How to Make Blackened Chicken Penne from Scratch

Spices can liven up pastas such as penne.

Blackened chicken penne is often considered to be a restaurant-only meal and isn't often included on home menus. Just the thought of blackening chicken can be a frightening for the average cook. But this need not be the case. Although it requires several ingredients, blackened chicken penne can be relatively easy to make. This recipe offers a burst of flavor and is sure to be a treat for anyone who enjoys pasta with a bit of spice. It serves four to six people.

Things You'll Need

• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tbsp. dried thyme
• 1 tbsp. dried oregano
• 1 tbsp. paprika
• 1 tbsp. dried tarragon
• 1 tbsp. ground nutmeg
• 1 tsp. salt
• 1 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 2/3 cup olive oil
• 1/2 cup Worcestershire sauce
• 4-6 skinned and boned chicken breast halves
• 1/4 cup butter, melted
• 12 oz. dried penne noodles
• 1/2 red bell pepper, cut into thin strips
• 1/2 yellow bell pepper, cut into thin strips
• 1/2 green bell pepper, cut into thin strips
• 1 medium onion, chopped
• 1 cup dry white wine
• 2/3 cup whipping cream
• 3 medium tomatoes, chopped
• 2 tbsp. water
• 1 tsp. cornstarch
• Fresh shredded Parmesan cheese to taste
• Large skillet
• Large stock pot
• 9-by-12-by-2-inch dish with lid (or large heavy-duty zip-close bag)

Instructions

1. 

   The chicken breasts should be cooked until they are well-browned.

   Combine the garlic powder, onion powder, dried thyme, dried oregano, paprika, dried tarragon, ground nutmeg, salt, cayenne pepper,black pepper, olive oil, and Worcestershire sauce in the dish with a cover or a heavy duty zip-close bag. Add the chicken. If using a dish, stir the chicken in the marinade until completely coated then cover. If using a bag, seal and shake gently until chicken is coated. Place in refrigerator to marinate for eight hours, stirring occasionally.

2. Remove chicken from dish or bag and discard leftover marinade. Melt butter in large skillet. Add chicken and cook over medium-high heat for seven minutes each side or until well-browned and cooked through. Remove chicken from skillet, reserving drippings. Set chicken aside.

3. 

   The penne should be boiled in a large pot.

   Cook penne pasta in large pot according to the package's directions and drain well. In the large skillet, sauté the peppers and onion in the pan drippings for four minutes or until the veggies are crisp/tender. Add wine, whipping cream and tomatoes. Simmer over medium heat for five minutes.

4. Combine water and cornstarch in a small bowl until well-blended. Add to vegetable mixture. Bring to a boil for one minute or until thickened, stirring constantly. Remove from heat.

5. Slice chicken diagonally. Add pasta to skillet and stir mixture together until well-blended. Add chicken to the top and sprinkle with Parmesan cheese. Serve immediately.

Tips & Warnings

• If cooking for two, you may cut the ingredients in half and cook according to directions.

• Cook chicken thoroughly, as consumption of undercooked poultry can lead to serious illness.

Resources

• Food Safety Education