Smoky Cajun Chicken Rigatoni with Creamy Garlic Parmesan Sauce

Blackened chicken

• 1½ lb (680 g) boneless skinless chicken breasts, about 2 large, each sliced in half horizontally into thin cutlets
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp kosher salt

Pasta

• 12 oz (340 g) rigatoni
• 1 tbsp kosher salt, for the pasta water

Smoky Cajun cream sauce

• 2 tbsp unsalted butter
• 5 garlic cloves, minced
• 1 tbsp tomato paste
• ½ cup (120 ml) chicken broth
• 1½ cups (360 ml) heavy cream
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• ¼ tsp red pepper flakes
• 1 cup (100 g) freshly grated Parmesan, from a block, plus extra to serve
• 1 cup (240 ml) pasta cooking water, reserved, you will use about ½ cup

To finish

• 2 tbsp chopped fresh parsley
• ¼ tsp red pepper flakes, for dusting
• ¼ tsp Cajun seasoning, for dusting

1. Season the chickenSlice each breast in half horizontally to make 4 thin cutlets and pat them very dry. Mix the Cajun seasoning, paprika, garlic powder, pepper and salt, then rub the cutlets all over with the olive oil and the spice mix. Leave them on the counter for 15 minutes.The chicken is coated in a thick, dark red-brown rub with no bare spots.⏱ 15 min timer
2. Boil the rigatoniBoil the rigatoni in 4 quarts (4 L) of water with the salt, 1 minute short of the package time (usually 11 to 12 minutes). Scoop out 1 cup (240 ml) of the cooking water, then drain without rinsing.The rigatoni is firm in the center, because it finishes cooking in the sauce.⏱ 11 min timer
3. Blacken the chickenTurn on your vent fan. Heat a heavy 12-inch skillet over medium-high heat for 2 minutes. Cook the chicken 5 to 6 minutes per side without moving it, until the crust is deep brown to almost black and the inside reads 165°F (74°C). Rest it on a board for 5 minutes. Do not wipe the skillet.A dark, almost black crust outside and pale, juicy meat inside.⏱ 6 min timer, per side
4. Build the sauceLower the heat to medium-low and melt the butter in the same skillet. Cook the garlic 30 seconds, then stir in the tomato paste for 1 minute until it darkens. Pour in the broth and scrape up the browned bits. Add the cream, Cajun seasoning, paprika and red pepper flakes, and simmer gently 3 to 4 minutes.The sauce is deep orange and coats the back of a spoon.⏱ 4 min timer
5. Melt in the Parmesan and tossTurn the heat to low. Whisk in the Parmesan a handful at a time until smooth. Add the rigatoni and ¼ cup (60 ml) of the pasta water, then toss 1 to 2 minutes, adding more water a splash at a time. Taste and add salt if needed.The sauce is silky, glossy and fills the rigatoni tubes.
6. Slice and plateSlice the chicken about ½ inch (1 cm) thick against the grain and stir any juices into the pasta. Pile the rigatoni into a wide shallow bowl, arrange the chicken slices along one side, then scatter the parsley and dust with the red pepper flakes and a pinch of Cajun seasoning.Dark, crusty chicken slices sit on golden-orange rigatoni flecked with green and red.

• Cut the breasts into cutlets. Slicing each breast in half horizontally gives thin pieces that cook evenly and build more dark crust.
• Blackened is not burnt. The crust should be deep brown to nearly black from the spices. Turn on your vent fan, and if it smells bitter, lower the heat a notch.
• Don’t skip the tomato paste. Cooking it for a minute in the butter is what gives the sauce its deep orange color and smoky depth.
• Grate the Parmesan yourself and add it on low heat, a handful at a time, so the sauce stays smooth. Loosen it with pasta water, not more cream.
• Taste before you salt. Cajun blends vary a lot in saltiness, and the Parmesan and broth add salt too.
• Homemade Cajun blend: mix 2 tsp smoked paprika, 1 tsp each garlic powder, onion powder and dried oregano, ½ tsp each dried thyme, cayenne and black pepper, and 1 tsp salt. One batch covers this recipe.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts, and the pasta water stays the same up to 8 servings.

Nutrition is an estimate per serving. Rigatoni is wheat pasta, so this is not gluten-free as written.

Easy swaps

Chicken thighs: use boneless skinless thighs and cook 6 to 7 minutes per side to 175°F (79°C). They are more forgiving than breasts.

Shrimp: season large shrimp the same way and sear about 2 minutes per side, then stir them into the finished pasta.

Other pasta: penne, ziti or cavatappi hold the sauce just as well.

Less heat: use 1 tsp Cajun seasoning in the sauce and skip the red pepper flakes. More heat: add ¼ tsp cayenne to the sauce.

Lighter sauce: replace ½ cup (120 ml) of the cream with whole milk and keep the simmer gentle so it doesn’t split.

Gluten-free: use gluten-free rigatoni and follow its package time, since it cooks differently.

Make ahead: rub the chicken up to 12 hours ahead and refrigerate it, then let it sit out 20 minutes before cooking.

Storage and reheating

Fridge: keep the pasta and the sliced chicken in separate airtight containers for 3 to 4 days.

Reheat: warm the pasta in a skillet over low heat with a splash of milk or broth, stirring until creamy again. Warm the chicken gently in the microwave or a covered skillet.

Freezer: not recommended for the pasta, because the cream sauce can split when thawed.