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Smoky Cajun Chicken Rigatoni with Creamy Parmesan Sauce

Tender Cajun-seasoned chicken and hearty rigatoni are tossed in a rich, velvety Parmesan cream sauce with garlic and smoky spices. This comforting pasta dinner delivers bold flavor and satisfying creaminess in every bite.
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Ingredients Method Notes

Ingredients
  

  • 12 ounces rigatoni pasta
  • 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons Cajun seasoning divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1 ½ cups heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • ½ cup chicken broth
  • ½ teaspoon freshly ground black pepper
  • Salt to taste
  • ½ cup reserved pasta water as needed
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Before draining, reserve about 1 cup of pasta water.
  2. Place the chicken pieces in a bowl and season with 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, and cayenne pepper, if using. Toss until evenly coated.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
  4. Reduce the heat to medium. Add the butter to the same skillet, followed by the minced garlic. Cook for about 30 seconds, stirring constantly, until fragrant.
  5. Pour in the chicken broth and scrape up any flavorful browned bits from the bottom of the skillet. Let it simmer for 1–2 minutes.
  6. Reduce the heat to low and stir in the heavy cream, remaining 1 tablespoon Cajun seasoning, and black pepper. Simmer gently for 2–3 minutes without allowing the sauce to boil rapidly.
  7. Gradually stir in the freshly grated Parmesan until melted and the sauce is smooth and creamy.
  8. Return the cooked chicken to the skillet, then add the drained rigatoni. Toss everything together until the pasta and chicken are evenly coated in the creamy Cajun sauce.
  9. If the sauce is too thick, add reserved pasta water a little at a time until it reaches your preferred consistency. Taste and adjust the salt and seasoning as needed.
  10. Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a small splash of milk, cream, or chicken broth to loosen the sauce.
  • For a milder version, reduce the Cajun seasoning and omit the cayenne pepper. For extra heat, add more cayenne or a pinch of red pepper flakes.
  • You can substitute the chicken with shrimp, smoked sausage, or a combination of proteins. Bell peppers, mushrooms, spinach, and broccoli also make excellent additions.
  • For the creamiest texture, grate Parmesan directly from a block and keep the heat low when stirring it into the sauce.