Cajun Garlic Butter Chicken Rigatoni with Velveeta Cream – A Decadent Southern-Inspired Pasta Delight

This Cajun Garlic Butter Chicken Rigatoni with Velveeta Cream is the kind of dish that transforms an ordinary dinner into something indulgent and soul-satisfying. It’s rich, creamy, and bursting with bold Cajun flavors, perfectly balanced by the smooth, velvety texture of Velveeta cheese. Juicy chicken pieces are coated in a luscious garlic butter sauce and tossed with tender rigatoni, creating a restaurant-quality meal you can whip up right at home. I tried this recipe with a touch of smoked paprika for extra depth, and it gave the sauce an irresistible, smoky kick. It’s comfort food at its best—creamy, spicy, and unforgettable.

Why You’ll Love This Recipe

If you’re craving something hearty and flavorful, this dish will quickly become a favorite. The Cajun seasoning adds the perfect blend of spice and warmth, while the Velveeta brings a creamy, nostalgic richness that ties everything together. It’s easy enough for a weeknight dinner but indulgent enough to serve for guests. Plus, it reheats beautifully—ideal for meal prep or leftovers. With just one skillet and a pot of pasta, you’ll have a comforting, creamy masterpiece on your table in under an hour.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Rigatoni Pasta: The perfect pasta shape for holding creamy sauces. Its ridges catch every bit of the Cajun butter cream, making each bite flavorful and satisfying.

Chicken Breast: Lean, juicy protein that cooks quickly and soaks up all the Cajun spices. Cut into bite-sized pieces for even cooking.

Butter: The base of the sauce that gives it its luscious, silky texture. Unsalted butter is best to control the salt level.

Garlic: Freshly minced garlic adds irresistible aroma and depth to the butter sauce.

Cajun Seasoning: A bold blend of paprika, cayenne, garlic powder, and herbs that delivers heat and complexity. Adjust the amount based on your spice preference.

Velveeta Cheese: The secret to the ultra-creamy, smooth sauce. It melts beautifully without clumping, giving the dish that classic Southern comfort food feel.

Heavy Cream: Adds richness and helps thin out the melted Velveeta to create a velvety sauce that coats the pasta perfectly.

Parmesan Cheese: A touch of grated Parmesan enhances the flavor and balances the creaminess with its salty, nutty edge.

Olive Oil: Helps sear the chicken to golden perfection while keeping it moist inside.

Salt and Pepper: Essential for seasoning throughout the cooking process.

Parsley (optional): Adds a pop of color and a touch of freshness to balance the rich flavors.

Directions

1. Cook the rigatoni in salted boiling water until al dente. Drain and set aside, reserving about ½ cup of pasta water.
2. Season the chicken with Cajun seasoning, salt, and pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3. Sear the chicken until golden brown and fully cooked, about 5–7 minutes. Remove from the pan and set aside.
4. In the same skillet, melt the remaining butter and sauté the minced garlic for about 30 seconds until fragrant.
5. Pour in the heavy cream and stir gently, scraping up any browned bits from the bottom of the pan.
6. Add Velveeta cheese in small cubes, stirring continuously until melted into a smooth, creamy sauce.
7. Stir in the Parmesan cheese and mix until the sauce thickens slightly. Add a splash of pasta water if it becomes too thick.
8. Return the cooked chicken to the skillet and toss to coat in the sauce.
9. Add the cooked rigatoni and stir until everything is evenly coated and creamy.
10. Sprinkle with fresh parsley before serving for a bright finish. Serve immediately while warm and luscious.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Perfect for a quick weeknight dinner or a special weekend indulgence.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving for too long, as it may cause the cheese to separate. You can also freeze the sauce (without the pasta) for up to 2 months and combine fresh pasta when ready to serve.

Variations and Customizations

Spicy Cajun Kick

Add an extra pinch of cayenne or a few dashes of hot sauce for those who love heat.

Shrimp and Chicken Combo

Mix in sautéed shrimp with the chicken for a seafood twist that pairs beautifully with the creamy sauce.

Veggie Boost

Add roasted bell peppers, mushrooms, or spinach for extra texture and color.

Smoky Bacon Edition

Crumble crispy bacon over the top before serving for a smoky crunch that contrasts the creamy sauce.

Lightened-Up Version

Use half-and-half instead of heavy cream and reduced-fat Velveeta to make it slightly lighter without losing creaminess.

FAQs

Can I use another pasta shape?

Yes, penne or fettuccine work well, but rigatoni holds the sauce best.

How spicy is Cajun seasoning?

It’s moderately spicy, but you can reduce the cayenne or use mild Cajun seasoning for less heat.

Can I use rotisserie chicken?

Definitely! It’s a great time-saver—just toss the shredded chicken into the sauce at the end.

What can I substitute for Velveeta?

Use shredded cheddar or Monterey Jack, but melt it slowly with cream to avoid graininess.

Can I make it ahead of time?

Yes, prepare the sauce and chicken ahead, then toss with fresh pasta when ready to serve.

How do I make it extra creamy?

Add a little more heavy cream or a tablespoon of cream cheese for extra richness.

Can I make it without dairy?

Try coconut cream and dairy-free cheese, though the flavor will differ slightly.

What sides go well with this?

Garlic bread, Caesar salad, or roasted broccoli pair beautifully.

How do I prevent the sauce from curdling?

Keep the heat low when adding cheese and stir constantly.

Can I bake this as a casserole?

Yes! Transfer to a baking dish, top with cheese, and bake at 375°F (190°C) for 10 minutes until bubbly and golden.

Conclusion

This Cajun Garlic Butter Chicken Rigatoni with Velveeta Cream is the definition of comfort food done right. It’s creamy, flavorful, and indulgent without being complicated. The combination of Cajun spice, garlic butter, and melty Velveeta creates a sauce so rich and smooth that it clings to every piece of rigatoni. Whether you’re cooking for family or treating yourself after a long day, this dish promises pure, cheesy satisfaction in every bite.

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