Blackened Chicken Pasta Alfredo

View photos and entire recipe article HERE
Recipe by South Your Mouth

Blackened Chicken Pasta Alfredo 
Chicken:
3 large* boneless, skinless chicken breasts
1 tablespoon Chicken Scratch (recipe below)
2 tablespoons olive oil
Alfredo Pasta:
10 ounces bow-tie pasta
1 15-oz. jar prepared alfredo sauce
1/4 cup whole milk
2 teaspoons Chicken Scratch**

To prepare chicken:
Heat olive oil in a large skillet over medium-high heat.  Season chicken with Chicken Scratch on both sides.  Place chicken in hot pan and sear on each side until deeply browned.  Cover pan with a tight-fitting lid and remove from heat (chicken will finish cooking through so long as you leave it covered while you finish the pasta and sauce).

To prepare pasta and sauce:
Pour sauce in a medium-sized pan and heat on medium-low.  Add milk to sauce jar and microwave on high (without the lid) for 30 seconds. Replace lid and shake vigorously (this step is to get all the alfredo that won't pour out of the jar on its own since it's so thick). Add milk to pan.  Add Chicken Scratch and stir well.

While sauce is heating, cook pasta per manufacturer's instructions in liberally salted water.  Drain pasta.

To assemble:
Slice chicken into strips or bite-sized pieces.  Combine pasta, sauce and chicken and toss to coat.  Garnish with fresh, chopped parsley if desired.

*I do mean LARGE... like the plump fresh chicken breasts.  If you're using the individually frozen chicken breasts, you might want to use four.

Chicken Scratch

This is a seasoning mix I came up with years ago that I use each and every time I cook chicken. For more recipes using Chicken Scratch, click here.

3 tablespoons salt

3 tablespoons paprika

3 tablespoons garlic powder

1 tablespoon dried thyme

1 tablespoon white pepper

1 tablespoon black pepper

1 tablespoon cayenne pepper*

1 tablespoon onion powder


Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out!)


*if you prefer a Southwest vibe, use chili powder instead