Blackened Chicken Alfredo Casserole
 
 
Nothing says home better than this creamy Blackened Chicken Alfredo Casserole. Perfect for a family dinner or dressed up for a special occasion....this recipe will have them begging for more.
Author:
Serves: 8-10
Ingredients:
  • 1½ lbs boneless, skinless chicken breasts
  • ½ cup blackened seasoning
  • 4 Tbsp olive oil
  • 3 Tbsp minced garlic (or cloves)
  • 1½ cups white wine
  • 1½ cups heavy whipping cream
  • 6 Tbsp milk
  • 1½ cups parmesan cheese, shaved or grated (divided....save some as a topping)
  • ¼ tsp sea salt
  • 1 tsp black pepper
  • 1 tsp Mrs. Dash Southwest Chipotle seasoning
  • 16oz bow tie pasta ..... or your favorite pasta
  • Fresh minced parsley
  • Optional: ⅓ cup diced onion and ¾ cup chopped sun-dried tomatoes
Directions:
  1. Preheat oven to 350 degrees.
  2. Bring large pot of water (with a pinch of salt and dash of olive oil) to boil and cook your bow tie pasta according to the package directions. Drain and set aside.
  3. While the pasta is cooking, rub blackening seasoning on both sides of the chicken. Heat 2 Tbsp olive oil in large skillet over medium high heat. Add chicken breasts and cook until deep golden brown on both sides, juices running clear. You will want an internal temperature of 165 degrees. Remove from the skillet and slice into thin strips. Set aside.
  4. In saucepan over medium heat, add additional 2 Tbsp olive oil and minced garlic (add in diced onions and chopped sun-dried tomatoes in this step). Stir and cook garlic for 2 minutes. Pour in white wine, bringing to a rolling boil and let 'reduce' for 1½ - 2 minutes. Add in the heavy cream, salt, pepper and Mrs. Dash Southwest Chipotle, whisking constantly until all combined. Allow liquid to heat up and thicken, about 3-5 minutes. If it gets too thick you can always thin with a little more wine.
  5. Once sauce is thickened, remove from heat and add in the parmesan cheese. Whisk until melted and smooth. Add in chicken slices and pasta, tossing until well coated.
  6. Place alfredo mixture in a greased 13x9 pan. Sprinkle with extra parmesan and minced parsley. Bake, covered, for 30 minutes or until bubbly and heated throughout. Serve!!
Recipe by tempting thyme at https://temptingthyme.com/2014/03/12/blackened-chicken-alfredo-casserole/