Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce
Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce
Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce is a delicious and comforting dish. It combines the flavors of tender chicken, rich garlic butter, and a creamy cheese sauce with a hint of Cajun spice. This meal is perfect for a family dinner or a cozy night in.
Why Make This Recipe
This recipe is a great choice because it is quick to prepare and full of flavor. You get the satisfaction of creamy pasta, tender chicken, and the warmth of Cajun seasoning all in one dish. Plus, it’s a wonderful way to enjoy a hearty meal without spending hours in the kitchen.
How to Make Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce
Ingredients:
- 2 large boneless, skinless chicken breasts
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 4 oz Velveeta cheese, cubed
- 3/4 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 oz cream cheese, softened
- 1/2 tsp Italian seasoning
- 1 tbsp fresh parsley, chopped for garnish
- 1/4 tsp crushed red pepper flakes (optional)
Directions:
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then drain and toss lightly with olive oil.
- In a skillet, melt 1 tbsp of butter with olive oil over medium-high heat. Season the chicken with Cajun seasoning, paprika, salt, and pepper. Cook the chicken until golden brown, about 6-8 minutes. Set it aside.
- In the same pan, melt the remaining butter. Add the garlic and sauté for 30 seconds. Then, add the chicken broth and cream, stirring to loosen the browned bits from the pan.
- Lower the heat and whisk in the Velveeta and cream cheese until smooth. Stir in the mozzarella and Parmesan cheese until the sauce is creamy.
- Sprinkle in the Italian seasoning and some more Cajun spice. Let it simmer for 2 minutes.
- Add the rigatoni and chicken to the skillet, tossing everything until it is well coated in the sauce. Cook for another minute.
- Taste the dish and adjust the seasoning if needed. Garnish with parsley and crushed red pepper flakes if desired. Serve warm.
How to Serve Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce
This dish is best served warm. Plate the creamy rigatoni and chicken, and sprinkle a little more parsley on top for color. You can enjoy it on its own or with a side salad or some garlic bread.
How to Store Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or stovetop with a splash of cream or chicken broth to bring back the creaminess.
Tips to Make Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce
- For extra flavor, marinate the chicken in Cajun seasoning for a few hours before cooking.
- Feel free to add vegetables like spinach, bell peppers, or mushrooms to the recipe for added nutrition.
- Use different types of pasta if you do not have rigatoni; penne or fusilli works well too.
Variation
You can make this dish lighter by using grilled chicken instead of butter-fried chicken. Also, using light cream or half-and-half instead of heavy cream can reduce the calories.
FAQs
1. Can I use a different type of cheese?
Yes, you can mix and match cheeses based on your preference. Cheddar cheese or pepper jack can add even more flavor.
2. What if I don’t have Cajun seasoning?
You can make your own Cajun seasoning using a mix of paprika, cayenne pepper, garlic powder, and thyme.
3. Is this dish spicy?
The spice level depends on the amount of Cajun seasoning you use. You can adjust it to your taste, or leave out the crushed red pepper flakes for a milder flavor.
Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce
- Total Time: 45
- Yield: 4 servings
- Diet: None
Description
A delicious and comforting dish featuring tender chicken, rich garlic butter, and a creamy cheese sauce with a hint of Cajun spice.
Ingredients
- 2 large boneless, skinless chicken breasts
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 4 oz Velveeta cheese, cubed
- 3/4 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 oz cream cheese, softened
- 1/2 tsp Italian seasoning
- 1 tbsp fresh parsley, chopped for garnish
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then drain and toss lightly with olive oil.
- In a skillet, melt 1 tbsp of butter with olive oil over medium-high heat. Season the chicken with Cajun seasoning, paprika, salt, and pepper. Cook the chicken until golden brown, about 6-8 minutes. Set aside.
- In the same pan, melt the remaining butter. Add the garlic and sauté for 30 seconds. Then, add the chicken broth and cream, stirring to loosen the browned bits from the pan.
- Lower the heat and whisk in the Velveeta and cream cheese until smooth. Stir in the mozzarella and Parmesan cheese until the sauce is creamy.
- Sprinkle in the Italian seasoning and some more Cajun spice. Let it simmer for 2 minutes.
- Add the rigatoni and chicken to the skillet, tossing everything until it is well coated in the sauce. Cook for another minute.
- Taste the dish and adjust the seasoning if needed. Garnish with parsley and crushed red pepper flakes if desired. Serve warm.
Notes
For extra flavor, marinate the chicken in Cajun seasoning for a few hours before cooking. Feel free to add vegetables like spinach, bell peppers, or mushrooms for added nutrition.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
