Savory Blackened Chicken Penne with Creole Flair
Indulge in this delightful Savory Blackened Chicken Penne, where juicy, perfectly seasoned chicken meets al dente penne pasta tossed in a rich, flavorful sauce accentuated by the earthy tones of sautéed mushrooms, robust diced tomatoes, and a touch of white wine. This dish is not only easy to make but is also versatile; the homemade Cajun blackening seasoning can be stored for months, allowing you to create this flavorful meal any time you desire. Perfect for family dinners or impressing guests, this dish captures the essence of Southern cuisine with every bite!
4
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless chicken breasts
6 (seasoned with Cajun blackening seasoning)
penne pasta
1 lb (cooked according to package directions)
chicken stock
1 cup (no preparation needed)
white wine
1/2 cup (no preparation needed)
sliced mushrooms
2 cups (washed and sliced)
diced tomatoes
2 cups (no preparation needed)
sliced red onion
1 cup (peeled and sliced)
minced garlic
2 tablespoons (peeled and minced)
Cajun blackening seasoning
1/2 cup (mixed according to seasoning recipe)
olive oil
3 tablespoons (no preparation needed)
shredded parmesan cheese
1/4 cup (for garnishing)
Instructions
1
In a bowl, combine the blackening seasoning ingredients (except for 2 tablespoons) until well mixed. Season the chicken breasts generously with the seasoning blend.
2
Preheat the grill (or grill pan) over medium-high heat. Grill the seasoned chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
3
While the chicken is grilling, cook the penne pasta according to the package directions. Drain and set aside.
4
In a large skillet, heat the olive oil over medium heat. Sauté the sliced red onions, mushrooms, and minced garlic until the onions are translucent and mushrooms are tender, about 5-7 minutes.
5
Pour in the chicken stock, white wine, and the remaining 2 tablespoons of Cajun seasoning. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld.
6
Add the drained penne pasta and diced tomatoes to the skillet. Toss everything together and cook for an additional 3-4 minutes, or until the sauce thickens slightly.
7
To serve, arrange the pasta mixture on serving plates and top with sliced grilled chicken. Garnish generously with shredded parmesan cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Blackened Chicken Penne with Creole Flair?
It is a flavorful Southern-inspired dish featuring grilled Cajun-seasoned chicken, penne pasta, and a sauce made with mushrooms, tomatoes, and white wine.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What type of pasta is best for this recipe?
The recipe specifically calls for 1 lb of penne pasta, cooked al dente.
What is the recommended internal temperature for the chicken?
The chicken breasts should be grilled until they reach an internal temperature of 165°F (75°C).
How long should the chicken be grilled on each side?
Grill the seasoned chicken for approximately 6-7 minutes per side over medium-high heat.
What vegetables are included in the pasta sauce?
The sauce includes sliced mushrooms, red onions, minced garlic, and diced tomatoes.
Can the Cajun blackening seasoning be made in advance?
Yes, the homemade seasoning can be prepared ahead of time and stored for several months.
What liquid ingredients are used to create the sauce?
The sauce is built using a combination of chicken stock and white wine.
How much Cajun seasoning is needed in total?
The recipe requires 1/2 cup of Cajun blackening seasoning.
When should I add the remaining seasoning to the dish?
After using most for the chicken, 2 tablespoons of seasoning should be added to the skillet when simmering the stock and wine.
What is the recommended garnish for this dish?
The dish should be garnished generously with shredded parmesan cheese.
How long do the onions and mushrooms need to be sauteed?
Sauté them for about 5-7 minutes until the onions are translucent and mushrooms are tender.
How long should the sauce simmer?
Allow the sauce mixture to simmer for about 5 minutes to let the flavors meld before adding the pasta.
Should the chicken rest after grilling?
Yes, let the chicken rest for a few minutes before slicing to ensure it remains juicy.
How many chicken breasts are used in this recipe?
The recipe calls for 6 boneless chicken breasts.
What type of oil is used for sauteing?
3 tablespoons of olive oil are used to sauté the vegetables.
How much garlic is required?
You will need 2 tablespoons of minced garlic.
How many mushrooms are needed?
The recipe uses 2 cups of washed and sliced mushrooms.
When are the diced tomatoes added?
Diced tomatoes are added to the skillet along with the cooked pasta in the final cooking stage.
Is this recipe suitable for family dinners?
Yes, it is described as a perfect meal for family dinners or for impressing guests.
How much chicken stock is needed?
The recipe requires 1 cup of chicken stock.
How much white wine is used?
The recipe calls for 1/2 cup of white wine.
Does the sauce need to thicken?
Yes, after adding the pasta and tomatoes, cook for 3-4 minutes until the sauce thickens slightly.
How much red onion is used?
Use 1 cup of peeled and sliced red onion.
What is the heat level for grilling?
The grill or grill pan should be preheated to medium-high heat.
Can I substitute the white wine?
While white wine adds flavor, you can substitute it with more chicken stock if preferred.
Is the chicken sliced before or after grilling?
The chicken is grilled whole and then sliced after it has rested.
What is the serving size for this recipe?
While not specifically measured in ounces, the total recipe is divided into 4 portions.
How much parmesan cheese is used?
Use 1/4 cup of shredded parmesan cheese for garnishing.
What makes this dish 'Creole'?
The use of Cajun blackening seasoning, garlic, onions, and tomatoes provides its signature Creole flair.