Cajun Blackened Chicken Pasta Recipe

Prep chicken

Pat the 2 chicken breasts dry. If thick, slice horizontally to make two thinner cutlets or pound to even thickness about 1/2". Season both sides generously with 1 tps (sic) of kosher salt and a light sprinkle of black pepper.

Make blackening seasoning

Combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, 1 tsp black pepper and 1 tsp kosher salt in a small bowl. Rub about 1 tablespoon of the spice mix evenly onto both sides of each chicken breast, pressing so it adheres.

Sear chicken

Heat 2 tbs olive oil in a large heavy skillet over medium-high heat until shimmering. Add chicken and cook 4-5 minutes per side, without moving, until a dark crust forms and internal temperature reaches 160-165°F (71-74°C). Reduce heat if spices begin to burn. Remove chicken to a cutting board and tent with foil to rest 5-7 minutes before slicing thinly on the bias.

Cook pasta

Bring a large pot of salted water to a boil. Add 10 oz pasta and cook according to package until al dente (usually 9-11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Sauté vegetables

While pasta cooks, heat 1 tbs olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add diced red bell pepper and snow peas and sauté 3-4 minutes until tender-crisp. Season lightly with a pinch of salt and pepper. Remove vegetables to a bowl and keep warm.

Make roux and deglaze

In the same skillet used for vegetables, melt 2 tbs unsalted butter over medium heat. Add 1 tbs flour and whisk 1 minute to cook raw flour taste and create a light roux. Slowly add 1 cup chicken broth while whisking to avoid lumps, scraping up any browned bits from the pan.

Build sauce

Whisk in 3 tbs heavy cream and 1 cup half-and-half. Bring to a gentle simmer, then add 1 tsp of the prepared Cajun seasoning, 1 tsp lemon juice, 1/2 tsp salt and 1/2 tsp black pepper. Simmer 2-3 minutes until sauce slightly thickens.

Finish sauce

Stir in 1 cup grated Parmesan until melted and smooth. If sauce is too thick, loosen with reserved pasta water, 1-2 tbs at a time, until desired consistency reached. Taste and adjust seasoning.

Toss pasta with sauce

Add drained pasta and sautéed vegetables to the sauce. Toss gently to coat, adding reserved pasta water as needed to make a silky sauce that clings to the pasta (about 2-4 tbs).

Slice chicken

Thinly slice the rested blackened chicken breasts and arrange on top of the sauced pasta or toss with the pasta if preferred.

Add pico and garnish

Spoon pico de gallo (combine diced tomato, red onion, cilantro, lime juice and 1/4 tsp salt) over the chicken and pasta as a fresh topping. Drizzle 1 tsp olive oil and sprinkle 1 tbs chopped parsley for garnish.