Description

A quick and easy savory blackened chicken pasta with a creamy, spicy sauce that delivers bold flavor and comforting texture, perfect for weeknights or casual dinner parties.

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon cayenne pepper (adjust for spice level)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil (for searing)
1 tablespoon unsalted butter
3 cloves garlic, minced
1 cup heavy cream (240 ml) (use coconut cream for dairy-free)
½ cup chicken broth (120 ml)
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
½ cup grated Parmesan cheese (about 50 g)
1 tablespoon hot sauce (optional, for extra kick)
8 oz (225 g) fettuccine or your favorite pasta
Salt, for pasta water
Fresh parsley, chopped (for garnish)
Extra Parmesan cheese (for garnish)

Instructions

In a small bowl, mix smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Set aside.
Pat chicken strips dry with paper towels. Rub the spice mix evenly over all sides of the chicken pieces.
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (usually 10-12 minutes) until al dente. Reserve ½ cup pasta water before draining. Set pasta aside.
Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken strips in a single layer (work in batches if needed). Cook about 3-4 minutes per side until blackened and cooked through. Remove chicken and set aside.
In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant (about 30 seconds to 1 minute). Pour in heavy cream and chicken broth, stirring to combine.
Stir in smoked paprika, cayenne pepper, salt, and pepper. Let it simmer gently for 3-4 minutes until slightly thickened. If you want extra heat, add the hot sauce here.
Stir in Parmesan cheese until melted and sauce is smooth. If sauce feels too thick, add a splash of reserved pasta water to loosen it up.
Toss cooked pasta and blackened chicken strips into the sauce. Stir gently to coat everything evenly. Let it warm through for 1-2 minutes to marry the flavors.
Plate the pasta, garnish with fresh parsley and extra Parmesan. Serve immediately for best taste and texture.

Notes

Pat chicken dry and ensure pan is very hot before searing to get a perfect blackened crust. Cook chicken in batches to avoid overcrowding. Stir sauce often and add cheese gradually to prevent curdling. Use reserved pasta water to adjust sauce consistency. Adjust cayenne and hot sauce to control spice level.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/4
Calories: 550
Fat: 25
Carbohydrates: 40
Protein: 30

Keywords: blackened chicken, creamy spicy sauce, chicken pasta, easy dinner, quick pasta recipe, comfort food, spicy chicken pasta