Cajun Chicken Rigatoni in Creamy Garlic Mozzarella Sauce

This Cajun Chicken Rigatoni in Creamy Garlic Mozzarella Sauce combines tender, boldly seasoned chicken with hearty rigatoni and a velvety cheese sauce. It is a comforting restaurant-style dinner that comes together easily in your own kitchen.

Recipe Overview

Juicy Cajun-spiced chicken is seared until golden, then served over rigatoni coated in a creamy garlic sauce made with mozzarella and Parmesan. The result is smoky, savory, cheesy, and wonderfully satisfying.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

For the Cajun Chicken

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into large pieces
• 2 tablespoons Cajun seasoning, divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

For the Rigatoni and Sauce

• 12 ounces rigatoni pasta
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup chicken broth
• 1 cup shredded low-moisture mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon remaining Cajun seasoning, plus more to taste
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/3 cup reserved pasta water, as needed
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to the package directions. Reserve about 1/3 cup of pasta water, then drain the pasta.
2. Season the chicken: Pat the chicken dry. Toss it with 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
3. Sear the chicken: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–6 minutes per side, or until deeply golden and the center reaches 165°F (74°C). Work in batches if necessary. Transfer the chicken to a plate and keep warm.
4. Sauté the garlic: Reduce the heat to medium. Melt 2 tablespoons butter in the same skillet. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
5. Build the sauce: Pour in the chicken broth and scrape up the flavorful browned bits. Stir in the heavy cream, remaining Cajun seasoning, and red pepper flakes. Simmer gently for 2–3 minutes.
6. Add the cheese: Lower the heat. Add the mozzarella and Parmesan a little at a time, stirring until melted and smooth. Do not let the sauce boil after adding the cheese.
7. Combine: Add the drained rigatoni and toss until every piece is coated. Stir in a splash of reserved pasta water if the sauce is too thick.
8. Finish and serve: Return the chicken to the skillet or arrange it over the creamy rigatoni. Spoon sauce over the chicken, garnish with parsley, and serve hot.

Helpful Tips

• Choose a Cajun seasoning with a salt level you enjoy; blends vary widely, so reduce the added salt if needed.
• Patting the chicken dry helps it develop a deeply browned crust.
• Freshly grated cheese melts more smoothly than pre-shredded cheese.
• Keep the sauce at a gentle simmer and lower the heat before adding cheese to prevent separation.
• For a milder dish, use less Cajun seasoning and omit the red pepper flakes. For extra heat, add another pinch of cayenne.
• Spinach, mushrooms, or roasted bell peppers make delicious additions.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in short microwave intervals, adding a splash of milk or chicken broth to loosen the sauce. Freezing is not recommended because cream sauces may separate and the pasta can become soft.

Serving Suggestions

Serve this creamy Cajun chicken rigatoni with garlic bread, a crisp green salad, roasted broccoli, or steamed green beans for a complete meal.