Blackened Chicken with Creamy Garlic Parmesan Pasta

If you’re craving something creamy and comforting, this is for you.

This Blackened Chicken Pasta combines spicy heat with a smooth sauce.

It is a restaurant-quality meal made right in your kitchen.

WHY YOU’LL MAKE THIS AGAIN

This dish is perfect for a cozy Winter evening.

It delivers bold flavors without hours of work.

You get a smoky crust on the chicken and a silky sauce.

It is the ultimate comfort food for a busy weeknight.

Everyone in the family will ask for seconds.

You can have it on the table in 40 minutes.

HOW THIS COMES TOGETHER

We start by searing the seasoned chicken in a hot skillet.

This creates that signature dark, flavorful crust.

While the chicken rests, we build the sauce in the same pan.

This picks up all those tasty browned bits.

It is a simple process that yields professional results every time.

WHAT YOU’LL NEED

These simple ingredients create a world of flavor.

• 2 large chicken breasts, halved horizontally into cutlets
• 2 tablespoons blackened seasoning rub
• 12 ounces dried fettuccine pasta
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons fresh flat-leaf parsley, finely chopped

STEP-BY-STEP DIRECTIONS

1. Bring 4 quarts of heavily salted water to a rolling boil and cook fettuccine until al dente; reserve 1/2 cup pasta water and drain.
2. Dredge chicken cutlets in blackened seasoning, pressing firmly to adhere the spices to the surface.
3. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
4. Sear chicken for 5-6 minutes per side until a dark crust forms and internal temperature reaches 165°F (74°C). Remove and tent with foil.
5. In the same skillet over medium heat, melt butter and sauté minced garlic for 60 seconds until fragrant.
6. Deglaze the skillet with heavy cream, scraping the fond from the bottom of the pan; bring to a light simmer.
7. Reduce heat to low and whisk in parmesan cheese gradually until the sauce is emulsified and thickened.
8. Adjust sauce consistency with reserved pasta water if necessary and season with salt and pepper.
9. Slice the rested blackened chicken into 1/2-inch strips.
10. Toss the cooked fettuccine into the cream sauce until thoroughly coated.
11. Divide pasta into bowls, top with sliced chicken, and garnish with chopped parsley.

HOW TO SERVE IT

Serve this in large, warm pasta bowls.

The creamy sauce clings perfectly to the fettuccine noodles.

I love pairing this with a crisp side salad.

A piece of toasted garlic bread is great for dipping.

It makes a fantastic weeknight dinner for your family.

LEFTOVERS & STORAGE

Store any leftovers in an airtight container.

Keep it in the fridge for up to three days.

Reheat gently on the stove with a splash of milk.

This helps loosen the parmesan sauce without it breaking.

I do not recommend freezing this cream-based dish.

The texture of the sauce changes too much when thawed.

MAKE IT EVEN BETTER (PRO TIPS)

• Don’t skip the pasta water; it is liquid gold.
• Avoid overcooking the garlic or it will turn bitter.
• Use freshly grated parmesan for the smoothest melt possible.
• Pat the chicken dry before seasoning for a better crust.
• Let the chicken rest before slicing to keep it juicy.
• Keep your skillet hot for that perfect blackened finish.
• Use a cast-iron pan for the best heat retention.
• Always salt your pasta water like the sea.

EASY WAYS TO CHANGE IT UP

• Add steamed broccoli for a fresh green crunch.
• Swap fettuccine for penne to catch more sauce.
• Use shrimp instead of chicken for a seafood twist.
• Stir in sun-dried tomatoes for a sweet, tangy pop.

QUICK QUESTIONS

Can I use milk instead of heavy cream?

I do not recommend using milk for this recipe. It will not thicken properly into a rich sauce. Heavy cream is essential for that restaurant-style texture.

Is blackened chicken too spicy?

The blackened seasoning has a nice kick to it. However, the creamy parmesan sauce balances the heat perfectly. It is flavorful but not overwhelming.

I hope you love this meal as much as I do. It is a total game-changer for busy nights. Give it a try tonight and enjoy the flavor!

— Ethan

Blackened Chicken with Creamy Garlic Parmesan Pasta

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 850

Ingredients Method

Ingredients

  

• 2 large chicken breasts, halved horizontally into cutlets
• 2 tablespoons blackened seasoning rub
• 12 ounces dried fettuccine pasta
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic , minced
• 2 cups heavy cream
• 1 cup freshly grated parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons fresh flat-leaf parsley, finely chopped

Method

 

1. Bring 4 quarts of heavily salted water to a rolling boil and cook fettuccine until al dente; reserve 1/2 cup pasta water and drain.
2. Dredge chicken cutlets in blackened seasoning, pressing firmly to adhere the spices to the surface.
3. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
4. Sear chicken for 5-6 minutes per side until a dark crust forms and internal temperature reaches 165°F (74°C). Remove and tent with foil.
5. In the same skillet over medium heat, melt butter and sauté minced garlic for 60 seconds until fragrant.
6. Deglaze the skillet with heavy cream, scraping the fond from the bottom of the pan; bring to a light simmer.
7. Reduce heat to low and whisk in parmesan cheese gradually until the sauce is emulsified and thickened.
8. Adjust sauce consistency with reserved pasta water if necessary and season with salt and pepper.
9. Slice the rested blackened chicken into 1/2-inch strips.
10. Toss the cooked fettuccine into the cream sauce until thoroughly coated.
11. Divide pasta into bowls, top with sliced chicken, and garnish with chopped parsley.