Instructions

• Add the chicken cubes to a large bowl and toss with the Cajun seasoning, smoked paprika, onion powder, garlic powder, black pepper, and kosher salt until every piece is thoroughly and evenly coated. Use your hands to work the seasoning into every surface. Let the chicken sit for about 5 minutes while you preheat your pan.
• Bring a large pot of generously salted water to a rolling boil and cook the rigatoni until just al dente, about 1 minute less than the package directions suggest. Reserve about half a cup of starchy pasta water before draining.
• Heat the olive oil and 1 tablespoon of butter in a large heavy-bottomed skillet or cast iron pan over high heat until shimmering and just starting to smoke. Add the chicken in a single layer, working in batches if needed, and sear for 3 to 4 minutes per side without moving the pieces. Transfer the cooked chicken to a plate and let it rest while you make the sauce.
• Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and cook for about 60 seconds, stirring constantly. Pour in the chicken stock and scrape up all the blackened bits from the bottom of the pan. Add the heavy cream and cream cheese, whisking until smooth. Simmer gently for 4 to 5 minutes until slightly thickened, then stir in the Parmesan cheese and red pepper flakes.
• Add the drained rigatoni to the sauce and toss well to coat every piece. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Nestle the blackened chicken bites on top, scatter fresh parsley over everything, and serve immediately.