Recipe courtesy of MayMoes

Blackened Chicken Pasta

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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1 pound penne

1 tablespoon olive oil 

4 boneless, skinless chicken thighs 

1 cup sliced button mushrooms 

1/2 cup diced tomatoes 

1/4 cup sliced green onions 

1 teaspoon minced garlic 

2 cups heavy cream 

1/4 cup shredded Parmesan

Creole seasoning, to taste 


  1. Cook the penne, then drain and set aside.
  2. Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch.

Cook’s Note

For a little more convenience, use chicken left over from another project or buy a rotissiere chicken and shred the meat for the pasta.