Creamy Cajun Pasta with Blackened Chicken

How to make Creamy Cajun Pasta with Blackened Chicken

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 Saica 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

Instructions

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.

| You might also enjoy: Grilled Cajun Shrimp Pasta

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.

| You might also enjoy: Smoked Cajun Turkey

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.

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