If you’re craving a dish that packs a punch of bold flavors yet feels indulgently creamy and comforting, then you’re going to love this Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce Recipe. It’s the perfect marriage of tender, spicy chicken strips tossed with al dente rigatoni, all nestled in a luscious garlic cream sauce made silky and rich with Velveeta cheese. This recipe transforms simple pantry ingredients into a restaurant-quality meal that’s ready in just 30 minutes, making it a wonderful weeknight winner or a cozy dinner to impress your friends and family.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating layers of flavor, texture, and that irresistible creamy consistency. From the spice-packed Cajun seasoning that gives the chicken a lively kick, to the Velveeta cheese that ensures the sauce is smooth and velvety, every component counts.
- 2 large chicken breasts: Sliced into strips, these provide the hearty protein base flavorfully seasoned with Cajun spices.
- 12 oz rigatoni pasta: The tube-shaped rigatoni captures the creamy sauce perfectly between each bite.
- 1 tablespoon olive oil: For searing the chicken to a golden, flavorful crust without sticking.
- 2 tablespoons Cajun seasoning: Adds that iconic spicy, smoky flair quintessential to Cajun dishes.
- 1/2 teaspoon salt: Enhances all the other tastes beautifully.
- 1/2 teaspoon black pepper: Offers mild heat and peppery complexity to the dish.
- 2 tablespoons butter: Brings richness to the garlic base of the sauce and helps meld flavors.
- 3 cloves garlic, minced: Infuses the dish with deliciously aromatic, savory garlic notes.
- 1 1/2 cups heavy cream: Creates the silky, luscious texture that coats every piece of chicken and pasta.
- 8 oz Velveeta cheese, cubed: Melts effortlessly into the sauce for unmatched creaminess and a mild cheesy flavor.
- 2 tablespoons chopped fresh parsley (optional): Adds a pop of fresh color and a hint of herbal brightness.
- Reserved 1/2 cup pasta water: Used to thin the sauce to just the right consistency if it thickens too much.
How to Make Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce Recipe
Step 1: Prepare the Rigatoni
Start by bringing a large pot of salted water to a boil. The salt seasons the pasta itself, making a big difference in flavor. Cook the rigatoni according to package instructions until al dente—firm to the bite, so it holds up perfectly in the creamy sauce. Once cooked, drain but remember to reserve a half cup of the pasta water; this starchy liquid works like magic when adjusting the sauce’s texture later.
Step 2: Season and Cook the Chicken
While the pasta cooks, slice your chicken breasts into bite-sized strips. Coat them evenly with Cajun seasoning, salt, and black pepper. This combination packs a punch that’s essential for that signature spicy kick. Heat olive oil in a large skillet on medium-high and add the chicken. Sear each strip until golden brown and cooked through, about 6 to 7 minutes. The high heat gives you a lovely sear which locks in moisture and adds texture. Once done, remove the chicken from the pan and set aside for now.
Step 3: Build the Velveeta Garlic Cream Sauce
Lower the heat to medium and in the same skillet, add butter to melt. Toss in the minced garlic and cook just about a minute until fragrant—don’t let it burn because it can turn bitter. Next, pour in the heavy cream and gently simmer. Add the Velveeta cubes gradually, stirring continuously until the sauce becomes perfectly smooth and creamy. This step is where the magic happens, transforming simple cream and cheese into a velvety dream that will coat all the rigatoni and chicken beautifully.
Step 4: Combine Everything
Return the cooked chicken strips to the skillet and toss them in the garlic cream sauce to soak up all that flavor. Add in the drained rigatoni pasta and stir everything together carefully, ensuring each tube-shaped pasta piece is luxuriously coated. Let the mixture simmer gently for 2 to 3 minutes, giving the flavors time to meld and develop.
Step 5: Adjust Sauce Consistency and Garnish
If your sauce turns out a bit too thick, don’t worry! Simply add a splash of the reserved pasta water a little at a time. The starch in the water loosens the sauce without watering down the rich flavors. Finish off with a sprinkle of fresh chopped parsley for a fresh pop of color and a mild herbaceous note.
How to Serve Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce Recipe
Garnishes
For a finishing touch, I love adding a bit of extra parsley or even some shaved Parmesan cheese if you want to amp up the cheesy depth. A light sprinkle of red pepper flakes can also intensify that spicy kick, perfect for fans of heat. These simple garnishes elevate the dish visually and add layers of flavor that keep each bite exciting.
Side Dishes
This dish stands wonderfully on its own but pairs beautifully with crisp green salads, like arugula or mixed greens dressed with lemon vinaigrette. For more comfort, roasted or steamed vegetables such as asparagus or broccoli work well, offering freshness and a subtle crunch that balances the richness of the sauce. Garlic bread is a classic match, ideal for soaking up every last bit of that dreamy Velveeta sauce.
Creative Ways to Present
Serve the rigatoni in wide, shallow bowls to showcase the creamy sauce and perfectly cooked chicken strips. For a fun twist, plate the pasta in individual ramekins and broil them briefly with an extra layer of cheese on top for a bubbly golden crust. For gatherings, set up a toppings bar with fresh herbs, hot sauce, and grated cheeses so everyone can customize their bowl to their liking.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before storing to maintain the best texture and flavor.
Freezing
Freezing is possible but not ideal because the creamy sauce may separate slightly upon thawing. If you choose to freeze, place leftovers in a freezer-safe container and consume within 1 to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
When reheating, do so slowly over low heat on the stove or in the microwave with short bursts, stirring frequently. If the sauce appears too thick or dry, stir in a splash of milk or reserved pasta water to revive its creamy texture.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is excellent for holding the creamy sauce inside its tubes, penne, ziti, or even farfalle would work wonderfully if you prefer or have those on hand.
How spicy is this dish?
The dish has a noticeable but balanced heat because of the Cajun seasoning. If you like it milder, reduce the Cajun seasoning by half or choose a mild blend. For extra spice, add crushed red pepper flakes or hot sauce.
Is Velveeta necessary?
Velveeta provides a uniquely smooth and creamy texture that melts beautifully without separation. You could substitute with cream cheese or a mix of cheddar and mozzarella, but the sauce’s silkiness might differ.
Can I make this recipe vegetarian?
Definitely! Replace the chicken with sautéed mushrooms, roasted vegetables, or a plant-based protein and keep the rest of the recipe as is for a delicious vegetarian alternative.
What wine pairs well with this dish?
A crisp, slightly acidic white wine like Sauvignon Blanc or a light-bodied Chardonnay balances the rich creaminess and complements the spicy Cajun flavors nicely.
Final Thoughts
This Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce Recipe has a special place in my kitchen for those evenings when I want comfort food with a little kick and an abundance of creaminess. It’s quick, satisfying, and delivers flavor layers that you’ll want to savor time and time again. Trust me, once you try this recipe, it’ll easily become one of your favorites for any night of the week.
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Spicy Cajun Chicken Rigatoni with Velveeta Garlic Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A flavorful and creamy Spicy Cajun Chicken Rigatoni dish featuring tender chicken strips seasoned with Cajun spices, tossed in a rich Velveeta garlic cream sauce, and perfectly cooked rigatoni pasta. This dish combines the smoky heat of Cajun seasoning with the velvety smoothness of Velveeta cheese for an indulgent, comforting meal ready in just 30 minutes.
Ingredients
Chicken and Seasoning
- 2 large chicken breasts, sliced into strips
- 2 tablespoons Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Pasta
- 12 oz rigatoni pasta
- Reserved 1/2 cup pasta water
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 8 oz Velveeta cheese, cut into cubes
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain the pasta, reserving 1/2 cup of pasta water for later use.
- Prepare the Chicken: While the pasta cooks, slice chicken breasts into bite-sized strips. Season the chicken with Cajun seasoning, salt, and black pepper, ensuring even coating.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and sear until golden brown and cooked through, about 6 to 7 minutes. Remove the chicken from skillet and set aside.
- Sauté Garlic: In the same skillet, reduce heat to medium. Add butter and let it melt completely. Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Make the Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Add the Velveeta cheese cubes and stir continuously until the cheese melts fully and the sauce becomes smooth and creamy.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss it in the cheese sauce to ensure it is evenly coated.
- Add Pasta: Add the cooked rigatoni to the skillet and stir well to combine all ingredients. Allow the mixture to simmer for 2 to 3 minutes so the flavors meld together.
- Adjust Sauce Consistency: If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Garnish and Serve: Garnish with chopped fresh parsley if desired. Serve the dish immediately while hot.
Notes
- For a less spicy version, reduce the amount of Cajun seasoning.
- Velveeta cheese makes the sauce creamy and smooth, but you can substitute with a mix of cream cheese and shredded cheddar if preferred.
- Reserve pasta water is crucial for adjusting sauce consistency and helping sauce cling to pasta.
- Use fresh garlic for the best flavor; garlic powder can be substituted in a pinch.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for food safety.
