How to Make Creamy Blackened Chicken Pasta - A Step-by-Step Guide

Creamy blackened chicken pasta is a delicious and indulgent dish that combines tender, juicy chicken with a rich and creamy sauce, all served over al dente pasta. This dish is bursting with flavor and texture, making it the perfect choice for a special dinner or a comforting weeknight meal. The combination of bold Cajun spices and creamy pasta sauce creates a mouthwatering contrast that will leave you wanting more.

Blackened chicken is a classic Cajun dish that involves coating the chi...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    720 cal.

    • Total Fat: 51g
    • Saturated Fat: 27g
    • Cholesterol: 190mg
    • Sodium: 811mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 40g
    • Vitamin C: 6mg
    • Calcium: 454mg
    • Iron: 3mg
    • Potassium: 531mg