Blackened Chicken with Creamy Garlic Parmesan Pasta
Bold, smoky blackened chicken meets rich, creamy garlic Parmesan pasta in this restaurant-style comfort meal that’s perfect for cozy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American
Ingredients
For the Blackened Chicken
2 large chicken breasts, cut into large cubes
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme
½ tsp chili powder
¼ tsp cayenne pepper (optional, for extra heat)
Salt and black pepper, to taste
For the Creamy Garlic Parmesan Pasta
8 oz rigatoni (or pasta of choice)
2 tbsp unsalted butter
4 cloves garlic, minced
2 tbsp all-purpose flour
1½ cups heavy cream
½ cup whole milk
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
2 tbsp chopped fresh parsley (plus more for garnish)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
2. Season the Chicken
In a bowl, toss chicken with olive oil, smoked paprika, garlic powder, onion powder, thyme, chili powder, cayenne (if using), salt, and pepper until well coated.
3. Sear Until Blackened
Heat a large skillet or cast-iron pan over medium-high heat. Add chicken in a single layer and sear 4–5 minutes per side until blackened and cooked through. Remove and keep warm.
4. Start the Sauce
In a saucepan, melt butter over medium heat. Add garlic and cook for about 1 minute until fragrant.
5. Make It Creamy
Whisk in flour and cook 1–2 minutes. Slowly whisk in heavy cream and milk. Bring to a gentle simmer, stirring often.
6. Add Parmesan
Stir in Parmesan cheese until melted and smooth. Season with salt and pepper, then stir in parsley.
7. Toss the Pasta
Add cooked pasta to the sauce and toss until fully coated. Simmer on low for 2–3 minutes until glossy and creamy.
8. Serve
Plate pasta and top with blackened chicken. Garnish with extra parsley and Parmesan. Spoon any chicken pan juices over the top for extra flavor.
Notes
Let the chicken sear undisturbed for best blackened flavor.
Freshly grated Parmesan melts better than pre-shredded.
Add a splash of pasta water if the sauce thickens too much.
