Quick Broccoli Cheddar Pasta with Blackened Chicken

For the chicken:
Gently combine all of the spices together in a small dish. Sprinkle chicken liberally on both sides with the spice mixture. You might have a little left, but be generous with the spices!

Heat a skillet over medium heat with some oil. Cook chicken for about 15 minutes on the first side until chicken is cooking up the sides and is very browned, then flip and cook for 10 minutes more or until cooked through. Remove from skillet and let rest for a few minutes before slicing and serving.

For the pasta:
Preheat oven to 400ºF and bring a pot of water to a boil for the pasta. Arrange broccolini (or broccoli) in one layer on a small baking sheet. Drizzle with oil and sprinkle with salt. Roast broccoli for 15–20 minutes until soft and browned at the edges. Remove from the oven and set aside.

Meanwhile, cook pasta to al dente. Right before draining, reserve about 1 cup of the cooking water.

When pasta has cooked, add butter and minced garlic to the same pot used to cook the pasta over medium heat. Let garlic cook for 1 minute, then add pasta, heavy cream, roasted broccoli, scallion, cheese, and 1/2 cup of the pasta water to the pot. Stir vigorously to melt the cheese and form a sauce. Taste the pasta and add salt and pepper to your preference. Stir in a little bit more pasta water if needed to create a sauce that covers the pasta.

Serve pasta with lemon wedges, topped with sliced chicken. Enjoy!