Creamy Cajun Chicken Rigatoni

Creamy Cajun chicken rigatoni with garlic, butter and Parmesan, made in one skillet. An easy, flavorful weeknight pasta dinner.

By Manny Michael

30 minutes

Dinner

Ingredients

• 16 ounces rigatoni pasta
• 1 pound chicken tenders or chicken breast, cut into bite-sized pieces
• 1 1/2 tablespoons [Cajun seasoning](/recipes/homemade-cajun-seasoning), divided
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 large tablespoons minced garlic
• 1 cup Parmesan cheese
• 1 cup reserved pasta water, as needed
• Parsley, optional for topping

Instructions

1. Bring a large pot of salted water to a boil.
2. While the water heats, cut the chicken into bite-sized pieces.
3. Season the chicken with about half of the Cajun seasoning.
4. Add the rigatoni to the boiling water and cook according to the package directions.
5. Before draining the pasta, save about 1 cup of pasta water.
6. Add olive oil to a large skillet over medium heat.
7. Add the seasoned chicken.
8. Cook for about 7 to 8 minutes, or until the chicken is fully cooked.
9. Remove the chicken from the skillet and set it aside on a plate.
10. Add butter to the same skillet.
11. Add the minced garlic.
12. Cook for about 30 seconds, stirring so it does not burn.
13. Add the Parmesan cheese.
14. Stir until the mixture starts to come together and get smooth.
15. Add the cooked chicken back into the skillet.
16. Add the cooked rigatoni.
17. Gently mix everything together.
18. Add a little reserved pasta water to help the sauce loosen and cling to the pasta.
19. Let everything cook together for about 2 to 3 minutes.
20. If the sauce gets too thick, add more pasta water a little at a time.
21. Taste and add more Cajun seasoning if you want extra flavor.
22. Serve warm with parsley on top if desired.