Blackened Chicken Alfredo

Serves 15
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Directions

  1. 1Flatten out chicken breasts
  2. 2Flatten out chicken breasts
  3. 3Flatten out chicken breasts
  4. 4Season with some salt and blackening seasoning.
  5. 5Season with some salt and blackening seasoning.
  6. 6Season with some salt and blackening seasoning.
  7. 7Add to a pan with some olive oil and butter.
  8. 8Add to a pan with some olive oil and butter.
  9. 9Add to a pan with some olive oil and butter.
  10. 10Let it sit for about five minutes, let it form that beautiful blackend crust. Repeat on both sides.
  11. 11Let it sit for about five minutes, let it form that beautiful blackend crust. Repeat on both sides.
  12. 12Let it sit for about five minutes, let it form that beautiful blackend crust. Repeat on both sides.
  13. 13Place all your chicken to the side and then immediately add in some diced onions and bell peppers.
  14. 14Place all your chicken to the side and then immediately add in some diced onions and bell peppers.
  15. 15Place all your chicken to the side and then immediately add in some diced onions and bell peppers.
  16. 16Add in some butter and minced garlic and cook until caramelized.
  17. 17Add in some butter and minced garlic and cook until caramelized.
  18. 18Add in some butter and minced garlic and cook until caramelized.
  19. 19Add in a little bit of dijon mustard then toss in your diced cook chicken from earlier.
  20. 20Add in a little bit of dijon mustard then toss in your diced cook chicken from earlier.
  21. 21Add in a little bit of dijon mustard then toss in your diced cook chicken from earlier.
  22. 22Pour over the blended high protein cheese sauce.
  23. 23Pour over the blended high protein cheese sauce.
  24. 24Pour over the blended high protein cheese sauce.
  25. 25Cook two pounds of pasta, and make sure to save some pasta water, about a cup and a half here.
  26. 26Cook two pounds of pasta, and make sure to save some pasta water, about a cup and a half here.
  27. 27Cook two pounds of pasta, and make sure to save some pasta water, about a cup and a half here.
  28. 28Add in your pasta and mix.
  29. 29Add in your pasta and mix.
  30. 30Add in your pasta and mix.
  31. 31Add in some chives, a little bit of mozzarella cheese and you're good to go.
  32. 32Add in some chives, a little bit of mozzarella cheese and you're good to go.
  33. 33Add in some chives, a little bit of mozzarella cheese and you're good to go.

Ingredients

  • 1344 g chicken breast, salted Blackened or Cajun Seasoning
  • 1344 g chicken breast, salted Blackened or Cajun Seasoning
  • 1344 g chicken breast, salted Blackened or Cajun Seasoning
  • 20 g Olive Oil
  • 20 g Olive Oil
  • 20 g Olive Oil
  • 15 g Butter
  • 15 g Butter
  • 15 g Butter
  • 2 diced sweet onions
  • 2 diced sweet onions
  • 2 diced sweet onions
  • 4 diced bell peppers
  • 4 diced bell peppers
  • 4 diced bell peppers
  • 10 cloves minced garlic
  • 10 cloves minced garlic
  • 10 cloves minced garlic
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 30 g Dijon mustard
  • 30 g Dijon mustard
  • 30 g Dijon mustard
  • 896 g rigatoni
  • 896 g rigatoni
  • 896 g rigatoni
  • 2 cups starchy pasta water
  • 2 cups starchy pasta water
  • 2 cups starchy pasta water
  • 800 g 2% blended cottage cheese
  • 800 g 2% blended cottage cheese
  • 800 g 2% blended cottage cheese
  • 180 g parmigiano reggiano
  • 180 g parmigiano reggiano
  • 180 g parmigiano reggiano
  • 120 g 1/3 fat cream cheese
  • 120 g 1/3 fat cream cheese
  • 120 g 1/3 fat cream cheese
  • 240 ml fat free milk
  • 240 ml fat free milk
  • 240 ml fat free milk
  • to taste Salt & pepper
  • to taste Salt & pepper
  • to taste Salt & pepper
  • Handful chives
  • Handful chives
  • Handful chives
  • 60 g Mozzarella
  • 60 g Mozzarella
  • 60 g Mozzarella

Equipment

pan

Tips

  • This recipe is made entirely in one pan.
  • Can store it frozen and reheat it in 5 minutes.