Instructions

• Place the chicken cubes in a large bowl and add the Cajun seasoning, smoked paprika, onion powder, garlic powder, black pepper, and kosher salt. Toss thoroughly with your hands until every piece is fully and evenly coated. Let the chicken sit for 5 minutes while your pan heats up.
• Bring a large pot of well-salted water to a boil and cook the rigatoni according to package directions until just al dente, about 1 minute less than the package suggests. Reserve 1 cup of starchy pasta water before draining. Drain and set aside.
• Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed or cast iron skillet over high heat until shimmering and very hot. Add the chicken in a single layer in two batches to avoid crowding. Sear for 3 to 4 minutes per side until deeply charred and cooked through. Transfer to a plate and repeat with the second batch.
• Reduce heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes and stir for about 60 seconds until fragrant. Pour in the chicken stock, scraping up all the blackened bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
• Pour in the heavy cream and add the softened cream cheese, whisking until fully smooth and incorporated. Simmer gently over medium-low heat for about 5 minutes until the sauce begins to thicken. Reduce heat to low and stir in the freshly grated Parmesan in three gradual additions, stirring constantly between each addition until fully melted and silky.
• Add the drained rigatoni to the sauce and toss well to coat. If the sauce is too thick, add a splash of reserved pasta water and stir. Place the blackened chicken bites on top, scatter with fresh parsley, and serve immediately straight from the skillet.