This recipe recreates the dish in your photo: juicy, Cajun-seasoned chicken breast sliced over creamy garlic Parmesan spaghetti, topped with melted cheese, fresh parsley, and a rich buttery garlic sauce.
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4
Difficulty: Easy to moderate
Estimated calories: 750–950 per serving, depending on cheese, cream, and butter quantities
Nut information: Naturally nut-free if prepared with the ingredients below and no cross-contamination occurs.
1. Ingredients
Best Blackened Chicken Recipe (Skillet, Grill, or Grill Pan)
For the seasoned chicken
600–700 g boneless, skinless chicken breast
1 tbsp olive oil
1 tsp smoked or regular paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp cayenne pepper (adjust to taste)
¾ tsp salt, or to taste
½ tsp black pepper
½ tsp dried oregano
1 tbsp butter for cooking
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For the creamy Parmesan pasta
350–400 g spaghetti or fettuccine
2 tbsp butter
5–6 garlic cloves, finely minced
1 tbsp all-purpose flour (optional, for thickening)
300 ml heavy cream
150 ml reserved pasta water or low-sodium chicken stock
100 g freshly grated Parmesan cheese
100–150 g shredded mozzarella cheese
½ tsp Italian seasoning
¼ tsp black pepper
Salt, as needed
¼ tsp red chili flakes (optional)
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For the garlic butter sauce and garnish
3 tbsp butter
2 garlic cloves, minced
2 tbsp chicken stock or water
1 tbsp chopped fresh parsley
1 tsp lemon juice (optional)
A pinch of paprika and chili flakes
Extra Parmesan for serving
2. Step-by-step cooking instructions
Cajun Marinated Chicken Breasts – Backyard Meats
Step 1 — Season the chicken
Pat the chicken breasts dry with paper towels.
If thick, slice them horizontally into thinner cutlets for even cooking.
Mix paprika, garlic powder, onion powder, Italian seasoning, cayenne, oregano, salt, and black pepper.
Rub the seasoning and olive oil evenly over both sides.
Let rest for 10–15 minutes while you prepare the pasta water.
The Lane’s Guide to Blackening
Step 2 — Sear the chicken
Heat a heavy skillet over medium-high heat and add the butter.
Place the chicken in the pan without overcrowding it.
Cook for approximately 4–6 minutes per side, depending on thickness.
Reduce the heat if the spices begin burning before the center cooks.
Ensure the thickest part reaches 74°C (165°F).
Transfer to a plate and rest for 5–10 minutes before slicing.Step 3 — Cook the spaghetti
Bring a large pot of water to a boil and salt it.
Add the spaghetti and cook according to the package instructions until al dente.
Before draining, reserve about 1 cup of pasta water.
Drain the spaghetti without rinsing it.
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Step 4 — Make the garlic cream sauce
In a large skillet, melt 2 tablespoons of butter over medium-low heat.
Add the minced garlic and cook for 30–60 seconds until fragrant.
For a thicker sauce, stir in the optional flour and cook for another minute.
Slowly pour in the heavy cream and 150 ml of pasta water or stock.
Add Italian seasoning and black pepper.
Simmer gently for 3–5 minutes, stirring frequently. Avoid a vigorous boil.
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Step 5 — Add the cheese and pasta
Lower the heat.
Stir in the grated Parmesan a little at a time.
Add the mozzarella and stir until melted.
Toss the cooked spaghetti in the sauce until every strand is coated.
Add reserved pasta water, 1–2 tablespoons at a time, if the sauce is too thick.
Taste and adjust the salt and pepper.
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Step 6 — Prepare the finishing butter sauce
In a small pan, melt 3 tablespoons of butter over low heat.
Add the minced garlic and cook for 30 seconds.
Stir in chicken stock or water, parsley, paprika, and optional lemon juice.
Let it bubble gently for about 30–60 seconds.
Keep it warm without browning the garlic too much.
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Step 7 — Plate like the photo
Twirl a generous serving of creamy spaghetti onto each plate.
Sprinkle a little extra mozzarella or Parmesan over the hot pasta.
Arrange the sliced chicken along one side of the pasta.
Spoon the garlic butter sauce over the chicken and around the plate.
Finish with chopped parsley, a pinch of chili flakes, and extra Parmesan.
Serve immediately while the cheese is melted and the sauce is creamy.
3. Chef’s secrets for the best result
For the dark, flavorful chicken crust: Use a hot pan, dry chicken, and a balanced amount of paprika. Avoid excessive heat that burns the spices.
For restaurant-style creaminess: Grate Parmesan from a block rather than using pre-grated cheese, which may contain anti-caking agents.
For silky sauce: Add cheese over low heat and loosen the sauce with pasta water as needed.
For extra flavor: Use the same skillet for the chicken and sauce. After removing the chicken, carefully use a splash of stock to lift the browned bits from the pan.
For the melted-cheese finish: Sprinkle mozzarella over the plated pasta and cover briefly, or place it under a broiler-safe grill for 1–2 minutes in an oven-safe dish.
For juiciness: Rest the chicken before slicing and cut against the grain.
4. Nut information and allergen guide
Naturally nut-free recipe
The ingredients listed above do not normally contain tree nuts or peanuts. However, this does not guarantee that every packaged ingredient is free from cross-contact.
Allergen breakdown
Ingredient
Allergen information
Chicken, herbs, spices Generally nut-free; check seasoning blends for added ingredients or cross-contact warnings.
Heavy cream, Parmesan, mozzarella, butter Contain milk. Not suitable for a milk allergy.
Spaghetti Usually contains wheat and gluten; some brands use other grains or have cross-contact warnings.
All-purpose flour Contains wheat and gluten. Optional in this recipe.
Stock or broth Check the label for milk, wheat, soy, or other declared allergens.
Nutrition per serving (estimated)
Assuming four servings and the ingredients above, including cream, butter, Parmesan, and mozzarella:
Calories
750–950
kcal
Protein
45–60 g
Carbohydrates
60–80 g
Fat
35–55 g
Estimates vary with the exact chicken, pasta, cheese, cream, and butter amounts. These figures are not laboratory-tested nutrition values.
If you are cooking for someone with a serious nut allergy, check every package’s allergen statement and use clean utensils, pans, and preparation surfaces. Restaurant-style sauces and seasoning blends can have cross-contact risks.
5. Frequently asked questions (Q&A)
Q1. Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless thighs are juicier and flavorful. Cook them to an internal temperature of 74°C (165°F), allowing extra time if they are thick.
Q2. Can I make this recipe without heavy cream?
Yes. Use evaporated milk for a lighter alternative, or combine milk with a small amount of flour to thicken it. The sauce will be less rich than one made with heavy cream.
Q3. How can I make the sauce extra cheesy?
Add another 25–50 g of Parmesan and a little extra mozzarella. Keep the heat low and add pasta water gradually to prevent the sauce from becoming too thick.
Q4. Is this dish spicy?
It is mildly to moderately spicy with the listed cayenne. For a mild version, omit the cayenne and chili flakes. For more heat, increase them gradually.
Q5. Can I make it without nuts for someone with an allergy?
The recipe is naturally nut-free based on the ingredients listed. Check the labels on cheese, pasta, stock, and spice blends, and prevent cross-contact. For a severe allergy, follow the person’s medical allergy plan and use products verified as safe for them.
Q6. How do I stop the cream sauce from separating?
Keep the sauce at a gentle simmer, lower the heat before adding cheese, and stir continuously. Avoid boiling the sauce after the cheese has been added.
Q7. Can I prepare it in advance?
Yes. Cook the chicken and pasta separately, then refrigerate promptly in airtight containers. For best texture, make the cream sauce close to serving time. Reheat leftovers gently with a splash of milk or stock.
Q8. How long can leftovers be stored?
Refrigerate within two hours of cooking and consume within 3–4 days. Reheat until the food reaches 74°C (165°F). Freezing is possible, but the cream sauce may separate slightly when thawed.
Q9. What can I serve with this pasta?
Garlic bread, a fresh green salad, roasted broccoli, sautéed green beans, or grilled vegetables all pair well with this rich dish.
Q10. Can I make it without gluten?
Use certified gluten-free pasta and replace the optional all-purpose flour with a gluten-free thickener, or omit it. Check stock and spice labels as well.
6. Quick cooking checklist
Cooking progress
0 of 7
Season the chicken
Sear chicken to 74°C (165°F)
Boil pasta and reserve pasta water
Prepare garlic cream sauce
Melt Parmesan and mozzarella into sauce
Make garlic butter topping
Slice chicken and plate the dish
Final result: A rich, creamy, garlic-forward Parmesan pasta with beautifully seasoned sliced chicken and a glossy butter sauce, inspired by the dish in your picture.