When I want a meal that’s creamy, cheesy, and packed with bold flavor, I make this blackened chicken over Parmesan garlic linguine. The smoky, spicy crust on the chicken pairs perfectly with the silky pasta coated in a rich Parmesan garlic sauce. It’s the kind of dinner that feels indulgent and impressive but is still easy enough to pull together on a weeknight.
Why You’ll Love This Recipe
I love this recipe because it brings together two things I crave—spiced, juicy chicken and creamy garlic pasta. The blackening seasoning gives the chicken a deep, savory kick, while the pasta sauce is velvety and packed with flavor from fresh garlic and grated Parmesan. It’s a dish that looks and tastes restaurant-worthy, but I can make it in under an hour at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the blackened chicken:
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Boneless, skinless chicken breasts or thighs
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Olive oil
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Paprika
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Garlic powder
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Onion powder
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Dried thyme
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Dried oregano
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Cayenne pepper (adjust to taste)
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Salt and black pepper
For the Parmesan garlic linguine:
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Linguine pasta
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Butter
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Garlic (minced)
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Heavy cream or half-and-half
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Grated Parmesan cheese
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Salt and pepper
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Fresh parsley (optional for garnish)
Directions
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I bring a large pot of salted water to a boil and cook the linguine until al dente. I reserve ½ cup of pasta water before draining.
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While the pasta cooks, I coat the chicken with olive oil and rub it generously with the blackening seasoning.
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I sear the chicken in a hot skillet over medium-high heat for about 5–6 minutes per side, or until fully cooked and nicely blackened. I let it rest before slicing.
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In another pan, I melt butter and sauté the garlic until fragrant—about 30 seconds.
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I pour in the cream and let it simmer gently, then stir in the Parmesan cheese until the sauce is smooth and creamy.
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I add the cooked linguine to the sauce and toss to coat, using reserved pasta water as needed to loosen the sauce.
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I plate the pasta and top it with sliced blackened chicken and a sprinkle of fresh parsley.
Servings and timing
This recipe serves 4.
Prep time is 15 minutes, cook time is 25 minutes, and the whole dish is ready in about 40 minutes.
Variations
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I use fettuccine or penne instead of linguine depending on what I have on hand.
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For a veggie boost, I stir in spinach, sun-dried tomatoes, or steamed broccoli.
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I tone down the cayenne for a milder version, or bump it up when I want more heat.
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I’ve made the sauce with a splash of chicken broth for a lighter finish.
Storage/reheating
I store leftovers in the fridge for up to 3 days. To reheat, I warm the pasta gently on the stovetop with a splash of cream or milk to loosen the sauce. I don’t microwave the chicken for too long—it can dry out—so I reheat it separately and gently.
FAQs
What makes chicken “blackened”?
It’s coated in a bold, smoky spice mix and cooked in a hot skillet to create a flavorful crust without burning.
Can I use pre-cooked or rotisserie chicken?
Yes, but the flavor won’t be quite the same. I reheat sliced chicken with a bit of the blackening seasoning in the pan to bring it closer.
Is this dish spicy?
It has a kick, but I control the heat by adjusting the cayenne. It’s flavorful, not overwhelmingly hot.
What’s the best cheese for the sauce?
Freshly grated Parmesan gives the best melt and flavor. I avoid pre-shredded for smoother results.
Can I make this gluten-free?
Yes, I use gluten-free linguine and double-check all spice labels and cheese to ensure they’re safe.
Conclusion
Blackened chicken over Parmesan garlic linguine is one of those recipes that feels like a restaurant meal but is easy enough for any night of the week. With its bold seasoning, creamy pasta, and balanced textures, it’s the kind of dish that satisfies every time. Whether I’m cooking for guests or treating myself, it never disappoints.
Print
Blackened Chicken Over Parmesan Garlic Linguine: A Bold, Creamy Dinner That Delivers Every Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American
Description
This blackened chicken over Parmesan garlic linguine is a bold and creamy dinner with juicy, spiced chicken and silky, cheesy pasta. A satisfying, restaurant-worthy dish made easily at home in under an hour.
Ingredients
- For the blackened chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- For the Parmesan garlic linguine:
- 8 oz linguine pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
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Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve ½ cup of pasta water, then drain.
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While the pasta cooks, coat the chicken in olive oil and rub with the spice mix.
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In a hot skillet over medium-high heat, sear the chicken for 5–6 minutes per side until blackened and fully cooked. Let it rest, then slice.
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In another pan, melt butter over medium heat. Add garlic and sauté for 30 seconds.
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Stir in the cream and let it simmer. Add Parmesan and stir until the sauce is smooth.
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Toss the cooked pasta into the sauce. Add reserved pasta water to loosen if needed.
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Plate the pasta and top with sliced blackened chicken. Garnish with parsley and serve.
Notes
- Adjust cayenne for preferred spice level.
- Add spinach, sun-dried tomatoes, or broccoli to boost the veggies.
- Use gluten-free pasta for a gluten-free version.
- Freshly grated Parmesan melts smoother than pre-shredded.
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