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–+ servings

Blackened Chicken Bites in Smoky Parmesan Cream Rigatoni

Deeply charred, Cajun-spiced chicken thigh bites served over silky rigatoni coated in a smoky Parmesan cream sauce with cream cheese, garlic, and a gentle heat from red pepper flakes. Bold, rich, and ready in under 45 minutes, this is weeknight pasta at its most satisfying.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 920 kcal

Ingredients
  

For the Blackened Chicken

  • 2 lbs boneless skinless chicken thighs cut into 1.5-inch cubes
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter divided

For the Smoky Parmesan Cream Sauce and Pasta

  • 1 lb rigatoni pasta
  • 4 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup chicken stock
  • 2 cups heavy cream
  • 1/4 cup cream cheese softened
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley finely chopped

Instructions
 

Instructions

  • Add the chicken cubes to a large mixing bowl and sprinkle over the Cajun seasoning, smoked paprika, onion powder, black pepper, kosher salt, and garlic powder. Toss until every piece is thoroughly coated. Let the seasoned chicken sit at room temperature for 10 minutes before cooking to help the spices adhere and ensure an even crust.
  • Bring a large pot of generously salted water to a rolling boil. Cook the rigatoni according to package directions until al dente, about 10 to 11 minutes. Reserve 1/2 cup of pasta water before draining, then drain and set aside.
  • Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 2 minutes until very hot. Add the olive oil and 1 tablespoon of butter. When the butter begins to brown, add half the chicken in a single layer. Cook undisturbed for 3 to 4 minutes to form a char crust, then flip and cook for 2 to 3 more minutes until cooked through to an internal temperature of 165°F. Transfer to a plate and repeat with the second batch.
  • Reduce heat to medium and add the remaining 1 tablespoon of butter. Cook the minced garlic and red pepper flakes for 60 seconds, stirring constantly. Deglaze the pan with chicken stock, scraping up all the blackened bits, and let it reduce by half, about 2 minutes. Pour in the heavy cream, add the softened cream cheese, and whisk until smooth. Simmer for 3 minutes to thicken slightly. Reduce heat to low and add the Parmesan in three additions, stirring after each until fully melted and the sauce is glossy.
  • Add the drained rigatoni to the sauce and toss well to coat. If the sauce is too thick, add a splash of the reserved pasta water and stir to loosen. Taste and adjust seasoning as needed. Arrange the blackened chicken bites on top, scatter fresh parsley over the dish, and serve immediately.

Notes

Use a cast-iron skillet for the best blackening results, as it holds high heat evenly. Always cook the chicken in two batches to avoid overcrowding the pan and steaming instead of searing. Use freshly grated Parmesan rather than pre-shredded for the smoothest sauce. The sauce will thicken as it sits; use reserved pasta water to loosen when reheating. To reduce heat, cut the Cajun seasoning to 1 tablespoon and omit the red pepper flakes.

Nutrition

Calories: 920kcalCarbohydrates: 68gProtein: 58gFat: 48gSodium: 1180mgFiber: 3gSugar: 5g
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