One-Skillet Blackened Cajun Chicken Pasta

By Sprig Originals ✓ · cooked up in Sprig

Chicken thighs get a hard blackening in a ripping-hot skillet, then the cream sauce is built right on top of those spice-crusted browned bits. Starchy pasta water loosens everything into a glossy, clingy sauce — no roux, no second pot for the sauce, and dinner on the table in about 35 minutes.

Ingredients

• 1 tbsp sweet paprika
• 1 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 3/4 tsp cayenne pepper
• 1 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt

• 1 1/2 lb boneless skinless chicken thighs (or breasts, halved horizontally)
• 12 oz penne or fettuccine
• 2 tbsp neutral oil such as canola or avocado
• 1 tbsp kosher salt, for the pasta water

• 3 tbsp unsalted butter
• 1 medium red bell pepper, sliced thin
• 1/2 medium yellow onion, sliced thin
• 4 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1 1/2 cups heavy cream
• 1 cup finely grated Parmesan
• 1 tsp Louisiana-style hot sauce, plus more to taste
• 1 1/2 cups reserved pasta water (approximate)
• 3 tbsp sliced scallions
• 2 tbsp chopped flat-leaf parsley

Instructions

1. Stir together the sweet paprika, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and 1 1/2 tsp kosher salt in a small bowl. Pat the chicken very dry, then coat every surface heavily with about three-quarters of the spice blend, pressing it on. Reserve the rest for the sauce. Let the chicken sit at room temperature for 10 minutes.
2. Bring a large pot of water to a boil and salt it with 1 tbsp kosher salt. Cook the pasta 1 minute shy of the package's al dente time, then scoop out 2 cups of pasta water before draining. Do not rinse. Time this so the pasta finishes around the same time as the sauce; if it's early, toss the drained pasta with a splash of its water to keep it loose.
3. Heat a 12-inch cast-iron or heavy stainless skillet over medium-high for 3 to 4 minutes, until a drop of water skitters. Add the oil and swirl. Lay the chicken in the pan in a single layer, working in two batches if needed, and do not move it. Sear 4 to 5 minutes until the crust is deeply browned and nearly black in spots.
4. Flip and cook another 3 to 5 minutes, until the thickest part reads 170°F for thighs or 160°F for breasts. Transfer to a cutting board and let rest. Turn on your range hood — real blackening smokes.
5. Reduce heat to medium. Add the butter to the same skillet along with the bell pepper and onion. Cook 4 to 5 minutes, scraping constantly with a wooden spoon so the dark spiced fond lifts off the pan and coats the vegetables. Add the garlic and the reserved spice blend and cook 45 seconds until fragrant.
6. Pour in the chicken broth and scrape up anything still stuck. Let it bubble down by half, about 1 minute, then add the heavy cream. Simmer gently for 3 to 4 minutes, stirring, until it just coats the back of a spoon.
7. Kill the heat to low and whisk in the Parmesan a handful at a time until smooth, then stir in the hot sauce. Add 1/2 cup of the reserved pasta water and stir — the sauce should slacken and turn glossy.
8. Slice the rested chicken across the grain into 1/2-inch strips, catching any juices. Add the drained pasta and those juices to the skillet and toss with tongs for 1 to 2 minutes over low heat, adding pasta water 1/4 cup at a time until the sauce coats every noodle and pools slightly at the bottom of the pan. It should look a touch looser than you want — it tightens fast.
9. Fold in the sliced chicken, taste and correct for salt and hot sauce, and top with scallions and parsley. Serve immediately, straight from the skillet.
10. (Shrimp variation) Swap in 1 1/2 lb large peeled shrimp, tossed in the spice blend. Sear 90 seconds per side in the hot oiled skillet, remove, and fold back in at the very end so they don't overcook.

Chef's tips

Nutrition (per serving, estimated)

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