Creamy Blackened Chicken Pasta Recipes

BLACKENED CHICKEN PASTA

Blackened Chicken Pasta image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound penne
1 tablespoon olive oil
4 boneless, skinless chicken thighs
1 cup sliced button mushrooms
1/2 cup diced tomatoes
1/4 cup sliced green onions
1 teaspoon minced garlic
2 cups heavy cream
1/4 cup shredded Parmesan
Creole seasoning, to taste

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

Creamy Blackened Chicken Pasta image

Blackened chicken served over mini farfalle pasta and fresh veggies in a cream sauce.

Provided by jknowles

Categories Chicken Pasta

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

3 (5 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, or to taste, divided
½ teaspoon blackened seasoning, or to taste
3 cups mini farfalle pasta
¾ cup fresh asparagus tips
¼ cup chopped sun-dried tomatoes
1 cup baby spinach leaves
¼ cup butter
8 ounces heavy cream
1 teaspoon white cooking wine
1 ½ cups shredded Parmesan cheese, or more to taste
3 cloves garlic, minced

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.

Nutrition Facts : Calories 719.8 calories, Carbohydrate 27.2 g, Cholesterol 190.3 mg, Fat 50.8 g, Fiber 2.1 g, Protein 39.8 g, SaturatedFat 27.4 g, Sodium 810.5 mg, Sugar 2.8 g

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