Effortless Blackened Chicken Pasta Bake

Craving a dish that’s bursting with flavor, incredibly satisfying, and astonishingly simple to whip up on a busy weeknight? Look no further than this delightful One Pan Blackened Chicken Pasta Bake. This recipe marries the smoky, spicy kick of perfectly blackened chicken with the comforting richness of a creamy, Alfredo-style sauce, all tossed with tender cheese ravioli and vibrant broccoli florets. It’s a complete meal that comes together in a single pan, minimizing cleanup and maximizing deliciousness. Get ready to impress your family with a meal that tastes like it took hours, but only requires a fraction of the time.

This dish is a true culinary triple threat, offering a harmonious balance of carbohydrates, protein, and essential vegetables. It’s the ideal solution for those evenings when you desire a homemade, wholesome dinner without spending endless hours in the kitchen. Whether you’re a seasoned cook or a novice, this straightforward recipe is designed for success, promising a hearty and flavorful experience that will quickly become a cherished favorite in your meal rotation.

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About Premium Chicken

For this recipe, the quality of your chicken truly shines through, and using premium chicken tenderloins or breasts can make a significant difference. High-quality poultry, such as Smart Chicken products, is known for its superior taste and texture. Ethically raised chickens, fed a high-quality diet, and never given antibiotics, hormones, or animal by-products, result in a more flavorful and tender meat that elevates any dish. The “air-chilled” process, often used for premium brands, ensures that no water is added, providing a purer chicken flavor and better searing results, which is crucial for our blackened chicken.

Investing in responsibly sourced chicken not only supports humane animal practices but also enhances your culinary experience. The robust flavor and firm yet tender consistency of such chicken perfectly complement the bold blackening spice and the creamy pasta sauce in this dish. It’s an ingredient choice that guarantees a more delicious and wholesome meal for you and your loved ones.

Why This Recipe Will Become a Staple

There are countless reasons why the One Pan Blackened Chicken Pasta Bake is destined to become a beloved favorite in your home. It’s more than just a meal; it’s a convenient, flavorful solution for busy schedules and discerning palates.

• Effortless Preparation: The beauty of a one-pan meal cannot be overstated. By utilizing a single pan from stovetop searing to oven baking, you drastically cut down on dishes and simplify the cooking process. This recipe is designed to be straightforward, allowing you to create an impressive dinner with minimal fuss. The blackened chicken, infused with aromatic spices, perfectly complements the rich, creamy sauce and delicate ravioli, creating a symphony of flavors in every bite.
• Unleash Your Inner Chef with Customization: One of the greatest advantages of this pasta bake is its incredible versatility. While the combination of chicken, broccoli, and ravioli is a winning classic, this recipe is a blank canvas for your culinary creativity. Feel free to swap broccoli for other quick-cooking vegetables like cauliflower florets, asparagus spears, or even a handful of fresh spinach, which will wilt beautifully into the sauce. For a different pasta experience, consider swapping the cheese ravioli for tortellini or another favorite stuffed pasta. This adaptability ensures the dish never gets boring and can be tailored to seasonal produce or personal preferences.
• Flavorful and Satisfying: The unique blackening spice blend delivers a punch of savory, slightly smoky heat that perfectly coats the tender chicken. Combined with a luscious, creamy Alfredo-style sauce made with heavy cream, Parmesan, and a touch of garlic, this dish offers a depth of flavor that is both comforting and exciting. The cheese-filled ravioli adds a delightful chewiness and extra cheesy goodness, making every forkful truly satisfying.
• Perfect for Any Occasion: Whether you’re hosting a casual dinner party, looking for a comforting family meal, or simply want a quick and delicious weeknight dinner, this one-pan bake fits the bill. Its ease of preparation doesn’t compromise on presentation or taste, making it suitable for both everyday enjoyment and special gatherings.

Essential Ingredients for Your Pasta Bake

Crafting this incredible One Pan Blackened Chicken Pasta Bake begins with selecting the right ingredients. Each component plays a vital role in achieving the perfect balance of flavors and textures.

• For the Blackened Chicken:
  • Chicken: You’ll need approximately one pound of high-quality chicken tenderloins. If tenderloins aren’t available, boneless, skinless chicken breasts work perfectly too; just be sure to cube them into uniform, bite-sized pieces for even cooking and easy eating.
  • Avocado Oil: About 1-2 tablespoons of avocado oil are ideal for pan-searing the chicken. Its high smoke point makes it perfect for achieving that beautiful blackened crust without burning.
  • Homemade Blackening Spice: The heart of the chicken’s flavor! This robust blend combines:
    • Dried oregano for a classic herbaceous note.
    • Kosher salt and freshly ground black pepper to season deeply.
    • Smoked paprika for a warm, smoky depth and rich color.
    • Garlic powder and onion powder for an aromatic foundation.
    • Cayenne pepper for that essential, adjustable spicy kick. Mix these spices well to ensure an even coating.
• For the Creamy Sauce, Vegetables, and Ravioli:
  • Butter: A couple of tablespoons of butter initiate our creamy sauce, providing richness and a medium for sautéing aromatics.
  • Minced Garlic: Freshly minced garlic, about 2 teaspoons, is crucial for building a fragrant and flavorful base for the sauce.
  • Heavy Cream: Half a cup of heavy cream is what gives our sauce its luxurious, velvety texture. There’s no substitute for its richness here.
  • Grated Parmesan Cheese: Half a cup of freshly grated Parmesan cheese melts seamlessly into the sauce, adding a salty, umami depth. Opt for good quality Parmesan for the best flavor.
  • Chicken Broth: Approximately 1 ¼ cups of chicken broth helps to thin the sauce to the perfect consistency and adds savory liquid for cooking the ravioli.
  • Black Pepper: A quarter teaspoon of black pepper, in addition to what’s in the seasoning, enhances the overall flavor of the sauce.
  • Broccoli Florets: About 4-5 ounces (roughly 1 heaping cup) of uncooked broccoli florets bring vibrant color, texture, and nutritional value to the dish. They cook directly in the sauce.
  • Cheese Ravioli: A 10-ounce package of refrigerated cheese ravioli is key. Brands like Rana are excellent choices for their quality and quick cooking time. The best part? No need to pre-boil; they’ll cook beautifully in the pan with the sauce.
  • Shredded Mozzarella Cheese: To finish, half a cup of shredded mozzarella cheese creates a bubbly, golden crust on top, adding another layer of cheesy goodness.

Step-by-Step: How to Make One Pan Blackened Chicken Pasta Bake

Creating this flavorful one-pan meal is surprisingly simple. Follow these steps for a dish that’s sure to become a family favorite.

First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This will ensure your oven is ready for baking once the stovetop work is done.

Prepare the Chicken

1. Begin by cubing the chicken tenderloins into uniform, bite-sized pieces. This ensures even cooking and makes the chicken easier to eat in the pasta bake.
2. In a medium bowl, combine all the blackening spice ingredients: dried oregano, kosher salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper. Mix them thoroughly until well combined.
3. Add the cubed chicken to the bowl with the blackening spice blend. Toss well, ensuring each piece of chicken is generously coated with the flavorful seasoning.
4. Place an oven-safe sauté pan (preferably 11-inch or larger) over medium-high heat on your stovetop. Add 1-2 tablespoons of avocado oil. Once the oil is hot and shimmering, carefully add the seasoned chicken in a single layer, making sure not to overcrowd the pan.
5. Sear the chicken for about 3-4 minutes per side, or until it develops a beautiful blackened crust and is cooked through. The internal temperature should reach 165°F (74°C).
6. Reduce the heat to medium, then remove the cooked chicken from the pan and set it aside on a clean plate. Don’t clean the pan; those flavorful fond bits will contribute to the sauce.

Make the Sauce

1. Using the same pan (no need to clean it!), add 2 tablespoons of butter. Let it melt over medium heat.
2. Once the butter is melted, add the minced garlic and sauté for about 30-60 seconds, or until it becomes fragrant. Be careful not to burn the garlic.
3. Pour in ½ cup of heavy cream and half of the chicken broth (about ¾ cup). Stir continuously, scraping up any browned bits from the bottom of the pan – this adds immense flavor to your sauce.
4. Stir in ½ cup of grated Parmesan cheese and ¼ teaspoon of black pepper. Continue stirring until the Parmesan cheese has fully melted and the sauce is smooth and slightly thickened.

Add the Broccoli and Ravioli

1. Add the uncooked broccoli florets to the creamy sauce in the pan. Simmer for 3-4 minutes, allowing the broccoli to soften slightly and absorb some of the sauce’s flavors. The sauce will naturally begin to reduce and thicken during this time.
2. Pour in the remaining chicken broth to adjust the sauce consistency and provide enough liquid for the ravioli to cook in.
3. Carefully nestle the uncooked cheese ravioli and the seared blackened chicken back into the pan. Arrange them so that the ravioli is as submerged in the sauce and broccoli as possible. This is crucial for the ravioli to cook properly in the oven.
4. Generously cover the entire dish with ½ cup of shredded mozzarella cheese.
5. Transfer the pan to your preheated oven and bake for 15-20 minutes, uncovered, or until the mozzarella cheese is completely melted, bubbly, and lightly golden brown. The ravioli should be tender and cooked through.
6. Once baked, carefully remove the pan from the oven. Garnish with an extra sprinkle of freshly cracked black pepper or chopped fresh parsley for a touch of color and extra flavor. Serve immediately and enjoy!

Tips for a Perfect Blackened Chicken Pasta Bake

To ensure your One Pan Blackened Chicken Pasta Bake turns out perfectly every time, keep these helpful tips in mind:

• Evenly Cut Chicken: Make sure your chicken tenderloins or breasts are cubed into roughly the same size. This ensures they cook evenly and prevents some pieces from being overcooked while others are undercooked.
• Don’t Overcrowd the Pan: When searing the chicken, work in batches if necessary. Overcrowding the pan will lower the temperature, steam the chicken instead of searing it, and prevent that desirable blackened crust from forming.
• Scrape the Fond: After searing the chicken, when you add butter and garlic for the sauce, make sure to scrape up all the browned bits (fond) from the bottom of the pan. These are packed with flavor and will significantly enhance your sauce.
• Submerge the Ravioli: It’s important to try and submerge the uncooked ravioli as much as possible in the sauce before baking. This ensures they absorb liquid and cook through to a tender texture. If they are too exposed, they might dry out or become hard.
• Adjust Spice Level: The cayenne pepper in the blackening spice can be adjusted to your preference. For a milder dish, reduce the amount; for extra heat, feel free to add a little more.
• Freshly Grated Cheese: While pre-shredded Parmesan and mozzarella are convenient, freshly grated cheese melts more smoothly and has a superior flavor, leading to a richer sauce and a better cheese topping.
• Oven-Safe Pan: Ensure you are using a pan that is truly oven-safe, with handles that can withstand high temperatures. Cast iron skillets or enameled Dutch ovens are excellent choices for this type of recipe.
• Rest Before Serving: After removing the dish from the oven, let it rest for 5-10 minutes. This allows the sauce to thicken slightly and the flavors to meld together, making for an even more delicious experience.

Customization and Variations

This One Pan Blackened Chicken Pasta Bake is wonderfully adaptable, allowing you to tailor it to your dietary needs or simply switch things up for variety.

• Vegetable Swaps: Instead of broccoli, consider adding other vegetables like sliced bell peppers, zucchini, mushrooms, or even a handful of fresh spinach (add spinach during the last few minutes of simmering the sauce so it wilts). Roasted red peppers would also add a lovely smoky sweetness.
• Pasta Alternatives: While cheese ravioli is fantastic, you can experiment with other stuffed pastas like tortellini or even gnocchi. For a non-stuffed option, consider a sturdy short pasta like penne or rigatoni, though you may need to adjust cooking times and liquid slightly.
• Protein Power-Ups: For a different protein, consider blackened shrimp or sausage instead of chicken. If using shrimp, cook it quickly and add it back to the pan just before baking to prevent overcooking.
• Cheese Choices: Feel free to experiment with different types of cheese. A blend of Italian cheeses, provolone, or even a touch of smoked gouda could add unique flavors to the topping.
• Spice Level: If you prefer less heat, reduce or omit the cayenne pepper in the blackening spice. For an extra kick, a pinch of red pepper flakes in the sauce or as a garnish would be delicious.
• Herb Enhancements: Fresh herbs like chopped parsley, chives, or a sprinkle of fresh thyme can add a burst of freshness and aroma to the finished dish.
• Make it Gluten-Free: Use gluten-free ravioli or another gluten-free pasta. Ensure all broths and spices are also gluten-free.
• Add a Splash of White Wine: For an extra layer of flavor in the sauce, deglaze the pan with a splash of dry white wine after sautéing the garlic, before adding the cream and broth. Allow it to reduce for a minute or two before proceeding.

Storage and Reheating Tips

This One Pan Blackened Chicken Pasta Bake is undeniably best enjoyed fresh from the oven, when the cheese is perfectly melted and the sauce is at its creamiest. However, any leftovers are still incredibly delicious and can be stored and reheated with ease.

• Refrigeration: Allow the pasta bake to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator for three to four days. This ensures its freshness and prevents bacterial growth.
• Freezing: For longer storage, this dish freezes surprisingly well. Once cooled, transfer individual portions to freezer-safe containers or wrap the entire pan tightly with plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating in the Microwave: For quick individual servings, place a portion in a microwave-safe dish. Add a tablespoon or two of milk or chicken broth to help moisten the sauce and prevent it from drying out. Heat on medium power, stirring occasionally, until warmed through.
• Reheating in the Oven: To reheat a larger portion or the entire pan, cover it loosely with aluminum foil to prevent the cheese from browning further. Bake in a preheated oven at 300°F (150°C) for 20-30 minutes, or until thoroughly heated. If the sauce seems too thick, you can stir in a splash of milk or broth during reheating. Remove the foil for the last few minutes if you want to re-crisp the cheese topping.
• Meal Prep Idea: This recipe is fantastic for meal prepping. Cook a batch on Sunday, then portion it out into individual containers for easy, ready-to-heat lunches or dinners throughout the week.

Frequently Asked Questions

What’s the best pasta to use for this bake?

For this particular recipe, refrigerated cheese ravioli is recommended, with brands like Rana working perfectly due to their quick cooking time and delicious fillings. However, you can experiment with other types of fresh or frozen ravioli, or even tortellini, if you prefer.

How long does this recipe last?

This dish is best enjoyed immediately after baking for the freshest taste and texture. Leftovers, when stored properly in an airtight container in the refrigerator, can be kept for up to three to four days. For longer storage, it can also be frozen for 2-3 months.

Can I make this recipe spicier or milder?

Absolutely! The spice level is easily adjustable. For a milder flavor, reduce the amount of cayenne pepper in the blackening spice blend. If you love heat, increase the cayenne or add a pinch of red pepper flakes to the sauce.

What if I don’t have an oven-safe pan?

If your sauté pan isn’t oven-safe, you can still make this dish! After cooking the chicken and preparing the sauce, transfer everything to an oven-safe baking dish before adding the ravioli and mozzarella and baking as directed. This will add an extra dish to wash, but you’ll still get a delicious result.

Can I use frozen broccoli?

Yes, you can use frozen broccoli florets. There’s no need to thaw them beforehand; simply add them to the sauce as directed. Keep in mind they might release a bit more water, so the sauce might be slightly thinner. You may need to simmer for an extra minute or two to allow some liquid to evaporate.

Other One Pan Dinner Ideas to Explore

If you loved the simplicity and flavor of this One Pan Blackened Chicken Pasta Bake, you’re in for a treat! One-pan meals are a lifesaver for busy individuals and families, offering maximum flavor with minimal cleanup. Here are some other fantastic one-pan dinner recipes to consider trying:

• One Pan Creamy Tomato Chicken: A rich, savory chicken dish bathed in a luscious tomato cream sauce.
• Creamy Cacio e Pepe Ditalini Pasta: A simpler, yet equally decadent take on the classic Roman pasta, perfect for a quick comfort meal.
• One Pan Butter Bean Sausage Dip: A hearty and flavorful dip that can double as a light meal or appetizer.
• One Pan Creamy Pesto Chicken: Juicy chicken in a vibrant, creamy pesto sauce, a burst of fresh Italian flavors.
• One Pan Chicken and Cabbage Stew: A comforting and wholesome stew, packed with tender chicken and nutritious cabbage.

Recipe: One Pan Blackened Chicken Pasta Bake

One Pan Blackened Chicken Pasta Bake

Author: Sarah Thomas-Drawbaugh

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Spicy, creamy, and incredibly easy to make, this One Pan Blackened Chicken Pasta Bake is a winning weeknight meal. Cubed chicken tenderloins are dusted in a homemade blackening spice, pan-seared, then tossed with cheese ravioli, tender broccoli florets, and a delicious creamy Alfredo-style sauce. Your entire family will love this recipe!

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Rating: 5/5 stars (1 vote) – Leave a Review »

Equipment

• 1 mixing bowl (for chicken)
• 1 11-inch sauté pan (oven-safe pan)

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 paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon cayenne
• Kosher salt, to season
• Black pepper, to season

Sauce, Vegetables and Ravioli

• 2 tablespoons butter
• 2 teaspoons garlic, finely diced
• ½ cup heavy cream
• ½ cup grated parmesan cheese
• 1¼ 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

Instructions

How to Make One Pan Blackened Chicken Pasta Bake

1. Preheat the oven to 350 degrees F (175 C).

Prepare the Chicken

1. Cube the chicken tenderloins into bite-sized pieces. In a bowl, toss the cubed chicken with the blackening spice (dried oregano, kosher salt, black pepper, garlic powder, paprika, onion powder, and cayenne).
2. Add avocado oil to an oven-safe sauté pan and place it over medium-high heat. Once hot, add the seasoned chicken. Sear until cooked through and a nice crust forms. Reduce heat to medium and remove chicken from the pan, setting it aside.

Make the Sauce

1. In the same pan, add butter and minced garlic. Sauté until 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

1. Toss the broccoli florets into the sauce and simmer for 3-4 minutes. The sauce will reduce, so add the remaining chicken broth before nestling the uncooked ravioli and chicken back into the pan. Ensure ravioli is as covered in sauce and broccoli as possible.
2. Cover with shredded mozzarella and bake for 15-20 minutes uncovered, or until the cheese is fully melted and bubbly. Remove from the oven, top with extra cracked black pepper, and enjoy!

Video

Notes

Best enjoyed immediately. Store leftovers in an airtight container in the refrigerator for up to three to four days. Reheat gently in the microwave or oven until warmed through.

Nutrition

Below is an estimated nutritional breakdown per serving. Please note that these values can vary based on specific ingredients and brands used.

• Serving: 1/4 of the entire pan
• Calories: 663 kcal
• Carbohydrates: 36g
• Protein: 44g
• Fat: 38g
• Saturated Fat: 18g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 9g
• Trans Fat: 0.2g
• Cholesterol: 183mg
• Sodium: 1502mg
• Potassium: 613mg
• Fiber: 3g
• Sugar: 3g
• Vitamin A: 1109 IU
• Vitamin C: 28mg
• Calcium: 252mg
• Iron: 9mg

Course: Main Course

Cuisine: American

Calories: 663

Author: Sarah Thomas-Drawbaugh