Dinner

Creamy Cajun Chicken Rigatoni Recipe

ByZoe Lane May 13, 2026May 13, 2026

Introduction

Creamy Cajun Chicken Rigatoni is a comforting pasta dish bursting with bold flavors and a rich, velvety sauce. This recipe combines tender chicken, spicy Cajun seasoning, and sharp cheddar cheese to create an easy dinner that’s perfect for any night of the week.

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, reserving a cup of pasta water, and set aside.
Step 2: Heat olive oil over medium-high heat in a large skillet. Add diced chicken and season with 1 tablespoon Cajun seasoning, salt, and pepper. Cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
Step 3: In the same skillet, sauté onion and bell pepper until softened, about 4–5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
Step 4: Reduce heat to medium; pour in chicken broth and stir to deglaze, scraping up any browned bits. Add heavy cream and remaining Cajun seasoning. Stir well and bring to a gentle simmer.
Step 5: Return chicken to the skillet along with drained rigatoni. Toss to coat everything in the creamy sauce. Stir in shredded cheddar cheese until melted and smooth. If sauce is too thick, add reserved pasta water gradually until desired consistency.
Step 6: Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve immediately.

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 that holds the sauce well.
Use half-and-half instead of heavy cream for a lighter sauce, though it will be less rich.
Add sautéed mushrooms or spinach for extra vegetables and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it has thickened. Avoid microwaving on high to prevent separating.

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 pre-cooked chicken for this recipe?

Yes, pre-cooked chicken can be added during the final step to warm through. Adjust seasoning as needed since pre-cooked chicken might have added salt or spices.

What can I substitute for Cajun seasoning?

If you don’t have Cajun seasoning, mix equal parts paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, black pepper, and a pinch of cayenne pepper for a homemade blend.