Blackened Chicken Pasta Recipe
pappardelle pasta with bell peppers, mushrooms, tomatoes, béchamel, parmesan, and basil GF*
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
Rub the chicken breasts with olive oil and season generously with blackening seasoning, salt, and pepper.
- 3
Blacken the Chicken
In a large skillet over medium-high heat, add a bit of olive oil and sear the chicken for 5-7 minutes on each side, or until cooked through and blackened. Remove from skillet and let rest.
- 4
Sauté the Vegetables
In the same skillet, add the sliced bell peppers and mushrooms. Sauté for about 5 minutes until softened, then add the cherry tomatoes and cook for an additional 2-3 minutes.
- 5
Combine Ingredients
Slice the blackened chicken and add it back to the skillet with the sautéed vegetables. Pour in the béchamel sauce and stir until everything is well combined.
- 6
Mix with Pasta
Add the cooked pappardelle pasta to the skillet and toss to combine. Adjust seasoning with salt and pepper as needed.
- 7
Serve
Plate the pasta mixture and top with grated Parmesan cheese and chopped fresh basil. Serve warm.