Blackened Chicken Linguini

This one pot, 20 minute, staple for dinner will be on your table every week!  Oh, and did I mention it is super easy to pair down and cook for one.  You know us singles out there don’t like leftovers!  So this is a great meal to only cook for one!




  1. Cover the chicken with salt and pepper and the garlic powder.
  2. Heat olive oil in your deep skillet.  I love my Staub Coated Cast Iron Skillet. – like so much! 
  3. Add your chicken and heat for 4-6 minutes per side until browned.  Note:  if your chicken is still pink in the
  4. center make sure to reduce the heat to medium-low and cook until there is no more pink.. Remove chicken
  5. from the pan and slice it, if you want J
  6. Add cherry tomatoes to butter in the pan and cook in the goodness of the pan until they burst.  Add garlic and cook until you smell the garlic.  (Don’t forget that garlic burns super fast!)
  7. Add spinach and cook until it has halfway wilted.  Season with paprika, Italian seasoning, and salt. Mix.
  8. Next add heavy cream and bring the mixture to boil.
  9. Once it boils, reduce the heat and make let it simmer while you add the Parmesan. 
  10. Add the pasta to the cooked cream mixture and stir until coated. 
  11. Plate and then add chicken!