Blackened Chicken Angel Hair Recipe

Make sundried tomato pesto

Drain the sundried tomatoes, reserving some oil. In a food processor combine sundried tomatoes, basil leaves, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper. With the processor running, drizzle in the olive oil (or enough of the reserved oil plus olive oil) until you reach a smooth, spoonable pesto — about 30–45 seconds. Taste and adjust salt, pepper, or lemon to balance. Set aside 1/3 cup of pesto for tossing with pasta and reserve the rest for serving or future use.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the angel hair and cook 2–3 minutes or until al dente (check package directions). Reserve 1/2 cup of pasta cooking water, then drain the pasta and toss immediately with a teaspoon of olive oil to prevent sticking.

Sauté vegetables

While pasta cooks, heat 2 tablespoons olive oil in a wide skillet over medium-high heat. Add mixed vegetables (cut zucchini into 1/4-inch half-moons, bell pepper sliced, halved cherry tomatoes). Season with 1 tsp kosher salt and 1/2 tsp black pepper. Sauté, stirring occasionally, until vegetables are tender-crisp and tomatoes have softened, about 5–7 minutes. Remove from heat.

Toss pasta with pesto and vegetables

Return vegetables to medium-low heat, add the cooked angel hair to the skillet, and spoon in 1/3 cup of the sundried tomato pesto. Toss gently to combine, adding up to 1/4 cup reserved pasta water to loosen the sauce as needed so the pesto coats the pasta and vegetables evenly. Adjust salt and pepper to taste. Keep warm while you finish the chicken.

Prepare blackening seasoning

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Mix thoroughly.

Season chicken

Pat the chicken breasts and thighs dry with paper towels. Rub a light coating (about 1 tablespoon total) of olive oil over each piece, then evenly sprinkle the blackening seasoning on both sides, pressing gently so it adheres.

Sear and finish chicken

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add 2 tablespoons olive oil and 2 tablespoons butter. When butter foams and oil shimmers, add the chicken pieces in a single layer without crowding (work in batches if necessary). Sear chicken 3–4 minutes per side until a deep dark crust forms. Reduce heat to medium and continue to cook until internal temperature reaches 165°F (74°C) for breasts and 175°F (79°C) for thighs, about an additional 4–8 minutes depending on thickness. Transfer chicken to a cutting board and let rest 5 minutes, then slice chicken into 1/2-inch strips or serve whole alongside pasta.

Plate a generous portion of the sundried tomato pesto angel hair with mixed vegetables. Arrange sliced blackened chicken alongside or on top. Spoon any reserved pesto over the chicken if desired. Garnish with torn fresh basil leaves and a sprinkle of grated Parmesan. Serve with lemon wedges on the side to squeeze over chicken.