Creamy Blackened Chicken Rigatoni Pasta

Pasta in a white plate with a fork and knife.

5 from 4 votes

Creamy Blackened Chicken Rigatoni Pasta

This Creamy Blackened Chicken Rigatoni Pasta recipe is undeniably the ultimate chicken pasta dish for the whole family! Picture perfectly seasoned, tender blackened chicken nestled in a creamy, dreamy sauce infused with garlic and parmesan, all generously coating hearty rigatoni pasta. This dish is a symphony of flavors and textures, from the bold and smoky chicken to the luscious creaminess of the sauce. Dairy-free + Gluten-free option.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Keyword: blackened, chicken, creamy, dinner, easy, family-friendly, homemade, kid-friendly, lunch, pasta, rigatoni

Servings: servings

Calories: 883kcal

Author: Shanika

Ingredients

BLACKENED CHICKEN:

2 lbs. organic chicken breasts
2 Tbsps Extra virgin olive oil
1-2 Tbsps blackened seasoning, homemade or store-bought

CREAMY PASTA:

1 (16 oz.) package organic rigatoni pasta (You can use your fave pasta short-cut pasta; See Notes for GF option)
4 Tbsps unsalted butter
1 tablespoon Extra virgin olive oil
2 Tbsps organic all-purpose flour
4-6 garlic cloves, minced
1 tablespoon blackened seasoning, homemade or store-bought
1 ½ cups organic heavy cream
½ cup chicken stock, organic
½ lemon, freshly-squeezed
1 cup freshly-grated parmesan cheese

US Customary - Metric

Instructions

TO MAKE THE BLACKENED CHICKEN:

Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.
In a large bowl, add your freshly cleaned + rinsed chicken breasts along with olive oil + the blackened seasoning, mixing everything together until chicken is fully coated. NOTE: I like to poke small slits in the centers of breasts to ensure that they cook through evenly. Totally optional!
NOTE: Best when marinated for a while! To do so: Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
Line seasoned chicken breast (side by side) unto prepared baking sheet, leaving a bit of room in between each one.
Bake for 30-35 minutes or until golden brown and crispy on the outside and fully cooked through on the inside. NOTE: Be sure to turn the breasts unto their opposite side halfway through the baking time. Once cooled, slice the breasts in 1-inch thick cuts or chunks, if desired.

BOIL THE PASTA:

Cook pasta according to packaging. NOTE: rigatoni cooks about the same time as other pastas, usually 8-10 minutes, depending on brand.

TO MAKE THE CREAMY PASTA:

In a medium skillet over medium-high heat, add the olive oil and butter until melted. Add the garlic cloves and sauté for 1 minute or so, until fragrant.
Add the blackened seasoning and flour, stirring until combined.
Reduce the heat to medium-low and slowly add in the heavy cream, and stock, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the lemon juice and grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes.
When the rigatoni pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to the pasta. Feel free to add cut chicken to coat them, if desired. If not, add pasta to prepare plate(s) or bowl(s) and top with the chicken pieces. Serve immediately!
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
OIL: You can also use coconut oil, avocado oil, or grapeseed oil, instead of olive oil.
PASTA: You can use long pastas like Pappardelle, Tagliatelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.
OTHER MEAT OPTIONS: If you'd like to switch things up, see post for more alternatives!
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that the coconut cream/milk (alternative for heavy cream), flour, and chicken stock are GF-friendly.
DAIRY-FREE OPTION: To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or nutritional yeast instead of parmesan.

Nutrition