Tanya Rivers
Bold, fiery, and irresistibly creamy—this Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce brings serious flavor to your dinner table. Tender bites of seasoned chicken, golden and seared to perfection, rest on a bed of rigatoni coated in a luxuriously cheesy, garlicky sauce that packs a Cajun punch. It’s a satisfying blend of comfort food with a spicy Southern twist.
Whether you’re cooking for your family or treating guests to something unforgettable, this dish delivers both ease and indulgence. The creamy Velveeta sauce balances the heat of Cajun spices, while bell peppers and herbs add a fresh finish. One bite, and you’ll be hooked.
Why You’ll Love This Spicy Cajun Chicken Rigatoni
This dish hits all the right notes. It’s a hearty pasta meal loaded with protein, flavor, and a creamy twist that will have everyone asking for seconds. The contrast between the spicy blackened chicken and the creamy Velveeta-based sauce is pure magic. Plus, it’s made with simple ingredients that come together quickly, making it ideal for busy weeknights or impressive weekend dinners.
What Kind of Cajun Seasoning Should I Use?
You can use store-bought Cajun seasoning or mix your own using paprika, garlic powder, onion powder, cayenne, oregano, and thyme. The goal is a spicy, smoky profile with a little heat. Adjust the intensity depending on your spice preference—this dish is flexible enough to go mild or bold.
Ingredients for the Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce
To make this deliciously spicy and creamy dish, each ingredient plays a role in building flavor and texture. Here’s what you’ll need and why it matters:
- Rigatoni pasta: Its large, ridged tubes hold the creamy sauce beautifully, giving you flavor in every bite.
- Chicken breasts: Boneless and skinless for quick cooking and tender, juicy texture.
- Cajun seasoning: Brings heat, smokiness, and depth to the chicken.
- Velveeta cheese: Melts into a velvety, rich sauce with unbeatable creaminess.
- Garlic (minced): Adds aromatic punch and richness to the cream sauce.
- Heavy cream: Helps create a luscious sauce consistency.
- Bell peppers (red and yellow): Add sweetness, color, and a slight crunch.
- Butter: Used for sautéing garlic and peppers, enhancing flavor.
- Fresh parsley: For garnish and a burst of herby freshness.
- Salt and pepper: Essential for seasoning to taste.
How To Make the Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce
Step 1: Prep and Season the Chicken
Pat the chicken breasts dry and cut them into bite-sized chunks. Season generously with Cajun seasoning and a bit of salt. Toss to coat evenly.
Step 2: Sear the Chicken
Heat a large skillet over medium-high heat with a bit of oil. Sear the seasoned chicken until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
Step 3: Cook the Pasta
While the chicken cooks, boil the rigatoni pasta in salted water until al dente. Drain and set aside, reserving a bit of pasta water.
Step 4: Sauté the Garlic and Peppers
In the same skillet, add butter and sauté the minced garlic until fragrant. Toss in the sliced bell peppers and cook until slightly softened.
Step 5: Make the Velveeta Garlic Cream Sauce
Pour in the heavy cream and stir in Velveeta cheese chunks. Let it melt slowly over medium heat, stirring until smooth and creamy. Add reserved pasta water if needed to thin.
Step 6: Combine Everything
Add cooked rigatoni and chicken to the sauce. Toss gently until fully coated. Simmer for 2-3 minutes to marry the flavors.
Step 7: Garnish and Serve
Top with freshly chopped parsley and an extra pinch of Cajun seasoning if desired. Serve hot and enjoy!
Serving and Storing This Spicy Cajun Chicken Rigatoni
This dish is generously portioned and can comfortably feed 4 to 6 people, depending on appetite. It’s a fantastic option for weeknight dinners or special gatherings where bold flavors are appreciated. Serve it hot straight from the skillet for the best experience.
For leftovers, store in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream before microwaving or warming on the stovetop to loosen up the sauce and keep it creamy.
What to Serve With Spicy Cajun Chicken Rigatoni?
Pair this flavorful pasta with side dishes that complement its creamy heat and rich texture.
Garlic Bread
The crunch and buttery flavor of garlic bread make it a natural pairing with saucy pasta.
Caesar Salad
A crisp Caesar salad adds a cool, tangy contrast to balance out the spice.
Steamed Broccoli
Mild and healthy, broccoli works well as a green side that won’t overpower the main dish.
Roasted Brussels Sprouts
The slightly bitter caramelized flavor of roasted Brussels pairs beautifully with the creamy sauce.
Sweet Corn on the Cob
Naturally sweet corn adds contrast and Southern charm.
Parmesan Zucchini Fries
A lighter, crispy side that adds texture without overwhelming the meal.
Sparkling Lemon Water
For a refreshing beverage, sparkling lemon water cuts through the richness with citrusy zest.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! Penne, fettuccine, or rotini would all work well. Just aim for a shape that holds sauce nicely.
Is Velveeta the only cheese that works here?
Velveeta is key for its meltability and creaminess, but you can blend in mozzarella or sharp cheddar if you prefer a more complex flavor.
Can I make this dish less spicy?
Yes, simply reduce the Cajun seasoning or use a milder homemade blend. You can also add more cream to balance the spice.
How do I make it more spicy?
Add extra cayenne or a few dashes of hot sauce to turn up the heat. Crushed red pepper flakes also do the trick.
Can I prep this dish ahead of time?
You can cook the chicken and pasta in advance and store them separately. Reheat and combine with freshly made sauce before serving for best texture.
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And let me know in the comments how yours turned out. Did you crank up the heat or keep it mild? Did you add a veggie twist?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.
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Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce
Equipment
- Large Skillet
- Pot for boiling pasta
- Wooden Spoon
Ingredients
- 450 g rigatoni pasta
- 500 g chicken breasts, boneless and skinless
- 2 tbsp Cajun seasoning
- 250 g Velveeta cheese, cubed
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped
- salt, to taste
- black pepper, to taste
Instructions
- Pat chicken dry, cut into chunks, and season with Cajun seasoning and salt.
- Heat oil in a skillet, sear chicken until cooked through, then remove and set aside.
- Cook rigatoni in salted water until al dente, reserve some pasta water, drain.
- In skillet, melt butter, sauté garlic until fragrant, add bell peppers, and cook until softened.
- Stir in heavy cream and Velveeta, cook until smooth and creamy; thin with pasta water if needed.
- Add chicken and pasta to sauce, toss gently, simmer 2-3 minutes.
- Garnish with parsley and extra Cajun seasoning if desired; serve hot.