Creamy Basil Blackened Chicken with Rey’s Pasta Salad
Juicy blackened chicken breasts topped with a rich three-cheese basil béchamel sauce and served alongside Rey’s Pasta Salad loaded with mozzarella pearls, cherry tomatoes, red onion, fresh basil, and lemon vinaigrette. A restaurant-quality dinner that balances creamy comfort food with fresh Mediterranean-inspired flavor.
Why This Recipe Works
• Blackened seasoning creates bold flavor and color on the chicken
• Three-cheese béchamel adds richness without overwhelming the dish
• Fresh basil brightens both the sauce and pasta salad
• The cool pasta salad balances the creamy chicken perfectly
• Mozzarella pearls add freshness and texture
• Great for family dinners, meal prep, or entertaining guests
Flavor Notes
• Bold blackened chicken with smoky seasoning
• Rich Parmesan, Gruyère, and mozzarella cream sauce
• Fresh basil layered throughout the dish
• Bright lemon vinaigrette cuts through the richness
• Fresh tomatoes and mozzarella provide balance and texture
Serving Suggestions
Serve with warm garlic bread, garlic knots, roasted vegetables, or a crisp green salad.
This dish also pairs well with sparkling water, lemonade, or a chilled white wine.
Special Technique
Allow the chicken to rest before slicing so it remains juicy beneath the sauce.
Add the cheeses gradually to the béchamel for a smoother finish.
Fold the pasta salad gently to keep the mozzarella pearls intact and the tomatoes fresh.
Storage + Reheating
Store chicken and pasta salad separately in airtight containers for up to 3 days.
Reheat chicken gently over low heat with a splash of cream or milk if needed.
Serve the pasta salad chilled or allow it to come to room temperature before serving.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely. Boneless skinless chicken thighs work great and stay very juicy.
Q: What makes this sauce different from Alfredo?
A: This recipe uses a three-cheese béchamel built with Parmesan, Gruyère, and mozzarella for a creamier, more layered flavor profile.
Q: Can I make the pasta salad ahead of time?
A: Yes. It actually gets better after chilling for a few hours.
Q: What cheese works best in the pasta salad?
A: Mozzarella pearls provide the best texture and freshness.
Q: Why serve the pasta salad cold?
A: The chilled lemon vinaigrette and fresh vegetables balance the rich chicken and cream sauce.
Creamy Basil Blackened Chicken with Rey’s Pasta Salad
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp Cavender’s Greek Seasoning
- 1 tsp Slap Ya Mama Seasoning
- 1 tsp blackened seasoning
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
- 4 garlic cloves minced
- 2 tbsp all purpose flour
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup Gruyere cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1/4 cup fresh basil chopped
- 1/2 tsp black pepper
- Salt to taste
- 1 lb rotini pasta
- 8 oz mozzarella pearls
- 2 cups cherry tomatoes halved
- 1/4 red onion thinly sliced
- 2 garlic cloves minced
- 1/4 cup fresh basil chopped
- 1/3 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt to taste
- Black pepper to taste
Equipment
- Large skillet
- – Medium saucepan
- Large mixing bowl
- Large pot
- Colander
- Cutting board
- Sharp knife
- Whisk
- Tongs
- Measuring cups
- Measuring spoons
- – Serving platter
Method
- Cook rotini according to package directions until al dente.
- Drain and allow to cool.
- In a small bowl combine olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper.
- Whisk until combined.
- Add cooled rotini into a large bowl.
- Add mozzarella pearls, cherry tomatoes, red onion, minced garlic, and fresh basil.
- Pour vinaigrette over pasta salad.
- Toss gently and refrigerate while preparing chicken.
- Season chicken breasts with olive oil, Cavender’s Greek Seasoning, Slap Ya Mama Seasoning, blackened seasoning, smoked paprika, and black pepper.
- Heat a large skillet over medium high heat.
- Cook chicken approximately 5 to 7 minutes per side until internal temperature reaches 165°F.
- Remove from heat and rest 5 minutes.
- Slice chicken and reserve.
- In a saucepan melt butter over medium heat.
- Add garlic and cook 30 seconds until fragrant.
- Whisk in flour and cook 1 minute.
- Slowly whisk in heavy cream.
- Bring to a gentle simmer.
- Add Parmesan cheese, Gruyere cheese, and mozzarella cheese gradually.
- Whisk until smooth.
- Add fresh basil, black pepper, and salt if needed.
- Cook until sauce thickens.
- Arrange sliced chicken on a serving platter.
- Spoon basil béchamel sauce generously over the chicken.
- Finish with additional fresh basil.
- Serve alongside Rey’s Pasta Salad.
