Creamy Cajun Chicken Rigatoni Bake

I cooked this Creamy Cajun Chicken Rigatoni Bake because I wanted dinner that felt like a hug with a bad attitude — creamy, cheesy, and just spicy enough to pretend I’m adventurous. It’s a cozy pasta bake that marries smoky cajun seasoning with tender chicken and rigatoni that soaks up the sauce like it pays rent. Make it when you want something impressive without actually impressing anyone with your knife skills.

Once, my husband tried to “help” by seasoning the whole kitchen instead of the chicken. He proudly announced he’d discovered a new cooking technique: aerosol seasoning. The smoke alarm had opinions, the dog moved out temporarily, and we ate this casserole anyway because it’s that forgiving. I laughed, he sulked, and we both learned two things: 1) spices belong in food, not the smoke detector, and 2) this bake fixes everything.

Time-Saving Hacks

– Real cheat: Use rotisserie chicken. You’ll get flavor and win back 20 minutes. Pretend you brined it.
– Cook the pasta just shy of al dente, toss with the sauce, and bake in the same pan (if oven-safe) to cut down dishes. Yes, I see you eyeing the sink — do it.
– Frozen bell peppers and jarred Cajun seasoning are your friends on weeknights that feel illegal.
– Microwave the sauce for a minute to melt cheese faster if your oven is busy or having an attitude.

Serving Ideas

– Pair with a simple green salad dressed with lemon vinaigrette to pretend it’s healthy.
– Crusty garlic bread or a loaf you didn’t bake yourself — carbs are mandatory here.
– Serve with wine if the kids drove you nuts, beer if your partner thinks “spicy” is a personality trait.
– Honest note: a fork and a couch work wonders. No fuss necessary.

What to Serve It With

– Steamed broccoli or roasted Brussels sprouts (because you should try to eat a vegetable once a week).
– A crisp Caesar if you want to be fancy. Or chips. Chips count as a side when you’re tired.

✔Tips & Mistakes

– Don’t overcook the pasta: it continues to cook in the oven, and nobody enjoys soggy pasta sadness.
– Adjust heat: taste the sauce before it hits the oven. Cajun mixes vary — my “medium” sometimes reads as “mild but emotionally intense.”
– Cheese timing: add most of the cheese to the sauce, reserve a little for the top so the bake gets that golden crown.
– If your skillet is too small, stop pretending it’ll work. Yes, this pan is too small. No, I won’t wash fewer dishes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For real: keep in an airtight container 3–4 days, reheat with a splash of milk or cream to revive the sauce, and freeze portions for up to 2 months.

✔Variations and Substitutions

Swap whatever you want—swap pasta shapes, use gluten-free rigatoni, or replace chicken with shrimp, sausage, or roasted cauliflower. Want it lighter? Use half-and-half or Greek yogurt (stir in off heat). No cajun blend? Mix smoked paprika, garlic powder, onion powder, cayenne, and thyme and call it a day. Skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Creamy Cajun Chicken Rigatoni Bake

A delicious and creamy pasta bake that combines chicken, rigatoni, and Cajun spices for a fantastic flavor.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb boneless, skinless chicken breast cut into bite-sized pieces
• ▢ 12 oz rigatoni pasta preferably whole wheat
• ▢ 1 cup heavy cream for creaminess
• ▢ 1 cup shredded cheddar cheese plus extra for topping
• ▢ 0.5 cup chicken broth low sodium preferred
• ▢ 2 tbsp Cajun seasoning adjust to taste
• ▢ 1 tbsp olive oil for sautéing
• ▢ 1 cup diced bell pepper any color
• ▢ 0.5 cup chopped green onions for garnish

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C).
• Cook the rigatoni according to package instructions until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Sauté the chicken until golden brown, about 5 minutes.
• Add the bell pepper and Cajun seasoning to the skillet. Cook for an additional 3 minutes.
• Stir in the heavy cream and chicken broth, letting it simmer for 2–3 minutes.
• Combine the cooked rigatoni and half of the cheddar cheese into the skillet. Mix well.
• Transfer the mixture to a greased baking dish. Top with remaining cheddar cheese.
• Bake for 20 minutes or until the cheese is bubbly and golden.
• Garnish with chopped green onions before serving.

Notes

For additional flavor, consider adding cooked sausage or swapping out the chicken broth for white wine.