Description
This delicious Blackened Chicken Pasta recipe combines tender chicken breast seasoned with a smoky blackened spice blend, cooked to perfection, and tossed with pasta in a creamy, cheesy sauce enriched with garlic, butter, and white wine. Ready in 30 minutes, it's a flavorful weeknight dinner that balances smoky, creamy, and savory elements in every bite.
Ingredients
Pasta & Chicken
- 200 g farfalle pasta
- 1 chicken breast
- 1 tbsp olive oil (for drizzling)
Blackened Seasoning
- 1 tbsp blackened seasoning
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
Sauce & Cooking
- 1 brown onion, diced
- 4 cloves garlic, crushed
- 50 g butter
- 100 ml cream
- 100 g parmesan cheese, grated
- 600 ml chicken stock
- 100 ml white wine
- Optional: ½ tsp dried oregano & thyme (extra for sauce)
To Garnish
- Chopped fresh parsley
- Extra grated parmesan cheese
Instructions
- Prepare the chicken: Drizzle the chicken breast with olive oil and rub all over with the blackened seasoning blend, ensuring it is evenly coated.
- Sear the chicken: Heat a skillet over medium heat and place the chicken in it. Sear for about 3 minutes until golden, then flip. Add a splash of water and cover the skillet with a lid. Cook the chicken covered for another 8 minutes until fully cooked through.
- Remove and rest chicken: Remove the cooked chicken from the pan and wrap it in foil to keep warm and rest while you prepare the sauce.
- Sauté aromatics: Add the butter to the same pan, then stir in the diced onion, smoked paprika, and crushed garlic. Cook for 2-3 minutes, scraping the browned bits off the bottom to incorporate the flavors.
- Deglaze the pan: Pour in the white wine to deglaze, letting it cook for about 1 minute until the alcohol evaporates and the liquid reduces slightly.
- Add stock and herbs: Pour in the chicken stock and add the optional dried oregano and thyme. Bring the mixture to a gentle simmer.
- Cook the pasta: Add the farfalle pasta to the simmering sauce and cover with a lid. Cook for 8-10 minutes or according to the pasta package instructions. Afterward, remove the lid and simmer uncovered for an additional 2 minutes to thicken the sauce.
- Finish the sauce: Stir in the cream and let the sauce cook for another 1-2 minutes until it thickens slightly.
- Combine chicken and cheese: Dice the rested chicken into bite-sized pieces and return it to the pan. Add the grated parmesan cheese and stir through until everything is well combined and heated through.
- Serve: Portion the pasta onto plates and garnish with chopped fresh parsley and extra parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- You can substitute farfalle with penne, fusilli, or your favorite pasta shape.
- Adjust the cayenne pepper in the blackened seasoning to control the heat level.
- Make sure not to overcook the pasta during the simmering process to avoid mushiness.
- Resting the chicken wrapped in foil helps retain moisture and keeps it juicy.
- For a lighter version, substitute cream with half-and-half or coconut milk (note: flavor will differ).
