Blackened Chicken Garlic Bowtie Pasta

Blackened Chicken on bowtie pasta


  • 1 Pack (2lbs) Chicken Tenderloin or Breast
  • Bacon Chopped
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 1 Red Onion
  • 3 tbsp Garlic² Butter (Softened Butter Mixed with Garlic² Rub in mixer) Or butter and a clove of garlic
  • Salt
  • About 3/4 lb box Bowtie Pasta
  • Lane's Blackened Rub/Seasoning
  • 1/4 cup Shredded Parmesan Cheese 
  • Cherry Tomatoes halved
  • Parsley


  • Bring Pot to boil add a teaspoon of salt, once boiling add bowtie pasta, cook till al dente, remove and strain.
  • Cook and chop 3 or 4 strips Bacon - Add more or less depending on your love for bacon
  • Diced Onion, Green and Red Bell Pepper (Make sure core, tops, and bottoms of bell peppers are removed)
  • Over medium heat add 1 tablespoon Garlic² butter, onions, and bell peppers to a skillet until slightly softened and remove. You still want a slight crunch.
  • Prep Chicken - Make sure chicken is at even thickness, trim to keep even thickness.
  • Season all sides of Chicken with Blackening Rub
  • Over medium heat preferably in a cast-iron skillet add 1 tablespoon Garlic² Butter.
  • Once butter is melted and hot add chicken, the goal is to only flip the chicken one time. You want the Seasoning to develop a strong crust. Cook chicken until internal temp of 165.
  • In a large skillet add 1 tablespoon of Garlic² Butter and bowtie pasta. Stir till all mixed together. 
  • Add Chicken, Onion, Bacon, and Bell Peppers stir and heat for 2 minutes.
  • Remove add Parmesan, parsley, and cherry tomatoes sliced in half (add as much or as little as you would like) and feed your face.
Blackening Chicken
Bowtie pasta in a bowl


  • Gail Rothrock

    Looks delicious!

  • Lisa

    Pretty Good will make it again!! Will look for more recipes on this website!! Will look at shopping for the real tastes!!

  • LORI


  • Janet Keller

    This looks delicious! And, easily adaptable with less bacon. Thanks, Nancy! 😊

  • I wIll try this yummy dIsh!

    Looks good!

Leave a comment

Please note, comments must be approved before they are published