Smoked Cajun Chicken Pasta

Craving for some smoky, spicy, and creamy goodness?

Look no further! As a seasoned grilling aficionado, I've got the ultimate recipe for you - Smokin' Cajun Chicken Pasta with Rigatoni. Get ready to tantalize your taste buds with juicy chicken, zesty Cajun seasoning, and a luscious sauce made right on the grill. Don't miss out on this flavor-packed adventure that's sure to become a favorite in your recipe repertoire. So fire up your Grilla Grills Silverbac and let's get cookin'! And hey, if you're a visual learner, make sure to check out the TikTok video below for a mouthwatering preview. Let's dive in and take your barbecue game to the next level!

As a self-proclaimed Grillionaire™, BBQ Expert, and lover of all things grilled and smoked, I'm always on the lookout for new ways to elevate my recipes. And when it comes to pasta, why settle for the ordinary when you can take it to the next level with some smoky, cajun-infused goodness? Trust me, this dish is a game-changer!

For this recipe, we'll be using Kosmos Dirty Bird and Cajun Seasoning (USE CODE "GRILLMARK" in the checkout on www.kosmosq.com for 10% off your ENTIRE PURCHASE!!!) to add that perfect blend of spices to our chicken, searing it to perfection in a pan before finishing it off in the smoky embrace of our Grilla Grills Silverbac. And to make the sauce absolutely drool-worthy, we'll sauté some diced onions and green peppers in the same pan, deglaze it with some chicken stock and heavy cream, and then amp up the flavor with a store-bought Vodka sauce. Oh, and did I mention we'll be adding some pasta water to help emulsify the sauce? It's the secret ingredient that takes it to the next level!

So, get ready to impress your friends and family with this epic recipe that's sure to become a staple in your grilling repertoire. Let's dive in!

Recipe: Ingredients:

  • 4 boneless, skinless chicken breasts
  • Kosmos Dirty Bird and Cajun Seasoning (to taste)
  • 1/2 cup of pasta water
  • 1/2 diced onion
  • 1 whole green pepper, diced
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 cup store-bought Vodka sauce
  • Rigatoni pasta (cooked according to package instructions)
  • Olive oil (for cooking)
  • 4 tbsp butter

Instructions:

    1. Start by butterflying your chicken breasts and season generously with Kosmos Dirty Bird and Cajun Seasoning on both sides. Let them sit for about 15 minutes to allow the flavors to penetrate the meat.

    2. Meanwhile, heat a pan on medium-high heat and add 2tbsp of butter and some olive oil. Once hot, add the seasoned chicken breasts and sear them on both sides until they develop a nice crust. Remember, we want to undercook them slightly since they will finish cooking in the smoker. Once seared, set them aside.

    3. In the same pan, add a little more olive oil if needed, and then sauté the diced onions and green peppers until they soften and develop some color.

    4. Deglaze the pan with chicken stock, scraping up any brown bits from the bottom. Then, add the heavy cream and store-bought Vodka sauce, and stir everything together.

    5. Add the rigatoni pasta water to the sauce, which will help emulsify it and create a creamy, luscious texture. Stir well and let the sauce simmer for a few minutes to allow the flavors to meld together.

    6. Once the sauce is ready, it's time to add the smoked chicken breasts back in. Place them on top of the sauce in the pan and transfer the entire pan to your preheated Grilla Grills Silverbac set to 350ºF , and let them cook until they reach an internal temperature of 165ºF, as measured by a meat probe (preferably your Typhur Instaprobe). This will ensure that the chicken is cooked through and infused with that delicious smoky flavor.

    1. Once the chicken is fully cooked, carefully remove the pan from the smoker and let it rest for a few minutes. This will allow the flavors to meld together and the juices to redistribute.

    2. In the meantime, cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.

    3. Add the cooked rigatoni pasta to the pan with the sauce and gently toss everything together to coat the pasta evenly with the flavorful sauce.

    4. Serve your smoked cajun chicken pasta hot, garnished with some fresh parsley or grated Parmesan cheese for an extra burst of flavor. Get ready to dig in and enjoy the mouthwatering combination of smoky chicken, spicy cajun seasoning, and creamy sauce, all perfectly complemented by the rigatoni pasta

And there you have it, folks - a truly epic recipe that will elevate your grilling game to a whole new level! The smoky, cajun-infused flavors of this rigatoni chicken pasta will have your taste buds dancing with delight. Don't forget to check out the TikTok video below for a visual representation of how it's done!

So fire up your Grilla Grills Silverbac, grab your favorite rigatoni pasta, and get ready to impress your family and friends with this flavor-packed dish. It's a surefire hit for any barbecue gathering or weeknight dinner. Happy grilling, and enjoy every scrumptious bite!

 

@grillmarkco Smoked Cajun Chicken Pasta Recipe SO easy and SO delicious! #pasta #recipe #bbq #dinner ♬ Cooking recipe introduction TikTok video BGM material(1128636) - Sam Michael Rogers

 

Note: Always ensure that the chicken is fully cooked to an internal temperature of 165ºF for food safety.

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