Something magical happens when fiery blackened chicken meets creamy pasta – it’s like Mardi Gras exploded in your mouth! Seriously, this dish is the culinary equivalent of a jazz band playing in your kitchen. Spicy, creamy, and utterly irresistible, this recipe will have you doing a little happy dance with every bite.
Why This Recipe Works
- The perfect balance of spicy and creamy creates a flavor explosion that keeps you coming back for more – the blackening seasoning packs serious heat while the creamy sauce cools things down beautifully
- Using the same pan for both chicken and sauce means all those delicious browned bits get incorporated into the final dish, adding incredible depth of flavor you just can’t get otherwise
- The quick cooking time means you can have restaurant-quality pasta on the table in under 30 minutes, making it perfect for busy weeknights when you want something impressive without the fuss
- Customizable heat level lets you adjust the spice to your preference, from mild and family-friendly to blow-your-socks-off spicy for those who like living dangerously
- The creamy sauce clings perfectly to every strand of pasta, ensuring each bite is packed with flavor rather than pooling at the bottom of your bowl
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into 1-inch strips
- 2 tablespoons blackening seasoning (store-bought or homemade)
- 3 tablespoons olive oil, divided
- 8 ounces fettuccine pasta
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon lemon juice
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Equipment Needed
- Large skillet or cast-iron pan
- Large pot for boiling pasta
- Colander
- Measuring cups and spoons
- Cutting board and sharp knife
- Tongs or spatula
- Whisk
- Mixing bowls
Instructions
Prepare the Chicken and Pasta
Start by bringing a large pot of salted water to a rolling boil – you want it salty like the sea, about 1 tablespoon of salt per gallon of water. While waiting for the water to boil, pat your chicken strips completely dry with paper towels (this is crucial for proper blackening), then generously coat them with blackening seasoning on all sides, pressing gently to make sure it adheres well. Once your water is boiling violently with big bubbles, add the fettuccine and cook according to package directions until al dente, which typically takes about 10-12 minutes. Reserve about 1 cup of pasta water before draining – this starchy liquid is liquid gold for adjusting your sauce consistency later. Drain the pasta but don’t rinse it – you want that starch to help the sauce cling beautifully.
Blacken the Chicken to Perfection
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and just starts to smoke slightly – you’re aiming for around 375°F if you have a thermometer. Carefully add the seasoned chicken strips in a single layer, making sure not to overcrowd the pan (work in batches if necessary). Cook for exactly 3-4 minutes per side until a dark, crusty blackened exterior forms and the internal temperature reaches 165°F when checked with an instant-read thermometer. The chicken should release easily from the pan when properly seared – if it sticks, it needs more time to develop that crust. Remove the chicken to a clean plate and tent with foil to keep warm while you prepare the sauce.
Create the Creamy Sauce Base
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet – all those browned bits at the bottom are flavor bombs waiting to be unleashed! Add the minced garlic and cook for just 30-45 seconds until fragrant but not browned – you’ll know it’s ready when your kitchen smells like heaven. Pour in the chicken broth and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan, simmering for about 2 minutes until the liquid reduces by half. This deglazing process is what transforms good sauce into incredible sauce, so don’t skip this step!
Finish the Sauce and Combine
Reduce the heat to low and slowly whisk in the heavy cream, then add the butter, stirring constantly until the butter melts completely and the sauce becomes smooth and velvety. Simmer gently for 3-4 minutes until the sauce thickens slightly – it should coat the back of a spoon without running off too quickly. Stir in the Parmesan cheese gradually, whisking constantly until fully melted and incorporated, then add lemon juice, salt, and pepper to taste. The sauce should be rich and creamy but still pourable – if it’s too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Bring It All Together
Add the drained pasta directly to the skillet with the sauce, tossing thoroughly to ensure every strand is beautifully coated in that creamy goodness. Slice the rested chicken against the grain into bite-sized pieces and gently fold them into the pasta, being careful not to break up that beautiful blackened crust too much. Cook for just 1-2 more minutes over low heat until everything is heated through and beautifully combined. Taste and adjust seasoning if needed – sometimes it needs an extra pinch of salt or a squeeze of lemon to make the flavors pop. Garnish with fresh parsley and serve immediately while it’s piping hot and fabulous!
Tips and Tricks
For the absolute best blackened chicken, make sure your chicken is completely dry before seasoning – moisture is the enemy of proper blackening. Pat it thoroughly with paper towels and consider letting it air-dry in the refrigerator for 15-20 minutes if you have time. When applying the seasoning, really press it into the chicken to create a good crust that won’t fall off during cooking. If you’re sensitive to spice, you can reduce the blackening seasoning by half and add more after tasting, but remember that the cream sauce does help balance the heat. For extra flavor depth, consider making your own blackening seasoning blend: 2 tablespoons paprika, 1 tablespoon each of garlic powder, onion powder, and dried thyme, 2 teaspoons cayenne pepper (adjust to taste), 1 teaspoon each of black pepper and salt, and 1/2 teaspoon white pepper. Store it in an airtight container for up to 6 months.
When cooking the pasta, always salt your water generously – this is your only chance to season the pasta itself from the inside out. The water should taste like the sea, which means about 1 tablespoon of kosher salt per gallon of water. Don’t add oil to the pasta water despite what some recipes might say – it prevents the sauce from clinging properly later. Always reserve at least a cup of pasta water before draining – the starchy liquid is magical for adjusting sauce consistency and helping emulsify everything together. For the creamiest sauce, make sure your heavy cream and Parmesan are at room temperature before adding them to the hot pan – cold ingredients can cause the sauce to break or become grainy. When adding the Parmesan, remove the pan from heat and add it gradually while whisking constantly to prevent clumping.
If your sauce seems too thin, let it simmer a bit longer to reduce, or create a quick slurry with 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water, then whisk it into the simmering sauce. If it’s too thick, use that reserved pasta water to thin it out – start with a tablespoon at a time until perfect. For meal prep, you can make the blackened chicken ahead of time and store it separately from the sauce and pasta – assemble everything just before serving to maintain the best texture. Leftovers will keep in the refrigerator for 3-4 days, though the pasta will continue to absorb liquid, so you may need to add a splash of cream or broth when reheating.
Recipe Variations
- Seafood Twist: Replace the chicken with 1 pound of large shrimp or scallops – cook them for just 2-3 minutes per side until opaque, then proceed with the recipe. The seafood version is fantastic with a squeeze of extra lemon juice and some chopped fresh dill instead of parsley.
- Vegetarian Delight: Omit the chicken and use sliced portobello mushrooms or cauliflower florets instead – toss them in the blackening seasoning and roast at 425°F for 20 minutes until crispy. Add some spinach or kale to the sauce for extra nutrients and color.
- Cajun Alfredo Fusion: Add 1/2 cup of diced andouille sausage when cooking the garlic for an extra layer of smoky spice. The sausage renders delicious fat that makes the sauce even more incredible, and it pairs perfectly with the blackening flavors.
- Creamy Tomato Version: Stir in 1/4 cup of tomato paste when cooking the garlic, then add a 14-ounce can of diced tomatoes (drained) along with the cream. This creates a rosé-style sauce that’s both creamy and tangy, balancing the spice beautifully.
- Healthier Alternative: Use half-and-half instead of heavy cream and Greek yogurt instead of some of the Parmesan for a lighter sauce. You can also use whole wheat pasta or zucchini noodles for fewer carbs – just adjust cooking times accordingly.
Frequently Asked Questions
Can I make this recipe less spicy?
Absolutely! The beauty of this recipe is its customizability. Start by reducing the blackening seasoning by half – you can always add more at the end if you want more heat. Look for mild blackening seasoning blends at the store, or make your own without cayenne pepper. The creamy sauce does a great job of cooling down the spice, so even with less seasoning, you’ll still get fantastic flavor. If you’ve already made it too spicy, stir in an extra tablespoon of butter or a splash more cream to help mellow the heat.
What’s the best pasta shape for this recipe?
While fettuccine is classic for creamy sauces because its flat surface area holds sauce beautifully, you can use any pasta you love! Rigatoni or penne work wonderfully because their ridges and tubes capture the sauce and chicken pieces. Linguine is another great option if you prefer long pasta. Avoid very delicate pasta like angel hair, as it can become mushy under the weight of the chicken and sauce. Whole wheat pasta adds nutty flavor and extra fiber, but may require slightly more sauce since it absorbs more liquid.
How do I prevent the sauce from breaking?
Sauce breakage usually happens from temperature shock or improper emulsification. Always bring your dairy ingredients to room temperature before adding them to the hot pan. When adding cream and cheese, reduce the heat to low and incorporate gradually while whisking constantly. If your sauce does start to separate, remove it from heat immediately and whisk in a tablespoon of cold butter or a splash of pasta water – this can often bring it back together. Avoid boiling the sauce after adding dairy, as high heat can cause separation.
Can I use pre-cooked chicken?
You can, but you’ll miss out on developing those incredible fond (browned bits) in the pan that give the sauce so much depth. If using pre-cooked chicken, I recommend still seasoning it with blackening spice and giving it a quick sear in the hot pan to develop some color and flavor before removing it. Alternatively, you could blacken raw chicken specifically for this recipe and freeze it for future quick meals – just thaw and add at the end of cooking.
How do I know when the chicken is properly blackened?
Proper blackening creates a dark, almost charred-looking crust that should release easily from the pan when ready to flip. The internal temperature should reach 165°F on an instant-read thermometer. The crust should look nearly black in spots but not actually burned – if you see smoke rising from the seasoning rather than just from the oil, you’re on the right track. Don’t move the chicken around too much – let it develop that crust undisturbed for the first few minutes of cooking.
Summary
This blackened chicken pasta combines spicy Cajun-seasoned chicken with creamy Parmesan sauce for a restaurant-quality meal ready in 30 minutes. Perfect for spice lovers seeking comfort food with attitude!
