Golden-seared, spice-crusted chicken laid over ribbons of creamy linguine—this Spicy Blackened Chicken with Creamy Parmesan Garlic Linguine is a comfort food masterpiece with a little kick. It’s a dinner that balances bold Cajun flavor with silky, garlic-kissed richness. The contrast of fiery crust on tender chicken against the smooth and cheesy pasta makes every bite a crave-worthy moment.

Perfect for a cozy weeknight indulgence or an impressive weekend dinner, this dish brings the restaurant-quality experience right to your table. Whether you’re a spice lover or just looking for something different than your usual Alfredo, this pasta hits the mark with flavor, texture, and heartiness.

Ingredients for this Spicy Blackened Chicken with Creamy Parmesan Garlic Linguine

For the Blackened Chicken:

2 boneless, skinless chicken breasts
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

For the Creamy Parmesan Garlic Linguine:

8 oz linguine
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Step 1: Season the Chicken

In a small bowl, combine paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, salt, and black pepper. Pat the chicken breasts dry and coat both sides generously with the seasoning mix.

Step 2: Cook the Chicken

Heat olive oil in a skillet over medium-high heat. Sear the chicken for about 5-6 minutes on each side, or until blackened and fully cooked. Set aside and let rest for a few minutes before slicing.

Step 3: Boil the Pasta

Cook the linguine according to package instructions until al dente. Drain and set aside.

Step 4: Make the Creamy Garlic Parmesan Sauce

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce thickens. Season with salt and pepper.

Step 5: Combine and Serve

Toss the cooked linguine into the sauce until well-coated. Plate the pasta and top with sliced blackened chicken. Garnish with fresh parsley and an extra sprinkle of Parmesan if desired.

Frequently Asked Questions

How spicy is the blackened chicken?

It has a medium kick from the cayenne pepper. You can adjust the heat by using less cayenne or swapping it for smoked paprika.

Can I use a different pasta?

Absolutely! Fettuccine, spaghetti, or even penne all work well with the creamy sauce and blackened chicken.

Is there a lighter version of this dish?

Yes, substitute half-and-half for the heavy cream and reduce the Parmesan cheese slightly. You can also use grilled chicken breast instead of blackened for a lighter option.

Can I make this ahead?

You can prep the sauce and season the chicken in advance, but cook fresh for best results. Reheating may alter the texture slightly.

What if I don’t have all the spices?

A store-bought Cajun or blackening spice blend can be a great shortcut.

Can I make this gluten-free?

Use your favorite gluten-free linguine and confirm all spice blends are gluten-free.