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
Scale
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.
