Smoked Cajun Chicken Pasta

On a sunny Sunday, when the weather is too perfect to stay indoors and your smoker is practically begging for attention, there’s really only one logical thing to do – smoke everything in sight. I kicked things off with some Cajun-spiced chicken breast chunks, tossed them on the smoker, and stood back to admire my handiwork. But then I had a dangerously delicious thought: why stop at the chicken?

That’s right, I went full send and threw the entire pasta dish on the smoker. Call it culinary chaos, call it genius, but the result was a gloriously smokey Cajun chicken pasta that packed heat, flavor, and that irresistible wood-fired vibe. It was creamy, spicy, and kissed by smoke in all the right ways. My family inhaled it in minutes and then proceeded to ask if we had any left. (We did not.)

If you’re looking for a bold new way to level up your pasta game – or you’re just someone who believes no good Sunday goes by without some smoke in the air – this Smoked Cajun Chicken Pasta is your new go-to. Smoky, spicy, and utterly crowd-pleasing. Bonus points if you pretend you totally meant to smoke the pasta from the start.

Smoked Cajun Chicken Pasta

Recipe by itskristinskitchenCourse: Uncategorized

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

700

kcal

Ingredients

• 3–4 boneless, skinless chicken breasts

• 2 tbsp Cajun seasoning

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 white onion, diced

• 2 tbsp butter

• 2 tbsp flour

• 2 cups cream

• 4 cups cooked pasta

• 1 tbsp chopped garlic

Directions

• Season chicken breasts with Cajun seasoning, onion powder, and garlic powder.
• Smoke chicken at 225°F for 1.5–2 hours, or until internal temp reaches 165°F.
• Meanwhile, cook pasta according to package directions and set aside.
• In a large pan over medium heat, melt butter and sauté diced onion and garlic until soft.
• Stir in flour to form a roux; cook for 1–2 minutes, stirring constantly.
• Gradually whisk in cream, cooking until the sauce thickens and smooths out.
• Add diced chorizo; cook for 2–3 minutes to infuse flavor into the sauce.
• Toss cooked pasta into the sauce until evenly coated.
• Slice smoked chicken and stir it into the pasta.
• Transfer pasta to a heatproof dish and smoke for an additional 15–20 minutes.
• Remove from smoker, garnish if desired, and serve hot.