Name: Creamy Cajun Chicken Pasta with Garlic Cheese Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 pound rigatoni pasta, dry; 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 1/2 cup grated Parmesan cheese (freshly grated if possible); 1 cup shredded mozzarella cheese (plus extra for topping if desired); 2 tablespoons olive oil (divided); 2 teaspoons Cajun seasoning; 1 teaspoon smoked paprika; 1 teaspoon Salt; 1/2 teaspoon ground black pepper; 4 cloves garlic, minced; 4 tablespoons butter; 1/4 cup all-purpose flour; 3 cups milk (room temperature or just taken from fridge); 1 cup chicken broth (low-sodium preferred); 1 cup heavy cream (cold); 1 teaspoon chopped parsley (for garnish)

Jump to Recipe

Creamy, spicy, and utterly satisfying, this Creamy Cajun Chicken Pasta with Garlic Cheese Sauce is a weeknight hero that tastes like a treat. Juicy bites of seasoned chicken and al dente rigatoni swim in a rich, garlicky cheese sauce that clings to every forkful — comfort food at its finest. Fun fact: Cajun seasoning is a Louisiana-born spice blend designed to add big flavor without fuss, making it perfect for busy cooks who want bold results fast.

This recipe is special because it’s simple, quick to prepare, and beloved by picky eaters and spice lovers alike. If you enjoy rich, creamy pasta dishes on this site, you’ll also love the lighter twist in Garlic Butter Chicken Balls with Creamy Parmesan Pasta, which shares the same comforting vibe but with a different protein and sauce. Ready to dive in? Grab your skillet and let’s get cooking — dinner will be on the table before you know it.

What is Creamy Cajun Chicken Pasta with Garlic Cheese Sauce?

What’s in a name? Creamy Cajun Chicken Pasta with Garlic Cheese Sauce essentially asks: how can comfort food and bold seasoning become best friends? Is it a Southern dinner with an Italian twist or an Italian meal with Southern sass? Either way, it’s delicious. Picture Cajun-spiced chicken, creamy garlic-forward cheese sauce, and ribbon-like pasta coming together in perfect harmony. Some say “the way to a man’s heart is through his stomach.” If that’s true, this dish is a direct flight. Try it and see why it might just earn a permanent spot in your weeknight rotation.

Why You’ll Love This

First, the main highlight: the sauce. The garlic cheese sauce is lusciously creamy, made from a simple roux, milk, chicken broth, and plenty of Parmesan and mozzarella. It coats the rigatoni beautifully and makes each bite rich and comforting.

Second, cost-saving benefits: making this at home is far cheaper than ordering out. You control portions, choose store-brand dairy, and use pantry spices — all of which shrink the cost per serving without losing flavor.

Third, the toppings and flavor boosters: a sprinkle of chopped parsley at the end brightens the dish, and a little extra mozzarella on top baked until bubbly adds irresistible texture. If you liked the smoky notes in our grilled chicken recipes, check out this fun companion: Grilled Chicken Bites with Creamy Garlic Sauce for more smoky, garlicky ideas.

Try this tonight — your family will thank you.

How to Make

Quick Overview

This recipe is easy to pull together in under an hour and delivers rich, creamy comfort. Preparation is straightforward: cook the pasta, sear the seasoned chicken, make a roux-based garlic cheese sauce, combine everything, and bake briefly until bubbly. The standout element is the silky garlic cheese sauce that binds the dish together and gives it that restaurant-quality finish.

Prep time: 15 minutes
Cook time: 35-45 minutes
Total time: 50-60 minutes

Ingredients

1 pound rigatoni pasta, dry
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup grated Parmesan cheese, freshly grated if possible
1 cup shredded mozzarella cheese, plus extra for topping if desired
2 tablespoons olive oil, divided
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
4 cloves garlic, minced
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk, room temperature or just taken from fridge
1 cup chicken broth, low-sodium preferred
1 cup heavy cream, cold
1 teaspoon Salt
1/2 teaspoon ground black pepper
1 teaspoon chopped parsley, for garnish

Directions

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente, usually 9 to 11 minutes. Drain and set aside. Reserve a small cup of pasta water in case you need to loosen the sauce later.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken pieces evenly with Cajun seasoning, smoked paprika, Salt, and ground black pepper.
Add the seasoned chicken to the hot skillet in a single layer. Cook until golden brown and cooked through, turning as needed, about 6 to 8 minutes total depending on piece size. Remove the chicken to a plate and set aside.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil or melt the butter first if you prefer. Melt 4 tablespoons butter over medium heat.
Add the minced garlic and cook until fragrant, about 30 to 60 seconds. Do not let it brown.
Stir in the 1/4 cup all-purpose flour to create a roux. Cook the roux for 1 to 2 minutes, stirring constantly, until it smells slightly nutty and is lightly golden.
Gradually whisk in the 3 cups milk and 1 cup chicken broth, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 5 to 7 minutes.
Reduce the heat to low and stir in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, and 1 cup shredded mozzarella cheese. Stir until the cheeses are melted and the sauce is smooth and creamy. Taste and adjust seasoning with more Salt or pepper if needed.
Add the cooked rigatoni and the cooked chicken to the creamy sauce. Toss gently to coat every piece evenly. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.
Transfer the coated rigatoni and chicken into the prepared 9×13 inch baking dish. Sprinkle additional mozzarella cheese over the top if you like a cheesy crust.
Bake in the preheated oven for 10 to 15 minutes, until the cheese is melted and bubbly. For a golden top, broil for 1 to 2 minutes — watch closely to avoid burning.
Remove from the oven, let rest for 3 to 5 minutes, then garnish with 1 teaspoon chopped parsley before serving.

Creamy Cajun Chicken Pasta with Garlic Cheese Sauce

What to Serve With

Simple green salad with lemon vinaigrette to cut through the richness
Garlic bread or crusty baguette for sopping up the sauce
Roasted or steamed broccoli for a healthy, crunchy contrast
A light white wine like Pinot Grigio or a citrusy sparkling water for drinks

Top Tips for Perfecting

Use freshly grated Parmesan for the best melting and flavor. Pre-grated cheese often contains anti-caking agents that affect texture.
Don’t overcook the pasta; cook it to al dente since it will finish cooking in the oven.
If you want more heat, add an extra 1/2 teaspoon of Cajun seasoning or a pinch of cayenne.
For a lighter version, swap half-and-half or evaporated milk for heavy cream — the sauce will be lighter but still tasty.
Avoid high heat when melting the cheese into the sauce. Too-hot sauce can cause mozzarella to become stringy instead of smooth.
If your sauce is too thick, thin it with reserved pasta water, a splash of milk, or chicken broth.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Freezing: You can freeze the baked pasta for up to 2 months. Use a freezer-safe container, leaving some room for expansion. Thaw overnight in the fridge before reheating.
Reheating: Reheat individual portions in the microwave at 50 percent power in 1-minute increments, stirring between, until heated through. For best texture, reheat in a 350°F oven covered with foil for 15 to 20 minutes, then uncover for 5 minutes to refresh the top.

FAQs

Can I use a different pasta shape?

Yes. Rigatoni works great because its ridges catch the sauce, but penne, ziti, or fusilli are excellent alternatives.

Can I make this recipe dairy-free or vegan?

You can try swapping dairy for plant-based milks and vegan cheese, but texture and richness will differ. Use a vegan butter and a thickener like cornstarch for the roux.

How can I make the dish spicier or milder?

To increase heat, add cayenne pepper or extra Cajun seasoning. To tone it down, reduce the Cajun seasoning by half and rely more on smoked paprika for flavor.

Can I use pre-cooked or rotisserie chicken?

Yes. If using pre-cooked chicken, fold it into the sauce at the end to warm through and reduce total cook time.

Is there a gluten-free version?

Use a gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount) to thicken the sauce.

Conclusion

This Creamy Cajun Chicken Pasta with Garlic Cheese Sauce is a cozy, flavor-packed dinner that’s simple enough for weeknights and impressive enough for guests. With a creamy sauce, perfectly seasoned chicken, and easy step-by-step cooking, it’s a recipe that delivers consistent results and happy appetites. Try it, tweak it to your taste, and share it with family — great meals make great memories. For another take on one-pot creamy Cajun pasta that includes a video walkthrough, check out Creamy Cajun Chicken Pasta (with Video) – Budget Bytes.