Go Back

Cajun Ranch Chicken Strips with Creamy Four Cheese Rigatoni

Bold and spicy Cajun ranch chicken strips paired with a creamy, indulgent four cheese rigatoni make a perfect comfort food meal that's quick and crowd-pleasing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cajun Ranch Chicken
  • 1 lb boneless skinless chicken breasts cut into thick strips
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter divided
  • 3 cloves garlic minced, divided
  • 1/3 cup ranch dressing
For the Rigatoni and Sauce
  • 12 oz rigatoni pasta
  • 3 tbsp unsalted butter divided
  • 1 clove garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 4 oz Velveeta cheese cubed
  • 4 oz cream cheese softened
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup sharp cheddar cheese shredded
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp Italian seasoning
  • salt and black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Large Pot
  • Tongs or Spatula

Method
 

  1. Step 1: Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
  2. Step 2: Pat chicken strips dry with paper towels. Season evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
  3. Step 3: Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken in a single layer without crowding. Cook 4-5 minutes until golden crust forms.
  4. Step 4: Flip chicken and cook another 3-4 minutes until fully cooked and browned.
  5. Step 5: In the last minute, add remaining butter and minced garlic. Spoon garlicky butter over chicken as it finishes cooking. Stir in ranch dressing and toss gently to coat. Remove chicken and keep warm.
  6. Step 6: Reduce heat to medium. In the same skillet, melt butter for the sauce. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  7. Step 7: Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer.
  8. Step 8: Add Velveeta cubes and stir until melted and smooth.
  9. Step 9: Mix in softened cream cheese until fully blended and creamy.
  10. Step 10: Gradually add mozzarella, Parmesan, and cheddar cheeses, stirring continuously until sauce thickens and becomes luscious.
  11. Step 11: Season sauce with Cajun seasoning, smoked paprika, and Italian seasoning. Taste and adjust salt and pepper as needed.
  12. Step 12: Toss cooked rigatoni in sauce until every piece is coated.
  13. Step 13: Let pasta sit over low heat for 1 minute to thicken sauce more.
  14. Step 14: Plate rigatoni alongside Cajun ranch chicken strips. Spoon any leftover ranch garlic butter over chicken and sprinkle with fresh parsley.

Notes

Swap cheeses for Monterey Jack, Gouda, or fontina if desired. Use penne, cavatappi, or shells instead of rigatoni. Try shrimp or crispy tofu as chicken alternatives. Add veggies like bell peppers, spinach, or mushrooms. Add cayenne or hot sauce for extra heat. Store chicken and pasta separately in airtight containers up to 3 days. Freeze chicken strips up to 2 months.