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.