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
-
Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve ½ cup of pasta water, then drain.
-
While the pasta cooks, coat the chicken in olive oil and rub with the spice mix.
-
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.
-
In another pan, melt butter over medium heat. Add garlic and sauté for 30 seconds.
-
Stir in the cream and let it simmer. Add Parmesan and stir until the sauce is smooth.
-
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.
