Creole Blackened Chicken Pasta

overhead shot of a skillet with Creole Blackened Chicken with Pasta, tomatoes, and green beans

4.84 from 6 votes

This creamy Creole Blackened Chicken Pasta is bursting with flavor! Its satisfying sauce, juicy blackened chicken, cherry tomatoes and fresh asparagus will tempt your appetite and tickle your taste buds!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Creole

Keyword: blackened chicken, blackened chicken pasta, chicken pasta, creole recipe

Servings:

Author: Katerina | Easy Weeknight Recipes

Equipment

Stove

Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons blackened seasoning
3 tablespoons olive oil, divided
4 garlic cloves, minced
2 cups cherry tomatoes, halved
12 ounces green beans, ends trimmed and beans halved
1 cup heavy cream
1 ½ cup chicken broth
¼ cup shredded Parmesan cheese, plus more for garnish
Creole seasoning, to taste
10 ounces pasta, cooked according to package directions, and drained
Chopped fresh parsley, for garnish

Instructions

Rub the chicken breasts with the blackened seasoning.
In a skillet set over medium high heat, add 2 tablespoons olive oil and allow to heat up.
Pan-fry the chicken breasts until golden brown and cooked through, about 6 to 8 minutes per side, or until internal temperature registers at 165˚F. Cooking time depends on the thickness of the chicken breasts.
Remove cooked chicken from the skillet, allow to cool for 5 to 8 minutes, and slice into strips.
Add the remaining olive oil to the skillet and add the garlic. Cook for 15 seconds.
Add the cherry tomatoes and asparagus, and sauté for 2 minutes.
Lower the heat to medium and pour in the heavy cream and chicken broth.
Add the Parmesan cheese and creole seasoning and simmer for 5 to 8 minutes, or until sauce is slightly thickened.
Add the pasta and stir to combine well. Remove from heat.
Top the pasta with the blackened chicken slices, chopped fresh parsley, and extra Parmesan cheese.
Serve immediately.

Nutrition