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sliced blackened Cajun chicken with a dark charred crust fanned over creamy fettuccine, sprinkled with parsley, in a wide horizontal shot on a cast-iron pan, natural light, shallow depth of field, landscape orientation

Blackened Cajun Chicken Pasta

Blackened chicken adds a smoky, crunchy element, and real depth of flavor to a creamy, Cajun pasta.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breasts whole
  • 3 tbsp blackening seasoning
  • 12 oz fettuccine
  • 2 tbsp butter
  • 1.25 cups heavy cream
  • 0.5 cup Parmesan grated
  • 2 cloves garlic minced

Method
 

  1. Coat the chicken breasts heavily in blackening seasoning.
  2. Melt the butter in a cast-iron skillet over high heat and sear the chicken 4-5 minutes per side until a dark crust forms and it's cooked through; set aside.
  3. Cook the fettuccine in salted water until al dente and drain.
  4. Saute the garlic in the same skillet, then add the cream and simmer 4 minutes.
  5. Stir in the Parmesan, slice the blackened chicken on top, and toss the pasta in the sauce.

Notes

Crack a window and run the fan; blackening gets smoky in the best way.