Blackened Chicken Alfredo (One Pan)

Serves 15
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Directions

  1. 1Flatten out chicken breasts.
  2. 2Season chicken breasts with salt and blackening seasoning.
  3. 3Heat a pan with olive oil and butter.
  4. 4Place chicken in the pan and let it sit for about 5 minutes to form a blackened crust.
  5. 5Repeat on both sides of the chicken.
  6. 6Place all cooked chicken to the side.
  7. 7Immediately add diced onions and bell peppers to the pan.
  8. 8Add butter and minced garlic to the pan and cook until caramelized.
  9. 9Add a little bit of Dijon mustard.
  10. 10Toss in your diced cooked chicken from earlier.
  11. 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).
  12. 12While the sauce sits, cook 2 lbs of pasta for approximately 80% of the time shown on the box.
  13. 13Save about 1.5 to 2 cups of starchy pasta water.
  14. 14Add the cooked pasta to the pan with the sauce and chicken.
  15. 15Mix everything together.
  16. 16Add in some chives and a little bit of mozzarella cheese.
  17. 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.