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Spicy Blackened Chicken Paired with Creamy Parmesan-Garlic Linguine

Spicy Blackened Chicken with Creamy Garlic Linguine


  • Author: Emily Wilkinson
  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 12 oz linguine pasta
  • 2 tbsp olive oil
  • 1½ tbsp blackened seasoning (or Cajun seasoning)
  • 1 tsp smoked paprika
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ¾ cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt & black pepper, to taste
  • Chopped fresh parsley, for garnish
  • Optional: pinch of red pepper flakes for heat

Instructions

Preparation Step 1: Cook the Linguine

Bring a large pot of salted water to a boil. Add linguine and cook until just al dente, firm but tender. Before draining, scoop out about ½ cup of the starchy pasta water and save it for the sauce. Drain the rest and set the pasta aside.

Step 2: Season the Chicken

Pat the chicken breasts dry with a paper towel. Generously coat both sides with blackened seasoning and smoked paprika. Press the spices in so they adhere well to the chicken.

Step 3: Sear the Chicken

Heat olive oil in a wide skillet over medium-high heat. Once hot, add the chicken breasts. Let them sear undisturbed for about 5–6 minutes on each side, or until they’re browned and cooked through. Transfer them to a plate and let them rest while you make the sauce.

Step 4: Build the Sauce

Lower the heat to medium. In the same skillet, melt the butter and sauté the minced garlic for about a minute until fragrant. Pour in the chicken broth, scraping up any bits left from the chicken for added flavor. Let it simmer for 2 minutes.

Step 5: Add the Cream and Cheese

Stir in the heavy cream and bring it to a gentle bubble. Slowly whisk in the grated Parmesan, stirring until it melts into a smooth, creamy sauce. Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Step 6: Finish the Dish

Add the cooked linguine to the sauce and toss to coat. If the sauce is too thick, use a little reserved pasta water to loosen it. Slice the rested chicken into strips and layer them over the pasta. Garnish with freshly chopped parsley and serve hot.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 720
  • Sodium: 670
  • Protein: 42