Bold, spicy, and satisfyingly creamy—this Spicy Blackened Chicken with Creamy Parmesan Garlic Linguine is where Southern flair meets Italian comfort. Perfectly seasoned chicken breast, seared to a crisp char on the outside and juicy within, rests atop a silky bed of garlic-infused linguine, cloaked in a Parmesan cream sauce. This dish is rich, decadent, and delivers the kind of spicy kick that lingers just long enough to make you crave another bite.

What makes this dish especially crave-worthy is the balance. The blackening spices build layers of smoky heat, while the creamy pasta gently soothes the palate. It’s a weeknight dinner with weekend energy—impressive enough for guests, but totally doable for a Tuesday. Each bite offers a mix of textures and tastes that will keep you digging in until the plate is clean.

What Kind of Pasta Should I Use?

Linguine is ideal here—flat and wide enough to hold onto the rich sauce but still elegant in presentation. However, fettuccine or even tagliatelle work well if that’s what you have on hand. Avoid thin pastas like angel hair, which might get lost under the weight of the sauce and spice.

Ingredients for the Spicy Blackened Chicken with Creamy Parmesan Garlic Linguine

Chicken Breast: Boneless, skinless chicken breasts are the foundation. You want a protein that takes well to spice and sears beautifully.

Blackening Spice Mix: A bold combination of smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper. This forms the flavorful crust on the chicken.

Olive Oil & Butter: Olive oil helps the chicken sear evenly, while butter enhances flavor and richness in both the chicken and the sauce.

Garlic: Fresh minced garlic is a must. It brings depth and aroma to the cream sauce.

Heavy Cream: This forms the base of the luscious sauce. It balances the heat of the chicken and binds the Parmesan.

Parmesan Cheese: Freshly grated for best melt and texture. It thickens the sauce and adds a nutty finish.

Linguine: The pasta that carries the sauce beautifully and holds its own under the chicken.

Salt & Pepper: For seasoning at each layer—don’t skip this step.

Parsley (Optional): A sprinkle of fresh chopped parsley at the end adds brightness and color.

How To Make the Spicy Blackened Chicken with Creamy Parmesan Garlic Linguine

Step 1: Prep and Season the Chicken

Start by patting the chicken breasts dry with paper towels. This ensures a better sear. Mix your blackening spice blend in a small bowl, then coat each chicken breast generously on both sides. Let the seasoned chicken rest for a few minutes while you prep the other ingredients.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining—you may use it later to adjust the sauce consistency.

Step 3: Sear the Chicken

Heat a mix of olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 5–7 minutes per side, or until they develop a dark, flavorful crust and are cooked through. Transfer them to a plate and tent with foil to rest.

Step 4: Make the Parmesan Garlic Sauce

In the same skillet, reduce the heat to medium and add a bit more butter if needed. Sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream, stirring to deglaze the pan. Let it simmer for a few minutes before whisking in the grated Parmesan. Season with salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water.

Step 5: Toss the Pasta

Add the drained linguine to the sauce, tossing to coat evenly. Let it simmer for 1–2 minutes to let the flavors marry. Adjust seasoning if needed.

Step 6: Slice and Serve

Slice the rested blackened chicken into strips. Plate the creamy linguine and top each portion with sliced chicken. Finish with a sprinkle of fresh parsley and a touch of black pepper.

Serving and Storing This Spicy Blackened Chicken Linguine

This dish is best served hot and fresh. The creamy sauce thickens as it cools, so make sure to bring it straight from stovetop to table. Pair it with a simple green salad or garlic bread to balance the richness. A crisp white wine like Sauvignon Blanc or Pinot Grigio can also complement the spice and cream.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving too long, which may cause the sauce to separate.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs work just as well and stay extra juicy. Just adjust cooking time since thighs may take a bit longer.

What can I use instead of heavy cream?

You can substitute with half-and-half or whole milk mixed with a tablespoon of flour to thicken. Keep in mind the sauce won’t be as rich.

Is this recipe very spicy?

It has a medium kick, but you can reduce the cayenne or paprika to suit your heat tolerance.

Can I make this ahead of time?

You can cook the components ahead—just store the chicken and sauce separately. Reheat gently and combine right before serving.

What’s the best way to get a good sear on the chicken?

Make sure the chicken is dry and the skillet is properly heated. Avoid moving the chicken too early; let it form a crust before flipping.

Want More Chicken Pasta Ideas?

You might also like the Creamy Cajun Chicken Pasta, a zesty alternative that comes together in one skillet. Or dive into the comforting Garlic Sausage Alfredo Rigatoni, full of hearty flavor and creamy sauce.

For a smoky and robust dish, the One Skillet Spicy Garlic Butter Parmesan Steak Pasta offers an intense flavor profile similar to this blackened chicken version. If you want more fusion flair, the Easy Cajun Chicken Alfredo with Broccoli brings in greens with the same creamy base.

Finally, for something baked and ultra-comforting, the Best Baked Cream Cheese Spaghetti is a winner.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you tone down the spice? Did you add mushrooms or swap the pasta? Leave a comment below. I’m always curious to see your take on it.

Spicy Blackened Chicken with Creamy Parmesan Garlic Linguine

Author: Julia Koch
Total Time: 35 minutes
Yield: 2-3 servings

Print Recipe

Description

A bold and creamy pasta dish that pairs seared blackened chicken with rich Parmesan garlic linguine. Perfect for those who love a bit of heat with their comfort food.

Instructions

Pat the chicken breasts dry. Combine all spices and coat chicken evenly. Set aside.
Cook linguine in salted boiling water until al dente. Reserve 1/2 cup of pasta water. Drain.
Heat olive oil and 1 tbsp butter in a skillet over medium-high. Sear chicken for 5–7 minutes per side until cooked and blackened. Remove and rest.
In the same pan, reduce heat. Add 1 tbsp butter and sauté garlic for 1 minute.
Add heavy cream and deglaze the pan. Simmer for 3–4 minutes.
Stir in Parmesan and season with salt and pepper. Add reserved pasta water if needed.
Toss linguine in the sauce. Simmer for 2 minutes to combine.
Slice chicken and serve over pasta. Garnish with parsley.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner