Description
Creamy Blackened Chicken Pasta with a kick! This easy recipe brings spicy, savory flavors and rich creaminess for a satisfying weeknight dinner.
Ingredients
Scale
- For the Blackened Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp blackening seasoning
- 1 tbsp olive oil
- For the Creamy Pasta Sauce:
- 4–5 cloves garlic, minced
- 1 tbsp butter
- 1.5 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, divided
- The Pasta & Finishing Touches:
- 12 oz fettuccine or linguine
- 1/4 cup fresh parsley, chopped
Instructions
- Prep that Chicken: First things first, let’s get that chicken ready for its close-up. Grab your boneless, skinless chicken breasts and pat them super dry with paper towels. This is a biggie, trust me; it helps that blackening seasoning stick and gives you a better sear. Then, dredge each breast generously in your blackening seasoning, pressing it on so it really adheres. I usually get a little messy here, seasoning flying everywhere, but it’s part of the fun. You want a good, even coating, no bald spots!
- Sear the Blackened Chicken: Now, heat a large skillet—cast iron is my absolute favorite for this—over medium-high heat with a drizzle of olive oil. Once it’s shimmering, carefully place your seasoned chicken breasts in the hot pan. You’ll hear that satisfying sizzle! Let them cook for about 4-6 minutes per side, or until they’re beautifully blackened and cooked through. I always sneak a peek, trying not to burn them like I did that one time. The kitchen will start smelling amazing, spicy and smoky.
- Cook the Pasta: While the chicken rests, get that pasta water boiling! Fill a large pot, add a generous pinch of salt—seriously, make it taste like the ocean—and bring it to a rolling boil. Add your fettuccine or linguine and cook according to package directions until it’s al dente. This is where I always forget to set a timer, so I just start tasting it around the 8-minute mark. Don’t drain all the pasta water; reserve about a cup for our creamy sauce later. It’s liquid gold, honestly!
- Build the Creamy Blackened Chicken Pasta Sauce: In the same skillet you used for the chicken (don’t clean it, those bits are flavor!), melt a tablespoon of butter over medium heat. Add your minced garlic and sauté for about a minute until it’s fragrant—don’t let it burn, or it’ll taste bitter, a mistake I’ve made too many times. Pour in the chicken broth, scraping up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it’s essential for a rich sauce. Let it simmer for a couple of minutes.
- Make it Creamy: Reduce the heat to low, then slowly pour in the heavy cream, stirring constantly. You want it to warm through gently, not boil aggressively. Stir in about half of your freshly grated Parmesan cheese until it’s melted and the sauce starts to thicken slightly. If it’s too thick, add a splash of that reserved pasta water until it reaches your desired consistency. This is where the sauce transforms into that luxurious, silky base for our Creamy Blackened Chicken Pasta.
- Combine and Serve: Slice your rested blackened chicken into bite-sized pieces. Add the cooked pasta and sliced chicken to the creamy sauce in the skillet. Toss everything together until the pasta is fully coated and the chicken is nestled in. If it feels a bit dry, add another splash of pasta water. Serve immediately, garnished with the remaining Parmesan cheese and a sprinkle of fresh chopped parsley. The aroma alone is enough to make your mouth water, I promise!