Blackened Chicken With Tortellini Alfredo Recipes

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BLACKENED CHICKEN BREAST WITH FETTUCCINE ALFREDO



Blackened Chicken Breast With Fettuccine Alfredo image

The flavors of creamy Italian Fettuccine Alfredo meet blackened Cajun-spiced chicken in this recipe. It's a wonderful marriage of flavors. The pasta is coated with just the right amount of creamy Alfredo sauce. The seasoning on the chicken breast is where this recipe gets crazy. It's full of spice and flavor and forms a nice...

Provided by Ashley Lemon

Categories     Other Sauces

Time 1h15m

Number Of Ingredients 19

BLACKENED CHICKEN BREAST
3 chicken breast
3 Tbsp butter
1 Tbsp smoked paprika
1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp thyme, dried
1/2 tsp oregano, dried
FETTUCCINE ALFREDO
1/4 c butter
3 garlic cloves, minced
1 c heavy cream
1/8 tsp black pepper
1/4 tsp salt
1/2 c Parmesan cheese
6 oz fettuccine pasta

Steps:

  • 1. Pat the chicken breast dry with a paper towel.
  • 2. Mix all the seasonings together and pat onto the dry chicken breast on both sides.
  • 3. Heat butter in a skillet. Once hot, add the chicken one by one and cook for 3 min each side.
  • 4. After the chicken is seared, bake for an additional 30 min at 375 F.
  • 5. FETTUCCINE ALFREDO: Melt the butter over medium heat. Add minced garlic cook for 3-4 min until garlic is slightly brown.
  • 6. Slowly pour the heavy cream into the butter garlic mixture.
  • 7. Add the black pepper, salt, and Parmesan cheese. Cook for 5-8 min or until thick.
  • 8. If it still looks runny after 8 min, turn the burner off and let it cool slightly on the burner. It will thicken up.
  • 9. Cook pasta according to directions and toss with Alfredo sauce.
  • 10. Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.

BLACKENED CHICKEN ALFREDO



Blackened Chicken Alfredo image

Make and share this Blackened Chicken Alfredo recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 boneless chicken breasts, cut in half
1 cup diced red bell pepper
1 cup chopped scallion
1 cup button mushroom
1 pint heavy cream or 1 pint light cream
4 teaspoons butter
2 -4 ounces grated parmesan cheese
2 tablespoons olive oil
salt & pepper
cajun spices, to coat chicken
1 lb penne pasta

Steps:

  • Pound chicken breasts with meat tenderizer; Coat both sides of breast with Cajun Spices.
  • Heat cast iron pan or any heavy frying pan over medium heat; Place 1/2 teaspoons butter under and 1/2 teaspoons butter on top of each breast; Cook each side for 4 minutes or until blackened; Set aside.
  • In hot frying pan, place 2 Tbsps. olive oil; add vegetables; saute 2 minutes; Meanwhile, slice cooked chicken breasts into long strips and add to vegetables; Add cream,remaining butter and parmesan cheese;
  • Stir constantly over medium heat for 2"-4" minutes.
  • Sauce will thicken; add salt and pepper to taste.
  • Toss with Penne Pasta and serve.

BAKED CHICKEN TORTELLINI ALFREDO



Baked Chicken Tortellini Alfredo image

You can't go wrong with this baked tortellini Alfredo recipe - butter, cream, chicken, pasta, and cheese, cheese, cheese! This recipe is inspired by the delicious local Italian food that I grew up with in Brooklyn, NY! It's a very kid-friendly recipe and great for picky people! Whenever I serve this dish, people always ask for seconds or thirds.

Provided by Piert1025

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package frozen cheese tortellini
¼ cup butter
¼ cup all-purpose flour
1 cup heavy cream
1 cup chicken broth
1 ½ cups Parmigiano-Reggiano cheese
¼ cup dry white wine
4 cloves garlic, minced
½ teaspoon ground nutmeg
salt and ground black pepper to taste
½ pound grilled chicken, cubed
2 cups shredded mozzarella cheese
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
  • Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth.
  • Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.

Nutrition Facts : Calories 543 calories, Carbohydrate 32.8 g, Cholesterol 129.1 mg, Fat 32.4 g, Fiber 1.6 g, Protein 29.5 g, SaturatedFat 19.7 g, Sodium 987.5 mg, Sugar 1.9 g

BLACKENED CHICKEN PASTA WITH ALFREDO SAUCE



Blackened Chicken Pasta With Alfredo Sauce image

I make this every Wednesday night! Everyone I have made this for LOVE'S it. I know you will love it to. Serve with your favorite breadsticks.

Provided by Cooking in Missouri

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3 -4 boneless skinless chicken breasts
zataran's blackening seasoning, to taste
2 tablespoons butter
16 ounces linguine
1 1/2 pints heavy cream
1/2 cup butter
3 tablespoons cream cheese
1/2 teaspoon garlic powder
1/2 cup grated parmesan cheese
salt and pepper

Steps:

  • Preferrably use a cast iron skillet for blackening the chicken breasts. If you don't have one then regular skillet will work.
  • SAUCE:.
  • First off place 1 stick of butter and cream cheese in large saucepan on medium heat, let melt, stir in 1 pint of heavy cream.
  • Let simmer for 5 minutes, stirring frequently.
  • Slowly stir in the parmesan cheese, about 1/4 cup at a time.
  • Add salt and pepper if desired.
  • Simmer for about 20 minutes on low heat. Stirring frequently.
  • The longer this simmer's the better.
  • If sauce seems to be real thick then slowly stir in the rest of heavy cream.
  • In the meantime while the sauce is simmering start the noodles. Drain. Set aside,adding a little of sauce so the noodles don't stick.
  • Chicken:.
  • While the sauce is simmering, preheat skillet on medium-high heat with 2 tablespoons butter. Sprinkle both sides of chicken with zataran's blackened seasoning. Place on to skillet and brown on both sides, turn down heat to medium. Cook on each side for about 7-8 minutes or until no longer pink in the middle.
  • Place noodles on plate, top with sauce and place the chicken on the side.
  • Garnish sauce with fresh grated parmesan cheese.
  • Serve with your favorite salad and breadsticks.

Nutrition Facts : Calories 1486.4, Fat 106.1, SaturatedFat 64.4, Cholesterol 400.4, Sodium 656.9, Carbohydrate 91.4, Fiber 3.7, Sugar 3.7, Protein 43.1

TORTELLINI ALFREDO WITH GRILLED CHICKEN BREASTS



Tortellini Alfredo with Grilled Chicken Breasts image

An out-of-this-world Alfredo sauce over cheese tortellini that won't sit too heavy in your stomach.

Provided by Ken

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 12

2 large skinless, boneless chicken breasts
olive oil
1 pinch Italian seasoning, or to taste
1 pinch garlic powder, or to taste
kosher salt and freshly ground black pepper to taste
1 (12 ounce) package frozen cheese tortellini
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 ¼ cups freshly grated Parmesan cheese
2 pinches Italian seasoning, or to taste
freshly ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken in a bowl and add oil, Italian seasoning, garlic powder, kosher salt, and pepper. Toss to coat.
  • Cook chicken on the preheated grill until no longer pink in the centers and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and allow to cool.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and set aside; keep warm.
  • Slice chicken breast into bite-size pieces.
  • Melt butter in a saucepan over medium heat. Add garlic and cook, 2 to 3 minutes. Add cream and heat to room temperature, about 3 minutes more. Stir in Parmesan cheese and allow to melt, 2 to 3 minutes. Add Italian seasoning and pepper. Bring to a slow boil for about 1 minute before tossing in cooked tortellini and grilled chicken breast.

Nutrition Facts : Calories 559.7 calories, Carbohydrate 28.7 g, Cholesterol 156.9 mg, Fat 36.1 g, Fiber 1.7 g, Protein 30.9 g, SaturatedFat 20.2 g, Sodium 639 mg, Sugar 1.7 g

ALFREDO CHICKEN TORTELLINI



Alfredo Chicken Tortellini image

This hearty pasta recipe is creamy and cheesy. I'm always trying to come up with new chicken tortellini recipes, and for this dish, I just started putting things together. I was surprised how good it tasted. -Tiffany Treanor, Waukomis, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 12

1-1/2 cups frozen cheese tortellini
1 boneless skinless chicken breast half (6 ounces), cut into 1-inch cubes
3 bacon strips, chopped
1/8 teaspoon adobo seasoning
1/3 cup chopped onion
1/3 cup chopped sweet red pepper
3 teaspoons minced garlic
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
1/3 cup sour cream
2 tablespoons grated Parmesan cheese
1 cup frozen chopped broccoli, thawed and drained

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon and adobo seasoning over medium heat until chicken is no longer pink. Add onion and red pepper; cook and stir until tender. Add garlic; cook 1 minute longer. , In a small bowl, combine the soup, milk, sour cream and cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Drain tortellini; add to chicken mixture. Stir in broccoli; heat through.

Nutrition Facts : Calories 506 calories, Fat 25g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 963mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.

BLACKENED CHICKEN PASTA WITH ALFREDO SAUCE



BLACKENED CHICKEN PASTA WITH ALFREDO SAUCE image

Categories     Chicken     Dinner

Yield 4 servings

Number Of Ingredients 10

3 -4 boneless skinless chicken breasts
Zataran's blackening seasoning, to taste
2 tablespoons butter
16 ounces linguine
1 1/2 pints heavy cream
1/2 cup butter
3 tablespoons cream cheese
1/2 teaspoon garlic powder
1/2 cup grated parmesan cheese
salt and pepper

Steps:

  • 1 Preferrably use a cast iron skillet for blackening the chicken breasts. If you don't have one then regular skillet will work. SAUCE: 2 First off place 1 stick of butter and cream cheese in large saucepan on medium heat, let melt, stir in 1 pint of heavy cream. 3 Let simmer for 5 minutes, stirring frequently. 4 Slowly stir in the parmesan cheese, about 1/4 cup at a time. 5 Add salt and pepper if desired. 6 Simmer for about 20 minutes on low heat. Stirring frequently. 7 The longer this simmer's the better. 8 If sauce seems to be real thick then slowly stir in the rest of heavy cream. 9 In the meantime while the sauce is simmering start the noodles. Drain. Set aside,adding a little of sauce so the noodles don't stick. Chicken: 10 While the sauce is simmering, preheat skillet on medium-high heat with 2 tablespoons butter. Sprinkle both sides of chicken with Zataran's blackened seasoning. Place on to skillet and brown on both sides, turn down heat to medium. Cook on each side for about 7-8 minutes or until no longer pink in the middle. 11 Place noodles on plate, top with sauce and place the chicken on the side. 12 Garnish sauce with fresh grated parmesan cheese. 13 Serve with your favorite salad and breadsticks.

TORTELLINI ALFREDO



Tortellini Alfredo image

This Tortellini Alfredo recipe takes less than 30 minutes to make with sauce that's restaurant quality! It's easy to add broccoli or leftover chicken for a dinner that your family will love.

Provided by Stephanie

Categories     Main Course

Time 25m

Number Of Ingredients 10

3 cups broccoli florets
20 oz. refrigerated Tortellini (*see notes)
6 Tablespoons butter (high quality)
1 Tablespoon garlic (minced)
2 Tablespoons all-purpose flour
3 cups half and half
½ cup Parmesan cheese (grated and at room temperature)
½ cup Romano cheese (grated and at room temperature)
Salt and black pepper (to taste)
Fresh parsley (to garnish)

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
  • Whisk in the flour. Gradually add the half and half, whisking constantly.
  • Bring the sauce to a gentle boil, then reduce heat to low.
  • Slowly sprinkle in the cheeses, continuing to whisk. It will continue to thicken as it simmers.
  • Bring a pot of water to a boil and add the broccoli. Cook for 2 minutes.
  • Add the tortellini and cook for 4 minutes. (Confirm cooking time on package.)
  • Drain the tortellini and broccoli and add to the Alfredo sauce, stir to combine.
  • Garnish with parsley and serve!

Nutrition Facts : Calories 643 kcal, Carbohydrate 52 g, Protein 25 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 125 mg, Sodium 808 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

BLACKENED CHICKEN WITH TORTELLINI ALFREDO



Blackened Chicken with Tortellini Alfredo image

I went to Corbin's Grill last week for dinner and I had this and it was so good I decided to try to replicate. It came out great and very fast.

Provided by Esther Hardman

Categories     Pasta

Time 45m

Number Of Ingredients 10

2 chicken breast halves, skinless and boneless
1 large green pepper, sliced in slivers 1/4 inch wide
1 large red pepper, sliced in slivers 1/4 inch wide
1 large onion, sliced the same size as peppers
2 Tbsp olive oil
2 Tbsp cajun seasoning
1 lb 3 color tortellini, frozen
1 pkg boursin cheese, garlic and fine herb flavor
3/4 c heavy cream
1 1/2 c parmesan cheese, shredded

Steps:

  • 1. Cook tortellini according to instuctions. Drain, set aside. Slice chicken breasts horizontally so as you have 4 even pieces of chicken, dry with a paper towel. Sprinkle with cajun seasoning, coating thoroughly. Heat 2 tbsp olive oil in a cast-iron skillet over med-high heat till almost smoking. Cook chicken until very dark on first side, flip and cook till dark, turn down oven to med-low and cook for an additional 5-10 minutes. Remove from pan, set aside. Add onions,green and red peppers to pan, turn heat back up to med-high and cook for 4-5 minutes just until they are not raw. Add boursin cheese, cream, and parmesan cheese, turn down heat again and stir until cheeses melt. Cut up chicken into bite-size pieces and add to sauce. Pour tortellini into a big bowl and add chicken and vegetables. Stir and enjoy.

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