Instructions

• Cut the chicken thighs into consistent 1.5-inch cubes. Mix all the dry seasonings together in a small bowl, making sure everything is combined evenly. Toss the chicken pieces with the seasoning blend until each piece is well coated.
• Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions. Cook to just shy of al dente since it will continue cooking slightly when mixed with the hot sauce. Reserve about 1 cup of pasta water before draining.
• Heat a large skillet over medium-high heat and add the olive oil and butter together. Once the butter is foaming and the pan is hot, add the chicken pieces in a single layer, working in two batches if necessary. Let them sit undisturbed for about 3 minutes per side to develop a dark crust.
• Remove the chicken to a clean plate and reduce the heat to medium. Add the minced garlic to the same skillet with all the browned bits. Stir the garlic for about 30 seconds until fragrant, being careful not to let it burn.
• Pour the chicken stock into the pan and scrape up all the browned bits. Add the heavy cream and bring to a simmer. Once simmering, add the softened cream cheese and stir until completely melted. Finally, add the freshly grated Parmesan and stir until combined.
• Return the seared chicken pieces to the pan with the cream sauce and let everything simmer together for about 5 minutes. This allows the chicken to finish cooking through and absorb the sauce flavors. The chicken should reach an internal temperature of 165 degrees Fahrenheit.
• Add the cooked rigatoni directly to the pan with the chicken and sauce, tossing everything together gently. If the sauce seems too thick, add a splash of reserved pasta water to loosen it. Divide into bowls and top with fresh parsley and extra Parmesan if desired.