Chicken Breast: Blackened Over Parmesan Linguine

Ingredients

2 boneless, skinless chicken breasts

12 oz linguine pasta

2 tablespoons olive oil

1 ½ tablespoons blackened seasoning (or Cajun seasoning)

1 teaspoon smoked paprika

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

3/4 cup freshly grated Parmesan cheese

2 tablespoons unsalted butter

Salt and black pepper to taste

Chopped fresh parsley, for garnish

Optional: a pinch of red pepper flakes for extra heat

Directions

Boil the pasta: Cook the linguine in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, drain, and set aside.
Season the chicken: Rub both sides of the chicken breasts with blackened seasoning and smoked paprika, pressing it in to coat evenly.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until it’s blackened and cooked through. Transfer to a plate and let it rest before slicing.
Make the creamy garlic sauce: Reduce heat to medium. In the same skillet, melt the butter and sauté the garlic for 1 minute. Pour in the chicken broth and simmer for 2 minutes, scraping up any bits from the pan.
Cream and cheese: Stir in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if using.
Toss the pasta: Add the linguine and toss until evenly coated in the sauce. Use a splash of reserved pasta water to loosen if needed.
Serve: Slice the chicken and place it on top of the pasta. Garnish with chopped parsley and serve hot.

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