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Blackened chicken breasts topped with creamy basil Parmesan sauce served with homemade pasta salad featuring mozzarella pearls, cherry tomatoes, basil, and vinaigrette.
Reynaldo’s Cocina 📍

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Blackened Chicken
  • 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
Three Cheese Basil BĂ©chamel
  • 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
Rey's Pasta Salad
  • 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
Lemon Vinaigrette
  • 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

  1. Cook rotini according to package directions until al dente.
  2. Drain and allow to cool.
  3. In a small bowl combine olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper.
  4. Whisk until combined.
  5. Add cooled rotini into a large bowl.
  6. Add mozzarella pearls, cherry tomatoes, red onion, minced garlic, and fresh basil.
  7. Pour vinaigrette over pasta salad.
  8. Toss gently and refrigerate while preparing chicken.
  9. Season chicken breasts with olive oil, Cavender's Greek Seasoning, Slap Ya Mama Seasoning, blackened seasoning, smoked paprika, and black pepper.
  10. Heat a large skillet over medium high heat.
  11. Cook chicken approximately 5 to 7 minutes per side until internal temperature reaches 165°F.
  12. Remove from heat and rest 5 minutes.
  13. Slice chicken and reserve.
  14. In a saucepan melt butter over medium heat.
  15. Add garlic and cook 30 seconds until fragrant.
  16. Whisk in flour and cook 1 minute.
  17. Slowly whisk in heavy cream.
  18. Bring to a gentle simmer.
  19. Add Parmesan cheese, Gruyere cheese, and mozzarella cheese gradually.
  20. Whisk until smooth.
  21. Add fresh basil, black pepper, and salt if needed.
  22. Cook until sauce thickens.
  23. Arrange sliced chicken on a serving platter.
  24. Spoon basil béchamel sauce generously over the chicken.
  25. Finish with additional fresh basil.
  26. Serve alongside Rey's Pasta Salad.

Notes

• Allow the chicken to rest before slicing to help retain moisture.
• Add cheese gradually for the smoothest béchamel texture.
• Fresh basil should be added near the end for the brightest flavor.
• Chill the pasta salad before serving for the best contrast against the warm chicken.
• Mozzarella pearls provide a softer texture and fresher bite than cubed mozzarella.
• The lemon vinaigrette balances the richness of the three-cheese sauce.
• This dish works great for meal prep and tastes excellent the next day.
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