Blackened Chicken Rigatoni Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add rigatoni and cook until al dente per package instructions (usually 10–12 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Prepare chicken

Pat chicken breasts dry and cut into 1-inch thick bite-size strips or 1-inch cubes. Rub chicken evenly with blackened seasoning (about 2 tablespoons total).

Sear chicken

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer (work in batches if necessary). Sear 3–4 minutes per side until deeply browned and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and tent with foil; reserve pan juices.

Sweat leeks & garlic

Reduce heat to medium. In the same skillet used for chicken, add 2 tablespoons butter. Add the thinly sliced leek and cook, stirring, until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze

Add 1 tablespoon dry white wine (or 1 tablespoon chicken stock) and scrape up browned bits from the pan with a wooden spoon; simmer until liquid mostly evaporates, about 1–2 minutes.

Make sauce base

Add the drained roasted red peppers and 1 cup chicken stock to the skillet. Use an immersion blender in the pan (or transfer to a blender) and puree until very smooth.

Finish cream sauce

Return the smooth pepper-stock mixture to low-medium heat. Stir in 1 cup heavy cream and bring to a gentle simmer (do not boil vigorously). Add shredded smoked Gouda in small handfuls, stirring until melted and incorporated into a smooth cream. Season with 1 teaspoon salt and 1 teaspoon black pepper. If sauce is too thick, thin with up to 1/2 cup reserved pasta water or extra stock until it reaches a silky coat consistency.

Cook snow peas

Add the trimmed snow peas to the simmering sauce and cook 1–2 minutes, just until bright green and slightly tender-crisp. Avoid overcooking; they should retain a snap.

Incorporate chicken & pesto

Return the cooked blackened chicken (and any accumulated juices) to the skillet. Stir in 3 teaspoons red pepper pesto and gently fold to combine so the sauce coats the chicken.

Combine with pasta

Add the drained rigatoni to the skillet. Toss gently to coat the pasta with the roasted red pepper cream, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce so it evenly coats the rigatoni. Taste and adjust seasoning with extra salt, pepper, or up to 1 teaspoon lemon juice for brightness and 1/4 teaspoon red pepper flakes for heat, if desired.

Add cilantro

Stir in about three-quarters of the chopped cilantro so some remains for garnish.

Finish with 1 tablespoon olive oil for sheen and stir in optional 1/4 cup grated Parmesan if using. Transfer the pasta to a warm serving dish or divide among plates.

Garnish with remaining chopped cilantro and an extra sprinkle of smoked Gouda or Parmesan. Serve immediately.