This Blackened Chicken Rigatoni is a creamy, flavorful pasta with a little kick! Rigatoni is coated in a rich, cheesy sauce and then topped with smoky, blackened chicken. A sprinkle of fresh parsley adds the perfect finishing touch. This easy pasta recipe will be a family favorite and a great addition to my 100+ Pasta Recipes! Love shrimp? Try my Blackened Shrimp Cavatappi—just as creamy and delicious, with tender, juicy shrimp and spiral-shaped pasta!
Ingredients & Substitutions
- Pasta: I love rigatoni for this recipe. It is a large, tube-shaped pasta with ridges on the outside. It’s wider than penne and ziti, making it perfect for holding onto rich, creamy sauces like this one! But you can certainly use pasta you have on hand. Or, get creative and make homemade-shaped pasta to use!
- Chicken: I used boneless, skinless chicken breasts in this recipe. But, chicken thighs would also be delicious. Or, try it with shrimp or sausage. You really can’t go wrong with any of these options!
- Blackened Seasoning: I used blackened seasoning on the chicken and in the sauce for extra flavor. It usually has paprika, garlic powder, onion powder, black pepper, salt, cayenne, and herbs like thyme and oregano. This bold and smoky spice mix adds a delicious kick to every bite! Try my homemade blackened seasoning for the best flavor.
- Sauce: The sauce in this recipe is creamy and rich, made with heavy cream, parmesan, and a touch of tomato paste for extra depth of flavor. It’s perfectly seasoned with blackened spices, adding a smoky, slightly spicy kick to every bite. I could eat the saucy pasta on its own, with or without the chicken; it is so good!
- Parmesan Cheese: Freshly grated parmesan cheese is best for this recipe. Be sure to remove the pan from the heat before stirring it in.
Why Freshly Grated Parmesan Is Best For Pasta Recipes Like This
Freshly grated parmesan makes a big difference in this pasta dish! It melts smoothly into the sauce, creating a creamy, rich texture. The pre-shredded kind (like the one in the green container) doesn’t melt as well and can make the sauce grainy. Plus, fresh parmesan has a stronger, better flavor, making your pasta even more delicious!
What Makes Chicken Blackened?
Chicken is considered blackened when coated in a blend of spices and cooked at high heat, usually in a hot skillet. The seasoning mix typically includes paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and salt. This combination creates a flavorful dark crust as the chicken sears, giving it a smoky, bold taste and crispy exterior while keeping the inside juicy and tender.
Is Blackened Chicken Rigatoni Spicy? How To Adjust The Heat To Your Taste
Blackened Chicken Rigatoni can be a little spicy because of ingredients like cayenne pepper in the seasoning. But, you can control how spicy it is by making your own blackened seasoning! This way, you can adjust the amount of cayenne or other spices to match your taste—so if you prefer it less spicy, just use less cayenne! This lets you enjoy the smoky flavor without too much heat.
How To Store and Reheat Blackened Chicken Rigatoni
To store Blackened Chicken Rigatoni, place any leftovers in an airtight container. Keep it in the refrigerator for up to 3 days. When ready to eat it, reheat the pasta in the microwave or on the stovetop with a little extra cream or broth to make it creamy again. This way, your leftovers will stay fresh and taste great!
Can I Freeze Blackened Chicken Rigatoni?
You can freeze Blackened Chicken Rigatoni, but it may change the texture a little. First, let the pasta cool completely before putting it in an airtight container or freezer-safe bag. Seal it tightly to avoid freezer burn, and label it with the date. It is best within a month, but it can be frozen for up to 2-3 months. When ready to eat it, thaw it in the refrigerator overnight. To reheat, add a little extra cream or broth on the stovetop to help make the sauce creamy again. Freezing can make the sauce a bit grainy and the pasta softer, but adding liquid when reheating can help bring it back to life. And it will still be delicious!
Blackened Chicken Rigatoni
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
- Bring a large pot of salted water to a boil. Add in the pasta and cook according to the package directions until al dente, about 10-12 minutes. Reserve about ½ cup of pasta water, then drain the rest. Set both pasta and pasta water aside.
Chicken
- Season the chicken evenly with blackened seasoning.
- 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.
- Transfer the cooked chicken to a plate and cover loosely with aluminum foil to keep warm.
Sauce
- In the same skillet, melt butter over medium heat. Add diced onion and sauté until softened, about 3–5 minutes. Add garlic and cook for an additional minute.
- Stir in tomato paste, paprika, blackened seasoning, pepper, and salt. Cook for 1 more minute, stirring frequently.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let the sauce cook for 5–7 minutes, stirring occasionally, until slightly thickened.
- Remove the skillet from the heat. Stir in grated parmesan cheese until melted and smooth.
- Add cooked rigatoni to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to loosen it.
- Slice the chicken and serve over the creamy rigatoni. Garnish with chopped fresh parsley, if desired.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love the pasta! The chicken is so tasty and a little spicy, but the sauce makes it super creamy. I want this for dinner tonight.
Elizabeth
I loved this so much more than I thought I would! The blackened chicken was perfect, and the saucy rigatoni wasn't too rich, but just right. Wow!
Annabelle
This was really good! The chicken had a nice smoky flavor, and the pasta was creamy. Definitely a meal I would eat anytime.
Bella
This Blackened Chicken Rigatoni is full of flavor! The seasoning on the chicken gives it a nice kick, and the rich sauce makes it so comforting.
Stephanie
The blackened chicken adds a bold flavor, and the creamy sauce balances it out perfectly. This is delicious!
