Blackened Chicken Alfredo (One Pan)
Serves 15
Directions
- 1Flatten out chicken breasts.
- 2Season chicken breasts with salt and blackening seasoning.
- 3Heat a pan with olive oil and butter.
- 4Place chicken in the pan and let it sit for about 5 minutes to form a blackened crust.
- 5Repeat on both sides of the chicken.
- 6Place all cooked chicken to the side.
- 7Immediately add diced onions and bell peppers to the pan.
- 8Add butter and minced garlic to the pan and cook until caramelized.
- 9Add a little bit of Dijon mustard.
- 10Toss in your diced cooked chicken from earlier.
- 11Pour over the blended high protein cheese sauce (800g 2% blended cottage cheese, 180g parmigiano reggiano, 120g 1/3 fat cream cheese, 240ml fat free milk, salt & pepper).
- 12While the sauce sits, cook 2 lbs of pasta for approximately 80% of the time shown on the box.
- 13Save about 1.5 to 2 cups of starchy pasta water.
- 14Add the cooked pasta to the pan with the sauce and chicken.
- 15Mix everything together.
- 16Add in some chives and a little bit of mozzarella cheese.
- 17Portion out the 15 servings for future meals.
Ingredients
- 1344 g chicken breast, salted
- Blackened or Cajun Seasoning
- 20 g Olive Oil
- 15 g Butter
- 2 diced sweet onions
- 4 diced bell peppers
- 10 cloves minced garlic
- 30 g butter
- 30 g Dijon mustard
- 896 g rigatoni
- 800 g 2% blended cottage cheese
- 180 g parmigiano reggiano
- 120 g 1/3 fat cream cheese
- 240 ml fat free milk
- Salt & pepper to taste
- 1 handful chives
- 60 g Mozzarella
- 2 Tbsp paprika
- 1 Tbsp onion powder
- 2 tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp cayenne
Equipment
panmicrowave
Tips
- When selecting blackened or Cajun seasoning, find one where the primary ingredient is paprika and contains no salt.
- To store, freeze for up to 3-4 months and reheat in the microwave with a splash of milk or broth.
- When cooking the chicken, let it sit for about 5 minutes to form a beautiful blackened crust for maximum flavor.
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