Introduction
Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce is a dish that brings together the best of comfort food and restaurant-quality flavor in one skillet. Imagine tender, Cajun-spiced chicken nestled in perfectly cooked rigatoni, all enveloped in a luxuriously creamy sauce enriched with three cheeses and aromatic garlic butter. Each forkful is a burst of savory, cheesy, and slightly spicy goodness—just the kind of meal that makes weeknights feel special.
What sets this dish apart is its harmonious blend of textures and flavors. The robust rigatoni pasta, with its signature ridges and tubular shape, is ideal for capturing the creamy, cheesy sauce. The chicken, seasoned with a homemade Cajun spice blend, offers a gentle kick and depth, while the garlic butter infuses every element with rich, aromatic notes. The sauce, a trio of Parmesan, mozzarella, and a third cheese (like sharp cheddar or creamy fontina), creates a velvety, indulgent base that’s both comforting and sophisticated. Finished with a sprinkle of fresh parsley, this dish is as visually appealing as it is delicious.
This recipe is not only a crowd-pleaser but also a practical choice for busy cooks. Ready in about 25–30 minutes, it’s perfect for those evenings when you crave something hearty and flavorful without spending hours in the kitchen. Its versatility allows for easy customization—add vegetables, adjust the spice level, or swap in your favorite cheeses. Whether you’re cooking for family, friends, or just treating yourself, Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce is guaranteed to satisfy.
Nutritional Information
Per serving (approximate values):
- Calories: 700–800 kcal
- Protein: 45g
- Carbohydrates: 65g
- Fat: 32g
- Fiber: 3g
- Sodium: 900mg
Ingredients
- 12 oz (340g) rigatoni pasta
- 1 lb (450g) boneless, skinless chicken breasts, cubed
- 4–6 cloves garlic, minced
- 4 tbsp unsalted butter, divided
- 2 tbsp Cajun seasoning (or homemade blend: 1 tsp each salt, black pepper, thyme, oregano, onion powder, garlic powder, paprika; ½ tsp cayenne pepper)
- 1½ cups heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar or fontina cheese
- 2 tbsp fresh parsley, chopped (for garnish)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, season the cubed chicken breasts with Cajun seasoning, ensuring each piece is evenly coated.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the seasoned chicken in a single layer and cook until golden brown and cooked through, about 5–6 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 30–60 seconds, just until fragrant—be careful not to let it brown.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Gradually add the Parmesan, mozzarella, and cheddar (or fontina) cheeses, stirring constantly until the cheeses are fully melted and the sauce is smooth and creamy.
- Return the cooked chicken to the skillet, stirring to coat in the sauce. Let everything simmer together for 2–3 minutes to allow the flavors to meld.
- Add the cooked rigatoni to the skillet, tossing gently to coat the pasta evenly with the sauce. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped fresh parsley and additional grated cheese if desired. Serve immediately.
Cooking Tips and Variations
- Spice Level: Adjust the amount of cayenne pepper in your Cajun seasoning for more or less heat. Add crushed red pepper flakes for an extra kick.
- Cheese Choices: For a more complex flavor, try Gruyère, fontina, or even a smoked gouda as your third cheese. Always use freshly grated cheese for the best melt and flavor.
- Vegetable Add-Ins: Stir in baby spinach, sun-dried tomatoes, or sautéed mushrooms during the last few minutes of cooking for added nutrition and color.
- Pasta Alternatives: Penne, ziti, or other tubular pastas work well as substitutes for rigatoni, as their shapes trap the sauce beautifully.
- Serving Suggestions: Pair with garlic bread or a crisp green salad to balance the richness. A glass of chilled white wine or sparkling water with lemon complements the dish perfectly.
- Chicken Preparation: Cubed chicken cooks faster and stays tender. For extra flavor, marinate the chicken in Cajun seasoning for 15–30 minutes before cooking.
- Avoid Burnt Garlic: Cook garlic on medium-low heat and only until fragrant to prevent bitterness.
- Sauce Consistency: Reserve pasta water to thin the sauce if needed—it helps maintain flavor without diluting the dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over low heat, adding a splash of chicken broth or milk to restore creaminess. Stir gently until heated through. Avoid microwaving on high power, as this can cause the sauce to separate.
Frequently Asked Questions
Can I use a different protein instead of chicken?
Absolutely! Shrimp, sausage, or even tofu make excellent substitutes. Adjust cooking times as needed for your protein of choice.
Is this dish very spicy?
The spice level can be easily customized. Use less cayenne pepper in your Cajun seasoning for a milder dish, or add more for extra heat.
Can I make this recipe ahead of time?
While best served fresh, you can prepare the components ahead and combine them just before serving. Reheat gently to preserve the creamy texture.
What if I don’t have all three cheeses?
You can use just Parmesan and mozzarella, or any two cheeses you have on hand. The dish will still be delicious, though the flavor profile may vary slightly.
