Bayou Chicken Pasta Recipe

Time30m

Serves4

[gf] spicy blackened chicken, sweet corn, jalapeño, bacon, parmesan cream (substitute GF pasta for +2)

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Ingredients

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1
Prepare the Chicken
Season the chicken breasts generously with blackening seasoning on both sides. Heat a skillet over medium-high heat and add a drizzle of oil.
2
Cook the Chicken
Once the skillet is hot, add the seasoned chicken breasts and cook for about 5-7 minutes on each side until fully cooked and the exterior is blackened. Remove from the skillet and let rest before slicing.
3
Cook the Bacon
In the same skillet, add the bacon slices and cook until crispy. Once cooked, remove the bacon from the skillet and crumble it. Leave some bacon drippings in the skillet to flavor the dish.
4
Sauté the Vegetables
Add the sweet corn and finely chopped jalapeño to the skillet with the bacon drippings. Sauté for about 3-4 minutes until the corn is heated through and the jalapeño is slightly softened.
5
Make the Sauce
Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.
6
Cook the Pasta
In a separate pot, cook the gluten-free pasta according to package instructions. Drain and set aside.
7
Combine Everything
Slice the blackened chicken and add it to the skillet with the corn and jalapeño. Add the cooked pasta and crumbled bacon. Toss everything together in the creamy parmesan sauce until well combined.
8
Serve
Plate the Bayou Chicken Pasta, garnishing with additional parmesan and jalapeño slices if desired. Enjoy!