Here’s a rich, bold, and ultra-creamy Cajun Chicken Rigatoni in Velveeta Garlic Sauce 🍝🔥
This version is restaurant-style comfort food with a smooth, cheesy garlic kick.
🍝 Cajun Chicken Rigatoni in Creamy Velveeta Garlic Sauce
Serves: 4
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1–2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Pasta
- 12 oz rigatoni
- Salt for pasta water
For the Velveeta Garlic Sauce
- 8 oz Velveeta, cubed
- 1 cup heavy cream (or half-and-half)
- ½ cup milk (adjust for thickness)
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper (optional)
- ¼ cup grated Parmesan (optional, for depth)
Optional add-ins:
- ½ cup sautéed bell peppers
- ½ cup sautéed mushrooms
- Fresh parsley for garnish
Instructions
1️⃣ Cook the Pasta
- Boil rigatoni in salted water until al dente.
- Reserve ½ cup pasta water, then drain.
2️⃣ Cook the Cajun Chicken
- Toss chicken with Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken 5–7 minutes until golden and cooked through.
- Remove and set aside.
3️⃣ Make the Creamy Garlic Sauce
- In the same skillet, reduce heat to medium.
- Melt butter and sauté garlic for 1 minute (do not brown).
- Add heavy cream and milk; bring to a gentle simmer.
- Stir in Velveeta cubes and whisk until smooth.
- Add black pepper, paprika, red pepper flakes, and Parmesan.
- Simmer 3–4 minutes until thick and creamy.
4️⃣ Combine
- Return chicken to skillet.
- Add cooked rigatoni and toss until coated.
- Add a splash of reserved pasta water if needed to loosen sauce.
5️⃣ Serve
- Garnish with parsley and extra Cajun seasoning if desired.
- Serve hot with garlic bread or a simple side salad.
🔥 Make It Even Better
- For extra heat: add more Cajun seasoning or cayenne.
- For smoky flavor: add a little smoked sausage with the chicken.
- For a richer sauce: use all heavy cream instead of milk.
If you’d like, I can also give you a one-pot version (less cleanup) or a lighter version without Velveeta that still stays creamy.
