Blackened Chicken with Creamy Garlic Parmesan Pasta

Why You’ll Love This Recipe

I love this recipe because it delivers bold flavor while still being very doable on a weeknight. The chicken develops those dark, charry edges that taste smoky and slightly spicy, while the pasta is creamy, garlicky, and comforting. I also like that it feels like restaurant-style food made right at home, which makes it perfect for both busy evenings and special dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the blackened chicken:
2 large chicken breasts, cut into large cubes
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper, optional
Salt and pepper, to taste

For the creamy garlic Parmesan pasta:
8 oz rigatoni or pasta of choice
2 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/2 cup whole milk
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley, plus more for garnish

Directions

I begin by bringing a large pot of salted water to a boil and cooking the pasta until al dente. I drain it and set it aside, letting a little steam remain so the sauce clings better later.

In a bowl, I toss the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, thyme, chili powder, cayenne if using, and salt and pepper. I make sure every piece is well coated.

I heat a large skillet or cast-iron pan over medium-high heat and add the chicken in a single layer. I let it sear without moving it too much so it develops those dark, flavorful edges. I cook the chicken for about 4 to 5 minutes per side, until fully cooked, then remove it from the pan and keep it warm.

For the sauce, I melt the butter in a saucepan over medium heat. I add the minced garlic and cook it for about a minute, just until fragrant. I whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste.

I slowly whisk in the heavy cream and milk, stirring constantly, and bring the mixture to a gentle simmer. I add the Parmesan cheese and stir until it melts into a smooth, velvety sauce. I season with salt and black pepper, then stir in the chopped parsley.

I add the cooked pasta to the sauce and toss until every piece is coated. I let it warm together over low heat for 2 to 3 minutes until glossy and creamy.

To serve, I plate the pasta and spoon the blackened chicken over the top or alongside it. I finish with extra parsley and, if I have any pan juices from the chicken, I drizzle a little over the dish for extra flavor.

Servings and Timing

I usually make this recipe to serve 4 people. The prep time is about 15 minutes, the cooking time is around 25 minutes, and the total time comes out to roughly 40 minutes.

Variations

I sometimes swap chicken breasts for chicken thighs when I want extra juiciness. If I’m craving more heat, I increase the cayenne or chili powder. I also like adding sautéed mushrooms or spinach to the pasta for extra texture and flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm everything gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce and keep it silky.

FAQs

Can I make this dish ahead of time?

I can prep the chicken seasoning and grate the cheese ahead, but I prefer cooking everything fresh for the best texture.

Is this recipe very spicy?

I find it mildly spicy, and I easily adjust the heat by changing the amount of cayenne.

What pasta works best for this dish?

I like rigatoni because it holds the sauce well, but penne, fettuccine, or any pasta works.

Can I use pre-grated Parmesan?

I prefer freshly grated Parmesan because it melts better and gives a smoother sauce.

Can I make this lighter?

I can use half-and-half instead of heavy cream, though the sauce won’t be quite as rich.

Conclusion

This blackened chicken with creamy garlic Parmesan pasta is a meal I love making when I want something comforting but exciting. I enjoy how the smoky chicken and rich pasta come together into a dish that feels indulgent, satisfying, and perfect for going back for seconds.

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