Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce

Here’s a detailed, restaurant-style Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce, written clearly and step by step.

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Garlic Butter Chicken Rigatoni in Creamy Cajun Three-Cheese Sauce

Time

• Prep: 15 minutes

• Cook: 30 minutes

• Total: 45 minutes

Servings

4–6

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Ingredients

Pasta

• 1 lb rigatoni pasta

• Water and salt for boiling

Garlic Butter Chicken

• 1½ lbs boneless, skinless chicken breast, cut into bite-size pieces

• 1 tsp Cajun seasoning

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 5 cloves garlic, minced

Creamy Cajun Three-Cheese Sauce

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 2 cups heavy cream

• 1 cup whole milk

• 1½ tsp Cajun seasoning (adjust to taste)

• ½ tsp onion powder

• ½ tsp garlic powder

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

• ½ cup freshly grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• ½ cup shredded sharp cheddar cheese

Optional Garnish

• Fresh parsley, chopped

• Extra Parmesan cheese

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Step-by-Step Directions

Step 1: Cook the pasta

1. Bring a large pot of salted water to a rolling boil.

2. Add rigatoni and cook until al dente according to package instructions.

3. Reserve ½ cup of pasta water, then drain and set aside.

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Step 2: Season the chicken

1. Place the chicken pieces in a bowl.

2. Season with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.

3. Toss until the chicken is evenly coated.

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Step 3: Cook the garlic butter chicken

1. Heat olive oil in a large skillet over medium-high heat.

2. Add the seasoned chicken in a single layer.

3. Cook for 5–7 minutes, turning occasionally, until golden brown and fully cooked.

4. Reduce heat to medium.

5. Add butter and minced garlic to the skillet.

6. Stir and cook for 30–60 seconds until fragrant.

7. Remove chicken from the skillet and set aside. Leave the garlic butter in the pan.

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Step 4: Start the creamy Cajun sauce

1. In the same skillet, add butter and melt over medium heat.

2. Whisk in flour and cook for 1 minute to remove the raw flour taste.

3. Slowly whisk in heavy cream and milk until smooth.

4. Bring to a gentle simmer, whisking constantly.

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Step 5: Season the sauce

1. Add Cajun seasoning, onion powder, garlic powder, smoked paprika, salt, and black pepper.

2. Simmer for 3–4 minutes until the sauce thickens slightly.

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Step 6: Add the three cheeses

1. Reduce heat to low.

2. Add Parmesan cheese gradually, stirring until melted.

3. Add mozzarella and cheddar cheese, stirring continuously until smooth and creamy.

4. If the sauce becomes too thick, add reserved pasta water a little at a time.

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Step 7: Combine everything

1. Return the cooked chicken to the skillet.

2. Add the cooked rigatoni.

3. Toss gently until the pasta and chicken are fully coated in sauce.

4. Simmer for 2–3 minutes to let flavors meld.

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Step 8: Taste and adjust

1. Taste the pasta and adjust salt or Cajun seasoning as needed.

2. Remove from heat.

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Serving Suggestions

• Garnish with fresh parsley and extra Parmesan.

• Serve immediately while hot and creamy.

• Pair with garlic bread or a simple green salad.

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Tips for Best Results

• Use freshly grated cheese to avoid a grainy sauce.

• Keep the heat low when adding cheese to prevent separation.

• For extra heat, add cayenne pepper or red pepper flakes.

• Substitute shrimp or sausage for chicken if desired.