Every once in a while, I crave a dish that feels like a warm hug — something rich, cheesy, bold, and packed with flavor. That’s exactly what this Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce delivers. It’s indulgent, satisfying, and completely irresistible. Think juicy Cajun-spiced chicken, pan-seared to golden perfection, nestled on a bed of creamy rigatoni pasta swimming in garlicky, mozzarella-laced sauce. This dish turns an ordinary evening into something worth celebrating.

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I came up with this recipe on a chilly weeknight when I wanted something hearty but not too complicated. The Cajun spices bring the heat, the mozzarella gives it that cheesy pull we all love, and the garlic? It’s the flavor backbone that pulls it all together. Whether you’re cooking for your family, a dinner date, or just yourself (yes, treat yourself!), this pasta hits all the right notes.

Why You’ll Love This Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce

It’s loaded with flavor. The smoky Cajun seasoning brings the perfect kick without overwhelming the dish.
Garlic + mozzarella = magic. The sauce is velvety, rich, and filled with stringy cheese that clings to every bite of pasta.
One-pan chicken, easy clean-up. The crispy chicken is cooked in one pan, and the sauce in another — no complicated steps.
Perfect for comfort food lovers. If you’re into bold flavors and creamy pasta, this one’s a guaranteed win.
Restaurant-level dish at home. It looks impressive and tastes gourmet, but you don’t need to be a pro to nail it.

What Kind of Chicken Should I Use for Creamy Cajun Chicken Rigatoni?

For this recipe, I love using boneless, skinless chicken breasts. They cook evenly, absorb the Cajun seasoning beautifully, and slice up neatly over the pasta. That said, chicken thighs are a fantastic alternative if you prefer something a little juicier and more forgiving to cook. If you’re in a rush, pre-cooked rotisserie chicken can also be tossed with Cajun seasoning and quickly seared to add that smoky depth without starting from scratch.

The key is to get a golden-brown crust on the chicken—it not only locks in moisture but adds incredible flavor and texture contrast to the creamy pasta underneath.

Options for Substitutions

If you need to tweak the recipe, here are some easy swaps that won’t compromise the taste:

Pasta: Rigatoni is perfect for holding the sauce, but penne, ziti, or even fettuccine can step in easily.
Mozzarella: Swap with provolone or Monterey Jack for a similar melt factor. For a sharper bite, a little white cheddar can add depth.
Heavy Cream: Half-and-half works for a lighter version, or use full-fat coconut milk for a dairy-free alternative.
Garlic: Fresh is best, but garlic powder will do in a pinch—use about 1 tsp per clove.
Cajun Seasoning: Out of Cajun seasoning? You can make your own with paprika, cayenne, garlic powder, onion powder, oregano, and thyme.
Protein: Try shrimp instead of chicken for a seafood twist, or keep it vegetarian with sautéed mushrooms or roasted cauliflower.

These swaps keep the spirit of the dish alive while giving you flexibility based on what’s in your pantry or your dietary needs.

Ingredients for This Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce

Rigatoni Pasta
The thick, ridged shape of rigatoni is ideal for holding onto every drop of that luscious garlic mozzarella sauce.
Boneless, Skinless Chicken Breasts
A lean and versatile protein that takes on the Cajun seasoning beautifully and gives the dish its hearty, satisfying bite.
Cajun Seasoning
This is where the bold flavor comes from — a smoky, spicy blend that brings the chicken to life and adds personality to the sauce.
Mozzarella Cheese
It melts like a dream, creating long, cheesy strands that bind everything together with irresistible gooeyness.
Heavy Cream
The base of our rich sauce. It gives the dish that luxurious, creamy texture that coats the pasta perfectly.
Garlic (Freshly Minced)
The flavor foundation. Garlic infuses the sauce with savory depth and warmth that pairs perfectly with the Cajun spices.
Butter
Adds richness to the sauce and helps in searing the chicken to golden, flavorful perfection.
Olive Oil
Used alongside butter to help brown the chicken and sauté the garlic without burning.
Parmesan Cheese (Grated)
Adds a salty, nutty finish to the sauce, giving it an extra layer of flavor complexity.
Fresh Parsley (Chopped)
Not just for garnish — it brings a pop of freshness that cuts through the creaminess of the sauce.
Salt & Black Pepper
To enhance and balance all the other flavors without overpowering them.

Step 1: Season the Chicken

Start by patting the chicken breasts dry with paper towels. Generously coat both sides with Cajun seasoning, pressing it in so it sticks well. Let it rest while you prepare the other ingredients — this helps the flavor really soak in.

Step 2: Cook the Chicken

In a large skillet, heat a mix of olive oil and butter over medium-high heat. Once hot, add the seasoned chicken and sear for about 5–6 minutes per side, until golden brown and cooked through. Remove from the pan and let it rest before slicing.

Step 3: Cook the Pasta

While the chicken is cooking, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Drain and set aside, reserving about ½ cup of the pasta water.

Step 4: Make the Garlic Mozzarella Sauce

In the same skillet used for the chicken, lower the heat and add a bit more butter. Sauté the minced garlic until fragrant, about 30 seconds. Pour in the heavy cream and stir, scraping up any flavorful bits from the bottom of the pan. Add in the mozzarella and Parmesan cheese, stirring until smooth and melted.

Step 5: Combine Pasta and Sauce

Toss the cooked rigatoni into the skillet with the sauce. Stir until the pasta is fully coated. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.

Step 6: Slice the Chicken and Assemble

Slice the rested chicken breasts into strips. Plate the creamy rigatoni and top with the sliced Cajun chicken. Sprinkle with fresh parsley and an extra pinch of Parmesan for good measure.

Step 7: Serve and Enjoy

Serve hot and melty, ideally with a cold drink or a crisp side salad. Dig in while that cheese is still stretching!

How Long to Cook Creamy Cajun Chicken Rigatoni

This dish comes together in about 35–40 minutes total:

10 minutes to prep and season the chicken and gather ingredients
10–12 minutes to cook the chicken until golden and cooked through
10 minutes to boil the rigatoni until al dente
10 minutes to make the sauce and combine everything

Timing may vary slightly based on your stove or how thick your chicken breasts are, but this is a solid guide to keep everything moving smoothly.

Tips for Perfect Creamy Cajun Chicken Rigatoni

Pound thick chicken breasts so they cook evenly and faster. Uneven chicken tends to dry out before the thick part cooks through.
Use freshly grated cheese if possible. Pre-shredded mozzarella contains anti-caking agents that can prevent a smooth melt.
Don’t overcook the pasta — keep it just shy of al dente since it’ll finish in the hot sauce and soak in more flavor.
Deglaze your pan with a splash of pasta water or chicken broth before adding cream to pull up all those golden bits left from searing the chicken.
Taste your Cajun seasoning beforehand — some blends are saltier or spicier than others. Adjust salt and pepper accordingly.
Let the chicken rest before slicing to keep it juicy. Cutting it too soon will let all the juices run out.
Garnish at the end with a bit of fresh parsley and extra Parmesan to balance the richness with freshness and sharpness.

Watch Out for These Mistakes While Cooking

Skipping the chicken rest time
Slicing the chicken too soon after cooking causes the juices to escape, leaving it dry instead of juicy and flavorful.
Using cold cream or cheese straight from the fridge
Cold dairy can cause the sauce to break or become grainy. Let them sit out a few minutes before adding to the pan.
Boiling the sauce
High heat can make cream curdle and cheese clump. Keep it to a gentle simmer when building the sauce.
Not seasoning the pasta water
Unseasoned pasta water leads to bland pasta. Salt it generously — it should taste like the sea.
Overcooking the pasta
Rigatoni should be al dente so it holds up in the creamy sauce. Too soft and it turns mushy.
Adding all the cheese at once
Gradually stir in mozzarella to help it melt smoothly and evenly into the sauce.
Overcrowding the skillet
When cooking the chicken, give it space in the pan so it browns properly instead of steaming.

What to Serve With Creamy Cajun Chicken Rigatoni?

Garlic Bread

Crunchy, buttery garlic bread is perfect for soaking up extra sauce and adds a delicious contrast to the creamy pasta.

Caesar Salad

A crisp, tangy Caesar salad cuts through the richness and keeps the plate feeling balanced.

Roasted Broccoli

Slightly charred broccoli adds texture and a touch of bitterness that complements the creaminess of the dish.

Grilled Asparagus

A light and snappy side that’s great for spring and summer dinners.

Caprese Salad

Fresh mozzarella, tomatoes, and basil with a drizzle of balsamic glaze offer a refreshing pairing.

Sauteed Spinach with Garlic

An easy and healthy side that brings more garlic flavor to the party while adding greens to your plate.

Lemon-Herb Green Beans

Zesty and bright, they help cleanse the palate between bites of the spicy, creamy pasta.

Crispy Brussels Sprouts

Crispy and caramelized sprouts bring a bold, earthy twist that works surprisingly well with Cajun flavors.

Storage Instructions

If you find yourself with leftovers (lucky you!), Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce stores surprisingly well:

Refrigerate: Transfer cooled pasta to an airtight container and store in the fridge for up to 3–4 days. Keep the chicken and pasta separate if possible to preserve texture.
Reheat: Warm gently on the stovetop or microwave. Add a splash of milk, cream, or even pasta water to loosen the sauce and restore creaminess.
Freeze: While the sauce contains dairy (which can separate when frozen), you can freeze it for up to 1 month. Let it cool completely, then place in freezer-safe containers. Thaw overnight in the fridge before reheating.

Estimated Nutrition (Per Serving – based on 4 servings)

Calories: ~720
Protein: 42g
Fat: 38g
Saturated Fat: 18g
Carbohydrates: 55g
Fiber: 3g
Sugar: 3g
Cholesterol: 145mg
Sodium: 780mg

Note: Nutrition values are estimates and can vary depending on portion size, specific brands used, and ingredient substitutions.

Frequently Asked Questions

Can I make this dish less spicy?

Yes! Cajun seasoning can be quite bold. You can cut it in half or use a mild version. Alternatively, make your own blend and reduce or skip the cayenne pepper.

Can I use pre-cooked chicken?

Absolutely. Rotisserie chicken or leftover grilled chicken works great. Just toss it in Cajun seasoning and warm it in the sauce to infuse some flavor.

Can I make it dairy-free?

Yes, but it will change the flavor and texture. Use a plant-based cream (like coconut or cashew cream) and dairy-free mozzarella and Parmesan alternatives.

What if my sauce is too thick?

Just stir in a bit of reserved pasta water or warm milk to loosen it. Start with a tablespoon at a time until you get the right consistency.

Can I make this ahead of time?

You can make the sauce and cook the chicken ahead. Store them separately in the fridge. Boil the pasta fresh and combine everything before serving for best results.

Can I add vegetables to the dish?

Definitely! Sautéed bell peppers, spinach, or mushrooms go really well with the Cajun and garlic flavors. Add them when you make the sauce.

Will this work with gluten-free pasta?

Yes, just make sure not to overcook it — gluten-free pasta tends to get soft fast. Cook it al dente and mix it gently.

Can I double the recipe?

For sure! This recipe scales well. Use a larger skillet or pot to accommodate everything, and double each ingredient proportionally.

Conclusion

Creamy Cajun Chicken Rigatoni with Garlic Mozzarella Sauce is the kind of recipe that makes weeknights feel special and weekends taste indulgent. It brings together bold Cajun heat, juicy seared chicken, and a velvety garlic-cheese sauce that clings to every bite of pasta. Whether you’re cooking for one or a whole table full of hungry guests, this dish never disappoints. Once you make it, it’s bound to become a go-to in your comfort food rotation.