stdClass Object
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[ip] => 3.236.70.233
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.13.223 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
)
Smoked Chicken Cajun Pasta
Prep
10 mins
Total
1h 30 mins
This smoked chicken Cajun pasta is comfort food in a bowl! Juicy smoked Cajun chicken mixed into a creamy and delicious pasta. Serve this with a side salad for a full and balanced meal.
Allergies
Contains Milk/Dairy
Contains Wheat
Metric
Imperial
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
240ml
heavy cream
55g
cream cheese, room temperature
45g
grated Parmesan cheese
454g
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
1 cup
heavy cream
2 ounces
cream cheese, room temperature
1/2 cup
grated Parmesan cheese
1 pound
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
Step 1
Liberally season the chicken on all sides with ½ to 1 cup Cajun seasoning, salt, and pepper.
Step 2
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place chicken onto the grill grate and close the hood.
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 4
Turn dial to SMOKER, set temperature to 375°F, set time to 1 hour. Select START/STOP to begin cooking (preheating is not needed).
Step 5
Cooking is complete when the internal temperature of the chicken should read 165°F in several places. Transfer chicken to a plate or cutting board and allow to rest for 10 to 20 minutes. Cut about 1 pound of white or dark meat and reserve the rest for another use.
Step 6
Place a large pot over medium-high heat. Add the oil, onion, bell pepper, and 2 tablespoons Cajun seasoning. Cook until peppers are soft, about 5 minutes. Add the garlic and 1 pound smoked chicken and cook for 1 minute.
Step 7
Add the red pepper flakes, salt, and pepper and stir to combine. Then add the heavy cream and cream cheese and whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until thickened slightly.
Step 8
Stir in the Parmesan. Add the pasta, stir to combine, and cook 2 to 3 minutes. Remove from heat and stir in the basil.
Close
Smoked Chicken Cajun Pasta
Step 1 of 8
Liberally season the chicken on all sides with ½ to 1 cup Cajun seasoning, salt, and pepper.
Metric
Imperial
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
240ml
heavy cream
55g
cream cheese, room temperature
45g
grated Parmesan cheese
454g
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
1 cup
heavy cream
2 ounces
cream cheese, room temperature
1/2 cup
grated Parmesan cheese
1 pound
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
Step 2 of 8
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place chicken onto the grill grate and close the hood.
Metric
Imperial
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
240ml
heavy cream
55g
cream cheese, room temperature
45g
grated Parmesan cheese
454g
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
1 cup
heavy cream
2 ounces
cream cheese, room temperature
1/2 cup
grated Parmesan cheese
1 pound
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
Step 3 of 8
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Metric
Imperial
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
240ml
heavy cream
55g
cream cheese, room temperature
45g
grated Parmesan cheese
454g
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
1 cup
heavy cream
2 ounces
cream cheese, room temperature
1/2 cup
grated Parmesan cheese
1 pound
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
Step 4 of 8
Turn dial to SMOKER, set temperature to 375°F, set time to 1 hour. Select START/STOP to begin cooking (preheating is not needed).
Metric
Imperial
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
240ml
heavy cream
55g
cream cheese, room temperature
45g
grated Parmesan cheese
454g
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
1 cup
heavy cream
2 ounces
cream cheese, room temperature
1/2 cup
grated Parmesan cheese
1 pound
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
Step 5 of 8
Cooking is complete when the internal temperature of the chicken should read 165°F in several places. Transfer chicken to a plate or cutting board and allow to rest for 10 to 20 minutes. Cut about 1 pound of white or dark meat and reserve the rest for another use.
Metric
Imperial
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
240ml
heavy cream
55g
cream cheese, room temperature
45g
grated Parmesan cheese
454g
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
1 cup
heavy cream
2 ounces
cream cheese, room temperature
1/2 cup
grated Parmesan cheese
1 pound
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
Step 6 of 8
Place a large pot over medium-high heat. Add the oil, onion, bell pepper, and 2 tablespoons Cajun seasoning. Cook until peppers are soft, about 5 minutes. Add the garlic and 1 pound smoked chicken and cook for 1 minute.
Metric
Imperial
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
240ml
heavy cream
55g
cream cheese, room temperature
45g
grated Parmesan cheese
454g
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
1 cup
heavy cream
2 ounces
cream cheese, room temperature
1/2 cup
grated Parmesan cheese
1 pound
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
Step 7 of 8
Add the red pepper flakes, salt, and pepper and stir to combine. Then add the heavy cream and cream cheese and whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until thickened slightly.
Metric
Imperial
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
240ml
heavy cream
55g
cream cheese, room temperature
45g
grated Parmesan cheese
454g
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
1 cup
heavy cream
2 ounces
cream cheese, room temperature
1/2 cup
grated Parmesan cheese
1 pound
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
Step 8 of 8
Stir in the Parmesan. Add the pasta, stir to combine, and cook 2 to 3 minutes. Remove from heat and stir in the basil.
Metric
Imperial
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
240ml
heavy cream
55g
cream cheese, room temperature
45g
grated Parmesan cheese
454g
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
1
whole chicken (4-6 pounds)
1/2 - 1 cup + 1 tablespoon + 1-2 teaspoons
Cajun seasoning, divided
kosher salt, as desired
ground black pepper, as desired
3 tablespoons
canola oil
1
medium yellow onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, finely chopped or grated
½ teaspoon
crushed red pepper flakes
1 cup
heavy cream
2 ounces
cream cheese, room temperature
1/2 cup
grated Parmesan cheese
1 pound
cooked penne pasta, cooked al dente
2 tablespoons
chopped fresh basil
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