Description

There’s something deeply comforting about a creamy pasta dish that carries a little heat, a touch of smokiness, and a whole lot of flavor. This Blackened Chicken Pasta brings it all together in one satisfying, soul-warming bowl. It’s the kind of recipe that feels like a hug at the end of a long day—bold and flavorful enough to impress guests, yet simple enough to whip up for a cozy weeknight dinner at home.

This dish is inspired by the flavors of the South—think Cajun spice blends, hearty proteins, and creamy sauces that cling to pasta like a dream. The blackening technique, which originated in Louisiana, involves generously coating chicken in a spice mix and searing it in a hot skillet. The result? A beautiful charred crust that locks in flavor and adds depth to every bite.

I first made this recipe during a chilly fall evening when I was craving something indulgent but still easy to prepare. I remember tossing it together with ingredients I had on hand, hoping for the best—and it turned out to be one of those “keeper” recipes that quickly made its way into our dinner rotation. Since then, it’s become a go-to dish for lazy Sundays, family get-togethers, and even date nights at home.

Whether you’re serving it up for a special occasion or just need something delicious on the table fast, this Blackened Chicken Pasta delivers every time.

Ingredients

Scale

For the Blackened Chicken:

2 boneless skinless chicken breasts

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper, to taste

2 tablespoons olive oil

For the Pasta:

8 oz penne pasta (or any pasta you love)

2 tablespoons unsalted butter

3 cloves garlic, minced

1 cup eavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the pasta
Bring a large pot of salted water to a boil and cook your pasta until al dente according to the package instructions. Drain and set aside. Don’t forget to save about ½ cup of the pasta water—it might come in handy if you want to loosen the sauce later.

Step 2: Season the chicken
In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. Pat your chicken breasts dry and rub them all over with the spice mixture. Make sure every inch is covered—this is where all the flavor lives.

Step 3: Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Let it cook undisturbed for about 5–6 minutes on each side, or until the outside is beautifully blackened and the inside is cooked through. Transfer to a cutting board and let rest for a few minutes before slicing.

Step 4: Make the sauce
In the same skillet (no need to wipe it clean—you want all that leftover flavor), lower the heat to medium and melt the butter. Add the garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 2–3 minutes.

Step 5: Add cheese and pasta
Stir in the Parmesan cheese and season with salt and pepper. Once the sauce is smooth and slightly thickened, toss in the cooked pasta. If the sauce feels too thick, a splash of that reserved pasta water will do the trick.

Step 6: Bring it all together
Top the creamy pasta with slices of the blackened chicken. Garnish with fresh parsley and another sprinkle of Parmesan if you’re feeling fancy.

Notes

You can substitute penne with fettuccine, rotini, or even spaghetti—whatever pasta you have on hand.
For a veggie boost, toss in some sautéed bell peppers, spinach, or mushrooms.
Double the spice rub if you love that blackened flavor and want to use it on shrimp, fish, or even tofu.