Spicy blackened chicken paired with Creamy Parmesan-Garlic Linguine
Ingredients:
2 boneless, skinless chicken breasts
12 oz linguine pasta
2 tbsp olive oil
1½ tbsp blackened seasoning (or Cajun seasoning)
1 tsp smoked paprika
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
2 tbsp unsalted butter
Salt & black pepper, to taste
Chopped fresh parsley, for garnish
Optional: pinch of red pepper flakes for heat
Directions:
Bring a large pot of salted water to a boil and cook the linguine until firm-tender. Drain, saving about ½ cup of the starchy water, and set the pasta aside.
Pat the chicken breasts dry, then coat both sides with blackened seasoning and smoked paprika, pressing the spices in so they stick. Warm the olive oil in a wide skillet over medium-high heat. Add the chicken and sear for about 5–6 minutes per side, until the crust is deeply browned and the center is cooked through. Transfer to a plate and let the meat rest.
Lower the heat to medium. In the same skillet, melt the butter, then add the minced garlic and cook for roughly one minute just until fragrant. Pour in the chicken broth, scraping up any browned bits on the pan, and simmer for another two minutes.
Stir in the heavy cream and bring the sauce to a gentle bubble. Whisk in the Parmesan until it melts into a smooth, silky sauce. Taste and season with salt, cracked black pepper, and a pinch of red-pepper flakes if you’d like extra heat.
Add the drained linguine to the skillet and toss until every strand is coated. If the sauce feels thick, loosen it with a splash or two of the reserved pasta water.
Slice the rested chicken and lay the pieces over the creamy pasta. Finish with chopped parsley and serve immediately.
Cooking Time: 30 minutes
Servings: 4