Blackened Chicken Rigatoni

This Blackened Chicken Rigatoni is a deliciously creamy pasta dish with a hint of spice! The rigatoni is enveloped in a rich, cheesy sauce and topped off with flavorful, smoky blackened chicken. A sprinkle of fresh parsley completes this delightful meal. This simple pasta recipe is sure to become a family favorite and a fantastic addition to my 100+ Pasta Recipes! If shrimp is your thing, don’t miss my Blackened Shrimp Cavatappi—it’s equally creamy and scrumptious, featuring tender shrimp and spiral pasta!

Ingredients & Substitutions

• Pasta: I prefer rigatoni for this recipe because of its large, tube shape and ridged exterior, which makes it great for clinging to rich and creamy sauces like this one! However, feel free to use any pasta you have on hand. You could also get creative and make homemade-shaped pasta!

• Chicken: In this dish, I used boneless, skinless chicken breasts, but chicken thighs would work wonderfully too. If you’re feeling adventurous, try substituting with shrimp or sausage. You can’t go wrong with any of these choices!

• Blackened Seasoning: I added blackened seasoning to both the chicken and the sauce for an extra flavor boost. This seasoning typically contains paprika, garlic powder, onion powder, black pepper, salt, cayenne, and herbs like thyme and oregano. This vibrant spice mix delivers a tasty kick in every mouthful! Consider using my homemade blackened seasoning for the best results.

• Sauce: The sauce for this dish is rich and creamy, crafted with heavy cream, parmesan cheese, and a dash of tomato paste for added depth. Seasoned with blackened spices, it imparts a smoky and slightly spicy tang to every bite. It’s so good that I could happily enjoy this saucy pasta on its own, with or without the chicken!

• Parmesan Cheese: Freshly grated parmesan cheese is essential for this recipe. Make sure to remove the pan from the heat before stir it in.

Why Freshly Grated Parmesan Is Best For Pasta Recipes Like This

Using freshly grated parmesan cheese is key to enhancing this pasta dish! It melts seamlessly into the sauce, offering a creamy and luxurious texture. Pre-shredded varieties (like those found in the green container) don’t melt as effectively and can leave the sauce with a grainy texture. Moreover, fresh parmesan boasts a much more robust flavor, making your pasta experience even more delightful!

What Makes Chicken Blackened?

Chicken is deemed “blackened” when it is coated with a blend of spices and cooked at high heat, usually in a hot skillet. This seasoning typically includes paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and salt. This combination forms a flavorful dark crust as the chicken sears, imparting a smoky, bold flavor with a crispy exterior while ensuring the interior remains juicy and tender.

Is Blackened Chicken Rigatoni Spicy? How To Adjust The Heat To Your Taste

Blackened Chicken Rigatoni might have a bit of a kick thanks to ingredients like cayenne pepper in the seasoning. However, you can easily regulate the spice level by creating your own blackened seasoning! This allows you to control the amount of cayenne or other spices for your personal preference—if you like it milder, simply use less cayenne! You can enjoy the smoky flavor without the overwhelming heat.

How To Store and Reheat Blackened Chicken Rigatoni

To store any leftovers of Blackened Chicken Rigatoni, place them in an airtight container. Keep it in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat the pasta in the microwave or on the stovetop with a splash of extra cream or broth to restore its creaminess. This method ensures that your leftovers will remain fresh and flavorsome!

Can I Freeze Blackened Chicken Rigatoni?

Yes, you can freeze Blackened Chicken Rigatoni, but keep in mind that it may alter the texture. First, allow the pasta to cool completely before transferring it into an airtight container or a freezer-safe bag. Seal it tightly to prevent freezer burn and label with the date. It’s best consumed within a month, but it can be frozen for up to 2-3 months. When you’re ready to eat, thaw it in the refrigerator overnight. To reheat, add a touch of cream or broth on the stovetop to help rejuvenate the sauce. Freezing may slightly grain the sauce and soften the pasta, but adding liquid when reheating will help bring it back to life. And it’ll still be tasty!

Ingredients

Pasta

• 16 ounces Rigatoni pasta

Chicken

• 1 ½ pounds boneless skinless chicken breast, about 3 medium chicken breasts
• 2 tablespoons blackened seasoning
• 2 tablespoons extra virgin olive oil

Sauce

• ¼ cup (½ stick / 57 g) unsalted butter, room temperature
• ½ medium yellow onion, diced
• 1 tablespoon garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon blackened seasoning
• 1 teaspoon black pepper
• ½ teaspoon kosher salt
• 2 cups (476 g) heavy cream
• 1 ½ cups (12 ounces / 360 g) chicken broth
• 1 cup (100 g) parmesan cheese, grated
• parsley, chopped for garnish

Instructions

Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, approximately 10-12 minutes. Reserve about ½ cup of pasta water, then drain the remaining water. Set aside both the pasta and the reserved pasta water.

Chicken

1. Evenly season the chicken with the blackened seasoning.
2. Heat oil in a large skillet over medium-high heat. Once hot, place the chicken breasts in the skillet and cook for 5–7 minutes per side, or until blackened on the outside and the internal temperature reaches 165°F.
3. Transfer the cooked chicken to a plate and cover loosely with aluminum foil to keep warm.

Sauce

1. In the same skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3–5 minutes. Add the garlic and cook for an additional minute.
2. Stir in the tomato paste, paprika, blackened seasoning, pepper, and salt. Cook for an additional minute, stirring frequently.
3. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and allow the sauce to cook for 5–7 minutes, stirring occasionally, until slightly thickened.
4. Remove the skillet from the heat. Stir in the grated parmesan cheese until melted and smooth.
5. Add the cooked rigatoni to the sauce and toss to coat. If the sauce is too thick, gradually add reserved pasta water a few tablespoons at a time to loosen it.
6. Slice the chicken and serve over the creamy rigatoni. Garnish with chopped fresh parsley, if desired.

Nutrition

• Serving: 1 portion
• Calories: 893 kcal

Course: Dinner, Main Course
Keyword: Blackened Chicken Rigatoni
Servings: 6 people

Make your dinner magical with Blackened Chicken Rigatoni, a pasta dish that combines creamy indulgence with the tantalizing taste of blackened chicken! Enjoy!

More Easy Main Dishes Recipes:

• Chicken Wonton Tacos
• Grilled Lemon Garlic Chicken Kebabs
• Savory Burrata & Roasted Tomato Toast
• Creamy Poppy Seed Dressing

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Blackened Chicken Rigatoni

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This Blackened Chicken Rigatoni features creamy pasta enveloped in rich flavors, complemented by smoky chicken and fresh parsley—perfect for a comforting meal!

• Total Time: 45 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 16 ounces Rigatoni pasta
• 1 ½ pounds boneless skinless chicken breast, about 3 medium chicken breasts
• 2 tablespoons blackened seasoning
• 2 tablespoons extra virgin olive oil
• ¼ cup (½ stick / 57 g) unsalted butter, room temperature
• ½ medium yellow onion, diced
• 1 tablespoon garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon blackened seasoning
• 1 teaspoon black pepper
• ½ teaspoon kosher salt
• 2 cups (476 g) heavy cream
• 1 ½ cups (12 ounces / 360 g) chicken broth
• 1 cup (100 g) parmesan cheese, grated
• parsley, chopped for garnish

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Instructions

• Bring a pot of salted water to a boil. Cook pasta until al dente, about 10-12 minutes. Reserve pasta water, then drain.
• Season chicken with blackened seasoning. Heat oil in a skillet, cook chicken for 5-7 minutes on each side until blackened and cooked through. Remove and keep warm.
• Melt butter in the same skillet, sauté onions until softened. Add garlic and cook for a minute.
• Stir in tomato paste, paprika, blackened seasoning, pepper, and salt. Cook for another minute.
• Pour in heavy cream and chicken broth; simmer for 5-7 minutes until slightly thickened. Stir in parmesan cheese until smooth.
• Add rigatoni to the sauce and toss to coat, adjusting thickness with reserved pasta water if needed.
• Slice the chicken and serve over the pasta, garnished with parsley.

Notes

For best results, use freshly grated parmesan cheese to enhance flavor and texture.
If you prefer a milder flavor, adjust the amount of cayenne in the blackened seasoning.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Author: jesseca
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Calories: 893
• Sugar: 3g
• Sodium: 1067mg
• Fat: 58g
• Saturated Fat: 30g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 2g
• Protein: 39g
• Cholesterol: 211mg