Time 45m Yield 4-6 serving(s) Number Of Ingredients 29 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!

Time 20m Yield 2 Number Of Ingredients 8 Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Time 25m Yield 4 servings. Number Of Ingredients 12 Steps:

In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. , In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting., Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce.

Time 40m Yield 4 Number Of Ingredients 12 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.

Time 50m Yield 4-6 serving(s) Number Of Ingredients 8 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.

Time 30m Yield 8 servings Number Of Ingredients 9 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.

More about “blackened chicken pasta recipes”

Number Of Ingredients 11 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