Best My Version Of 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.

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:

• 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.

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!