Blackened Chicken Rigatoni (Print Version)

# Ingredients:

→ Pasta

01 - 16 ounces Rigatoni pasta

→ Chicken

02 - 1 ½ pounds boneless skinless chicken breast, about 3 medium chicken breasts
03 - 2 tablespoons blackened seasoning
04 - 2 tablespoons extra virgin olive oil

→ Sauce

05 - ¼ cup (½ stick / 57 g) unsalted butter, room temperature
06 - ½ medium yellow onion, diced
07 - 1 tablespoon garlic, minced
08 - 1 tablespoon tomato paste
09 - 1 teaspoon paprika
10 - 1 teaspoon blackened seasoning
11 - 1 teaspoon black pepper
12 - ½ teaspoon kosher salt
13 - 2 cups (476 g) heavy cream
14 - 1 ½ cups (12 ounces / 360 g) chicken broth
15 - 1 cup (100 g) parmesan cheese, grated
16 - parsley, chopped for garnish

# Instructions:

01 - Bring a large pot of salted water to a boil. Add in the rigatoni pasta and cook according to the package directions until al dente, about 10-12 minutes. Reserve about ½ cup of pasta water for adjusting sauce consistency later, then drain the rest. Set both pasta and pasta water aside.
02 - While the pasta is cooking, season the chicken breasts evenly on all sides with blackened seasoning, pressing gently to help it adhere to the meat.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Once hot, place the seasoned chicken breasts in the skillet and cook for 5–7 minutes per side, or until blackened on the outside and the internal temperature reaches 165°F. The chicken should have a dark, flavorful crust.
04 - Transfer the cooked chicken to a plate and cover loosely with aluminum foil to keep warm while preparing the sauce. This resting time allows the juices to redistribute throughout the meat.
05 - Using the same skillet (don't clean it - those browned bits add flavor!), reduce heat to medium and melt the butter. Add diced onion and sauté until softened and translucent, about 3–5 minutes. Add minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
06 - Stir in tomato paste, paprika, blackened seasoning, black pepper, and kosher salt. Cook for 1 more minute, stirring frequently to prevent burning and to toast the spices, which enhances their flavor.
07 - Pour in the heavy cream and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let the sauce cook for 5–7 minutes, stirring occasionally, until it has reduced slightly and thickened enough to coat the back of a spoon.
08 - Remove the skillet from the heat. Stir in the grated parmesan cheese until completely melted and the sauce is smooth and silky.
09 - Add the cooked rigatoni to the sauce and toss until the pasta is evenly coated. If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time until you reach your desired consistency.
10 - Slice the rested chicken breasts against the grain into strips. Serve the creamy rigatoni on plates topped with sliced blackened chicken. Garnish with freshly chopped parsley for color and a touch of freshness.

# Notes:

01 - Using the same skillet for chicken and sauce creates deeper flavor as the sauce picks up the fond (browned bits) from the chicken.
02 - Reserving pasta water is key - the starchy water helps bind the sauce to the pasta and adjust consistency as needed.
03 - Recipe from Amanda Rettke at iamhomesteader.com

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