Blackened Chicken Rigatoni Creamy Cajun Skillet Pasta in 30 Minutes

Ingredients Breakdown

The magic of Blackened Chicken Rigatoni lies in the synergy of bold spices, creamy sauce, and perfectly cooked pasta. Let’s explore how each component contributes to the final dish and why it works so well.

For the blackened chicken:

• Chicken breasts: Boneless, skinless breasts provide lean protein and absorb the spice rub beautifully.

• Olive oil: Helps sear the chicken and carry the flavors of the spices during cooking.

• Smoked paprika: Adds depth and a subtle smokiness essential to blackening.

• Garlic & onion powder: Build savory backbone without fresh chopping.

• Dried oregano and thyme: Introduce earthy, herbal notes that pair well with Parmesan.

• Cayenne pepper: Brings heat—easily adjustable for spice levels.

• Salt & black pepper: Essential for balancing all the other flavors.

This blackening blend can also be prepped in advance or stored in a jar. Here’s a helpful Pinterest guide to making blackened seasoning for future use.

For the pasta and sauce:

• Rigatoni pasta (12 oz): Ideal for holding thick, creamy sauces. Its ridges and large tube shape trap the chicken and sauce in every bite. Learn more about its origins in this Wikipedia entry on rigatoni.

• Butter (2 tablespoons): Adds richness to the sauce base.

• Minced garlic (3 cloves): Fragrant and savory, it infuses the butter with flavor.

• Heavy cream (1 cup): Provides a silky, indulgent texture. Read about the culinary uses of cream in this Wikipedia article on cream.

• Chicken broth (½ cup): Balances the richness and thins the sauce slightly for better coating.

• Parmesan cheese (¾ cup): Brings saltiness, nuttiness, and umami to the sauce. For deeper knowledge, check out this guide to Parmesan cheese.

• Italian seasoning (1 tsp): A quick flavor enhancer combining oregano, basil, and other herbs. More details are in this Italian seasoning entry.

• Salt and pepper: Final flavor adjustments to ensure balance.

• Fresh parsley: Optional garnish, adding color and freshness.

You can customize this base easily with vegetables like bell peppers, spinach, or mushrooms, or swap the protein for shrimp, sausage, or tofu to make the dish your own. Check this Pinterest board for more creamy Cajun pasta inspiration.

How to Make Blackened Chicken Rigatoni in 30 Minutes (Step-by-Step)

Creating Blackened Chicken Rigatoni in just 30 minutes is easier than you might think. Here’s a quick, efficient process that ensures flavor without sacrificing time.

1. Cook the rigatoni:

• Boil a large pot of salted water.

• Cook pasta according to package directions until al dente.

• Drain and set aside.

2. Season the chicken:

• Mix smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper in a small bowl.

• Rub seasoning mix evenly over both sides of the chicken breasts.

3. Blacken the chicken:

• Heat olive oil in a large skillet over medium-high heat.

• Cook chicken 5–6 minutes per side or until internal temp reaches 165°F and the outside is deeply browned.

• Remove and let rest.

4. Make the creamy garlic Parmesan sauce:

• Reduce skillet heat to medium.

• Melt butter, then add minced garlic. Sauté for 1 minute.

• Stir in heavy cream and chicken broth. Simmer 2–3 minutes.

• Add Parmesan and Italian seasoning. Stir until melted and slightly thickened.

• Season with salt and pepper to taste.

5. Assemble the dish:

• Slice blackened chicken into strips.

• Return rigatoni to the skillet and toss to coat with sauce.

• Top with chicken and garnish with parsley.

You can simplify prep by using a pre-made spice mix or batch-cooking chicken. For meal inspiration, explore more weeknight pasta ideas for quick, satisfying meals.

Flavor Profile & Texture: Why This Dish Works

This dish hits the sweet spot between spicy, smoky, creamy, and cheesy. Blackened chicken delivers that satisfying crust with Cajun-inspired spices, while the cream and Parmesan cheese mellow the heat and add richness.

• Smoky + Spicy: The blackening spices form a bold crust.

• Creamy + Savory: The garlic cream sauce smooths out the heat and adds luscious texture.

• Hearty Pasta: Rigatoni grips onto sauce, offering chew and texture in every bite.

Each element enhances the next, making every forkful crave-worthy. The sauce clings to the pasta ridges and soaks into the chicken slices, giving you balanced flavor and texture.

Ingredient Swaps & Customization Ideas

You can easily personalize Blackened Chicken Rigatoni to suit dietary preferences or use what you have on hand:

• Protein swaps:

  • Use shrimp or andouille sausage for a New Orleans twist.

  • Tofu or chickpeas for a vegetarian version.

• Make it lighter:

  • Replace heavy cream with half-and-half or unsweetened almond milk.

  • Use less Parmesan or opt for nutritional yeast for a dairy-free option.

• Boost the nutrition:

  • Add veggies like sautéed bell peppers, spinach, or zucchini.

  • Use whole wheat or gluten-free pasta if needed.

• Turn up the heat:

  • Add a splash of hot sauce or more cayenne.

  • Stir in crushed red pepper flakes for extra spice.

Customization is easy and doesn’t compromise the overall flavor. For more creamy, veggie-rich pasta ideas, check out this Pinterest pasta board.

Tips for Perfectly Blackened Chicken

Perfect blackened chicken requires technique and heat. Follow these tips for success:

• Use a cast-iron or heavy-bottomed skillet to retain high heat.

• Get the pan hot before adding the chicken for an immediate sear.

• Don’t crowd the pan—cook one or two pieces at a time for even blackening.

• Let the chicken rest after cooking to retain juices and allow for clean slicing.

• Don’t flip too soon. Wait until a crust forms before turning.

If you’ve never cooked this way before, the Wikipedia guide to blackening provides additional background on technique and origin.

Choosing the Right Pasta for Creamy Sauces

Rigatoni is ideal for creamy sauces because:

• Its ridged surface holds onto thick sauces.

• The large tubes trap chunks of chicken and garlic bits.

• It maintains structure under rich, heavy sauces.

Other suitable options include penne, fusilli, or fettuccine, though rigatoni remains the top pick. For a breakdown of pasta types, this rigatoni overview is helpful.

What to Serve with Blackened Chicken Rigatoni

Make it a complete meal with complementary sides:

• Garlic bread or cheesy toast for dipping in the sauce.

• Simple green salad with vinaigrette to cut the richness.

• Roasted broccoli or asparagus for a fresh contrast.

Pair it with a light white wine like Sauvignon Blanc or a lemony sparkling water to balance the creaminess. For more pairing ideas, explore this Pinterest board on skillet pasta meals.

Storage, Reheating, and Meal Prep Tips

Blackened Chicken Rigatoni is great for leftovers and meal prep:

• Storage: Keep in an airtight container in the fridge for up to 3 days.

• Reheating: Warm gently in a skillet over medium-low with a splash of broth or milk to loosen the sauce.

• Freezing: Not ideal due to the cream, but can be done if sauce separation is okay.

• Meal prep: Cook chicken and pasta ahead, store separately, and assemble when ready to eat.

Want to lighten your prep load? Pre-chop garlic and pre-mix spices for easy use throughout the week.

Nutrition Snapshot (Optional)

This dish is indulgent but can fit a balanced diet:

• Calories: ~600–700 per serving (varies with portions)

• Protein-rich: From chicken and cheese

• Carb-heavy: From rigatoni—use whole wheat if desired

• High in fat: From cream and cheese—can be adjusted

Balance it with veggies or serve smaller portions with a salad for a lighter feel.

FAQs – Frequently Asked Questions

Can I make this pasta less spicy?
Yes. Omit or reduce the cayenne pepper and use mild smoked paprika for the same depth without the heat.

Can I use pre-cooked chicken?
Yes, but for best flavor, reheat it in the skillet with some blackening spices to mimic the same texture and flavor.

How do I make it gluten-free?
Use gluten-free pasta (like rice or chickpea-based options) and double-check that your spice blends and broth are gluten-free.

Can I freeze this pasta?
It’s possible, though the cream may separate. Reheat slowly and stir well. For better results, freeze the components separately and combine when reheating.

How can I make it dairy-free?
Use full-fat coconut milk instead of cream and vegan Parmesan alternatives. Nutritional yeast adds cheesy flavor without dairy.

Print