This creamy Creole Blackened Chicken Pasta is packed with bold flavors. A silky, savory sauce combines with juicy blackened chicken, halved cherry tomatoes and crisp green beans for a satisfying one‑pot meal that’s perfect for busy weeknights.
Easy One Pot Blackened Chicken Pasta
One‑pot dinners are a lifesaver: minimal prep, minimal cleanup, maximum flavor. This recipe delivers a creamy pasta tossed in a light Alfredo‑style sauce and topped with strips of blackened chicken. Bright cherry tomatoes and fresh green beans (or asparagus) add color, texture and freshness.
The technique is simple: coat chicken breasts with a blackening spice blend, pan‑sear until nicely charred and juicy, then make the sauce in the same skillet. Add cooked pasta, toss to coat, then slice the chicken and serve. Ready in about 40 minutes, it’s a dependable weeknight winner.
What Makes this Recipe Creole? And What is Blackened Chicken?
Creole cuisine originates in Louisiana and reflects a vibrant mix of African, French, Spanish, Native American and English influences. Creole seasoning typically blends paprika, garlic, herbs and peppers to create a well‑rounded, slightly spicy profile.
Blackening is a cooking method popularized by chef Paul Prudhomme. It involves coating meat or fish in a robust spice mix and searing it in a hot skillet so the exterior forms a dark, flavorful crust while the interior remains moist. For this dish, blackening seasoning gives the chicken its signature spicy, smoky edge.
Ingredients
The recipe calls for both blackened and Creole seasonings; you can buy them ready‑made or mix your own from pantry spices (see tips below). Main ingredients include:
- Chicken: About 1 pound boneless, skinless chicken breasts.
- Blackening seasoning: 2 tablespoons, store‑bought or homemade.
- Olive oil: 3 tablespoons, divided.
- Garlic: 4 cloves, minced.
- Cherry tomatoes: 2 cups, halved.
- Green beans (or asparagus): 12 ounces, trimmed and halved.
- Heavy cream: 1 cup for a rich sauce.
- Chicken broth: 1 ½ cups (vegetable broth works too).
- Parmesan: ¼ cup shredded, plus extra for serving.
- Creole seasoning: To taste.
- Pasta: 10 ounces, cooked according to package directions and drained.
- Fresh parsley: Chopped, for garnish.
How to Make Blackened Chicken Pasta
Everything is prepared in the same skillet for convenience and flavor.
- Pan‑fry the chicken: Rub the breasts with blackening seasoning. Heat 2 tablespoons olive oil in a skillet over medium‑high heat and sear the chicken 6–8 minutes per side, until nicely crusted and the internal temperature reaches 165°F. Transfer to a cutting board, let rest, then slice into strips.
- Cook the vegetables: Add the remaining oil to the skillet. Sauté the minced garlic briefly, then add cherry tomatoes and green beans and cook about 2 minutes until just tender.
- Make the sauce: Lower the heat to medium and pour in the broth and heavy cream. Stir in the Parmesan and Creole seasoning, simmering 5–8 minutes until the sauce thickens slightly.
- Assemble: Toss the cooked pasta into the sauce until well coated. Remove from heat, top with sliced blackened chicken and garnish with chopped parsley and extra Parmesan. Serve immediately.
Tips for the Best Pasta
- Make your own blackening mix: Combine 2 tbsp paprika, 1 tbsp each garlic powder, onion powder and thyme, and 1 tsp each coarse black pepper, cayenne and dried oregano. Reduce cayenne for less heat.
- DIY Creole seasoning: Mix 3 tbsp paprika, 2 tbsp garlic powder and 1 tbsp each cayenne, black pepper, white pepper, oregano, basil and thyme. Adjust cayenne to your spice preference.
- Don’t rinse pasta: Reserve its surface starch by draining without rinsing to help the sauce cling better.
Serving Suggestions
This dish pairs well with many sides, but a few favorites include:
- Fresh bread: Warm, crusty bread or pull‑apart garlic bread to mop up the creamy sauce.
- Sugar snap peas: Lightly roasted or sautéed for added crunch and sweetness.
- Roasted carrots: Honey‑balsamic or simply seasoned, they add a sweet balance to the spicy chicken.
How to Store and Reheat Leftovers
- Refrigerate: Store leftovers in airtight containers for up to two days.
- Freeze: Keep in freezer‑safe containers for up to three months; thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently in a covered skillet over low heat. Add 1–2 tablespoons of milk or cream if the sauce has thickened or looks dry.
Creole Blackened Chicken Pasta
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons blackened seasoning
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 12 ounces green beans, ends trimmed and halved
- 1 cup heavy cream
- 1 ½ cups chicken broth
- ¼ cup shredded Parmesan cheese, plus more for garnish
- Creole seasoning, to taste
- 10 ounces pasta, cooked and drained
- Chopped fresh parsley, for garnish
Instructions
- Rub the chicken breasts with the blackened seasoning.
- In a skillet over medium‑high heat, add 2 tablespoons olive oil and heat until shimmering.
- Pan‑fry the chicken breasts 6–8 minutes per side until golden and cooked through (165°F). Remove and let rest 5–8 minutes, then slice into strips.
- Add the remaining olive oil to the skillet and cook the garlic briefly (about 15 seconds).
- Add cherry tomatoes and green beans (or asparagus) and sauté for 2 minutes.
- Lower the heat to medium and pour in the heavy cream and chicken broth.
- Stir in Parmesan and Creole seasoning; simmer 5–8 minutes until slightly thickened.
- Add the cooked pasta and toss to combine. Remove from heat.
- Top with blackened chicken slices, chopped parsley and extra Parmesan. Serve immediately.
Equipment
- Stove
Nutrition
Calories: 469 kcal | Carbohydrates: 41 g | Protein: 27 g | Fat: 22 g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
More Pasta Recipes to Try
Looking for more easy weeknight pasta ideas? Try these crowd‑pleasing favorites.
- Tuscan Baked Rigatoni
- Instant Pot Beef Stroganoff
- Tuna Noodle Casserole