Honestly, some weeknights I just stare into the fridge trying to summon something satisfying that takes less than half an hour. We all hit that wall, right? Well, after testing far too many bland disasters, I landed on the absolute winner. Get ready for my famous, ridiculously flavorful Creamy Blackened Chicken Rigatoni Pasta. Seriously, this dish blasts away boring weeknight dinners! I’ve spent years perfecting ways to build huge flavor fast, relying on high-heat techniques and creamy finishes, and this recipe proves you don’t need hours to make magic happen.

Why This Creamy Blackened Chicken Rigatoni Pasta Recipe Works (EEAT)

You might look at the name—Creamy Blackened Chicken Rigatoni Pasta—and think it sounds too fancy for a Tuesday night, but trust me, that spice is the secret weapon! It’s all about balance. You get this wonderful, smoky heat from the blackening step that cuts beautifully through the richness of the heavy cream and Parmesan combo. It’s the kind of flavor explosion you’d expect from a fancy restaurant, but it comes together faster than ordering takeout.

Here’s why this thing shines, just like that incredible garlic butter shrimp I made last week:

The chicken cooks fast in that hot pan, getting a great crust without drying out.
We use the same skillet for the sauce, which builds incredible savory depth—don’t you dare wash it!
Rigatoni is the perfect noodle because those ridges grab onto every bit of that thick sauce.

I’ll never forget the first time I nailed the sauce consistency. I was using too much broth initially, and it was watery. Then someone told me to stop worrying and just add that reserved pasta water a little at a time until the sauce clung just right. Wow! It turned thin slime into liquid gold. That little trick elevated this dish instantly and made it Weeknight Winner Number One in our house.

Ingredients for the Creamy Blackened Chicken Rigatoni Pasta

Okay, so pulling this flavor bomb together is shockingly simple because the ingredients list holds up its end of the bargain. Everything has a job to do here! I always get everything chopped and measured before I even turn the stove on—it keeps things moving smoothly, especially when you’re adding spice to dinner.

For the chicken, grab about 1.5 pounds of boneless, skinless breasts, making sure they’re uniform and cut into nice bite-sized pieces. Don’t forget the two tablespoons of your best blackened seasoning mix. You’ll also need one whole pound of rigatoni pasta. For the sauce base, we need four tablespoons of butter, one small yellow onion (chopped finely, please!), and two cloves of garlic, which absolutely must be minced.

The creaminess comes from 1.5 cups of heavy cream mixed with one cup of chicken broth. And of course, one cup of grated Parmesan cheese for that salty bite. A little salt and pepper finishes the seasoning, and fresh parsley is non-negotiable for that final pop of color!

Step-by-Step Instructions for Creamy Blackened Chicken Rigatoni Pasta

This is where the cooking happens, and trust me, timing matters! Before you start any heating, make sure you’ve tossed that chicken with all the seasoning—it needs a minute to soak up those spices. We’re moving fast after that, so having your onion chopped and garlic ready is key. This recipe is built around using one pan, just like that one-pot creamy garlic pasta idea, which saves elbow grease later. Have your colander ready and remember the magic ingredient: that reserved pasta water!

Preparing the Blackened Chicken

First things first, get that olive oil screaming hot in your big skillet over medium-high heat. We want a proper sear! Toss in the seasoned chicken pieces. Let them sit undisturbed for a few minutes so they get properly browned and crusty on one side before you flip them. Cook for about six to eight minutes total until they are cooked right through. Once they look stunning, yank them out onto a clean plate and just leave them be while we tackle the sauce.

Building the Rich Creamy Sauce for Creamy Blackened Chicken Rigatoni Pasta

Now, drop the heat down to medium—we don’t want to burn that butter! Melt the four tablespoons of butter right in that same skillet where the chicken just was—all those brown bits are flavor gold! Sauté the onion until it looks soft, maybe three minutes. Then, toss in the minced garlic for just one quick minute until you can really smell it. Next, carefully pour in the heavy cream and chicken broth. Bring it to a gentle bubble, stir in the Parmesan, salt, and pepper, and let it simmer for about five minutes until it just starts to look thick enough to coat the back of a spoon. This thickness is crucial for amazing Creamy Blackened Chicken Rigatoni Pasta!

Combining and Finishing the Creamy Blackened Chicken Rigatoni Pasta

It is payoff time! Bring that gorgeous chicken back into the pan. While that’s happening, your rigatoni should just be finishing up—remember to save at least a cup of that starchy water before you drain it. Add the drained rigatoni directly into the sauce. Toss everything thoroughly to make sure every single ridge on the pasta catches the sauce. If it looks wildly thick—and trust me, it sometimes does—add that reserved pasta water one splash at a time. That starchy water is what creates the silky emulsion! Serve this marvelous Creamy Blackened Chicken Rigatoni Pasta immediately, showered with fresh parsley.

Tips for Perfect Creamy Blackened Chicken Rigatoni Pasta

Listen, making this Creamy Blackened Chicken Rigatoni Pasta spectacular isn’t just about following the steps; it’s about listening to what the ingredients are telling you! My main rule—and if you look at my how to make vodka sauce recipe, you’ll see this applies everywhere—is about the spice. The beauty of this recipe is that you control the heat. If you like it mild, ease up on that seasoning mix for the chicken, maybe using just one tablespoon instead of two. But if you like a real kick, go heavy!

Also, Parmesan quality matters more than you think here. Skip the pre-grated stuff in the green shaker can; it just won’t melt right into the sauce. Use real, good, aged Parmesan cheese that you grate yourself. It melts beautifully and gives you that restaurant-quality flavor we’re after.

Lastly, sauce texture is everything. Never add all the reserved pasta water at once! You only add it until the sauce looks like it just coats the back of a spoon when you stir it. Too much, and it breaks; too little, and the rigatoni looks naked! That little bit of starch in the water is what makes this dish truly creamy.

Ingredient Notes and Substitutions for Creamy Blackened Chicken Rigatoni Pasta

Making the Creamy Blackened Chicken Rigatoni Pasta work for you means knowing when you can swap things out. Let’s talk pasta first. Rigatoni is my favorite because it catches all that beautiful sauce in its tubes, but if you’re out, don’t panic! Penne or ziti are great stand-ins, or even fussili if you have it. Anything with a sturdy shape works well here.

Now, the spice! I use a store-bought blackened seasoning mix because sometimes I just need speed, but if you want that deep, complex flavor similar to a homemade tomato sauce base, try mixing your own blend of paprika, cayenne, salt, garlic powder, and onion powder. You’ll adjust the amount anyway based on how spicy you really like your chicken!

One thing you absolutely cannot skimp on is the heavy cream. Don’t try to use milk or half-and-half—it will curdle or thin out the sauce too much. Stick to the heavy cream for that signature rich texture in your Creamy Blackened Chicken Rigatoni Pasta.

Serving Suggestions for Creamy Blackened Chicken Rigatoni Pasta

When you’ve got a main dish that’s as rich and deeply flavored as this Creamy Blackened Chicken Rigatoni Pasta, you don’t want sides that fight with it, right? You need something simple that offers a nice textural contrast. My go-to is always a super light, crisp green salad. Think mixed greens tossed in just a sharp lemon vinaigrette—the acid cuts right through the heavy cream beautifully.

If you’re feeling starchier, you absolutely need something to soak up every last bit of that incredible sauce left in the bowl. Forget plain dinner rolls! You need something with some personality. Whip up a quick loaf of garlic bread, or even better, try making some homemade focaccia bread. That airy texture is perfect for dipping. Keep the sides fresh, simple, and bright, and this creamy pasta steals the show every single time!

Storage and Reheating Instructions

Okay, you’ll definitely have leftovers because this recipe makes a hearty batch of Creamy Blackened Chicken Rigatoni Pasta, and honestly, it’s just as good the next day! I like to store mine in shallow, airtight containers—this lets it cool down faster. When I tucked mine away last time, I noticed the sauce was super thick the next morning, almost clumpy, which is totally normal when cream chills.

To bring back that velvety texture when reheating, you have to add liquid back in. Don’t even try microwaving it dry! Heat the pasta slowly on the stovetop over medium-low heat. Add a splash of milk or chicken broth—just a little drizzle at first. Stir constantly until it loosens up and returns to that perfect coating consistency for your Creamy Blackened Chicken Rigatoni Pasta.

Frequently Asked Questions About Creamy Blackened Chicken Rigatoni Pasta

I get so many messages asking little tweaks about this recipe, especially since everyone has different spice tolerances! It’s tough when you nail a flavor profile like this amazing Creamy Blackened Chicken Rigatoni Pasta, but you know Aunt Susan hates heat! Below are the answers to the questions I get asked the most to make sure your dinner is perfect for everyone at the table.

Can I use a different type of pasta instead of rigatoni?

Oh, absolutely! Rigatoni is my favorite because those deep ridges grab the sauce, but you can definitely switch it up. Penne works wonderfully, or even a shell pasta if you have it on hand. Any sturdy tubular or twisty pasta shape that can stand up to that rich, creamy sauce will be just fine for your dinner!

How do I make the Creamy Blackened Chicken Rigatoni Pasta less spicy?

This is the most common question I get about the Creamy Blackened Chicken Rigatoni Pasta! If you want less heat, the easiest path is adjusting that seasoning step. You can cut the amount of blackened seasoning you use on the chicken by half, or even one-third, depending on your preference. Another trick is adding an extra tablespoon of plain butter or a tiny splash more heavy cream when you build the sauce—that dairy really tempers the cayenne!

And just in case you’re looking for more quick dinner recipes in the future, remember that adjusting spice is always your friend!

Rate This Creamy Blackened Chicken Rigatoni Pasta Recipe

I’ve shared all my secrets for making the best Creamy Blackened Chicken Rigatoni Pasta, but now I need to hear from you! Did this become your new go-to weeknight meal? Seriously, jump down below and give the recipe a star rating so others know how amazing it is. And if you made any little tweaks or substitutions, tell me all about them in the comments! You can also reach out directly through my contact page if you have specific feedback. Happy cooking!

Creamy Blackened Chicken Rigatoni Pasta

Author: cocktailmixguide.com
Total Time: 40 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A recipe for rich, creamy pasta featuring spicy blackened chicken and rigatoni noodles.

Ingredients

Scale

1.5 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons blackened seasoning mix
1 tablespoon olive oil
1 pound rigatoni pasta
4 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
1.5 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped, for garnish

Instructions

Toss the chicken pieces with the blackened seasoning mix in a bowl.
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Cook the rigatoni pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped onion and cook until soft, about 3 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
Stir in the grated Parmesan cheese, salt, and pepper. Continue to simmer until the sauce thickens slightly, about 5 minutes.
Add the cooked chicken back into the sauce.
Add the drained rigatoni to the skillet. Toss everything together to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Serve immediately, garnished with fresh parsley.

Notes

You can adjust the amount of blackened seasoning to control the spice level.
Use a good quality Parmesan cheese for the best flavor in the sauce.

Prep Time: 15 min
Cook Time: 25 min
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 750
Sugar: 5
Sodium: 650
Fat: 45
Saturated Fat: 25
Unsaturated Fat: 15
Trans Fat: 1
Carbohydrates: 45
Fiber: 3
Protein: 40
Cholesterol: 150

Keywords: creamy pasta, blackened chicken, rigatoni, easy dinner, chicken recipe