Instructions

• Add the cubed chicken thighs to a large bowl and toss with Cajun seasoning, smoked paprika, onion powder, garlic powder, black pepper, and kosher salt until every piece is evenly coated. Let the seasoned chicken rest for 5 to 10 minutes while you prepare the other ingredients.
• Bring a large pot of heavily salted water to a boil. Cook the rigatoni according to package directions until just al dente, about 1 minute less than the package suggests. Before draining, reserve 1 cup of starchy pasta water. Drain and set aside.
• Heat a large heavy skillet (cast iron preferred) over high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Working in two batches, add the seasoned chicken in a single layer. Sear for 3 to 4 minutes per side without moving, until deeply blackened and cooked through. Transfer to a plate and set aside.
• Reduce heat to medium. Add the remaining 1 tablespoon of butter to the same skillet, leaving all the browned bits in the pan. Add the minced garlic and red pepper flakes and cook for 60 seconds until fragrant. Pour in the chicken stock and scrape up any browned bits from the bottom. Stir in the heavy cream and softened cream cheese, whisking until smooth. Simmer for 4 to 5 minutes until slightly thickened, then stir in the freshly grated Parmesan in batches until fully melted and silky.
• Add the drained rigatoni to the skillet and toss to coat every tube in the sauce. Add a splash of reserved pasta water if the sauce is too thick. Arrange the blackened chicken bites on top of the pasta. Scatter fresh parsley over the top and serve immediately while hot.