Spicy Chicken Pasta "SCP"

I came up with this recipe a few years ago when my husband and I were living in the city (we now refer to this time period of our life as B.N or Before Noah).  We used to frequent this quaint, hip, little joint that served a spicy pasta dish that was coined the “What it Is”.  My hubs ordered it every time we went, so I thought, well, let’s see if I can make this one at home.

My husband has recently named my version of the dish “SCP” and it’s another easy go-to weeknight meal.  Every time I ask him what he wants for dinner, he replies with “SCP”! 

I guess I don’t blame him because it is pretty darn good.  I have cut down on making it as often though lately, because IT IS FATTENING!  It has all the makings for a big butt!  Lately, I’ve started to cook it with whole wheat pasta or brown rice pasta for my own mental well-being, but there is so much cream in this dish, that it’s really a moot point.  Maybe one of these days I will try it with a little chicken broth and less cream, but I am sure my hubs would look at me with dismay for even thinking of altering the recipe.

Oh well, all things in moderation.  Just might want to skip the dessert after this one.

 

Ingredients & Instructions:

2-3 Chicken Breasts
¼ C. Blackening Seasoning (I often use a store bought blackening seasoning, but if you don’t have one on hand, you can make your own using cayenne, chili powder, black pepper, garlic salt, paprika, and cumin)
3 Tbsp. Olive Oil
3 Tbsp. Garlic (minced)
½ C. Sun-Dried Tomatoes in oil (chopped)
2-3 Shallots (chopped)
¼ C. White Wine
3 C. Heavy Cream
½ C. Parmesan Cheese
Salt & Pepper
1 LB Rotini Pasta

Preheat oven to 350 degrees.

Coat chicken breasts in 1 Tbsp. olive oil and then dredge with the blackening seasoning making sure chicken breasts are completely coated.  Sear chicken breasts on high heat in a deep sauté pan for approximately 2 minutes per side and then place onto a small jelly roll sheet and bake in the oven for 25-30 minutes. 

Once the chicken breasts are cooked, pull them from the oven and chop into bite size pieces. 

Cook pasta in boiling salted water until el dente.

Meanwhile, add 2 Tbsp. olive oil to the same pan that the chicken was seared in.  Add shallots, and sun-dried tomatoes to pan and sweat for just a few minutes.  Add in the garlic and cook until fragrant and then deglaze the pan with the wine.  Add in the chicken and cream and simmer until reduced by half.  Pour in the rotini pasta and the parmesan cheese.  Serve immediately, topped with a sprinkle of parmesan cheese.