Instructions
Step 1. Bring a large pot of salted water to a boil.
Step 2. Cook the penne pasta according to package directions until al dente.
Step 3. Drain the pasta and set aside.
Step 4. In a bowl, combine the paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and cayenne pepper.
Step 5. Pat the chicken tenders dry and coat them evenly with olive oil.
Step 6. Sprinkle the seasoning mixture over the chicken and rub to coat all sides.
Step 7. Heat a large skillet over medium-high heat.
Step 8. Cook the chicken tenders for 4–5 minutes per side until golden brown and cooked through.
Step 9. Transfer the chicken to a plate and keep warm.
Step 10. In a large saucepan, melt the butter over medium heat.
Step 11. Add the minced garlic and cook for 30 seconds until fragrant.
Step 12. Whisk in the flour and cook for 1 minute.
Step 13. Gradually whisk in the milk and heavy cream until smooth.
Step 14. Simmer for 3–4 minutes, stirring frequently, until slightly thickened.
Step 15. Stir in the cheddar cheese, Parmesan cheese, Dijon mustard, salt, and black pepper.
Step 16. Continue stirring until the cheese is fully melted and the sauce is smooth.
Step 17. Add the cooked penne pasta and toss until evenly coated.
Step 18. Arrange the creamy cheesy penne on serving plates.
Step 19. Place the blackened chicken tenders alongside the pasta.
Step 20. Sprinkle with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken and pasta in separate airtight containers in the refrigerator for up to 4 days.
Reheat the pasta gently on the stovetop or in the microwave with a splash of milk to restore its creamy texture.
Reheat the chicken in a skillet, oven, or air fryer until warmed through.
Freeze cooked chicken for up to 3 months.
For the best texture, avoid freezing the cheese sauce, as it may separate when thawed.
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