pepper pieces adding bright red color throughout, all mixed in a smooth, white cream sauce. Fresh green parsley leaves are sprinkled on top, adding a fresh, leafy texture. The dish looks rich and well-seasoned with black pepper visible on the pasta and chicken. The entire scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces rigatoni pasta
1 pound chicken breast, diced
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 cup heavy cream
1 cup chicken broth
2 tablespoons Cajun seasoning
1 cup shredded cheddar cheese
Salt and pepper, to taste
Chopped parsley, for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain well and set aside, reserving a cup of the pasta water for later.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breast and season with 1 tablespoon of Cajun seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add the diced onion and bell pepper. Sauté until softened, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 4: Reduce heat to medium. Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits. Add the heavy cream and remaining tablespoon of Cajun seasoning. Stir well and bring the sauce to a gentle simmer.
Step 5: Return the cooked chicken to the skillet and add the drained rigatoni. Toss everything together to coat the pasta and chicken in the creamy Cajun sauce. Stir in the shredded cheddar cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Step 6: Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley. Serve immediately and enjoy!

Tips & Variations

For extra heat, add a pinch of cayenne pepper or hot sauce to the sauce.
Swap rigatoni with penne or fusilli for a different pasta shape.
Use smoked paprika along with Cajun seasoning for a smoky depth of flavor.
Make it lighter by using half-and-half instead of heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or milk to loosen the sauce if it thickens too much.

How to Serve

The image shows a close-up of rigatoni pasta coated in a creamy, white sauce, mixed with chunks of grilled chicken that have a light golden brown color with some char marks, and pieces of bright red roasted bell pepper. The dish is garnished with fresh, chopped green parsley sprinkled evenly on top, adding a touch of color and freshness. The texture of the sauce looks smooth and slightly thick, clinging to the ridged pasta and chicken. The surface beneath the dish is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts, but make sure to fully thaw and pat them dry before cooking to ensure even browning and proper cooking.

Is there a substitute for heavy cream?

You can substitute heavy cream with half-and-half or a combination of milk and cream cheese for a lighter but still creamy sauce. Keep in mind the texture and richness might vary slightly.

Ella Hart