Gordon Biersch Blackened Chicken Linguine Recipe
Gordon Biersch’s Blackened Chicken Linguine features tender linguine pasta paired with perfectly blackened, Cajun-spiced chicken, all enveloped in a creamy, savory sauce and topped with fresh Parmesan, creating a rich and satisfying dish full of bold, zesty flavors.
Make our Gordon Biersch Blackened Chicken Linguine Recipe at home. With our Secret Restaurant Recipe your Blackened Chicken Linguine will taste just like Gordon Biersch.
Photo by Kyle Nishioka
Gordon Biersch Blackened Chicken Linguine
A Gordon Biersch Copycat Recipe
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Gordon Biersch
Gordon Biersch, founded in 1988 by Dan Gordon and Dean Biersch in Palo Alto, California, is a unique blend of craft brewing and culinary innovation. The concept emerged from their shared vision of pairing freshly brewed beer with a menu inspired by global flavors, particularly German and American cuisines. Dan, a brewing aficionado trained at the prestigious Weihenstephan brewing school in Germany, brought authentic brewing techniques to the venture, while Dean contributed his expertise in hospitality and food.
The hallmark of Gordon Biersch is its adherence to the Reinheitsgebot, the German beer purity law, ensuring their lagers and ales are brewed with only the finest ingredients. Signature beers like the Märzen, Hefeweizen, and Czech Pilsner are celebrated for their balance and authenticity, perfectly complementing their menu.
The cuisine at Gordon Biersch reflects a fusion of traditional and contemporary influences, with standout dishes like the Garlic Fries, beer-battered Fish and Chips, and the Bavarian-style Pretzel. Their menu caters to diverse tastes, with options ranging from wood-fired pizzas to hearty burgers.
Over the years, Gordon Biersch has expanded across the United States and internationally, becoming a staple for beer enthusiasts and food lovers alike. Its brewpubs offer a lively yet relaxed atmosphere, ideal for gatherings or casual meals. Popular for its high-quality brews and creative cuisine, Gordon Biersch remains a pioneer in the craft beer and dining scene, attracting a loyal following worldwide.
Italian Entrees: Exploring Regional Flavors and Global Favorites
Italian Entrees are a culinary journey through the country’s diverse regions, each offering unique flavors and preparations that reflect the local climate, history, and traditions. The influence of Italy’s regional cuisine is one of the key elements that make Italian food so varied, with each area contributing its signature dishes to the greater Italian culinary landscape. From the rich, meaty stews of the north to the light, vegetable-based fare of the south, Italian entrees offer a wide array of flavors that have been embraced worldwide.
One of the most iconic Italian entrees is Risotto. Hailing from Northern Italy, particularly the region of Lombardy and Piedmont, Risotto alla Milanese is perhaps the most famous variation. Made with Arborio rice, butter, stock, and saffron, this creamy, golden risotto showcases the region’s fondness for rich, comforting dishes. Risotto is often served as a first course in Italy but can also stand as a hearty entree, with variations such as Risotto ai Funghi (with mushrooms) or Risotto alla Pescatora (with seafood) enjoyed throughout the country.
In the south of Italy, the focus shifts to lighter, vegetable-centric entrees. Melanzane alla Parmigiana, or eggplant Parmesan, is a classic dish from the southern regions of Campania and Sicily. Layers of fried eggplant are topped with marinara sauce, basil, and mozzarella, then baked to perfection. This comforting dish is a vegetarian favorite, often served as a side or main course in both Italy and Italian restaurants worldwide.
Another popular Southern Italian entree is Pollo alla Cacciatora, or chicken cacciatore. This rustic dish consists of chicken slow-cooked with tomatoes, olives, onions, and herbs, capturing the bold flavors of the Mediterranean. It is a perfect example of Italian comfort food, widely enjoyed across Italy, particularly in Tuscany and Lazio.
Italian entrees, whether from the north or the south, offer a diverse range of flavors that reflect the country’s culinary history and regional diversity. From the rich, meaty stews of the north to the light, vegetable-based dishes of the south, Italian entrees continue to captivate food lovers around the world with their comforting yet sophisticated tastes.
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Gordon Biersch Blackened Chicken Linguine Recipe
Gordon Biersch's Blackened Chicken Linguine features tender linguine pasta paired with perfectly blackened, Cajun-spiced chicken, all enveloped in a creamy, savory sauce and topped with fresh Parmesan, creating a rich and satisfying dish full of bold, zesty flavors. Make our Gordon Biersch Blackened Chicken Linguine Recipe at home. With our Secret Restaurant Recipe your Blackened Chicken Linguine will taste just like Gordon Biersch.
Yield: 4 Servings
Ingredients
Blackened Chicken
- 2 boneless, skinless Chicken Breasts or Chicken Thighs
- 1 tablespoon Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Cayenne Pepper adjusted for heat preference
- 1/2 teaspoon dried Thyme
- 1/2 teaspoon dried Oregano
- Salt and Freshly Ground Black Pepper to taste
Pasta
- 12 ounces Linguine
- 2 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- 3 cloves Garlic minced
- 1/2 cup Dry White Wine optional
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- 1/4 teaspoon Red Pepper Flakes optional, for heat
- 1/4 cup Chopped Fresh Parsley + more for garnish
- Salt and Freshly Ground Black Pepper to taste
Instructions
- In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt and black pepper.
- Rub the spice mixture evenly over both sides of the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts to hot oil. Cook 4 - 5 minutes per side, or until the chicken is blackened and fully cooked, 165°F internal temperature.
- Remove from the skillet and set aside to rest.
- Once rested, slice the chicken into strips.
- While the chicken is cooking, bring a large pot of salted water to a boil and cook the linguine according to package instructions.
- Drain the pasta, reserving 1/2 cup of pasta water for later use. Set the pasta aside.
- In the same skillet used for the chicken, melt butter with olive oil over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- If using, pour in the white wine and let it simmer for 2 - 3 minutes, reducing slightly.
- Stir in heavy cream and heat through.
- Add Parmesan cheese, red pepper flakes (if desired) and parsley, stirring until smooth.
- Taste. Season with salt and black pepper, to taste.
- Add the cooked linguine to the skillet with the sauce, tossing to coat. If the sauce is too thick, add the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
- Divide the creamy linguine onto plates or a serving platter.
- Top with slices of the blackened chicken.
- Garnish with extra parsley and serve immediately.
Gordon Biersch Blackened Chicken Linguine
A Gordon Biersch Copycat Recipe
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Photo of “Blackened Chicken Linguine” is by Kyle Nishioka and is used by permission under the Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/deed.enlegalcode.en. Photo of “Gordon Biersch Brewery Restaurant” is by Bill Sodeman and is used by permission under the Attribution-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode.en. Thank you, Kyle and Bill. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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