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 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
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.
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
Made a double batch of this with a big crowd at home and extra on the sauce to freeze and send home with the (grown) kids and their families for a weekday warmup. Everyone loved it and informed me to make more so I could send more home with them when they visit. Made the first batch off of the video. Today, making another double batch (it’s really good!), and noticed in the written description, the andouille is left out. May want to edit, but if you watch the video, it is easy to figure out. Another great one Tom!