— 2 boneless chicken breasts
— 1/2 chopped onion
— 1/2 chopped bell pepper
— 2 tablespoons blackening seasoning
— 3 to 4 cloves minced garlic
— 1/8 teaspoon red pepper flake (optional)
— 1/2 teaspoon black pepper
— 1 teaspoon old bay
— 1/8 teaspoon salt
— About 1/2 pound of penne pasta (you can use any pasta of your choice)
— 1 cup heavy cream
— 1/2 stick of butter
— 1 cup half and half
— 1 – 2 cups grated Parmesan cheese
— 4 tablespoons cream cheese
Season your chicken with the blackening seasoning.
Bring water to a boil for the pasta.
Coat your pan with EVOO.
Sauté your chicken on both sides until well done and remove from the pan.
Place pasta to boil.
Add your butter to the pan along with chopped onions peppers and sauté until they start to get translucent, toss in the minced garlic.
Add your heavy cream, half && half and stir on low heat, then add your grated Parmesan and cream cheese. Then add the old bay, black pepper and salt and let simmer on low heat about 5 minutes, then toss in your pasta.
Chop one breast into bite size pieces and toss in with the pasta, and I sliced one and placed it on top for presentation. Garnish with fresh chopped parsley. Enjoy!
I am from Louisiana, and we don’t like bland food. If it involves gravies, sauces, stews there will be the holy trinity! (Onions, peppers, celery) most certainly the onions and peppers
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