Blackened Chicken Pasta

Blackened Chicken Pasta


"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Linda."
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45 m servings 392 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
  2. Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
  3. Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the pasta sauce. Heat through and serve over pasta.



The base flavour was good, but it was way too spicy for my family. I followed the recipe exactly and 4 of my kids were in tears from the spice. Even after we added sour cream to their bowls, i...

Not a lot of taste considering how many strong ingredients are in it. Easy to make though (and I am a serious novice) and there are lots of leftovers. Good for a random Wednesday dinner, but I w...

Note: this is the same picture used for recipe "Rasta Pasta" on this site. What up?