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rigatoni in a lightly paprika-tinted Alfredo sauce with irregular short slices of cooked boneless skinless Cajun-spiced chicken thigh meat on top in a plain bowl
Melissa Hart

Cajun Chicken Alfredo

Season whole boneless thighs before searing so their browned spice crust stays visible when you slice them over the pasta. The Alfredo sauce picks up the skillet's flavor after the chicken rests, giving the cream a warm paprika tint. Keep the cayenne measured. You want heat that lets the Parmesan still taste like cheese, and a sauce loose enough to move through the rigatoni instead of filling each tube with a heavy plug. Slice the meat only after its juices have settled.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry rigatoni
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken thighs unfolded
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1/2 tsp fine salt for chicken
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup freshly finely grated Parmesan

Method
 

  1. Cook rigatoni in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, rub thighs with paprika, garlic powder, onion powder, thyme, cayenne, chicken salt and pepper. Heat oil in a large skillet and cook for 5 to 7 minutes per side until browned and at least 165°F; transfer to a board to rest.
  3. Lower heat and melt butter in the skillet. Add cream and milk, scrape up browned spice bits and simmer gently for 3 minutes.
  4. Add rigatoni and 1/4 cup reserved pasta water and toss for 1 to 2 minutes. Remove from heat and stir in Parmesan, adding more water if needed for a smooth coating.
  5. Slice rested chicken and serve over the pasta, spooning a little sauce around the meat.