Blackened Chicken Pasta: The Ultimate Fire & Silk Recipe

Let’s talk about that perfect bite. It’s the one where your fork finds a tender piece of chicken with a deep, smoky, perfectly spiced crust—I call that the “Fire.” And that fire is immediately hugged by a ridiculously creamy, velvety Alfredo sauce that coats every single noodle—the “Silk.”

Even after years in professional kitchens and developing recipes for my blogs, getting that perfect “Fire & Silk” balance at home felt like chasing a ghost. The chicken was often just… spicy. The sauce would break or turn grainy. It never quite had that soul, that restaurant-quality magic. Sound familiar?

But after making this dish more times than I can count, I cracked the code. The secret isn’t a mountain of ingredients or a complicated technique. It’s about how you build the flavors. It’s about creating a true blackened crust, not just a dusting of spice, and whipping up a cream sauce that’s authentically rich and completely foolproof.

This isn’t just another recipe. This is the definitive guide. This is how you master Blackened Chicken Pasta.

Why This Recipe Works

• Authentic “Silk” Sauce: We use real heavy cream and freshly grated Parmesan to create a luxuriously smooth Alfredo sauce. No cream cheese shortcuts here—this is the real deal, and you’ll taste the difference.
• True “Fire” Technique: This recipe focuses on the technique of blackening, not just a sprinkle of Cajun spice. We’ll use a cast-iron skillet to build a deeply flavorful, iconic crust that competitors miss.
• We Answer ALL Your Questions: From smart substitutions to exactly how to reheat leftovers so they taste just as good as on day one, this guide has you covered.
• Made for YOUR Kitchen: We’ve tested this recipe dozens of times in a real home kitchen, not a restaurant. We know the pitfalls (like a smoky kitchen!) and give you the pro tips to avoid them.

Great cooking isn’t about using a thousand different things; it’s about using the right things. For our Fire & Silk pasta, quality is everything. These are the building blocks for that incredible flavor and texture we’re after.

Part 2: Key Ingredients & Smart Swaps

The “Fire”—For “the Blackened Chicken:

• Boneless, Skinless Chicken Breasts: Two large breasts are perfect. We’ll slice them in half horizontally to create thinner cutlets that cook quickly and evenly.
• Unsalted Butter & Olive Oil: We’ll use a combination for the perfect sear—the butter gives us flavor and browning, while the oil’s higher smoke point prevents burning.
• Homemade Blackened Seasoning: Sure, you can buy a pre-made mix, but making it yourself takes 2 minutes and puts you in complete control.
  • 1 tbsp Smoked Paprika
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • ½ tsp cayenne pepper (or more, if you like it hot!)
  • 1 tsp Black Pepper
  • 1 tsp salt

The “Silk”—For “the Creamy Alfredo Sauce & Pasta:

• Penne Pasta: About 12 ounces. Its tube shape is brilliant for capturing the sauce in every bite.
• Minced Garlic: Three to four cloves. Let’s be honest; measure this with your heart.
• Chicken Broth: Just a splash to deglaze the pan and lift all those delicious browned bits off the bottom.
• Heavy Cream: This is non-negotiable for a truly silky sauce.
• Freshly Grated Parmesan Cheese: An absolute must. Pre-shredded cheese is coated in anti-caking agents that will make your sauce grainy.
• Fresh Parsley: For a final pop of color and freshness.

The Two Stars of the Show

While every ingredient plays its part, two of them do the heaviest lifting. Getting these right is the difference between a pretty good dinner and an unforgettable one.

⭐ Star Ingredient #1: Boneless, Skinless Chicken Breast. Why this cut? Control. By slicing the breasts into thinner cutlets, we create more surface area for that incredible blackened crust to form. It also guarantees the chicken cooks through quickly without drying out, staying juicy and tender inside. Thighs can work, but they don’t provide the same clean canvas for the “Fire” seasoning to truly shine.

⭐ Star Ingredient #2: Real Heavy Cream. The name of the game for our “Silk” sauce is fat content. Heavy cream (or whipping cream) contains over 36% milkfat. This is the magic ingredient that allows the sauce to simmer and reduce into a stable, velvety emulsion that coats the pasta beautifully. Using half-and-half, milk, or (especially) cream cheese just won’t cut it. They don’t have enough fat, which often causes the sauce to break, curdle, or turn greasy. For that luxurious, restaurant-quality texture, heavy cream is the only choice.

Smart Swaps for Your Kitchen

I’ve tested this recipe dozens of times, but your kitchen is your own! Here are some foolproof substitutions if you need to pivot.

Essential Equipment

While you’ll need the basics like a large pot for the pasta and a good knife, there are two specific tools that do the real work here. They aren’t fancy, but they are absolutely essential for achieving the signature “Fire & Silk” texture.

• The “Fire” Tool: A 12-Inch Cast-Iron Skillet. I cannot stress this enough—for a true “blackened” crust, you must use cast iron. Its unique ability to get screaming hot and hold that intense, even heat is what sears the spices directly onto the chicken. This creates that dark, crusty, deeply flavorful surface that is the soul of a blackened dish. A standard non-stick pan just can’t get there; it will sauté or steam the chicken, failing to deliver that authentic “fire.”
• The “Silk” Tool: A Good Whisk. This is your magic wand for a perfect cream sauce. To get that luxurious, restaurant-quality “silk” texture, you need to create a stable emulsion between the hot cream and the Parmesan cheese. A whisk is the only tool that moves fast enough to break the cheese down and incorporate it seamlessly before its proteins can tighten up and turn into clumps. Using a spoon or spatula will almost always lead to a grainy, broken sauce. Your whisk is the insurance policy for silky perfection.

Expert Tips for Flawless Results

After decades of making creamy pasta dishes, I’ve learned a few things, usually the hard way! These are the three make-or-break details that will guarantee your blackened chicken pasta is flawless, not frustrating.

Pro Tip #1: How to Get That Perfect Crust WITHOUT Drying Out the Chicken.

The fear is real: you want that dark, smoky crust, but you end up with dry, chalky chicken. The secret isn’t one thing; it’s two: thinner cutlets and a screaming hot pan. By slicing the breasts in half horizontally, you create thin pieces that cook through in just 3-4 minutes per side. Get that cast-iron skillet ripping hot before the chicken goes in. You want an immediate, aggressive sizzle. This sears the outside fast, locking in the juices. Don’t be tempted to cook it longer “just in case.” Trust the process. The moment the chicken feels firm to the touch and has that gorgeous crust, pull it from the pan and let it rest on a cutting board. It will finish cooking with its own residual heat, guaranteeing a juicy center.

Pro Tip #2: How to Blacken Chicken Indoors WITHOUT Smoking Out Your Entire House.

Blackening creates smoke—that’s part of the process. But you don’t have to set off your smoke alarm every time. Here’s how to manage it like a pro. First, turn on your stove’s exhaust fan before you even start cooking. Second, use a blend of butter and a high-smoke-point oil like olive or avocado oil. The butter provides flavor, but the oil raises the smoke point, preventing the fat from burning instantly. Third, find the heat sweet spot. You want the pan hot, but not on the absolute highest setting the entire time. If you see billows of black smoke, pull the pan off the heat for a moment and lower the temperature slightly. You’re aiming for a heavy sear, not an inferno.

Pro Tip #3: The Secret to a “Silk” Sauce That Never Gets Greasy or Grainy.

Have you ever made a cream sauce that looked delicious one second and then broke into a greasy, curdled mess the next? I sure have. This happens for two reasons: the heat is too high, or you’re using the wrong cheese. When you add the heavy cream, bring it to a gentle simmer, never a rolling boil. A boil will force the fat to separate. Then, and this is the most critical step, turn the heat down to low or even off completely before you add the cheese. Add your freshly grated Parmesan in handfuls, whisking constantly. You need to emulsify the cheese into the cream, not melt it like you would cheddar. A spoon can’t do this; only a whisk will move fast enough to create that perfectly smooth, silky sauce that clings to the pasta.

Part 5: Step-by-Step Instructions: Building the “Fire & Silk”

Follow these steps closely. Read them through once before you begin, and I promise you a bowl of pasta that will make you feel like a culinary hero.

1.Prep the Components

• Boil Water & Mix Spices: First things first. Put a large pot of heavily salted water on to boil for the pasta. While it’s heating, mix all your blackened seasoning spices (smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper) in a small bowl. Give them a whisk. That smoky, earthy scent? That’s the “Fire” being born.
• Prep the Chicken: Slice your chicken breasts in half horizontally to create four thinner cutlets. Pat them completely dry with a paper towel—this is crucial for getting a good sear. Now, sprinkle the spice blend generously over all sides of the chicken. Don’t be shy here. Use your hands to press the spices firmly into the flesh. You’re building that crust right now, before the chicken even hits the pan.

2.Cook the “Fire” & Build the “Silk”

1. Create the “Fire”: Place your cast-iron skillet over medium-high heat. Let it get hot. I mean, really hot. Add the olive oil and butter. The instant the butter is fully melted and you see the first shimmering wisp of smoke, it’s go-time. Carefully lay the chicken cutlets in the pan. You want to hear a loud, confident sizzle! Cook for 3-4 minutes per side, letting that dark, almost-mahogany crust form. Once blackened and cooked through, transfer the chicken to a cutting board. Don’t touch it! This rest is critical for letting the juices redistribute, keeping it moist.
2. Cook Pasta & Start the Sauce Base: Your pasta water should be boiling by now, so drop your penne in and cook until al dente. (My pro tip: I always start tasting it a minute or two before the box says it’s done!) While it cooks, turn the skillet heat to medium. Sizzle the minced garlic in the leftover drippings for just 30 seconds until that irresistible perfume hits you.
3. Deglaze and Add Cream: Pour in the chicken broth, using your whisk to scrape all the flavorful bits from the bottom of the pan. Let it bubble for a minute, then lower the heat to its lowest setting and pour in the heavy cream. Let it come to a gentle, lazy simmer—no boiling!

3.The Magic Finish

1. The “Silk” Moment: Turn the burner completely off. Grab your whisk and your grated Parmesan. Add the cheese a handful at a time, whisking vigorously and constantly until you see it transform into a glossy, velvety river of sauce. Taste and adjust for salt.
2. Combine and Serve: Use tongs to move the drained pasta directly into the sauce. Toss until every noodle is shamelessly coated. Slice your rested, juicy chicken breast. Serve the pasta in warm bowls, top with the chicken slices, and finish with a shower of fresh parsley. Take a bow.

Pro Variations to Customize

Once you’ve mastered the classic “Fire & Silk” method, it becomes a fantastic template for experimentation. These aren’t just guesses; they are tested variations that I use in my own kitchen.

Variation #1: The “Triple Threat Heat” Blackened Chicken Pasta

If you believe “spicy” is a flavor and not just a feeling, this is for you. We’ll build layers of heat that add complexity, not just raw power.

• Step 1 – The Rub: Double the cayenne pepper in your homemade seasoning blend to a full teaspoon. For a deeper, smokier heat, swap half the cayenne for chipotle powder.
• Step 2 – The Aromatics: When you sauté the garlic in Step 4, add one finely diced jalapeño (seeds and ribs removed for flavor, included for serious fire). Sizzle it with the garlic until fragrant.
• Step 3 – The Sauce: Finish your “Silk” sauce with a few dashes of your favorite Louisiana-style hot sauce (like Crystal or Frank’s RedHot) right at the end. Whisk it in to distribute the sharp, tangy heat.

Kate’s Pro-Tip: Balancing the Blaze. When you add this much heat, the dish can sometimes become one-note. To ensure the creamy “Silk” sauce isn’t lost, squeeze in the juice of half a lime right at the end. That touch of acidity cuts through the richness and brightens the flavors, making the heat feel complex and vibrant, not like a brute force attack.

Variation #2: “Fire & Silk” Blackened Shrimp Pasta

This is a fantastic, fast-track version that feels incredibly elegant. The key is to respect the delicacy of the shrimp—they cook in a flash!

• The Protein Swap: Substitute one pound of jumbo shrimp (16-20 count), peeled and deveined, for the chicken. Pat them completely dry with paper towels—this is non-negotiable for getting a good sear.
• The Seasoning: Toss the dry shrimp with the exact same blackened seasoning blend until they are well-coated.
• The “Fire” (Flash Cook): Heat your cast-iron skillet just as you would for chicken. Cook the shrimp for only 90 seconds to 2 minutes per side. The moment they are opaque and curled into a “C” shape, they’re done. Don’t walk away from the pan! Overcooked shrimp are rubbery and tragic. Remove them to a plate.
• The “Silk”: From there, the recipe is exactly the same. Make the sauce in the same pan with all those delicious shrimpy, spicy drippings. Toss with the pasta, and then gently fold the cooked shrimp back in at the very end to heat through before serving.

Part 8: Storing, Freezing, & Reheating

Let’s be honest, part of the joy of a great pasta dish is looking forward to the leftovers. But a creamy pasta can be tricky. Here’s how to do it right, so round two is just as delicious as the first.

Storing Leftovers

Any leftover blackened chicken pasta should be cooled to room temperature and then stored promptly in an airtight container in the refrigerator. It will keep beautifully for 3 to 4 days. The sauce will thicken considerably and congeal when cold—don’t panic! This is completely normal and a sign of a good, rich sauce.

A Note on Freezing

I’m going to be direct with you on this one: please do not freeze the assembled pasta dish. Cream-based sauces are an unstable emulsion, and freezing causes the fat molecules and dairy proteins to separate completely. When you thaw and reheat it, you will likely end up with a grainy, oily mess that has lost all of its signature “silk” texture. It’s simply not worth the disappointment.

However, here’s the pro-level meal prep strategy: The cooked and sliced blackened chicken freezes perfectly on its own. Allow it to cool completely, then store it in a freezer-safe bag (with all the air pressed out) for up to 3 months. When you’re ready for dinner, you can thaw the chicken overnight in the fridge, boil fresh pasta, and whip up the “Silk” sauce in minutes. It’s the best way to get a near-instant “Fire & Silk” meal without sacrificing quality.

The ONLY Way to Reheat This Pasta

Step away from the microwave! Microwaves heat things too quickly and unevenly, which is the fastest way to break a cream sauce and turn it into a greasy puddle. The stovetop is your best and only friend here.

This is the foolproof method for bringing that silky magic back:

1. Place & Splash: Place your desired portion of leftover pasta in a small saucepan or skillet. For a single serving, add a tablespoon or two of liquid—milk, chicken broth, or even a splash of water all work perfectly.
2. Go Low & Slow: Heat the pasta over low heat. I cannot stress this enough. Low heat gives the sauce time to come back together gently. High heat will break it for sure.
3. Stir Gently: As the pasta heats up, stir it gently but frequently. You’ll witness the sauce slowly melt, and that extra splash of liquid will help it re-emulsify back into its original glorious, creamy state.
4. Serve Promptly: Once it’s heated through and looks silky again (usually about 5-7 minutes), it’s ready.

Why this works: The “low and slow” stovetop method with a bit of added liquid allows the solidified fats in the sauce to melt and smoothly reintegrate with the dairy and cheese, reviving the emulsion instead of shocking it into separating. The result is a sauce that’s almost indistinguishable from when it was freshly made.

What to Serve With This Dish

This Blackened Chicken Pasta is a complete, show-stopping meal all on its own. But if you want to turn dinner into a true feast, the right pairings are all about providing balance and contrast to the dish’s rich, bold flavors. You want something that will cut through the creamy “Silk” and refresh the palate between fiery bites.

• 1. A Simple Arugula Salad with Lemon Vinaigrette: This is my number one choice, every time. The spicy, peppery bite of the arugula is a perfect counterpoint to the rich Alfredo. More importantly, a sharp lemon vinaigrette provides the acidity needed to slice right through the fat in the cream sauce, cleansing your palate and making each new bite of pasta taste just as good as the first.
• 2. Roasted Garlic Asparagus: You need a simple green vegetable that won’t compete with the main event. Roasting asparagus with a bit of olive oil and garlic until it’s tender-crisp brings out its natural sweetness. It complements the garlic notes in the sauce while adding a welcome bit of color and texture to your plate. While I prefer veggies on the side with this recipe, if you love pastas packed with green goodness, you should definitely check out my Artichoke Spinach Chicken Pasta, which builds those flavors right into a creamy sauce.
• 3. Ultimate Crusty Garlic Bread: Let’s be real: a creamy pasta sauce this good demands something to sop it up with. A loaf of crusty, chewy bread, slathered with garlic butter and toasted until golden brown, is the perfect tool for the job. It’s an indulgence, yes, but it ensures that not a single drop of that precious “Silk” sauce goes to waste.
  • Kate’s Pro-Tip: When you make the garlic butter, grate a little of the same Parmesan cheese you used for the “Silk” sauce into the mix. It’s a small touch, but it creates a “flavor echo” between the side and the main dish that makes the entire meal feel incredibly cohesive and thoughtfully planned.

Frequently Asked Questions (FAQs)

1. What is the real difference between “Cajun” and “blackened” pasta?

This is the most important question, and it’s where many other recipes miss the mark.
“Blackened” is a technique. It refers to the specific process of coating a protein (like chicken or fish) in a spice blend and searing it in a screaming-hot cast-iron skillet with fat (like butter). The intense heat toasts the spices and milk solids in the butter, creating that iconic dark, smoky, intensely flavorful crust.
“Cajun” is a cuisine and a flavor profile. While our spice blend uses ingredients common in Cajun cooking (like paprika and cayenne), a dish can be labeled “Cajun” just by having those flavors mixed into the sauce, even if nothing is actually blackened.
Our recipe is a true Blackened Chicken Pasta because we focus on the blackening technique to build that “fire” crust, which is far more complex and delicious than simply stirring spices into a cream sauce.

2. Can I use a pre-made blackened seasoning?

Absolutely, you can—but with one big caveat: control. Pre-made spice blends vary wildly. Some are incredibly salty, while others have very little heat. If you use a store-bought blend, you’re at the mercy of their formula. I strongly recommend making it yourself because it takes less than two minutes and allows you to control the salt and spice levels perfectly. If you do buy one, look for a lower-sodium option so you can season the dish properly yourself.

3. How do I know when my chicken is cooked through?

This is crucial for both food safety and texture.
The single most reliable way is to use an instant-read digital thermometer. Insert it into the thickest part of the chicken cutlet; it should read 165°F (74°C). There’s no guesswork with a thermometer.
If you don’t have one, you can use the touch test. A cooked chicken breast will feel firm and bouncy to the touch, similar to the fleshy part of your palm. Raw chicken is soft and squishy, while overcooked chicken is hard and rigid. Whatever you do, avoid cutting into the breast to check, as that will let all the precious juices escape!

4. Ugh, why did my Alfredo sauce break or turn grainy?

It is incredibly frustrating when that happens, but the good news is that it’s almost always caused by one of two very common and easily fixable things:

• The Heat Was Too High: This is the #1 culprit. If you add cheese when the cream is boiling, or if you boil the sauce after the cheese is in, the dairy proteins will curdle and force the fat to separate. That’s what creates that greasy, broken look. Remember the golden rule from my instructions: turn the heat OFF before you whisk in the Parmesan.
• You Used Pre-Shredded Cheese: That bag of pre-shredded Parmesan is convenient, but it’s coated in starches like potato starch or cellulose to prevent the shreds from clumping. Those same anti-caking agents will prevent the cheese from melting smoothly into your sauce, resulting in a grainy or clumpy texture. Using a block of Parmesan and grating it yourself is the non-negotiable secret to a truly “silk” sauce.

We’d Love to Hear From You!

Your turn! I put my heart into creating this definitive Blackened Chicken Pasta recipe, and now I’d love to know how it turned out for you in your kitchen. Did you master the “Fire & Silk”? Did you try the “Triple Threat” variation?

Please leave a comment and a star rating below to share your experience. Your feedback not only helps other home cooks but also makes my day!

More Pasta You’ll Love

If you’re as obsessed with easy, flavor-packed pasta dishes as I am, you’re in the right place. To explore all of my tested-and-perfected recipes, check out my complete pillar collection: Crave-Worthy & Restaurant-Style Recipes.

And if you couldn’t get enough of the smoky, spicy “fire” in this dish, I know you’ll fall head-over-heels for my Smoky Chipotle Chicken Pasta. It’s another fan favorite for a very good reason!

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About Kate Thompson

With over 30 years of experience in professional kitchens and at the helm of a recipe blog network attracting 5 million monthly readers, Kate Thompson is one of America’s most trusted voices in recipe development. Her work is guided by a simple philosophy: when you master the core techniques of cooking—the balance of bold flavor and perfect texture (the “Fire & Silk”)—you can cook anything with confidence. Kate created KitchensLovers.com to share these foolproof, restaurant-quality recipes so that home cooks can feel like heroes in their own kitchens.

This recipe was last tested and updated in July 2025 to ensure perfect results.

Blackened Chicken Pasta Recipe

Kate Thompson

Craving restaurant-quality Blackened Chicken Pasta? My recipe delivers a smoky "Fire" crust and a velvety "Silk" Alfredo sauce. It's the only recipe you'll ever need.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 950 kcal

Equipment

• Large Pot & Colander
• A Good Whisk
• Cutting Board & Chef’s Knife
• A 12-inch Cast-Iron Skillet

Ingredients

  

The “Fire” – For the Blackened Chicken

• 2 large boneless skinless chicken breasts, sliced horizontally into thin cutlets
• 1 tbsp olive oil
• 1 tbsp unsalted butter

The “Fire” – Homemade Blackened Seasoning

• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper or more, to taste
• 1 tsp black pepper
• 1 tsp salt

The “Silk” – For the Creamy Alfredo Sauce & Pasta

• 12 ounces penne pasta
• 3-4 cloves garlic minced
• 1/4 cup chicken broth
• 1 1/2 cups heavy cream at least 36% milkfat
• 1 cup Parmesan cheese freshly grated from a block
• 2 tbsp fresh parsley chopped, for garnish

Instructions

 

1.Prep the Components

• First things first. Put a large pot of heavily salted water on to boil for the pasta. While it’s heating, mix all your blackened seasoning spices (smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper) in a small bowl.
• Prep the Chicken: Slice your chicken breasts in half horizontally to create four thinner cutlets. Pat them completely dry with a paper towel—this is crucial for getting a good sear. Now, sprinkle the spice blend generously over all sides of the chicken. Use your hands to press the spices firmly into the flesh.

2.Cook the “Fire” & Build the “Silk”

• Create the “Fire”: Place your cast-iron skillet over medium-high heat. Let it get really hot. Add the olive oil and butter. The instant the butter is fully melted, carefully lay the chicken cutlets in the pan. You want to hear a loud, confident sizzle! Cook for 3-4 minutes per side. Once blackened and cooked through, transfer the chicken to a cutting board. Don’t touch it! This rest is critical for keeping it moist.
• Cook Pasta & Start the Sauce Base: Drop your penne into the boiling water and cook until al dente. While it cooks, turn the skillet heat to medium. Sizzle the minced garlic in the leftover drippings for just 30 seconds until fragrant.
• Deglaze and Add Cream: Pour in the chicken broth, using your whisk to scrape all the flavorful bits from the bottom of the pan. Let it bubble for a minute, then lower the heat to its lowest setting and pour in the heavy cream. Let it come to a gentle simmer—no boiling!

3.The Magic Finish

• The “Silk” Moment: Turn the burner completely off. Grab your whisk and your grated Parmesan. Add the cheese a handful at a time, whisking vigorously and constantly until it transforms into a glossy, velvety river of sauce. Taste and adjust for salt.
• Combine and Serve: Use tongs to move the drained pasta directly into the sauce. Toss until every noodle is coated. Slice your rested chicken breast. Serve the pasta in warm bowls, top with the chicken slices, and finish with a shower of fresh parsley. Take a bow.

Notes

• For the best “Fire” crust, use a very hot cast-iron skillet and do not overcrowd the pan.
• Resting the chicken for 5-10 minutes before slicing is essential to keep it juicy.
• For the silkiest sauce, turn the heat off before whisking in the cheese.
• Always use freshly grated Parmesan from a block. Pre-shredded cheese will result in a grainy sauce

Keyword Blackened Chicken Pasta, Creamy Chicken Alfredo, easy chicken pasta recipe, Skillet Chicken and Pasta, Spicy Cajun Pasta, Weeknight Dinner Idea

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