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blackened chicken with tortellini alfredo

(1 rating)
Recipe by
Esther Hardman
Hill AFB, UT

I went to Corbin's Grill last week for dinner and I had this and it was so good I decided to try to replicate. It came out great and very fast.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For blackened chicken with tortellini alfredo

  • 2
    chicken breast halves, skinless and boneless
  • 1 lg
    green pepper, sliced in slivers 1/4 inch wide
  • 1 lg
    red pepper, sliced in slivers 1/4 inch wide
  • 1 lg
    onion, sliced the same size as peppers
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    cajun seasoning
  • 1 lb
    3 color tortellini, frozen
  • 1 pkg
    boursin cheese, garlic and fine herb flavor
  • 3/4 c
    heavy cream
  • 1 1/2 c
    parmesan cheese, shredded

How To Make blackened chicken with tortellini alfredo

  • 1
    Cook tortellini according to instuctions. Drain, set aside. Slice chicken breasts horizontally so as you have 4 even pieces of chicken, dry with a paper towel. Sprinkle with cajun seasoning, coating thoroughly. Heat 2 tbsp olive oil in a cast-iron skillet over med-high heat till almost smoking. Cook chicken until very dark on first side, flip and cook till dark, turn down oven to med-low and cook for an additional 5-10 minutes. Remove from pan, set aside. Add onions,green and red peppers to pan, turn heat back up to med-high and cook for 4-5 minutes just until they are not raw. Add boursin cheese, cream, and parmesan cheese, turn down heat again and stir until cheeses melt. Cut up chicken into bite-size pieces and add to sauce. Pour tortellini into a big bowl and add chicken and vegetables. Stir and enjoy.

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