Ingredients
- 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
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.
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.
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.
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.
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.
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