This Blackened Chicken Pasta is a tasty dish that combines juicy, spicy chicken with creamy pasta. It’s colorful, comforting, and full of flavor!
You can whip this up in no time, which is great when you’re hungry. Plus, I love how the seasoned chicken makes it a little fancy without much fuss. Yum! 🍝
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great here. If you’re looking for an alternative, turkey cutlets or tofu can be good substitutes. They’ll take on the same seasoning and flavors well!
Blackening Seasoning: This mix of spices defines the dish. If you’re missing some spices, feel free to experiment. Smoked paprika adds more depth, while a pinch of cayenne brings that kick. Don’t shy away from customizing this to your taste!
Pasta: Fettuccine or linguine is perfect for this dish’s creamy sauce. You could also use penne or even a gluten-free pasta if needed. Just remember to cook according to package instructions.
Heavy Cream: For a lighter option, substitute half-and-half or even unsweetened almond milk mixed with a little cornstarch to thicken. Coconut milk gives a different flavor but can add a nice twist!
Parmesan Cheese: Grated fresh Parmesan adds wonderful richness! If you need a dairy-free option, nutritional yeast gives a cheesy flavor without the cheese.
How Do You Cook the Perfect Blackened Chicken?
Cooking the blackened chicken is a crucial step for this recipe. The goal is to achieve a flavorful crust without burning the chicken. Here’s how to get it right:
- Start with a hot skillet. Preheat it properly so the seasoning can develop that charred flavor.
- Pat the chicken dry very well before seasoning. This helps the spices stick better and ensures a good sear.
- Cook the chicken without moving it for 4-5 minutes on each side, allowing for a nice crust to form. Use a meat thermometer for accuracy!
Let the chicken rest afterward; this keeps it juicy as the juices redistribute. Slice it just before serving to maintain that juicy texture.
Blackened Chicken Pasta
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 8 oz fettuccine or linguine pasta
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach leaves
- 1/2 cup grape or cherry tomatoes, halved
- Fresh parsley or dill, chopped (for garnish)
How Much Time Will You Need?
Getting this delicious dish on the table will take about 30 minutes. You’ll spend around 10-15 minutes prepping and cooking the chicken, and the remaining time will be for making the sauce and cooking the pasta. Quick and satisfying!
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. This flavorful blend will give the chicken its signature spicy kick!
2. Season the Chicken:
Pat the chicken breasts dry with paper towels to ensure the seasoning sticks well. Rub both sides of the chicken with 1 tablespoon of olive oil, then coat them generously with the blackening seasoning you prepared.
3. Cook the Chicken:
In a heavy skillet or cast-iron pan, heat the remaining tablespoon of olive oil over medium-high heat until hot. Add the seasoned chicken breasts and cook for about 4-5 minutes on each side. Look for a nice blackened crust and ensure the chicken is cooked through (165°F/74°C). Remove the chicken from the skillet and let it rest on a plate to retain its juices.
4. Cook the Pasta:
While the chicken is cooking, bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
5. Make the Sauce:
Using the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, but be careful not to burn it.
6. Create Creamy Sauce:
Pour in the heavy cream and chicken broth, stirring well to combine. Allow the mixture to simmer for about 3-4 minutes until it slightly thickens. Stir in the grated Parmesan cheese until melted and smooth.
7. Add Spinach and Tomatoes:
Next, toss in the fresh spinach and halved tomatoes. Stir until the spinach has wilted and the tomatoes are slightly warmed.
8. Combine Pasta and Sauce:
Add the drained pasta to the skillet with the sauce. Toss well until all the pasta is evenly coated with the creamy goodness.
9. Slice and Serve:
Slice the rested blackened chicken into strips and lay it over the pasta. Finally, garnish with freshly chopped parsley or dill for a touch of color and added flavor.
Dig in and enjoy your delightful Blackened Chicken Pasta, with its creamy sauce paired with tender, spicy chicken!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more flavor and stay juicy during cooking. Just adjust the cooking time slightly as thighs may take a few minutes longer to cook through.
Can I Make This Dish Spicy?
Yes, you can ramp up the heat! Consider adding more cayenne pepper to the seasoning or tossing in some diced jalapeños with the spinach and tomatoes.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of cream if the sauce thickens too much.
Can I Use Whole Wheat Pasta?
Of course! Whole wheat pasta works great in this dish and adds more fiber. Just be mindful that it may slightly change the cooking time, so check for doneness a minute or two early.