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A plate of creamy fettuccine pasta topped with sliced blackened chicken and fresh parsley.

Blackened Chicken with Creamy Garlic Parmesan Pasta

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.