A customer favorite in many restaurants. Make it at home and even better. I prefer Penne pasta for this dish. Rigatoni works well too.

Marinate the chicken thighs in hot sauce, I used Old Bay. Marinate for at least 30 minutes. This will add some spice, depth of flavor, and will tenderize the meat.

Make the Cajun alfredo sauce. Melt 5 tbsp of butter in a pan and whisk together with 2 cups of heavy cream and the juice of 1 lemon over medium-low heat. Simmer for 5-6 minutes, do not boil.

Add 4 minced garlic cloves and simmer for another 2-3 minutes. Slowly add 1 full block of freshly grated parmesan cheese and allow the cheese to melt. Remove from heat and season with 1/3 cup of pasta water, 1-2 tbsp of Cajun seasoning, crushed red pepper flakes, and fresh cracked black pepper. Stir in the al dente penne pasta and adjust seasoning as necessary.

Make the blackened chicken thighs. Pat them dry and season well with Cajun seasoning. Heat 1 tbsp of avocado oil over medium-high heat in a frying pan or cast iron skillet. Sear for 5-6 minutes until a black crust forms. Flip and sear the second side for 4-5 minutes. Remove from heat and allow to rest for 10 minutes before slicing.

Serve the pasta with sliced chicken thighs, fresh diced tomato, and parsley.