Cajun Chicken Rigatoni Recipe
Description
Cajun Chicken Rigatoni is a creamy, spicy, and hearty pasta dish that combines tender chicken, smoky Cajun seasoning, and a rich, cheesy sauce. This dish is perfect for those who love bold flavors and comforting meals. The addition of bell peppers and garlic enhances the taste, while heavy cream and Parmesan bring a luscious, creamy texture.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (cut into strips or cubes)
1 ½ tablespoons Cajun seasoning (adjust to taste)
1 tablespoon olive oil
1 tablespoon unsalted olive oil
For the Pasta & Sauce:
12 oz rigatoni pasta
1 tablespoon olive oil
½ cup red bell pepper (sliced)
½ cup yellow bell pepper (sliced)
½ cup green bell pepper (sliced)
3 cloves garlic (minced)
1 teaspoon smoked paprika (optional, for extra smokiness)
1 teaspoon red pepper flakes (optional, for extra heat)
1 ½ cups heavy cream
½ cup chicken broth
½ cup Parmesan cheese (grated)
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon fresh parsley (chopped, for garnish)
Instructions
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil.
Cook rigatoni according to package instructions (usually 10-12 minutes) until al dente.
Drain and set aside.
Step 2: Cook the Chicken
In a bowl, season the chicken with Cajun seasoning, ensuring it’s evenly coated.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add the chicken and cook for 4-5 minutes per side until golden brown and fully cooked (internal temperature of 165°F/75°C).
Remove from the skillet and set aside.
Step 3: Cook the Vegetables
In the same skillet, add 1 tablespoon olive oil.
Add sliced bell peppers and sauté for 3-4 minutes until slightly softened.
Add minced garlic and cook for another 30 seconds until fragrant.
Step 4: Make the Sauce
Lower the heat to medium and add heavy cream and chicken broth to the skillet. Stir well.
Add paprika, red pepper flakes (if using), salt, black pepper, and Italian seasoning.
Let the sauce simmer for 3-4 minutes until slightly thickened.
Stir in Parmesan cheese and mix until melted and smooth.
Step 5: Combine Everything
Add the cooked rigatoni and chicken back into the skillet.
Toss everything together until well coated in the creamy Cajun sauce.
Simmer for another 2 minutes to let the flavors blend.
Step 6: Garnish and Serve
Sprinkle with fresh parsley.
Serve hot with extra Parmesan on top if desired.
Nutritional Information (Per Serving – Serves 4)
Calories: ~650 kcal
Protein: ~40g
Carbohydrates: ~60g
Fats: ~30g
Fiber: ~4g
Sugar: ~6g
Sodium: ~700mg
Note: These values are estimates and can vary based on ingredients used.
Time Estimate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Q&A Section
Q: Can I use a different type of pasta?
A: Yes! Penne, fettuccine, or bowtie pasta all work well in this recipe.
Q: How can I make this dish healthier?
A: Use half-and-half instead of heavy cream, whole wheat pasta, and reduce the Parmesan cheese.
Q: What if I don’t have Cajun seasoning?
A: You can make your own by mixing:
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
¼ teaspoon cayenne pepper
¼ teaspoon salt & black pepper
Q: Can I make this dish less spicy?
A: Yes! Reduce the Cajun seasoning and skip the red pepper flakes.
Q: Can I store leftovers?
A: Yes, refrigerate in an airtight container for up to 3 days. Reheat in a pan with a splash of milk to restore creaminess.
Q: Can I make this dish vegetarian?
A: Absolutely! Substitute chicken with mushrooms, tofu, or a plant-based protein and use vegetable broth instead of chicken broth.