Instructions

• Cut the chicken thighs into cubes that are roughly the same size so they cook evenly. Pat them completely dry with paper towels. In a small bowl, combine Cajun seasoning, smoked paprika, onion powder, black pepper, kosher salt, and garlic powder. Generously coat each piece of chicken with this spice mixture, making sure every side gets coverage.
• Heat a large skillet or Dutch oven over high heat until smoking slightly. Add olive oil and butter together, letting the butter foam and oil shimmer. Once hot, add chicken in a single layer without overcrowding, working in batches if needed. Let each side cook for 3-4 minutes without moving to create a dark, caramelized crust. Remove seared chicken to a plate.
• In the same skillet with the flavorful brown bits, add minced garlic and let it bloom for about 30 seconds, stirring constantly. Use a wooden spoon to scrape the bottom of the pan, loosening all caramelized bits.
• Pour in chicken stock to deglaze the pan and capture the browned bits. Let it simmer for a moment, then add heavy cream slowly while stirring. Add softened cream cheese in small chunks, stirring until completely melted and smooth. Add freshly grated Parmesan cheese while stirring constantly. Let the sauce simmer gently for 3-4 minutes until slightly thickened. Stir in red pepper flakes.
• While the sauce simmers, cook rigatoni in salted boiling water according to package directions, cooking about 1 minute under the recommended time. Drain the pasta, reserving about 1 cup of pasta water.
• Add the seared chicken back to the cream sauce, stirring gently to coat. Add the cooked rigatoni, tossing until well coated and heated through. If the sauce is too thick, add a splash of reserved pasta water. Finish with fresh parsley scattered over the top. Serve immediately.