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Cajun Blackened Chicken Alfredo
Andrew Fowler

Cajun Chicken Alfredo

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