Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water. Set aside.

While the pasta is cooking, coat both sides of the chicken thighs in seasoning cornstarch. Shake off any excess and set aside.

Heat oil (enough to cover the bottom of the pan) in a large sauté pan over medium-high heat. Once hot, add the chicken in an even layer. Pan-fry for 7-8 minutes without flipping, until the bottom is crispy and golden brown. Flip and cook the other side for another 7–8 minutes, until crispy and golden. Remove chicken from the pan and set aside.

Lower the heat to medium. Add butter to the same pan, then sauté the shallots and garlic for about 2 minutes. Pour in the white wine, stirring to deglaze and scrape up any browned bits.

Stir in chicken stock, heavy cream, garlic powder, paprika, oregano, Cajun seasoning, salt, and pepper. Mix until well combined and bring to a gentle simmer.

Return the chicken to the pan and spoon sauce over the chicken pieces. Once both sides are coated with the sauce, Remove the chicken again and set aside.

Add the cooked pasta into the sauce and toss until evenly coated. Stir in grated Parmesan cheese and chopped parsley.

Plate the pasta and top with the chicken. Serve warm and enjoy!

For additional sauce, combine the sauce ingredients in a small saucepan. Bring to a boil, then reduce to a simmer for about 2 minutes until slightly thickened.