Blackened Chicken Pasta is a yummy and spicy meal that will make your taste buds dance! Juicy chicken is seasoned just right, then cooked until it’s crispy on the outside and tender inside.
I love how quick this dish comes together! Toss everything with al dente pasta and creamy sauce, and you have a dinner that feels fancy but is super simple to make. Who doesn’t love a one-pan meal? 🍝💖
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are perfect for this dish as they cook quickly. If you’re looking for a lighter option, turkey breasts can work just as well. For a vegetarian alternative, try using grilled tofu or tempeh instead!
Spices: The spice mix is what gives this dish its unique flavor. You can adjust the cayenne pepper based on your heat preference. If you want to tone it down, using smoked paprika instead of standard paprika adds delicious flavor without the spice.
Pasta: While rotini and fusilli pasta hold sauce nicely, any pasta you like will work. Spaghetti, penne, or even whole wheat options are great substitutes. Gluten-free pasta is also available for those who need it!
Heavy Cream: Heavy cream makes the sauce rich and creamy, but if you’re looking for a lighter option, you can use half-and-half or whole milk instead. For a dairy-free version, coconut milk works well and adds a subtle sweetness.
Sun-dried Tomatoes: These add a lovely tang to the dish. If you don’t have them, you could substitute with fresh cherry tomatoes or roasted red peppers for a different flavor profile. Both will still add a burst of color!
How Do I Get That Perfect Blackened Chicken?
To achieve that beautiful blackened crust, proper technique is key. Here’s how you can do it:
- Pat the chicken dry before applying the spice mix. This helps the spices stick better and allows for a nice crust.
- Make sure the skillet is hot before adding the chicken. This will help sear the spices and lock in the moisture.
- Cook for the right amount of time on each side. Aim for about 5-7 minutes per side on medium-high heat. Don’t rush it!
- Let the chicken rest after cooking. This keeps it juicy and tender. Allowing it to sit helps the juices redistribute before slicing.
Follow these simple steps, and your blackened chicken will become a flavorful highlight of your dish!
How to Make Blackened Chicken Pasta
Ingredients You’ll Need:
For the Chicken and Spice Mix:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil (for cooking chicken)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (adjust to heat preference)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Pasta and Sauce:
- 8 oz rotini or fusilli pasta
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Blackened Chicken Pasta takes about 30 minutes to prepare and cook. It’s quick enough for a weekday dinner but special enough for any occasion!
Step-by-Step Instructions:
1. Make the Spice Mix:
Start by combining paprika, garlic powder, onion powder, oregano, thyme, cumin, cayenne pepper, salt, and pepper in a small bowl. Mix everything well to create your blackening spice mix.
2. Prepare the Chicken:
Next, pat your chicken breasts dry with some paper towels. This helps the spices stick better! Rub your homemade spice mix evenly over both sides of the chicken breasts.
3. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add your seasoned chicken breasts. Cook for about 5-7 minutes on each side until a crispy blackened crust forms and the chicken is cooked through. When it’s done, transfer the chicken to a plate and let it rest while you make the sauce.
4. Cook the Pasta:
While the chicken is cooking, bring a pot of salted water to a boil. Add your pasta and cook according to package instructions until it’s al dente. Once cooked, drain it and set aside.
5. Make the Creamy Sauce:
In the same skillet you used for the chicken, reduce the heat to medium and add the butter and minced garlic. Sauté for about 1-2 minutes until fragrant. Then, pour in the heavy cream, bringing it to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly.
6. Combine Everything:
Stir in the chopped sun-dried tomatoes into the creamy sauce. Then, add the cooked pasta and toss everything together to ensure the pasta is well coated in the sauce.
7. Slice and Serve:
Slice the rested chicken into strips. Plate the creamy pasta and top it with the delicious blackened chicken slices. Finish with a sprinkle of freshly chopped parsley and an extra dusting of grated Parmesan if you like!
8. Enjoy!
Your delightful Blackened Chicken Pasta is ready to impress! Serve immediately and enjoy every bite!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute the chicken with shrimp, fish, or even tofu for a vegetarian option. Just adjust cooking times accordingly: shrimp cooks faster (about 3-4 minutes per side), while tofu can be pan-fried until crispy.
What If I Don’t Have Sun-Dried Tomatoes?
No worries! If you’re out of sun-dried tomatoes, you can use fresh cherry tomatoes or roasted red bell peppers instead. Both will add a nice pop of flavor and color to your dish.
Can I Make This Dish Lighter?
Yes, you can! To lighten the dish, use half-and-half or low-fat milk instead of heavy cream, and opt for less cheese. You can also add more vegetables, like spinach or broccoli, to boost the nutritional value!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and consider adding a splash of cream or milk to freshen up the sauce.
