My Version of Blackened Chicken Pasta
Indulge in the bold flavors of "My Version of Blackened Chicken Pasta," a restaurant-worthy dish that's easy to recreate at home. Juicy Cajun-seasoned chicken breasts are pan-seared to perfection, delivering a smoky, spicy kick that pairs beautifully with a rich and creamy Parmesan sauce. Tossed with tender fettuccine pasta, this recipe strikes the perfect balance between comfort and sophistication. With just 40 minutes from start to finish, this hearty meal is ideal for both weeknight dinners and special occasions. Garnish with fresh parsley for a splash of color and freshness, and serve it straight from the skillet for an irresistible crowd-pleaser. Keywords: blackened chicken pasta, Cajun chicken, creamy Parmesan sauce, quick pasta recipes, homemade comfort food.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Cajun seasoning
- 2 tablespoons Olive oil
- 12 ounces Fettuccine pasta
- 2 tablespoons Unsalted butter
- 3 cloves Minced garlic
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta and set it aside.
While the pasta cooks, pat the chicken breasts dry with paper towels. Rub both sides of the chicken with Cajun seasoning, ensuring an even coating.
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the pan and cook for 5-6 minutes on each side, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set it aside to rest.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once the butter has melted, stir in the minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream and bring it to a gentle simmer, stirring constantly. Gradually whisk in the grated Parmesan cheese until it fully melts and the sauce thickens, about 3-4 minutes. Season the sauce with salt and black pepper.
Slice the cooked chicken into thin strips.
Add the drained pasta to the skillet with the cream sauce, tossing to combine and ensure the pasta is fully coated.
Plate the pasta and top each serving with the sliced blackened chicken. Garnish with chopped fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
3187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 7560 mg | 329% | |
| Total Carbohydrate | 259.0 g | 94% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 12.2 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 927 mg | 71% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
