Blackened Chicken Alfredo (One Pan)

15 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 1344g (48oz) chicken breast, salted
• Blackened or Cajun Seasoning*
• 20g (4 tsp) Olive Oil
• 15g (1 Tbsp) Butter
• 2 diced sweet onions
• 4-5 diced bell peppers
• ~10 cloves minced garlic
• 30g (2 Tbsp) butter
• 30g (2 Tbsp) Dijon mustard
• 896g (32oz) rigatoni
• Save ~2 cups of starchy pasta water
• 800g (28oz) 2% blended cottage cheese
• 180g (6oz) parmigiano reggiano
• 120g (4oz) 1/3 fat cream cheese
• 240ml (8oz) fat free milk
• Salt & pepper to taste
• Salt & pepper to taste
• Handful of chives
• 60g (2oz) Mozzarella
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1/2 teaspoon cayenne

Instructions

1. To make the homemade seasoning, combine paprika, onion powder, garlic powder, ground black pepper, dried oregano, dried thyme, and cayenne.
2. Season the chicken breast with salt and the blackened or Cajun seasoning.
3. Heat olive oil and butter in a pan, then cook the seasoned chicken.
4. In the same pan, sauté the diced onions and bell peppers with butter and Dijon mustard, adding minced garlic toward the end.
5. Cook the rigatoni in a separate pot for approximately 80% of the time recommended on the package instructions. Before draining, reserve about 2 cups of the starchy pasta water.
6. Prepare the alfredo sauce by blending the cottage cheese, parmigiano reggiano, cream cheese, and fat-free milk together.
7. Combine the cooked pasta, the sauce, and the chicken/vegetable mixture in the pan.
8. Add the reserved pasta water as needed to reach desired consistency, and season with salt and pepper.
9. Top with mozzarella and garnish with chives.