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Blackened Chicken with Creamy Garlic Parmesan Pasta Bliss

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A comforting dish featuring succulent blackened chicken paired with creamy garlic parmesan pasta that brings warmth and joy to your table.

Ingredients

Scale
  • 2 pieces Chicken Breasts (large, boneless skinless)
  • 2 tablespoons Olive Oil (or vegetable oil)
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Thyme (or fresh thyme)
  • 1 teaspoon Chili Powder (adjust to taste)
  • 1/4 teaspoon Cayenne Pepper (optional)
  • to taste Salt
  • to taste Pepper
  • 8 ounces Rigatoni (or pasta of choice)
  • 4 tablespoons Unsalted Butter
  • 3 cloves Garlic (freshly minced)
  • 1 tablespoon All-purpose Flour
  • 1 cup Heavy Cream
  • 1/2 cup Whole Milk
  • 1 cup Parmesan Cheese (grated)
  • 1/4 cup Fresh Parsley (for garnish)

Instructions

  1. Start by patting the chicken breasts dry with paper towels—you want them to fry up nicely without excess moisture. Season both sides generously with salt, pepper, smoked paprika, garlic powder, onion powder, dried thyme, chili powder, and cayenne pepper if you dare!
  2. In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until they’re blackened and cooked through. Remove from the skillet and let them rest.
  3. While the chicken is cooking, boiling the pasta simultaneously can save you time. Bring a large pot of salted water to a boil and add the rigatoni (or your preferred pasta). Cook according to package directions until al dente. Drain and set aside.
  4. In the same skillet, lower the heat and add the unsalted butter. Once melted, stir in the minced garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour and whisk to combine, cooking for another minute.
  5. Slowly pour in the heavy cream and whole milk while whisking continuously to prevent lumps. Bring to a gentle simmer. Once it thickens slightly, stir in the grated parmesan cheese until melted and creamy. Season with salt and pepper to taste.
  6. Add the cooked rigatoni to the creamy garlic parmesan sauce. Toss to combine everything, ensuring the pasta is well coated in that dreamy sauce.
  7. Slice the rested blackened chicken and arrange it on top of the creamy pasta. Sprinkle with fresh parsley for a pop of color and serve immediately.

Notes

Pair with garlic bread or a fresh green salad. Store leftovers in an airtight container for up to 2-3 days in the refrigerator.

Nutrition

Find it online: https://ameliasweets.com/2026/03/26/blackened-chicken-creamy-garlic-parmesan-pasta/

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