One Pan Blackened Chicken Pasta Bake
Spicy, creamy and easy to make, this one pan blackened chicken pasta bake is a weeknight win. The chicken tenderloins are cubed and dusted in my almost famous blackening spice. Pan seared then tossed with cheese ravioli, tender broccoli florets and the most delicious creamy Alfredo style sauce, your entire family will love this recipe.
This recipe checks all the boxes. It has carbs, protein and vegetables! Perfect for nights when you want something fast but don’t have a ton of time, you must give this recipe a try.
About Smart Chicken
For this recipe, I used Smart Chicken’s chicken tenderloins, but their breasts would work perfectly too. If you’re new here, Smart Chicken is the reason I started eating chicken again after 9 years without. Their products are superior in every way.
In fact, Smart Chicken’s chickens are fed a high-quality diet, humanely handled, and never given antibiotics, hormones, or animal by-products. Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience. The result is the best-tasting, highest-quality fresh chicken on the market!
This post is sponsored by Smart Chicken. I was compensated for my time, but all opinions are my own.
Ingredients Needed for One Pan Blackened Chicken Pasta Bake
Chicken – You’ll need one pound of Smart Chicken’s chicken tenderloins for this recipe. Be sure to cube the chicken into bite-sized pieces before tossing it in my homemade blackening spice. You’ll also need 1-2 tablespoons of avocado oil for pan searing the chicken.
Blackening Spice – Combine dried oregano, salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Mix well.
Sauce – For the sauce, you’ll need minced garlic, heavy cream, chicken broth, grated parmesan cheese and black pepper.
Vegetables and Ravioli – This recipe calls for uncooked broccoli florets and 10-ounces of 4-cheese ravioli. No need to precook. The ravioli, it will bake in the pan. I used Rana’s refrigerated brand and it worked perfectly.
Cheese- Top this dish with shredded mozzarella cheese before baking.
How to Make One Pan Blackened Chicken Pasta Bake
Preheat the oven to 350 degrees.
Prepare the Chicken
Cube the chicken tenderloins into bite-sized pieces. Toss the cubed chicken with the blackening spice, which is a combination of dried oregano, salt, black pepper, garlic powder, paprika, onion powder, and cayenne.
Add avocado oil to an oven-safe sauté pan and place it over medium high heat. Once the oil is hot, add the seasoned chicken. Sear the chicken until it is cooked through. Reduce the heat to medium and remove the chicken from the pan, set it aside.
Make the Sauce
In the same pan, add butter and minced garlic. Once the garlic is fragrant and lightly browned, add the heavy cream and half of the chicken broth. Stir well. Next, add the grated parmesan cheese and black pepper. Stir until the cheese melts into the sauce.
Add the Broccoli and Ravioli
Toss the broccoli florets into the sauce and simmer for 3-4 minutes. The sauce will reduce so you’ll add the remaining chicken broth before nestling the uncooked ravioli and chicken back into the pan. Do your best to cover the ravioli in sauce and broccoli.
Cover with shredded mozzarella and bake for 15-20 minutes uncovered or until the cheese is fully melted. Remove from the oven, top with extra cracked black pepper and enjoy!
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave until warmed through. Looking for more recipes? Try my One Pan Ground Chicken Ravioli Bake.
One Pan Blackened Chicken Pasta Bake
Ingredients
Blackened Chicken
- 1 lb. chicken tenderloin, Smart Chicken, Cubed into bite-sized pieces
- 1-2 tablespoons avocado oil, for searing chicken
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne
Sauce, Vegetables and Ravioli
- 2 tablespoons butter
- 2 teaspoons garlic, finely diced
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 1+¼ cup chicken broth
- ¼ teaspoon black pepper
- 4-5 ounces broccoli florets, about 1 heaping cup
- 10 ounces cheese ravioli, Rana brand works best
- ½ cup mozzarella cheese
Equipment
- 1 mixing bowl for chicken
- 1 11-inch saute pan oven safe pan
Instructions
How to Make One Pan Blackened Chicken Pasta Bake
- Preheat the oven to 350 degrees.
Prepare the Chicken
- Cube the chicken tenderloins into bite-sized pieces. Toss the cubed chicken with the blackening spice, which is a combination of dried oregano, salt, black pepper, garlic powder, paprika, onion powder, and cayenne.
- Add avocado oil to an oven-safe sauté pan and place it over medium high heat. Once the oil is hot, add the seasoned chicken. Sear the chicken until it is cooked through. Reduce the heat to medium and remove the chicken from the pan, set it aside.
Make the Sauce
- In the same pan, add butter and minced garlic. Once the garlic is fragrant, add the heavy cream and half of the chicken broth. Stir well. Next, add the grated parmesan cheese and black pepper. Stir until the cheese melts into the sauce.
Add the Broccoli and Ravioli
- Toss the broccoli florets into the sauce and simmer for 3-4 minutes. The sauce will reduce so you’ll add the remaining chicken broth before nestling the uncooked ravioli and chicken back into the pan. Do your best to cover the ravioli in sauce and broccoli.
- Cover with shredded mozzarella and bake for 15-20 minutes uncovered or until the cheese is fully melted. Remove from the oven, top with extra cracked black pepper and enjoy!
One Comment on “One Pan Blackened Chicken Pasta Bake”
This was delicious! Even with GF ravioli.
We loved the flavor and spice on the chicken. We’ll definitely make this again,