A creamy, zesty pasta tossed in a vibrant cilantro jalapeño sauce and topped with smoky blackened chicken. This dish brings together fresh herbs, gentle heat, and rich comfort in every bite.
Why You’ll Love This Recipe
This pasta is packed with bold flavor from the homemade blackened seasoning and fresh green sauce. The creamy cilantro jalapeño blend adds brightness without overpowering the dish, while the tender chicken brings a smoky depth. It is perfect for weeknight dinners yet impressive enough for guests. The balance of spice, creaminess, and freshness makes it satisfying but not heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the blackened chicken:
2 large chicken breasts (about 1½ pounds total)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
For the cilantro jalapeño sauce:
1 cup fresh cilantro leaves, packed
1 medium jalapeño, seeded and chopped
2 cloves garlic
½ cup grated Parmesan cheese
½ cup heavy cream
¼ cup sour cream
2 tablespoons fresh lime juice
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
For the pasta:
12 ounces penne or fettuccine pasta
1 tablespoon salt (for pasta water)
½ cup reserved pasta water (as needed)
Bring a large pot of water to a boil. Add 1 tablespoon salt and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
Pat the chicken breasts dry with paper towels. In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black pepper, and cayenne pepper.
Rub the chicken with 1 tablespoon olive oil, then coat evenly with the seasoning mixture on both sides.
Heat a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the pan and let it rest for 5 minutes before slicing into strips.
In a blender or food processor, combine cilantro, jalapeño, garlic, Parmesan cheese, heavy cream, sour cream, lime juice, olive oil, salt, and black pepper. Blend until smooth and creamy.
Return the drained pasta to the pot over low heat. Pour the cilantro jalapeño sauce over the pasta and toss to coat evenly. Add reserved pasta water a few tablespoons at a time if needed to loosen the sauce.
Plate the pasta and top with sliced blackened chicken. Garnish with extra cilantro, Parmesan, and a squeeze of lime if desired. Serve immediately.
For a lighter version, substitute half-and-half for heavy cream and use Greek yogurt instead of sour cream.
Add vegetables such as sautéed bell peppers, cherry tomatoes, or spinach for extra color and nutrition.
Swap chicken breasts for boneless skinless chicken thighs for a juicier option.
For extra heat, keep the jalapeño seeds or add a pinch of red pepper flakes to the sauce.
You can also make it vegetarian by replacing the chicken with grilled mushrooms or roasted cauliflower.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. Stir frequently to prevent sticking.
Microwave reheating works as well; heat in 30-second intervals, stirring between each, until warmed through.
Freezing is not recommended, as the creamy sauce may separate when thawed.
FAQs
Can I make the sauce less spicy?
Yes, remove the jalapeño seeds and membranes completely, or use only half of the jalapeño for a milder flavor.
What type of pasta works best?
Penne, fettuccine, or linguine work well because they hold the creamy sauce nicely.
Can I grill the chicken instead of pan-searing?
Yes, grilling adds an extra smoky flavor. Cook over medium-high heat until the internal temperature reaches 165°F (74°C).
Can I prepare the sauce ahead of time?
Yes, the sauce can be made up to 24 hours in advance and stored in the refrigerator in a sealed container.
How do I know when the chicken is fully cooked?
Use a meat thermometer. The thickest part should read 165°F (74°C).
Can I use pre-cooked chicken?
Yes, simply season and warm it in a skillet before serving over the pasta.
Is there a dairy-free option?
You can substitute coconut cream for heavy cream and use a dairy-free Parmesan alternative.
What can I serve with this pasta?
A simple green salad or roasted vegetables pair well with the bold flavors of the dish.
Can I use dried cilantro instead of fresh?
Fresh cilantro is strongly recommended for the best flavor and color.
How can I thicken the sauce if it is too thin?
Simmer the sauce gently for a few minutes or add a little extra grated Parmesan cheese to thicken it.
Conclusion
Cilantro Jalapeño Pasta with Blackened Chicken is a flavorful fusion of creamy comfort and bold spice. With its vibrant herb sauce and smoky seasoned chicken, this dish delivers a satisfying balance of freshness and richness. Whether for a family dinner or a special gathering, it is a recipe that brings exciting flavor to the table every time.
Cilantro Jalapeño Pasta with Blackened Chicken features tender, smoky seasoned chicken served over pasta tossed in a creamy, vibrant cilantro jalapeño sauce. This bold and comforting dish balances gentle heat, fresh herbs, and rich flavors for a satisfying meal.
Total Time:45 minutes
Yield:4 servings
Ingredients
For the blackened chicken:
2 large chicken breasts (about 1 1/2 pounds total)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
For the cilantro jalapeño sauce:
1 cup fresh cilantro leaves, packed
1 medium jalapeño, seeded and chopped
2 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1/4 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the pasta:
12 ounces penne or fettuccine pasta
1 tablespoon salt (for pasta water)
1/2 cup reserved pasta water (as needed)
Instructions
Bring a large pot of water to a boil. Add salt and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
Pat chicken dry. Mix paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne in a small bowl.
Rub chicken with olive oil and coat evenly with seasoning mixture.
Heat a skillet over medium-high heat. Cook chicken 5–6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
In a blender, combine cilantro, jalapeño, garlic, Parmesan, heavy cream, sour cream, lime juice, olive oil, salt, and pepper. Blend until smooth.
Return pasta to pot over low heat. Add sauce and toss to coat, adding reserved pasta water as needed to loosen.
Serve pasta topped with sliced blackened chicken. Garnish as desired and serve immediately.
Notes
Remove all jalapeño seeds for milder heat.
Do not overcook chicken to keep it juicy.
Add pasta water gradually to control sauce consistency.
Store leftovers refrigerated up to 3 days.
Reheat gently with a splash of milk or cream to restore creaminess.
