Blackened Chicken Pasta Recipe
Make Blackened Chicken Pasta Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blackened Chicken
Pasta & Sauce
Method
Blackened Chicken
- 1
Prepare and pound
Pat the chicken breasts dry with paper towels. If breasts are thick, slice horizontally to make two thinner cutlets or place between plastic wrap and pound to even 1/2-inch thickness. This helps even cooking and better blackening.
- 2
Make the blackening spice
In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, ground black pepper, and kosher salt. Mix thoroughly.
- 3
Season chicken
Rub 1 tablespoon olive oil over both sides of the chicken. Sprinkle the blackening spice generously on both sides, pressing the rub into the meat so it adheres.
- 4
Cook chicken
Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon olive oil and 1 tablespoon butter; swirl to coat. Add chicken and cook undisturbed 3–4 minutes per side until deeply browned and blackened at the edges and internal temperature reaches 165°F (74°C). If chicken browns too quickly lower heat slightly. Transfer cooked chicken to a cutting board and rest 5 minutes, then slice thinly on a diagonal.
Pasta & Sauce
- 5
Cook pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente according to package directions (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.
- 6
Sauté aromatics
In the same skillet used for the chicken (wipe out excess but keep fond), add 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat. Add the minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in the tomato paste and cook 1 minute to remove raw flavor.
- 7
Deglaze
Pour in 1 cup dry white wine (or 1 cup chicken broth if not using wine) and use a wooden spoon to scrape up browned bits (fond) from the bottom of the pan. Let the wine reduce by about half, 2–3 minutes.
- 8
Make cream sauce
Add 1 cup chicken broth and 1 cup heavy cream to the pan. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Stir in grated Parmesan, red pepper flakes, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning.
- 9
- 10