Mamas, I went on a Google search for a blackened chicken pasta dish a few weeks ago, and I stumbled across the following recipe posted on the Aunt Bee’s Recipes website, (which is fabulous, by the way. You should check it out.) I made this dish on a cold, rainy night, and it hit the spot. I couldn’t find the exact brand of blackened seasoning that the recipe listed, so I just used a different one I found at the store. I also used 6 chicken breasts, so I ended up doubling the entire recipe.
We already had most of the ingredients on hand, so the only thing I needed to run to the store for was the heavy cream. It’s a quick dish that’s going in the “keeper” category, and I signed up for the newsletter from Aunt Bee’s website. I’m hoping to get a few more great recipes like this one in my inbox soon. Hope you guys like it, too!
- 3 Chicken Breast, sliced through the middle to make 6 thin cutlets
- 2 Tbsp unsalted butter, melted
- 1.5 Tbsp ZATARAIN’s Blackened Seasoning
- 1 shallot, minced
- 6 Tbsp unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- parsley for garnish
- 16 oz cooked noodles
Click here to visit the Aunt Bee’s Recipes website to get the instructions for how to put these ingredients together for the final dish. You can also get a printer-friendly copy of this recipe by visiting the Aunt Bee’s Recipes website and scroll down to find the “print recipe” button.