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Savory Blackened Chicken Rigatoni

A delightful dish that combines spicy blackened chicken with creamy rigatoni pasta, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Large Pot
  • Skillet
  • Wooden Spoon
  • Cutting Board

Ingredients
  

Pasta

  • 12 ounces Rigatoni Pasta Cooked to al dente.

Chicken

  • 1 pound Boneless, Skinless Chicken Breasts Pounded to even thickness.

Spices

  • 2 tablespoons Blackening Spice A blend of spices including paprika and cayenne.

Cooking Oil

  • 2 tablespoons Olive Oil For cooking the chicken.

Sauce

  • 1 cup Heavy Cream For the creamy sauce.
  • 0.5 cup Parmesan Cheese Freshly grated.

Garnish

  • 1 handful Fresh Parsley Chopped for garnish.

Seasoning

  • Salt and Pepper To taste.

Instructions
 

  • 1. In a large pot, bring salted water to a boil. Add rigatoni and cook until al dente. Reserve ½ cup of pasta water, then drain.
  • 2. Pat chicken breasts dry and season with blackening spice on both sides.
  • 3. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes on each side until cooked through. Remove and let rest.
  • 4. In the same skillet, reduce heat and add heavy cream. Scrape the pan to deglaze and simmer for 3-4 minutes.
  • 5. Stir in Parmesan cheese until melted. Adjust sauce consistency with reserved pasta water if needed.
  • 6. Slice chicken and add rigatoni to the skillet, tossing to coat. Fold in chicken and season with salt and pepper.
  • 7. Serve in bowls, garnished with parsley.

Notes

For variations, consider using grilled vegetables instead of chicken for a vegetarian option or adding shrimp for a seafood twist.
Keyword Easy