Instructions

• Pat the chicken pieces completely dry with paper towels. Toss in a large bowl with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper until every piece is evenly coated on all sides. Let sit for 5 minutes while you bring the pasta water to a boil.
• Bring a large pot of heavily salted water to a boil. Cook the rigatoni according to package directions until just al dente, about 1 minute less than recommended. Before draining, scoop out at least 1/2 cup of starchy pasta water and set aside. Drain the pasta and set aside.
• Heat a large cast iron or heavy skillet over medium-high heat. Add the olive oil and let it heat until shimmering. Add the chicken in a single layer without crowding (work in batches if needed) and sear for 3 to 4 minutes without moving. Flip and cook for another 3 minutes until deeply browned and cooked through. Transfer to a plate and set aside.
• Reduce the heat to medium. In the same skillet, melt the butter and scrape up any browned bits from the bottom. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally for about 3 minutes until slightly thickened. Remove from direct heat and add the parmesan in two or three additions, stirring constantly until smooth. Add red pepper flakes if desired.
• Add the drained rigatoni to the sauce and toss over low heat for about 1 minute. If the sauce is too thick, add reserved pasta water a splash at a time until silky and coating. Nestle the seared Cajun chicken bites on top and give everything a gentle final toss. Garnish with fresh parsley and extra grated parmesan. Serve immediately.