A delicious recipe for blackened chicken pasta in a creamy spinach sauce featuring cubed chicken, various seasonings, and boiled linguine. This dish is topped with Parmesan and mozzarella cheese, making it a perfect weeknight dinner.
1: Season the chicken with all the spices and set aside.
2: Boil the linguine in salted water and drain when al dente. Reserve 3/4 cup of pasta water and dissolve the chicken stock cube in it. Do not oil the pasta when done; wash it with cold water.
3: Set a pot to medium-high heat, add some oil, and fry the chicken for 5-6 minutes. Remove the chicken and set it aside.
4: In the same pot, add 2 tablespoons of butter and the chopped garlic. Stir for 1 minute.
5: Add the dissolved chicken stock and mix until the crispy bits come off.
6: Now add the cream, spinach, sun-dried tomatoes, broccoli, and the fried chicken. Fold in the linguine and adjust seasoning.
7: Sprinkle the Parmesan and mozzarella cheese on top, turn off the flame, cover, and let it sit for five minutes.
8: Serve and enjoy immediately, optionally sprinkling chili flakes over.
