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Homemade Creamy Cajun Turkey Rigatoni recipe photo

Creamy Cajun Turkey Rigatoni

This Creamy Cajun Turkey Rigatoni is full of bold spices and rich cheesy sauce, perfect for quick, comforting weeknight dinners packed with flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Cajun
Keyword: Creamy, Easy, Quick, Spicy, Turkey
Servings: 4 servings

Ingredients

  • 12 ounces rigatoni pasta The perfect shape to hold onto the creamy sauce
  • 1 tablespoon olive oil For sautéing and flavor
  • 1 pound ground turkey Lean protein that absorbs all the spices
  • 1 medium onion chopped, adds sweetness and depth
  • 3 cloves garlic minced, classic aromatic base
  • 1 bell pepper diced, adds color and crunch
  • 1 tablespoon Cajun seasoning The soul of the dish, delivering a bold, spicy flavor
  • 1 teaspoon smoked paprika Brings smoky warmth
  • 1/2 teaspoon cayenne pepper optional, kick up the heat as you like
  • 1 cup heavy cream Creates the luscious, velvety sauce
  • 1 cup chicken broth Adds depth and moisture
  • 1 cup shredded cheddar cheese Melts into creamy, cheesy perfection
  • to taste salt and pepper Essential seasonings to balance flavors
  • fresh parsley for garnish, adds a fresh, vibrant finish

Instructions

  • Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about 1/2 cup of pasta water for later.
  • While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper, sautéing until softened, about 4-5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the ground turkey and cook, breaking it up with a spoon, until fully browned and cooked through.
  • Sprinkle the Cajun seasoning, smoked paprika, and cayenne pepper (if using) over the turkey mixture. Stir well to evenly coat the meat and veggies with the spices. Cook for another 2 minutes to let the flavors meld.
  • Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it thicken slightly, about 3-4 minutes. Season with salt and pepper to taste.
  • Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
  • Add the cooked rigatoni to the skillet and toss everything together until the pasta is thoroughly coated in the creamy Cajun sauce. Garnish with fresh parsley before serving.

Equipment

  • Large pot
  • Skillet
  • Wooden spoon
  • Colander
  • Measuring cups and spoons

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added milk or broth to loosen the sauce.
  • Use penne or ziti pasta as a substitute if rigatoni is unavailable.
  • Adjust spice level by varying the amount of cayenne pepper or adding hot sauce for extra heat.
  • Substitute ground turkey with ground chicken or lean ground beef for different protein options.
  • To prevent sauce separation, keep heat low when adding cheese and avoid boiling after cheese is incorporated.
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