I make Blackened Chicken over Parmesan Garlic Linguine when I want a flavorful, hearty meal that combines spicy, smoky chicken with creamy, garlicky pasta. It’s a perfect balance of bold seasonings and comforting textures.

Why I’ll Love This Recipe

What I love most is how the blackened chicken’s robust spices pair beautifully with the rich, cheesy garlic sauce coating the linguine. The dish feels indulgent but is simple to prepare, making it one of my favorite dinners for both weeknights and special occasions.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• boneless, skinless chicken breasts or thighs
• blackening seasoning (homemade or store-bought)
• olive oil
• linguine pasta
• butter
• garlic, minced
• heavy cream or half-and-half
• grated Parmesan cheese
• salt and pepper
• fresh parsley, chopped (optional)
• lemon wedges (optional)

directions

I start by seasoning the chicken generously with blackening seasoning. I heat olive oil in a skillet over medium-high heat and cook the chicken until blackened and cooked through, about 4–5 minutes per side. Meanwhile, I cook linguine according to package instructions until al dente and drain it. In the same skillet, I melt butter and sauté minced garlic until fragrant. Then, I add heavy cream and bring it to a gentle simmer before stirring in grated Parmesan cheese. I season the sauce with salt and pepper. I toss the cooked linguine in the sauce until well coated. I slice the blackened chicken and serve it over the creamy linguine, garnished with fresh parsley and a squeeze of lemon if I want brightness.

Servings and timing

This recipe serves about 4 people. Prep and cooking take roughly 30–35 minutes.

Variations

I sometimes add sautéed mushrooms or spinach to the pasta for extra flavor and nutrition. Using smoked paprika or cayenne in the blackening seasoning adds depth or heat. I’ve also tried substituting chicken thighs for breasts for juicier meat.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days. To reheat, I warm the pasta gently on the stove or microwave, adding a splash of cream or water to loosen the sauce.

FAQs

Can I make my own blackening seasoning?

Yes, a mix of paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper works great.

How spicy is blackened chicken?

It depends on the amount of cayenne and spices used; I adjust to my heat preference.

Can I use other types of pasta?

Absolutely. Fettuccine, penne, or spaghetti work well.

Can I prepare this dish ahead?

I cook the chicken and pasta separately and reheat before serving for best texture.

What’s a good side dish?

I like serving this with a simple green salad or roasted vegetables.

Conclusion

Blackened Chicken over Parmesan Garlic Linguine is one of my favorite dishes that combines bold, spicy chicken with creamy, garlicky pasta. It’s easy to make and perfect for satisfying, flavorful dinners.