Chef Tom's recipe for Creamy Cajun Pasta with Blackened Chicken is a tantalizing treat! Let the smoky aroma of the Yoder Smokers Wood-Fired Oven whisk you away to Louisiana, where each bite is bursting with flavor and spice.
Category
Entree
Cuisine
Cajun
Servings
4
Prep Time
20 minutes
Cook Time
18 minutes
Calories
990
Chef Tom fires up the Yoder Smokers Wood-Fired Oven for Creamy Cajun Pasta with Blackened Chicken!
Ingredients
- 1 lb cavatappi pasta
1-2 tbsp Extra Virgin Olive Oil
- 1 (16 oz) bottle Smoke on Wheels BBQ Marinade
- 1 large chicken breast, halved horizontally, cutlet style
- Cattleman’s Grill Blackening Seasoning
- 7 oz smoked andouille sausage, medium dice
- 2 tbsp unsalted butter
- 1 cup yellow onion, medium dice
- 1 cup green bell pepper, medium dice
- 1/2 cup celery, medium dice
- Cattleman’s Grill Blackening Seasoning
- 1 tbsp garlic, minced
- 2 tbsp all-purpose flour
- 1 tbsp roasted chicken base concentrate
- 1 tsp pesto
- 3 cups half and half
- 4 oz (2 cups) parmesan, finely grated
- Cattleman’s Grill Pit Fire Hot Sauce, as desired for garnish
- Fresh parsley, minced, for garnish
- Green onion, thin sliced, for garnish
Directions
- Place the chicken cutlets in a Briner Mini Briner Bucket. Add the Smoke on Wheels BBQ Marinade and soak the chicken for 30-60 minutes.
- Cook the pasta in salted water to desired doneness. Strain off the water. Dress the pasta with 1-2 tbsp Saica Extra Virgin Olive Oil. Cover with a lid to keep warm.
- Preheat your Yoder Smokers YS640s Pellet Grill to 600ºF with the Yoder Smokers Wood-Fired Oven installed over the fire box. Place a Lodge 12” Cast Iron Skillet on top of the oven to preheat. Place a Lodge 10.5”x15.5” Baking Pan inside the oven to preheat.
- Remove the chicken from the marinade. Season with Cattleman’s Grill Blackening Seasoning. Cook the chicken on the griddle-like surface of the Lodge Baking Pan inside the wood-fired oven. Cook the chicken until seared, then flip and continue cooking until the internal temperature reaches at least 155ºF. Remove from the baking pan and rest before slicing.
- At the same time, melt the butter in the skillet on top of the wood-fired oven. Add the onion, bell pepper and celery and season with Cattleman’s Grill Blackening Seasoning. Cook, stirring occasionally until softened. Add the garlic. Cook briefly, 30-60 seconds. Add the flour and let roux darken, stirring frequently. Add the roasted chicken base, pesto and half and half. Bring the sauce to a simmer, then whisk in the parmesan. Remove from the grill. Cover the skillet with a lid.
- Pour the cajun cream sauce over your cooked pasta. Slice the chicken and serve over the creamy pasta, topped with parsley, green onion and Cattleman’s Grill Pit Fire Hot Sauce.
![Image of Creamy Cajun Pasta with Blackened Chicken](https://images.getrecipekit.com/20230302190039-creamy_cajun_pasta_with_blackened_chicken.jpg?class=16x9)
Nutrition
Nutrition
- Serving Size
- 22.3 oz
- per serving
- Calories
- 990
Amount/Serving % Daily Value
- Carbs
- 92.3 grams
- Protein
- 47.5 grams
- Fat
- 48.9 grams
- Sodium
- 764 milligrams
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1 Comments
Matt Cable
February 3, 2024