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Blackened Chicken Rigatoni Creamy Cajun Skillet Pasta in 30 Minutes

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This Blackened Chicken Rigatoni recipe is a bold and creamy 30-minute pasta dish made in one skillet. It features juicy Cajun-spiced chicken breasts, a garlicky Parmesan cream sauce, and rigatoni pasta that perfectly holds onto every drop of sauce. This comforting meal brings together the smoky depth of blackening spices and the richness of classic Italian flavors, making it ideal for a quick weeknight dinner or an impressive meal for guests.

Ingredients

Scale

For the blackened chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste

For the pasta and sauce:

  • 12 oz rigatoni pasta
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ¾ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

Cook rigatoni in a large pot of salted boiling water according to package directions. Drain and set aside.

In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper. Rub spice mixture all over both sides of the chicken breasts.

Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until cooked through and nicely blackened. Remove from pan and let rest.

In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for about 1 minute.

Stir in heavy cream and chicken broth. Simmer for 2–3 minutes, then add Parmesan cheese and Italian seasoning. Stir until the sauce thickens slightly. Season with salt and pepper to taste.

Slice the blackened chicken into strips.

Add cooked rigatoni to the sauce and toss to coat. Top with sliced chicken and garnish with fresh parsley.

Serve hot.

Notes

  • Adjust cayenne to control heat.

  • For extra veggies, stir in spinach or roasted peppers before serving.

  • Let chicken rest after cooking for clean, juicy slices.

  • For a lighter version, use half-and-half instead of heavy cream.

  • To save time, prep the spice blend and garlic in advance.

Find it online: https://claradelish.com/blackened-chicken-rigatoni-creamy-cajun-skillet-pasta-in-30-minutes/