Creamy Blackened Chicken Pasta

You guys are going to be so impressed with me.  Cause I'm even impressed with me.  This pasta dish came out SOOOO amazing.  Spicy, creamy, decadently rich...I could write poems about this thing.

 



 

MMMMMMMMMMMMMMMMMMMMMMMMM drool to the face. YUM.

 



 

 

You can use any chicken you want.  I'm a big fan of boneless, skinless chicken thighs.  The darker meat is just WAY more flavorful than white meat.  Get a Cajun seasoning of your liking and HEAVILY season the chicken.  Don't be scared...the seasoning is what's going to make the crust. 

 

Heat up a skillet (cast iron works great) with 3 Tbs of Olive oil and 2 Tbs of butter.  Let the skillet heat on HIGH until the oil and butter are completely melted and glistening but before the butter begins to burn - about 4-5 minutes. Sear the chicken on high for 4-5 minutes per side. This is what you want...a nice blackened crust.

 

While the chicken is searing/blackening, cut bell pepper strips.  I like blending yellow, orange and red peppers for a variety of color.

 



 

I must have blacked out halfway through the cooking process because I just stopped taking pictures.  I was probably too busy eating.  

 

 

 

 Anyway, here's the recipe:

 

1 Lbs of Boneless, Skinless Chicken Thighs

1 Lbs of Bow tie Pasta

3 Bell Peppers, Seeded and Julienned

4 Large Green Onions, Chopped

1/4 Cup of Cajun Seasoning, plus 1 Tsp for seasoning the sauce

3 Tbs of Olive Oil

2 Tbs of Butter

3 Cups of Heavy Cream

1/2 Cup of White Wine

2 Garlic Cloves, Chopped

 

Heat up butter and olive oil in a skillet over high heat until it begins to glisten, about 4-5 minutes.  Season the chicken heavily with Cajun seasoning.  Sear chicken on each side for 4-5 minutes, set aside.  Once the chicken is completed, deglaze the pan with some white wine and simmer, scraping the bottom to release all the yummy bits.  Strain the remaining juice/oil/butter in a pan to remove any burnt bits. Add the juice back to the pan and add 2 cloves of garlic, chopped.  Saute for 2-3 minutes then add 3 cups of heavy cream.  Simmer over medium heat for 8-10 minutes or until cream begins to thicken and reduce a bit.  This is not an alfredo sauce - it's going to be more of a thinner cream sauce.  Cook pasta to package instructions in seasoned water, drain. Add the additional Cajun seasoning to taste to the sauce and then add pasta, peppers, green onions.  Toss and then plate. Chop up the blacked chicken and top the pasta before serving.  Enjoy!

 

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