Cheesy Blackened Chicken Farfalle Pasta

It's four PM. The birds are chirping, Julieta Venegas is blasting through the kitchen stereo, and I haven't eaten lunch. Upon attempting to make my infamous cajun chicken linguini alfredo, I discover that we are out of both dried basil and linguini noodles. I don my apron and begin the combinations.

This is one of those dishes that appeared out of my boredom like an angel of light and will repeatedly appear on my kitchen table. I'm a sucker for cheesy pastas, and this dish is a great, less-spicy alternative to the show-stopping cajun linguini.

Blackened Chicken Farfalle Pasta

Ingredients

2 boneless chicken breasts

Farfalle noodles

3/4 cup heavy cream

1 tablespoon olive oil

1/2 teaspoon paprika

1/4 teaspoon cajun seasoning

1/4 teaspoon cumin

1/4 teaspoon thyme

1/4 teaspoon garlic & herb seasoning (I use Old Bay brand)

1/8 teaspoon salt

1/8 teaspoon ground peppercorn

shredded parmesan cheese

Directions

1. Cube chicken and coat well in olive oil, paprika, cajun seasoning, cumin, thyme, garlic & herb seasoning, salt and ground peppercorn. Marinate in the refrigerator for at least thirty minutes, but preferably overnight.

2. Sautee chicken in spice mixture over medium heat until blackened.

3. Add heavy cream. Simmer over low heat for 5-10 minutes, adding shredded parmesan to taste.

4. Cook farfalle noodles according to package directions. Serve blackened chicken and sauce over cooked noodles.