Ingredients
Equipment
Method
Cook the Pasta
- Bring a large pot of salted water to a rolling boil. Add your fettuccine pasta and cook according to the package directions until al dente. Before draining, make sure to reserve 1 cup of the starchy pasta water. Drain the cooked pasta and set it aside.
Prep the Chicken
- On a clean, flat surface, pat the chicken breasts thoroughly dry with paper towels. Next, butterfly the chicken breasts by carefully slicing them horizontally through the middle, creating two thinner pieces from each breast.
Season the Chicken
- Generously season both sides of the butterflied chicken breasts with the blackened seasoning.
Cook the Chicken
- Heat a skillet, ideally a cast-iron skillet, over medium-high heat until hot. Melt 1 tablespoon of butter in the pan. Carefully place the seasoned chicken breasts in the hot skillet. Let them cook undisturbed for 3 to 4 minutes per side, looking for a dark, crusty blackened exterior. Use a meat thermometer to ensure the chicken internal temperature reaches 165F.
Remove the Chicken
- Once the chicken is cooked through with a gorgeous blackened crust, remove it from the pan and place it on a plate, leaving any flavorful tidbits on the bottom of the pan.
Make the Sauce
- Add the remaining tablespoon of butter to the same pan. As it melts, use a spatula to scrape up all those wonderful tidbits from the bottom of the skillet. Add the chopped onion and sauté for 3 to 5 minutes, until soft and fragrant. Stir in the chopped garlic and the drained fire-roasted diced tomatoes, sautéing for another 2 minutes.
Build the Sauce Base
- Pour in the chicken broth or stock and add the tomato paste, stirring well to combine. Then, add ½ cup of the reserved pasta water along with the Parmesan cheese. Stir gently to create a creamy sauce base. Add a generous swirl of full-fat coconut milk or half-and-half, and a fresh squeeze of lemon juice. Stir until the sauce is velvety smooth and vibrant.
Combine Pasta and Sauce
- Add the cooked pasta directly into the pan with the sauce. Toss gently to combine, ensuring every strand is coated. If the sauce seems too thick, slowly add additional reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
Slice and Serve
- Slice the cooked blackened chicken breasts into strips or bite-sized pieces and toss them into the pasta. Sprinkle fresh parsley over the top if using, and offer additional Parmesan cheese for serving. Enjoy your incredible creamy blackened chicken pasta.
Nutrition
Notes
For a perfect blackened crust, always pat chicken dry and butterfly breasts for even cooking. Don't discard pan tidbits, they're essential for building a rich, complex sauce. Use a meat thermometer to ensure chicken reaches 165F internal temperature. Reserve pasta water to adjust sauce consistency, helping it cling beautifully. The addition of coconut milk or half-and-half and fresh lemon juice provides unparalleled richness and brightness. To avoid a watery sauce, drain diced tomatoes properly. If your sauce seems to break, gradually add more reserved pasta water while stirring gently over low heat to bring it back together. Nutrition information is estimated based on common ingredients and serving sizes and may vary.