Penne pasta, blackened chicken, roasted asparagus, and cherry tomatoes covered in a thick, rich, creamy alfredo sauce make this Penne with Blackened Chicken, Asparagus, and Cherry Tomatoes recipe such a deliciously flavorful dish for the family dinner table.
Sadly Summer is coming to an end, and if you are like me, you have an abundance of fresh garden grew veggies you are trying to use up; this Penne with Blackened Chicken, Asparagus, and Cherry Tomatoes is definitely the perfect recipe to help you use up some of the leftover tomatoes and such from the garden.
Let’s chit-chat about some of the ingredients, I prefer making my Alfredo sauce from scratch for this recipe, but if you are completely limited on time, you can use your favorite brand of Alfredo sauce in this recipe to save some time. Trust me, and the world won’t come to an end over you doing so.
I have used garden-fresh organic vegetables in the recipe; however, you can easily pick up organic from the farmers market to use in your recipe. Keep in mind if you cannot/don’t use organic ingredients once again, the world won’t come to an end over that either, I promise Y’all. * WINK *
Blackening the chicken breast is an essential part of this recipe, you don’t have any blackening spice on hand? Combine paprika, garlic powder, onion powder, thyme, coarse ground black pepper, cayenne pepper, dried sweet basil, and dried oregano in a small bowl until evenly mixed. Store in an airtight container in a cool, dry place if you have any leftover. It’s that easy, Y’all!
Another essential step to making this delicious recipe for Penne with Blackened Chicken, Asparagus, and Cherry Tomatoes will be the roasted cherry tomatoes and asparagus; you will want to use a good quality extra-virgin olive oil to toss them in, and instead of using your standard method of seasoning them with plain old kosher salt and fresh ground pepper you will use a bit Cajun seasoning to bring them up a taste level. I usually use Slap Ya Mama, but you use what you enjoy in yours.
What you will need
- Uncooked chicken breasts
- Blackening Spice
- Cherry tomatoes
- Cajun seasoning
- Olive oil
- Alfredo Sauce
- 1 pound of pasta
Tips for the Recipe
- Homemade Alfredo sauce can be substituted with your favorite brand of jarred Alfredo sauce.
- If you do not have or cannot find Blackening Spice at the market, combine paprika, garlic powder, onion powder, thyme, coarse ground black pepper, cayenne pepper, dried sweet basil, and dried oregano in a small bowl until evenly mixed. Store in an airtight container in a cool, dry place if you have any leftover.
- Organic Grape tomatoes may be substituted for cherry tomatoes if needed.
- I use Cajun Seasoning in the recipe but if you do not have it on hand Creole seasoning is very similar and can be used as a substitute.
- Use a quality organic Olive oil do not substitute with vegetable oil or canola oil. The taste will be thrown off.
- Follow the package instructions on the package of Penne Pasta using the al dente cooking method for perfect pasta. Do not rinse the pasta.
Penne pasta, blackened chicken, roasted asparagus, and cherry tomatoes covered in a thick, rich, creamy Alfredo sauce really make this Penne with Blackened Chicken, Asparagus, and Cherry Tomatoes recipe such a deliciously flavorful dish for the family dinner table.
- 16 ounces Uncooked chicken breast
- Blackening spice
- 2 cups Cherry tomatoes halved
- 1½ pounds Asparagus ends removed, halved
- Cajun seasoning to own taste
- Organic Olive oil
- Alfredo Sauce homemade or favorite brand
- 1 pound Penne pasta cooked al dente
- 1¼ cup Heavy cream
- 1 stick Unsalted butter
- Kosher salt to taste
- White pepper to taste
- pinch Nutmeg
- 2 cups Parmesan cheese
In a metal saucepan, warm the unsalted butter and heavy cream. Season with kosher salt, white pepper, and a pinch of nutmeg. Add the Parmesan cheese and stir slowly until melted and creamy.
Preheat the oven to 400 degrees F°
Oil both sides of the chicken breast and season the chicken breasts with blackening spice. Heat a large lightly oiled cast-iron skillet over high heat for about 5 minutes until it is smoking hot. Place the chicken breasts in a very hot cast-iron skillet and cook for 3 minutes on each side before turning, do not move around in the cast iron till time to flip. Reduce heat to low and continue cooking the chicken until no longer pink inside and no juices are running. About 6-7 more minutes total on low heat. Remove the cast iron from the heat source and place the chicken on a platter to cool. Once cooled slice the chicken into bite-sized pieces.
Spray a metal baking sheet with non-stick cooking spray. Snap the end pieces off the asparagus and place them on the metal baking sheet keeping them on one side, then add the cherry tomato halves to the other end of the baking sheet. Drizzle a very small amount of extra virgin olive oil on the vegetables. Season them generously with Cajun seasoning and place in oven and bake for about 10-13 minutes or until asparagus softens slightly. Remove the pan from the oven and reserve it till needed.
At this time make your homemade alfredo sauce by following the directions above or simply heat your favorite brand Alfredo sauce until hot.
While vegetables are in the oven cook the penne pasta by following the directions on the back of the box to cook al dente. Do not rinse the pasta.
In a large pasta dish immediately combine pasta, blackened chicken, roasted asparagus, roasted tomatoes, and alfredo sauce and toss until all ingredients are evenly coated.
Don’t forget to Pin for Later!!!