Description
Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce is a delightful Italian-American dish combining tender Cajun-spiced chicken with al dente rigatoni pasta, all enveloped in a rich, garlicky cream sauce loaded with mozzarella and Parmesan cheeses. Perfect for a cozy weeknight dinner, this dish offers a flavorful blend of spicy, creamy, and cheesy elements that satisfy both comfort food cravings and gourmet tastes.
Ingredients
Scale
Chicken & Seasoning
- 2 boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
Sauce
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup chicken broth
Pasta & Garnish
- 8 ounces rigatoni pasta
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta water, then drain the rigatoni and set aside.
- Season Chicken: Generously season both sides of the chicken breasts with Cajun seasoning, ensuring full coverage for optimal flavor.
- Sear Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 4 to 5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing into strips.
- Prepare Garlic: In the same skillet, add the remaining 1 tablespoon of butter and the minced garlic. Sauté the garlic for about 1 minute until it becomes fragrant but not burnt.
- Deglaze & Simmer: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This adds depth to the sauce. Then, add the heavy cream and bring the mixture to a gentle simmer.
- Add Cheese: Gradually stir in the shredded mozzarella and grated Parmesan cheese, stirring constantly until the cheeses are fully melted and the sauce is smooth and creamy.
- Combine Pasta & Sauce: Add the cooked rigatoni back into the skillet with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. Stir well to coat the pasta evenly.
- Add Chicken & Heat Through: Return the sliced chicken to the skillet. Spoon the sauce over the chicken and pasta, heating everything together for another 2 to 3 minutes to meld the flavors.
- Serve: Serve the creamy Cajun chicken rigatoni hot, garnished with chopped fresh parsley and extra Parmesan cheese if desired for added flavor and presentation.
Notes
- For a spicier kick, add extra Cajun seasoning or a pinch of cayenne pepper to the sauce.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
- Fresh parsley can be replaced with basil or chives for a different herbal note.
- Use gluten-free rigatoni to make this recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
