1.5 lbs boneless, skinless, pounded to even thickness. Cajun Seasoning: 2 tablespoons (store-bought or homemade). Olive Oil: 1 tablespoon for coating. Butter: 2 tablespoons for pan-searing. For the Pasta and Sauce Pasta: 1 lb penne or rigatoni. Butter: 2 tablespoons. Garlic: 4 cloves, minced. Heavy Cream: 2 cups. Chicken Broth: 1/2 cup. Parmesan Cheese: 1 cup, freshly grated. Bell Peppers: 1 red and 1 green, sliced into strips. Red Onion: 1/2 medium, sliced. Salt and Pepper: To taste. Green Onions: 1/4 cup, chopped for garnish. 👩🍳 Step-by-Step Instructions 1. Boil the Pasta
Pat the chicken breasts completely dry with paper towels. This is critical for blackening—moisture creates steam, not crust. Coat each breast generously with the spice mix on all sides. Press the spices into the meat.
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Bring a large pot of salted water to a rolling boil.Add the penne pasta to the pot.Cook until al dente, usually about 9 to 11 minutes.Drain the pasta and set it aside.Save 1/2 cup of pasta water for later use. 2. Season the Chicken
This recipe is designed to serve 4-6 people and is perfect for a family dinner. It walks you through making the blackening spice, the creamy Alfredo sauce, and the perfectly cooked chicken and pasta. joes american bar grill blackened chicken pasta recipe free
(owned by the same company). Frequent customers often request it even when it's not explicitly on the menu. The Providence Journal Copycat Recipe Breakdown
Combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper in a shallow bowl. Pat the chicken breasts dry with a paper towel. Brush both sides of the chicken with melted butter.
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Heat a heavy cast-iron skillet over high heat until it is smoking hot. Place the chicken in the dry, hot skillet. Butter: 2 tablespoons for pan-searing
Bring a large pot of salted water to a rolling boil. Cook the penne pasta according to the package instructions until it reaches al dente texture. Drain the pasta, reserving 1/2 cup of the starchy pasta water, and set it aside. 2. Season the Chicken
Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
1/2 cup red bell peppers, sliced into thin strips (julienned) 1/4 cup scallions (green onions), chopped 1/2 cup mushrooms, sliced For the Sauce: 1 cup heavy cream 2 tbsp unsalted butter 3/4 cup freshly grated Parmesan cheese Minced garlic (about 2–3 cloves) Salt and pepper to taste Instructions Blackened Chicken Alfredo Recipe with Pasta (Cajun)
If your skillet is small, cook the chicken in batches. Overcrowding lowers the pan temperature and steams the meat instead of searing it. Garlic: 4 cloves, minced
While the restaurant keeps its exact proportions a secret, this copycat guide breaks down the core components—from the julienned chicken to the "garlicky goodness" of the sauce—so you can recreate this restaurant-quality meal at home.
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
| Spice | Role in the Blend | | :--- | :--- | | | The foundation; provides a sweet, earthy base and beautiful red color. | | Cayenne Pepper | The "kick"; brings the signature heat. Adjust the amount to your preference. | | Garlic & Onion Powders | The savory backbone, adding depth and aromatic complexity. | | Black & White Pepper | A sharp, pungent heat that differs from cayenne, adding another layer of warmth. | | Dried Thyme & Oregano | Earthy, herbal notes that balance the spice and add complexity. | | Salt | A necessary element that enhances all the other flavors in the blend. |
This recipe replicates all those elements using common grocery store ingredients.
2 large boneless, skinless chicken breasts (sliced thin horizontally) 2 tablespoons smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon cayenne pepper (adjust for heat) 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons unsalted butter (melted, for brushing) 1 tablespoon vegetable oil (for the skillet) For the Pasta and Cream Sauce 450 grams (1 pound) Penne or Cavatappi pasta 2 tablespoons unsalted butter 3 cloves garlic (minced) 1 small yellow onion (finely diced) 1 red bell pepper (sliced into thin strips) 480 milliliters (2 cups) heavy cream 90 grams (1 cup) Parmesan cheese (freshly grated) Salt and black pepper to taste Fresh parsley (chopped, for garnish) Step-by-Step Cooking Instructions 1. Cook the Pasta