This Blackened Chicken Pasta is a delicious dish that combines spicy, flavorful chicken with creamy pasta. The blackening spices give it a nice kick, and the sauce is smooth and rich!
I love how quick this meal comes together—perfect for busy nights! Plus, it’s a great way to impress your family or friends without breaking a sweat in the kitchen. 🍝
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish. For a quicker option, you could use pre-cooked grilled chicken strips or rotisserie chicken, which will save time!
Spices: The blend of paprika, garlic powder, onion powder, oregano, thyme, and cayenne gives this dish its signature blackened flavor. If you like it less spicy, skip the cayenne or reduce the amount.
Pasta: While rotini is used here, you can substitute with penne, fettuccine, or any pasta you have on hand. Different shapes will change the texture a bit, but it’s all about what’s available!
Heavy cream: For a lighter version, you can swap in half-and-half or whole milk. If you’re dairy-free, coconut milk or a dairy-free cream alternative can also work, though the flavor will change slightly.
How Do I Cook the Chicken to Make It Perfectly Blackened?
Cooking blackened chicken involves a few key steps to ensure you get that deep flavor and nice crust. The process may seem tricky, but with practice, you’ll get it just right!
- Start with a hot skillet—medium-high heat is your friend. This helps to create the wonderful blackened crust.
- Make sure your chicken breasts are dry before applying the spice rub. Patting them with a paper towel helps the spices stick better.
- Don’t rush the cooking! Let each side sear for about 5-7 minutes, flipping only once to avoid losing that flavorful crust.
- Use an instant-read thermometer to check for doneness. The internal temperature should reach 165°F (75°C) and then let the chicken rest before slicing to keep it juicy.
Blackened Chicken Pasta
Ingredients You’ll Need:
For the Blackened Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or butter (for cooking chicken)
For the Pasta and Sauce:
- 8 ounces rotini pasta (or your favorite pasta)
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1 cup cherry tomatoes, halved
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes seasoning and cooking the chicken, while the pasta and sauce come together in the meantime. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preparing the Blackening Seasoning:
In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. Mix well to create your flavorful seasoning blend.
2. Seasoning the Chicken:
Pat your chicken breasts dry with paper towels. This helps the seasoning stick better. Rub the blackening seasoning evenly over both sides of each chicken breast, making sure to coat them well.
3. Cooking the Chicken:
In a skillet, heat olive oil or butter over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side, or until they are nicely blackened and cooked through (reach an internal temperature of 165°F/75°C). Once done, transfer the chicken to a plate and allow it to rest for a few minutes before slicing.
4. Cooking the Pasta:
While your chicken is cooking, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside for later.
5. Making the Sauce:
Using the same skillet you cooked the chicken in, melt 1 tablespoon of butter over medium heat. Add in the minced garlic and sauté for about 1 minute, or until fragrant. Then, pour in the chicken broth and heavy cream, stirring to combine. Bring it to a gentle simmer and cook for about 3-4 minutes to allow the sauce to thicken slightly.
6. Adding Cheese and Seasoning:
Stir in the grated Parmesan cheese until it melts and the sauce becomes creamy and smooth. Don’t forget to season with additional salt and pepper to your taste!
7. Combining the Pasta and Tomatoes:
Add the halved cherry tomatoes and the cooked pasta into the sauce. Toss everything together to ensure the pasta is well coated with the creamy sauce.
8. Assembling the Dish:
To serve, plate the creamy pasta mixture first, and then arrange the sliced blackened chicken on top. It looks beautiful and appetizing!
9. Garnishing and Serving:
Sprinkle extra Parmesan cheese and chopped parsley over the top for a fresh touch. Serve immediately and enjoy the delicious combination of spicy blackened chicken and creamy pasta!
This Blackened Chicken Pasta brings a delightful mix of flavors, creamy textures, and a little kick of spice that’ll surely satisfy your cravings!
Can I Use Other Types of Meat for This Recipe?
Absolutely! While chicken breasts are the star of this dish, you can also use boneless, skinless chicken thighs for a juicier option. Alternatively, try shrimp or even firm tofu for a vegetarian version. Adjust cooking times accordingly!
How Can I Make This Dish Less Spicy?
If you prefer a milder flavor, simply reduce the cayenne pepper or leave it out altogether. You can also balance the spice with more creamy ingredients like heavy cream or add a little extra cheese to the sauce.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For dairy-free alternatives, coconut milk or cashew cream works well, though they will change the flavor slightly.
How Should I Store Leftovers?
Leftover Blackened Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.