Blackened Chicken Alfredo

This dish is similiar to Chili's Cajun Chicken Pasta - but homemade, and so much better!

The fresh tomatoes and herbs that top this dish take it over the edge and help brighten the sometimes heavy alfredo sauce. This quick dish is sure to be a crowd pleaser in any home.

What you will need:

Large sauce pot

Cutting board / knife

Cast iron skillet (or high side skillet)

Kitchen tongs

Measuring spoons / cups

Slotted spoon

Ingredients:

2 boneless skinless chicken breasts

2 TBSP olive oil, divided

1 TBSP blackened seasoning

8 ounces penne pasta

2 TBSP unsalted butter

3 cloves garlic, minced

1 cup heavy cream, or more to taste

½ tsp lemon zest

¼ cup grated Parmesan (powdered in jar works best)

Kosher salt and freshly ground black pepper, to taste

2     Roma tomatoes, diced (garnish)

2     TBSP chopped fresh parsley leaves (garnish)

Directions:

1. Trim the chicken breasts then pound them out to about 1/4" thick.

2. Use 1 TBSP olive oil to coat the chicken then season with blackened seasoning.

3. Heat remaining TBSP olive oil in a pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side (3-5 mins for thinner breasts). Looking for internal temp of around 155*, for letting them rest and still be moist and tender.

4. Set aside to rest and keep warm (cover with foil).

5. In a large pot bring water to boil and salt, cook pasta according to package instructions.

6. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. (you can use the same pan you cooked chicken in, scrape bottom while cooking garlic).

7. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

8. Do not drain the pasta, instead when it is done cooking, use a slotted spoon to drain some water off and put immediately into the sauce. (the left over pasta water on the noodles will help the sauce stick)

9. Stir in pasta and gently toss to combine.

10. Slice chicken to go on top of the pasta.

Best when served immediately, garnished with diced tomatoes and chopped parsley

**NOTE: I split the chicken breasts long ways through middle, and pound out to make them even – helps to reduce cooking time – also, make sure to have a thermometer to read temps to not overcook. (I pull chicken when it reaches around 155 - it will increase as it rests)

**NOTE: If warming leftovers, add a little cream or milk to help bring sauce back together.

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