Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories per serving: ~550 kcal
Ingredients:
- 2 large boneless, skinless chicken breasts (about 1 lb), cut into strips or bite-size pieces
- 12 oz rigatoni pasta
- 1/2 cup low-sodium chicken broth
- 4 oz Velveeta cheese, cubed
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 2 tbsp butter
- Salt and pepper to taste
Directions:
1. Cook the rigatoni according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chicken pieces and cook until golden brown and fully cooked through, about 5-7 minutes.
3. Pour in the chicken broth and bring to a gentle simmer.
4. Stir in the Velveeta cheese and Parmesan cheese, mixing until everything is melted and creamy.
5. Sprinkle in the Italian seasoning and stir well to combine.
6. Toss the cooked rigatoni with the chicken and sauce until evenly coated. Season with salt and pepper to taste.
7. Serve hot and dig in!
Notes & Variations 📝
- For a little kick, add some Cajun seasoning to the chicken while cooking.
- Swap out the rigatoni for penne or fusilli if you prefer!
- Add some sautéed bell peppers or spinach for extra veggies.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Making creamy pasta dishes at home can be a real delight, especially when incorporating bold flavors like Cajun seasoning and garlic butter. One tip I’ve found helpful when preparing dishes like this Garlic Butter Chicken Rigatoni is to ensure the chicken pieces are evenly sized for consistent cooking. That way, each bite has the perfect balance of juicy chicken and rich sauce. Using Velveeta cheese in the sauce adds a smooth, velvety texture that melts easily, blending beautifully with Parmesan to give depth and sharpness. If you want to elevate the flavor further, try toasting your Italian seasoning beforehand to release its aromatic oils before mixing it into the sauce. For those looking to add extra nutrition, sautéed fresh spinach or bell peppers not only enhance the color and texture but also boost the vitamin content. When cooking the pasta, salt the water well to season the rigatoni from the inside out. If you prefer a spicier kick, Cajun seasoning can be gently increased to taste, but balance it with the creamy cheese so it never overwhelms the dish. Leftovers can stay fresh up to three days in an airtight container and can be reheated gently on the stove or in the microwave, adding a splash of chicken broth to revive the creaminess. I've found that this recipe is flexible — swapping rigatoni for penne or fusilli works wonderfully, giving the sauce more surface area to cling to, enhancing every forkful. This creamy Cajun chicken pasta is a fantastic option for busy weeknights or when guests come over and you want to impress with minimal fuss.
