Blackened Chicken with Roasted Garlic Alfredo
Tender blackened chicken served over bowtie pasta tossed in roasted garlic Alfredo for a quick, satisfying weeknight meal.
Equipment
- Cutting Board
- Meat Mallet or Rolling Pin
- Large Skillet
- Pot
- Colander
- spoon or tongs
- Knife
- Measuring Spoon
Ingredients
- 2 boneless skinless chicken breasts pounded to even thickness
- 1 Tbsp Creole or Cajun seasoning divided, to season both sides
- olive oil for coating the chicken
- 1 10-oz refrigerated Buitoni Light Alfredo sauce
- 1 Tbsp roasted garlic
- 8 oz bowtie pasta cooked and drained
Instructions
- Place each chicken breast between plastic wrap and pound to an even thickness, about 1/2 inch.
- Lightly coat both sides of the chicken breasts with olive oil, then sprinkle about 1 tablespoon Creole/Cajun seasoning evenly over both sides.
- Heat a large skillet over medium-high heat. When hot, add the chicken and cook until blackened and cooked through, about 3 minutes per side (adjust time for thickness).
- While the chicken cooks, heat the Alfredo sauce and roasted garlic together in a small saucepan or in the microwave until warmed through.
- Stir the cooked, drained bowtie pasta into the warmed Alfredo sauce and toss to coat evenly.
- Divide the sauced pasta between two bowls, thinly slice the cooked chicken, and arrange the slices on top of the pasta.
- Serve immediately and sprinkle with Parmesan cheese if desired.
Notes
- Pound chicken for even cooking.
- Use more or less seasoning to taste.
- Warm sauce gently to avoid separating.
- Cook pasta until al dente.