Best Blackened Chicken Pasta Recipes

BLACKENED CHICKEN PASTA

Steps:

• Cook the penne, then drain and set aside.
• Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch.

EASY BLACKENED CHICKEN W/ CREAMY GARLIC PASTA

Steps:

• 1. Cook pasta al dente, drain and set aside.
• 2. Coat chicken with olive oil. Then generously coat with cajun seasoning. Heat up iron skillet medium high heat. When hot add a couple of tablespoons of olive oil to pan. When it's almost smoking add chicken. Cook on one side until the chicken is black then flip and cook until black as well. Once chicken is blackened turn heat down to medium low and continue to cook until done. About 5-10 minutes depending on how thick your chicken breast are. Let rest while cooking sauce. Slice before serving on top of pasta.
• 3. In a sauce pan melt your butter. Add garlic and cook for about 1 min. Once you really start smelling that garlic it's done. Don't burn the garlic it taste bad. Now add the flour and mix well cooking for another minute or so. Add your chicken broth and heavy cream. Cook until sauce boils and thickens stirring frequently. Add cheese and season with salt and pepper to taste. Stir until cheese is melted. Add pasta and let simmer for a few minutes to finish cooking that pasta and this lets the sauce adhere better to the pasta.

BLACKENED CHICKEN WITH PENNE PASTA

Steps:

• Cook pasta, drain.
• Place back into pot with tomatoes, peas and pine nuts.
• Place cut up chicken in bowl.
• Sprinkle with 2 TB Cajun seasoning over chicken (mix through chicken).
• Heat margaine in nonstick skillet over medium heat until hot, add chicken and cook until no longer pink.
• Combine whipping cream and remaining Cajun seasoning.
• Pour over chicken and continue cooking (low heat) until warmed through.
• Pour chicken and sauce over pasta and vegetables, cook until completely warmed through.

MY VERSION OF BLACKENED CHICKEN PASTA

Steps:

• Mix all dry seasonings together and put in a spice (bottle) shaker. Use as needed.
• Cook noodles according to pkg. drain.
• Dip chicken breast fillets in the 4Tbs. of melted butter and place on a flat surface and sprinkle my seasoning mix.(you don't use the whole jar of spice, just enough to cover chicken pieces).
• Dip in flour and place in a hot iron skillet or hot pan with 4Tbs. of butter.
• Fry until done, covering chicken to steam while cooking.
• Meanwhile, add half and half and heavy whipping cream into a large pot and slowly heat over medium low heat.
• Add 1/2cup (1 stick) of butter to the milk in the pot and stir well until butter is melted.
• Add the 3-4oz. of minced garlic and stir until bubbly.
• Remove from heat and add parmesan cheese and stir well.
• In a bowl combine the noodles and onion,and bell peppers. Mix well and add milk/cheese mixture.
• Stir until blended.
• Cut chicken breast fillets into strips.
• Serve noodles and sauce on platter with the fried chicken breast fillets on top.
• Enjoy!

BLACKENED CHICKEN PENNE PASTA WITH GORGONZOLA CREAM SAUCE

Steps:

• Sauté bell peppers, onions, and garlic in hot oil.
• Add chicken, Cajun spice, heavy cream, and pasta.
• Reduce cream by half. Add gorgonzola. Season with salt and pepper.

CREAMY BLACKENED CHICKEN PASTA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. At the same time, bring a large pot of lightly salted water to a boil.
• Coat chicken with 1 tablespoon oil and season with blackened seasoning.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• At the same time, add farfalle to the boiling water. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While the farfalle is cooking, heat remaining 1 tablespoon oil in a skillet over medium heat. Add asparagus tips and sun-dried tomatoes; saute until asparagus is tender, about 5 minutes. Add spinach and cover until wilted, about 1 minute. Stir to combine and transfer to a bowl. Wipe the skillet clean.
• Melt butter in the same skillet over medium heat. Add cream and cooking wine and cook, whisking constantly, for 5 minutes. Remove from the heat and add 1 1/2 cups Parmesan cheese and garlic; stir until cheese is melted. Add asparagus mixture to the sauce and stir to combine.
• Drain pasta, place in a serving bowl, and pour sauce over top. Slice chicken and place on top of pasta. Sprinkle additional Parmesan on top.

BLACKENED CHICKEN PASTA WITH ALFREDO SAUCE

Steps:

• 1 Preferrably use a cast iron skillet for blackening the chicken breasts. If you don't have one then regular skillet will work. SAUCE: 2 First off place 1 stick of butter and cream cheese in large saucepan on medium heat, let melt, stir in 1 pint of heavy cream. 3 Let simmer for 5 minutes, stirring frequently. 4 Slowly stir in the parmesan cheese, about 1/4 cup at a time. 5 Add salt and pepper if desired. 6 Simmer for about 20 minutes on low heat. Stirring frequently. 7 The longer this simmer's the better. 8 If sauce seems to be real thick then slowly stir in the rest of heavy cream. 9 In the meantime while the sauce is simmering start the noodles. Drain. Set aside,adding a little of sauce so the noodles don't stick. Chicken: 10 While the sauce is simmering, preheat skillet on medium-high heat with 2 tablespoons butter. Sprinkle both sides of chicken with Zataran's blackened seasoning. Place on to skillet and brown on both sides, turn down heat to medium. Cook on each side for about 7-8 minutes or until no longer pink in the middle. 11 Place noodles on plate, top with sauce and place the chicken on the side. 12 Garnish sauce with fresh grated parmesan cheese. 13 Serve with your favorite salad and breadsticks.

BLACKENED CHICKEN PASTA WITH ALFREDO SAUCE

Steps:

• Preferrably use a cast iron skillet for blackening the chicken breasts. If you don't have one then regular skillet will work.
• SAUCE:.
• First off place 1 stick of butter and cream cheese in large saucepan on medium heat, let melt, stir in 1 pint of heavy cream.
• Let simmer for 5 minutes, stirring frequently.
• Slowly stir in the parmesan cheese, about 1/4 cup at a time.
• Add salt and pepper if desired.
• Simmer for about 20 minutes on low heat. Stirring frequently.
• The longer this simmer's the better.
• If sauce seems to be real thick then slowly stir in the rest of heavy cream.
• In the meantime while the sauce is simmering start the noodles. Drain. Set aside,adding a little of sauce so the noodles don't stick.
• Chicken:.
• While the sauce is simmering, preheat skillet on medium-high heat with 2 tablespoons butter. Sprinkle both sides of chicken with zataran's blackened seasoning. Place on to skillet and brown on both sides, turn down heat to medium. Cook on each side for about 7-8 minutes or until no longer pink in the middle.
• Place noodles on plate, top with sauce and place the chicken on the side.
• Garnish sauce with fresh grated parmesan cheese.
• Serve with your favorite salad and breadsticks.

BLACKENED CHICKEN OVER GARLIC-LIME PASTA

Steps:

• Cook pasta according to package directions. Coat chicken in blackening seasoning. Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and brown 4 minutes on each side. Reduce heat and cook until chicken is no longer pink (mine took another 4-5 minutes). Remove chicken to a plate and reserve. Add remaining tbsp of olive oil and tbsp of butter to the pan. Add garlic and sauté over medium heat 1-2 minutes. Sprinkle flour and cook one more minute. Deglaze pan with tequila, cook 1-2 minutes. Add chicken broth and lime juice, bring to a boil. Simmer 5 minutes or until thickened, add parsley. Add drained pasta to the skillet and heat through. Add chicken back to the skillet and heat through. Serve immediately.

HARD ROCK CAFE BLACKENED CHICKEN PENNE PASTA (REDUCED CALORIE)

Steps:

• Combine first four ingredients with 1 cup water to make the marinade. Marinate the chicken breasts in the refrigerator for at least 4 hours or up to overnight.
• Mix the kosher salt, garlic pepper, white pepper, cayenne pepper and onion powder together in a small bowl to make the cajun seasoning.
• Preheat the grill to medium heat or preheat the broiler.
• Remove the chicken from the marinade and season both sides with the Cajun seasoning. Discard the marinade. Grill the chicken until cooked through and no longer pink in the middle, turning once. When cool enough to handle, cut into 5 or 6 slices.
• In a medium bowl, mix the melted margarine, cream cheese, 1 tablespoon of Parmesan cheese, basil oregano, salt and black pepper until smooth. Pour the cream cheese mixture over the penne pasta in the saucepan you cooked the pasta inches.
• Stir in the spinach and tomatoes and heat thoroughly.
• Transfer the pasta to a serving bowl. Top with chicken slices. Sprinkle remaining 1 tablespoon of Parmesan cheese and chopped fresh parsley.

DAVE AND BUSTER'S BLACKENED CHICKEN PASTA RECIPE

Steps:

• Cut chicken breasts into 3/4 inch cubes and place in a mixing bowl. Toss with salt, pepper and 2 tsp blackening seasoning to coat. Let marinate 5 minutes. In a large nonreactive skillet, heat olive oil over medium-high heat. Add chicken and sauté about 1 minute (you do not want it fully cooked here). Add mushrooms and sauté mixture another 1 1/2 minutes. Add garlic and 2/3 cup tomatoes; sauté about 30 seconds more. Stir in Alfredo sauce, heavy cream and asiago cheese. Reduce heat to medium and stir in remaining 2 tsp blackening seasoning. Continue cooking, stirring constantly, just until mixture comes to a simmer. Divide cooked linguine between two large serving bowls. Pour sauce over, dividing evenly, Garnish with remaining diced tomatoes. Makes 2

BLACKENED CHICKEN PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, toss chicken with seasoning until evenly coated. Melt 1 Tbsp. butter in large skillet on medium heat. Add chicken; cook and stir 4 min. or until chicken is done. Remove chicken from skillet; set aside.
• Melt remaining butter in same skillet. Add onions and garlic; cook and stir 3 to 5 min. or until onions are crisp-tender. Add bell peppers and crushed red pepper; mix well.
• Return chicken to skillet; stir in pasta sauce. Cook 2 to 3 min. or until heated through, stirring frequently.
• Drain pasta. Serve topped with chicken mixture.