Name: Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 340g rigatoni pasta; 2 boneless skinless chicken breasts; 2 tablespoons Cajun seasoning; 2 tablespoons olive oil; 1 tablespoon butter; 4 cloves garlic, minced; 1 ½ cups heavy cream; 1 ½ cups shredded mozzarella cheese; ½ cup grated parmesan cheese; Salt, to taste; Black pepper, to taste; 2 tablespoons fresh parsley, chopped (optional); ¼ cup reserved pasta water

There’s just something irresistible about a creamy pasta dish that comes loaded with bold spices, juicy chicken, and loads of melted cheese. This Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce is one of those meals I turn to when I want full-on comfort with just the right amount of kick. It’s rich, savory, spicy, and cheesy — basically everything I love in a dinner, all tossed into one glorious skillet.

I first made this on a rainy evening when I was craving something cozy but a little daring, and it instantly became a household favorite. The rigatoni holds that garlicky, cheesy Cajun cream sauce so perfectly, and the pan-seared Cajun chicken on top? Let’s just say no one leaves leftovers. This dish feels restaurant-level fancy, but trust me, it’s weeknight doable.

Why You’ll Love This Creamy Cajun Chicken Rigatoni

This pasta recipe doesn’t just taste amazing — it’s also the kind of meal that hits every craving at once. It has:

A spicy Cajun kick without being overwhelming.
A velvety mozzarella garlic cream sauce that clings to every bite of pasta.
Golden, crusted chicken that adds texture and flavor.
Enough cheese pull to make anyone swoon.
Easy steps that don’t require pro-level skills.

If you’re looking for a dinner that feels indulgent, satisfying, and full of flavor — this one’s for you.

What Kind of Chicken Should I Use for Creamy Cajun Chicken Rigatoni?

Boneless, skinless chicken breasts work best in this dish because they cook quickly and take on that Cajun seasoning beautifully. If you prefer juicier cuts, boneless chicken thighs are also a great option — they stay tender and bring even more flavor. The key is to slice them evenly or pound them slightly so they cook uniformly and develop that golden, spicy crust when seared.

Options for Substitutions

You can absolutely make this recipe your own without sacrificing flavor. Here are some easy swaps:

Pasta: Not into rigatoni? Penne, fusilli, or even fettuccine will hold the sauce just as well.
Chicken: Swap it with shrimp for a Cajun seafood twist, or go meatless with sautéed mushrooms and zucchini.
Mozzarella: Use Monterey Jack or provolone if you want similar meltiness with a slightly different flavor profile.
Cream: Half-and-half or full-fat milk can lighten things up a bit, though the sauce will be less thick.
Cajun Seasoning: No store-bought version? Mix paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper for a quick DIY blend.

This recipe is forgiving — just keep the balance of spice, creaminess, and texture, and you’ll still have something crave-worthy.

Ingredients for Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce

Let’s break down what each ingredient brings to the dish — because every component here plays a role in building that irresistible flavor.

Rigatoni Pasta
Its tubular shape is perfect for capturing all the creamy Cajun sauce in every bite.
Boneless Skinless Chicken Breasts
Sliced and seared with Cajun seasoning, they bring heat, texture, and protein to the dish.
Cajun Seasoning
This is where the magic happens — bold, spicy, smoky. It gives the chicken and sauce their signature kick.
Garlic (Freshly Minced)
A must for the sauce — it infuses the cream with warmth and depth that balances the spice.
Heavy Cream
The foundation of the sauce — rich, velvety, and perfectly indulgent.
Mozzarella Cheese (Shredded)
Melted into the sauce and over the top — giving it that irresistible stretch and cheesy richness.
Parmesan Cheese (Grated)
Adds a salty, nutty backbone that sharpens and balances the creamy sauce.
Olive Oil & Butter
Used for searing the chicken and cooking the garlic — they enhance the base flavor beautifully.
Salt & Black Pepper
Essential for seasoning throughout — they round out all the bold flavors.
Fresh Parsley (Optional, for Garnish)
Adds a pop of color and freshness to cut through the richness.

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil and cook the rigatoni until al dente, according to the package instructions. Drain and set aside, reserving about ½ cup of the pasta water for later.

Step 2: Season and Sear the Chicken

Pat the chicken breasts dry, then coat both sides generously with Cajun seasoning, salt, and black pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for about 4–5 minutes per side, or until golden and fully cooked through. Remove from the pan and let it rest while you make the sauce.

Step 3: Make the Garlic Mozzarella Sauce

In the same skillet, reduce the heat to medium. Add a little more butter if needed, then sauté the minced garlic until fragrant (about 1 minute). Pour in the heavy cream and bring it to a gentle simmer.

Step 4: Melt in the Cheese

Stir in the shredded mozzarella and grated parmesan cheese until melted and the sauce becomes smooth and creamy. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

Step 5: Combine the Pasta and Sauce

Add the cooked rigatoni directly into the sauce and toss to coat every piece. Let it simmer for a minute or two so the pasta soaks up some of that cheesy, garlicky flavor.

Step 6: Slice and Top with Chicken

Slice the rested chicken into thick strips and lay them over the pasta. Sprinkle a little more mozzarella on top if you want extra cheese pull, then cover the skillet for a minute to let it melt.

Step 7: Garnish and Serve

Finish with a sprinkle of fresh parsley and an optional pinch of extra Cajun seasoning. Serve hot — and get ready to impress.

How Long to Cook Creamy Cajun Chicken Rigatoni

This dish comes together surprisingly fast for how indulgent it tastes. Here’s a breakdown:

Pasta Cooking Time: 10–12 minutes
Chicken Searing Time: 8–10 minutes (4–5 minutes per side)
Sauce & Assembly Time: 10 minutes

Total Cook Time: About 30 minutes — perfect for a weeknight dinner that feels like a weekend splurge.

Tips for Perfect Creamy Cajun Chicken Rigatoni

Pound the Chicken Evenly
For even cooking and that gorgeous golden crust, lightly pound your chicken breasts to uniform thickness before seasoning.
Use Fresh Garlic
It makes all the difference. Skip the jarred stuff if you can — fresh garlic adds way more flavor to the sauce.
Don’t Overcook the Pasta
Undercook it slightly since it’ll finish cooking in the sauce. You want it to stay firm enough to hold up under the creamy texture.
Add Pasta Water Gradually
Start with a couple tablespoons and add more as needed — it helps emulsify the sauce and keep it silky.
Let the Chicken Rest Before Slicing
Give it 5 minutes to lock in juices. Cutting too early can dry it out.
Taste as You Go
Cajun seasoning varies by brand. Taste the sauce before serving and adjust salt, pepper, or spice if needed.
Shred Your Own Cheese
Pre-shredded mozzarella has anti-caking agents that can make the sauce grainy. Freshly shredded cheese melts smoother and better.

Watch Out for These Mistakes While Cooking

Even with a relatively simple recipe like this, a few small missteps can affect the final result. Here’s what to keep an eye on:

Using Too Much Cajun Seasoning
Cajun blends vary in heat. Start with a moderate amount and adjust — too much can overpower the sauce or make the dish too salty.
Overcooking the Chicken
Dry chicken is a common mishap. Keep the heat at medium-high and remove it once the internal temp hits 165°F (74°C).
Skipping the Pasta Water
That starchy water is magic for loosening up and emulsifying the sauce. Don’t forget to reserve some before draining.
Adding Cheese While the Sauce is Boiling
If the sauce is too hot, the cheese can separate or become stringy. Lower the heat before stirring it in for a smooth result.
Using Pre-Shredded Cheese
Pre-packaged shreds often contain fillers that mess with texture. Freshly shredded cheese melts way better and makes the sauce velvety.
Not Letting the Chicken Rest
Cutting into it right after searing causes the juices to run out. Let it rest for 5 minutes to stay juicy.

What to Serve With Creamy Cajun Chicken Rigatoni?

This rich and bold pasta deserves a few simple and fresh sides to balance it out. Here are some delicious options:

Garlic Butter Green Beans

Bright and crisp, these cut through the richness of the sauce perfectly.

Toasted Garlic Bread

Because there’s no such thing as too much garlic — plus it’s perfect for soaking up leftover sauce.

Simple Arugula Salad with Lemon Vinaigrette

The peppery greens and tangy dressing offer the contrast this dish craves.

Roasted Brussels Sprouts

A little crispy bitterness from the sprouts pairs beautifully with the creamy cheese sauce.

Cherry Tomato Cucumber Salad

Refreshing and light — a cold side dish to reset your palate between bites.

Baked Mozzarella Sticks

Feeling extra indulgent? Serve a few on the side for a cheesy bonus.

A Glass of Chilled White Wine

A dry Riesling or Pinot Grigio complements the spicy, creamy sauce perfectly.

Storage Instructions

This pasta holds up surprisingly well for leftovers — here’s how to store it right:

Refrigerator: Transfer any leftovers to an airtight container and store in the fridge for up to 3–4 days.
Reheating: Warm it gently on the stovetop or in the microwave with a splash of milk or cream to loosen up the sauce and bring it back to its creamy self.
Freezer: Not ideal. Creamy sauces with cheese tend to separate and lose texture when thawed. For best results, enjoy it fresh or within a few days.

If you’re meal-prepping, store the sauce separately from the pasta and chicken, then combine everything when you’re ready to serve.

Estimated Nutrition (per serving, based on 4 servings)

Keep in mind these numbers are approximate and can vary based on brands and portion sizes:

Calories: 720
Protein: 46g
Carbohydrates: 48g
Fat: 39g
Saturated Fat: 20g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Cholesterol: 160mg
Sodium: 980mg
Fiber: 3g
Sugar: 4g
Serving Size: 1 heaping bowl (approx. 1¼ cups)
Diet: High-protein, gluten-rich (can be made gluten-free with GF pasta)

Frequently Asked Questions

What if I don’t have Cajun seasoning?

No worries! You can make a quick homemade version with paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper. Adjust the spice to your liking.

Can I use pre-cooked chicken?

Yes, rotisserie chicken or leftover grilled chicken works in a pinch. Just toss it in a bit of Cajun seasoning and warm it in the skillet before combining with the sauce.

Is this recipe too spicy for kids?

It depends on the Cajun seasoning you use. Some blends are mild, others pack heat. Start with less and build up if you’re cooking for sensitive palates.

Can I make it ahead of time?

You can! Cook the chicken and sauce ahead, store separately, and reheat with the pasta when ready to serve. Just add a splash of milk or cream to refresh the sauce.

What’s the best type of cream to use?

Heavy cream gives the richest, smoothest result. Half-and-half works too, but the sauce will be thinner. Avoid low-fat milk — it won’t hold up as well.

Can I make this gluten-free?

Absolutely. Just swap in your favorite gluten-free pasta and double-check that your Cajun seasoning is gluten-free.

Will this work with other proteins?

Definitely! Shrimp is a great substitute, or try sliced andouille sausage for a more Southern twist. Even tofu could work for a vegetarian version.

Do I need to use both mozzarella and parmesan?

Yes, if possible. Mozzarella brings the creamy melt, while parmesan adds depth and saltiness. But if you’re out of one, just use more of the other — it’ll still taste great.

Conclusion

This Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce is everything I crave in a comfort meal — creamy, spicy, cheesy, and full of texture. Whether you’re cooking to impress or just need a pick-me-up on a cold night, this recipe delivers big flavor without a lot of fuss. It’s one of those dishes that always brings people back for seconds.

Make it once, and it might just earn a permanent spot in your dinner rotation.