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.