Blackened Chicken Pasta from Widow's Tavern
Blackened Chicken Pasta2018-12-28T13:15:09-05:00

Blackened Chicken Pasta

Presented by Widow’s Tavern & Grille


  • 8 oz. chicken breast
  • Cajun seasoning as needed
  • Canola oil to coat pan
  • 2 cloves garlic, chopped
  • 1 T chopped shallots
  • 5 mushrooms, sliced and sautéed
  • 10 grape tomatoes, halved lengthwise
  • 1/4 cup white wine
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, shredded or grated
  • 8 oz. cooked penne pasta


Pound chicken into cutlets. (Put chicken in a zip-lock bag, place on cutting board and pound with a meat mallet or heavy sauté pan until the meat is thin and even.) Remove chicken from bag and coat in Cajun seasoning.

Heat a large sauté pan until very hot and coat lightly with oil. Place chicken in pan (turning pan away from you to avoid getting burned), cooking for about 3 minutes before adding garlic and shallots. Allow them to start to blossom, then add sautéed mushrooms and tomatoes. Cook for about another 3 minutes, deglaze pan with white wine and reduce liquid by half. Pour cream into pan and reduce until the sauce coats the back of a spoon. Add pasta and cheese, toss together, and transfer to plate.

Serves 1

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As seen in the Winter/Spring 2019 Issue

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