Name: Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound rigatoni pasta; 2 boneless skinless chicken breasts; 2 tablespoons Cajun seasoning; 1 tablespoon olive oil; 2 tablespoons butter; 4 cloves garlic, minced; 1 cup heavy cream; 1 ½ cups shredded mozzarella cheese; ¼ cup grated Parmesan cheese; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons chopped fresh parsley (optional); ½ cup reserved pasta water

When I first made this Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce, I wasn’t prepared for how ridiculously good it would be. It’s the kind of dish that makes you pause after the first bite and just appreciate life for a second. Spicy, crispy Cajun chicken sliced over perfectly al dente rigatoni, all drenched in a creamy garlic sauce that pulls beautifully with mozzarella—yes, it’s as irresistible as it sounds.

This is comfort food at its boldest. I love how the Cajun spices add a deep, smoky heat to the juicy chicken, and when combined with the richness of the cheese and garlic sauce, it becomes pure indulgence on a plate. Whether you’re making this for a cozy weeknight dinner or trying to impress someone, this dish delivers. Let’s dig into the magic.

Why You’ll Love This Creamy Cajun Chicken Rigatoni

It’s rich, spicy, and cheesy—all the things great comfort food should be.
You get that crave-worthy contrast: crispy chicken meets velvety pasta.
Customizable with your choice of heat level or pasta type.
Comes together surprisingly quickly for such a luxurious dish.
Feels like restaurant-quality, but made in your own kitchen.

What Kind of Pasta Works Best for Creamy Cajun Chicken Rigatoni?

While rigatoni is the star here—and for good reason—it’s not your only option. Rigatoni’s large, ridged tubes are perfect for catching every bit of that creamy garlic mozzarella sauce. But if you don’t have rigatoni on hand, penne or even ziti will do a great job. Just make sure the pasta you use has some shape or ridges so it can cling to all the cheesy goodness.

If you’re after a more indulgent experience, try it with fettuccine or pappardelle. They’ll deliver a slightly different texture but still pair beautifully with the thick sauce and spicy chicken. I wouldn’t recommend angel hair or spaghetti—they just don’t hold the sauce the same way and the dish loses its bold, hearty feel.

Options for Substitutions

Chicken:
Boneless skinless chicken breasts are classic here, but thighs work wonderfully if you want more flavor and moisture. You can also use plant-based chicken alternatives if you want to make it vegetarian.

Mozzarella:
While mozzarella gives the best stretch and mild melt, Monterey Jack or provolone can be great substitutes. If you like a sharper note, try a bit of white cheddar mixed in.

Cajun Seasoning:
Store-bought works fine, but you can also make your own with paprika, cayenne, garlic powder, onion powder, oregano, and thyme. Adjust the heat to suit your taste.

Heavy Cream:
You can use half-and-half if you want a lighter version, though the sauce won’t be as rich. Unsweetened coconut cream works for a dairy-free twist.

Rigatoni:
As mentioned, penne, ziti, or any tube-shaped pasta can be used. Gluten-free versions hold up well too if you’re avoiding wheat.

Garlic:
Fresh is best, but garlic powder can work in a pinch—just reduce the quantity since it’s more concentrated.

Ingredients for Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce

Rigatoni Pasta
The backbone of this dish—its thick, ridged shape is ideal for soaking up that creamy, cheesy sauce and delivering it with every bite.

Chicken Breasts
Boneless, skinless chicken breasts serve as the protein hero here. They’re seasoned with Cajun spices and seared to create a crispy, flavorful crust.

Cajun Seasoning
This blend brings the heat and smoky depth that balances out the richness of the sauce. It gives the chicken its bold, spicy character.

Mozzarella Cheese
Melted into the sauce and sprinkled over the top, mozzarella adds a luscious, stretchy texture that takes this dish over the top.

Heavy Cream
Creates the velvety base of the garlic sauce—rich, smooth, and ultra-satisfying.

Garlic (Fresh Minced)
The heart of the sauce. It infuses the cream with a deep, savory aroma and rounds out the flavor beautifully.

Parmesan Cheese
Adds sharpness and saltiness to the sauce, balancing out the mellow cream and mozzarella.

Olive Oil
Used to sear the chicken to perfection and bring out the depth in the Cajun spices.

Butter
A little butter in the sauce adds body and richness, tying all the flavors together.

Fresh Parsley (Optional)
Sprinkled on top for a pop of freshness and a bit of color—it helps cut through the richness, too.

Salt & Black Pepper
For seasoning and balance, used to enhance every layer of the dish.

Step 1: Season and Prepare the Chicken

Pat the chicken breasts dry, then generously coat them with Cajun seasoning on both sides. Let them sit for 10 minutes at room temperature—this helps the seasoning soak in and the chicken cook more evenly.

Step 2: Sear the Chicken

In a large skillet over medium-high heat, add olive oil. Once hot, place the chicken breasts in the pan and sear for about 5–6 minutes per side, or until a golden crust forms and the internal temperature reaches 165°F. Remove and let rest before slicing.

Step 3: Cook the Rigatoni

While the chicken cooks, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to the package directions. Drain and set aside, reserving about ½ cup of the pasta water.

Step 4: Make the Garlic Mozzarella Sauce

In the same skillet used for the chicken (don’t wipe it out!), lower the heat to medium. Add butter and sauté the minced garlic until fragrant—about 1 minute. Pour in the heavy cream and stir, scraping up any flavorful bits from the pan.

Step 5: Add the Cheeses

Lower the heat and gradually add the mozzarella and Parmesan cheese to the cream, stirring until melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

Step 6: Combine Pasta and Sauce

Add the cooked rigatoni to the skillet and toss to coat in the garlic mozzarella sauce. Let it simmer for 2–3 minutes so the pasta absorbs some of that rich flavor.

Step 7: Finish and Serve

Slice the rested Cajun chicken and place it on top of the creamy rigatoni. Sprinkle with chopped fresh parsley and a little extra cheese if you like. Serve hot and watch it disappear!

How Long to Cook Creamy Cajun Chicken Rigatoni

From start to finish, this dish takes about 35–40 minutes to make:

Prep Time: 10 minutes
Cooking the Chicken: 10–12 minutes
Boiling the Pasta: 8–10 minutes
Making the Sauce & Combining: 10 minutes

It’s quick enough for a weekday dinner but fancy enough to serve for guests or a special occasion.

Tips for Perfect Creamy Cajun Chicken Rigatoni

Don’t Overcook the Chicken: Use a meat thermometer to ensure it reaches 165°F—this keeps it juicy, not dry.
Use Fresh Garlic: It makes a world of difference in the flavor of the sauce. Avoid pre-minced jars if possible.
Reserve Pasta Water: It’s liquid gold when it comes to loosening up and emulsifying creamy sauces.
Shred Your Own Cheese: Pre-shredded mozzarella contains anti-caking agents that prevent smooth melting. For the best stretch and creaminess, grate it yourself.
Season in Layers: Taste the sauce before adding the pasta and adjust salt and pepper as needed.
Let the Chicken Rest: Resting it before slicing helps the juices redistribute, keeping every bite tender.
Finish Under the Broiler (Optional): For a bubbly, golden cheese crust, pop the finished dish under a broiler for 2–3 minutes.

Watch Out for These Mistakes While Cooking

Using Cold Chicken Straight from the Fridge: Let it sit at room temp for about 10 minutes before cooking. Cold chicken hits the pan and cooks unevenly, often drying out.
Crowding the Pan: If you’re cooking multiple chicken breasts, sear them in batches. Overcrowding traps steam and prevents that beautiful Cajun crust from forming.
Overcooking the Pasta: Rigatoni should be al dente—firm to the bite—because it’ll cook a little more in the sauce. Mushy pasta ruins the texture.
Skipping the Cheese Quality: Use good-quality mozzarella and Parmesan. Low-quality cheese can make your sauce grainy or greasy.
Overheating the Cream Sauce: Keep the heat low once you add the cream and cheese. Too much heat can cause separation or curdling.
Forgetting to Season the Sauce: Cream and cheese need a touch of salt and pepper to shine. Taste before serving and adjust if needed.

What to Serve With Creamy Cajun Chicken Rigatoni?

Garlic Bread

Crunchy, buttery garlic bread is perfect for soaking up every drop of that creamy sauce.

Caesar Salad

The cool, crisp greens and zesty dressing offer a great contrast to the richness of the pasta.

Roasted Broccoli

Tossed with olive oil and garlic, then roasted until crispy—it balances the heaviness with earthy flavor.

Tomato Cucumber Salad

Light, refreshing, and acidic—it cuts through the richness like a charm.

Lemon Asparagus

Steamed or roasted asparagus with lemon zest adds brightness and a clean finish to the meal.

Baked Zucchini Chips

A crunchy, low-carb side that gives a bit of texture without weighing down the plate.

Sautéed Spinach with Garlic

Quick, flavorful, and super healthy—it brings iron and color to the table.

A Glass of Dry White Wine

A Sauvignon Blanc or Pinot Grigio works well, balancing the creamy, spicy notes in the pasta.

Storage Instructions

If you have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly as it sits, but it reheats beautifully.

To reheat, place the pasta in a skillet over medium-low heat with a splash of milk or cream to loosen the sauce. Stir gently until warmed through. Avoid microwaving too long, as it can overcook the chicken and make the sauce separate.

Unfortunately, this dish doesn’t freeze well due to the creamy sauce—it can split when thawed. Best to enjoy it fresh or within a few days.

Estimated Nutrition (Per Serving)

Please note that these are approximate values based on 4 servings:

Calories: 710
Protein: 38g
Carbohydrates: 52g
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Cholesterol: 140mg
Sodium: 780mg
Fiber: 3g
Sugar: 4g

This is definitely a hearty meal, but packed with flavor and protein. Perfect for a satisfying dinner.

Frequently Asked Questions

What can I use instead of heavy cream?

You can swap in half-and-half for a lighter sauce or use unsweetened coconut cream for a dairy-free option. Just note that the texture and richness will vary slightly.

Can I make this dish ahead of time?

You can prep the components (cook the chicken and boil the pasta) in advance, but it’s best to make the sauce fresh right before serving. Reheated cream sauces tend to separate if overcooked.

How spicy is the Cajun chicken?

It has a moderate heat level depending on your Cajun seasoning. If you prefer less spice, choose a milder blend or reduce the amount. You can also add a touch of honey to the chicken for balance.

Can I use pre-cooked or rotisserie chicken?

Yes! Just slice or shred it, toss it with Cajun seasoning, and warm it in the skillet before adding it to the pasta. It’s a great shortcut when you’re short on time.

What if my sauce gets too thick?

Add a splash of the reserved pasta water or a bit more cream while stirring over low heat until it reaches your desired consistency.

Is this recipe gluten-free?

Not as written—but you can easily make it gluten-free by using gluten-free pasta and ensuring your Cajun seasoning doesn’t contain any hidden flour or gluten-based fillers.

Can I add veggies to this dish?

Absolutely! Bell peppers, mushrooms, or spinach sautéed into the sauce pair beautifully with the flavors. Just cook them right after removing the chicken from the skillet.

How do I make the sauce extra cheesy?

Increase the mozzarella by ½ cup or mix in cheeses like Fontina or Gruyère for a deeper flavor profile and more stretch.

Conclusion

Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce is the kind of meal that tastes like it took hours, but comes together in under an hour. It’s bold, comforting, indulgent, and totally customizable to your taste. Whether you’re feeding a crowd or just treating yourself on a Tuesday night, this recipe brings together all the right elements—spice, creaminess, and savory depth—in every bite.

Now that you know all the tips and tricks, you’re more than ready to bring this restaurant-worthy pasta to your own kitchen. Enjoy!