Ingredients
Main Ingredients
- 2 chicken breasts, pounded to 1/4 inch even thickness
- 2 tablespoons blackened seasoning (see seasoning section below)
- 10 oz angel hair pasta
- 4 tablespoons olive oil
- 3 tablespoons butter
- 6 cloves fresh garlic, minced
- 2 cups chicken broth
- 1 1/3 cups milk or half & half
- 1/2 cup parmesan cheese, grated (plus more for topping)
- Fresh parsley, to garnish
- 1/2 teaspoon red pepper flakes
- 1 lemon, zested and cut into wedges
- Salt and black pepper, to taste
Homemade Blackened Seasoning
- 2 tablespoons smoked paprika (or regular paprika)
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Season the Chicken: Rub chicken breasts with a little olive oil and generously coat both sides with blackened seasoning.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 3 minutes per side, flipping once. After flipping, reduce the heat to low and cook until the chicken is cooked through. Transfer to a plate and tent with foil to keep warm.
- Sauté the Garlic: In the same skillet, reduce the heat to medium-low. Melt the butter, then add minced garlic and sauté until fragrant, about 1 minute.
- Add Liquids: Pour in the chicken broth and milk (or half & half), stirring to combine. Bring the mixture to a low boil.
- Cook the Pasta: Add the angel hair pasta to the skillet. You may need to break the noodles in half or bend them so they are fully submerged in the liquid once they begin to soften. Cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Finish the Pasta: Stir in the parmesan cheese, red pepper flakes, and season with salt and black pepper to taste. Toss everything well to coat the pasta evenly with the cheesy, creamy sauce.
- Combine and Garnish: Slice the cooked chicken breasts and return them to the skillet, nestling them into the pasta. Top with fresh parsley, lemon zest, and a squeeze of fresh lemon juice. Serve with extra parmesan and lemon wedges if desired.
Notes
- Blackened seasoning: Homemade blend included above; store leftovers in an airtight jar for up to 6 months.
- Protein swaps: Try this recipe with shrimp or keep it vegetarian by omitting the chicken and using vegetable broth.
- Make-ahead: The chicken can be cooked and sliced in advance. Assemble everything fresh for best texture.
- Reheating: Add a splash of milk or chicken stock and a small pat of butter to the cold pasta before microwaving to revive its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 540
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 105 mg