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.
Ingredients
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp butter (divided)
2 tsp smoked paprika
1 tsp cayenne pepper (adjust to taste)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper, to taste
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
8 oz linguine
Fresh parsley, chopped (optional)
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