Blackened Chicken Penne Gorgonzola Recipe

This is the recipe that literally launched my Catering career many years ago! A fan favorite, this spicy dish will warm you from the inside out.

Blackened Chicken Penne Gorgonzola

Course: Main Course
Protein Source: Chicken
Servings: 6 servings per recipe
Calories: 449kcal

What You Need

  • 1 lb. chicken tenderloins or 1 roasted chicken from grocery store
  • ¼ c. TLC Bayou Blackened Seasoning may also just TLC Ragin Cajun seasoning
  • 1 jar alfredo sauce or use TLC recipe
  • 4 c. penne pasta
  • 4 T. olive oil
  • 2-4 T. Gorgonzola or blue cheese
  • ½ c. freshly grated Parmesan cheese
  • 1 small can diced jalapenos save the juice
  • salt and pepper to taste

How to Make It

  • In an airtight container or resealable bag, combine chicken, blackened seasoning (enough to coat) and olive oil.
  • Refrigerate minimum 4 hours or overnight.
  • Cook pasta according to box directions. Drain, rinse, and lightly toss with olive oil.
  • In a saucepan, bring alfredo to a steady simmer. Add gorgonzola and continue to stir until blended.
  • Add ¼ c. Parmesan and stir until smooth.
  • Add salt and pepper to taste.
  • In a skillet, heat one T. olive oil over medium heat.
  • Place marinated chicken in pan, and cook until golden brown.
  • Remove chicken from heat and roughly chop it (ok if not completely cooked).
  • Return chicken to pan and add the chopped jalapeño slices, as well as some jalapeño juice.
  • Combine pasta, chicken, and sauce in large bowl.
  • Garnish with remaining Parmesan and serve piping hot.


Calories: 449kcal | Carbohydrates: 28g | Protein: 36g | Fat: 21g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

Need more recipes? Visit our amazing recipe vault where you can sort by diet, protein source, course, and even seasoning used.