Blackened Chicken & Pasta

Paul Prudhomme made blackening famous, and this recipe brings that ripping-hot iron skillet right to a bowl of pasta. Boneless chicken breasts get dunked in melted butter, dredged through poultry magic seasoning, then dropped onto a smoking pan. The crust that forms is dark, spicy, and crackling.

The pan needs to be screaming hot. Twenty minutes preheating an iron skillet outdoors is not optional. That heat is what gives the chicken its signature charred-spice crust without overcooking the inside. Indoor stoves smoke up the kitchen, so do this on a gas grill or outdoors when you can.

The sauce is dead simple: butter and half-and-half melted together with cayenne, then tossed with hot linguine. It plays straight man to the spicy chicken, mellowing the heat with cream while letting the smoke and pepper come through.

Finish with chopped fresh tomato and scallions. Their cool crunch balances the rich pasta and dark chicken in every bite.

Pro Tips

• Pound the chicken breasts to even thickness so they cook through in the same time the crust takes to form.
• Don’t move the chicken once it’s down. Let the crust set before flipping.
• Open windows or use a hood fan if cooking inside. Blackening makes serious smoke.
• Slice across the grain on the bias for the prettiest pieces over pasta.
• Salt the pasta water generously. The cream sauce has none.

Variations

• Use shrimp instead of chicken for a classic bayou shrimp pasta swap.
• Add a handful of grated parmesan to the cream sauce for extra body.
• Toss in steamed broccoli or sliced bell peppers for a complete one-bowl meal.