Creamy Cajun Chicken Pasta
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Direct
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Medium Heat
Key Accessories
Method
Trim your chicken thighs to remove any fat or yucky bits then season them with the Louisiana Cajun rub from the Smokey Carter on both sides.
Fire up your BBQ for direct cooking at a medium - high heat then add your chicken to the grill directly over the coals. Sear the chicken on both sides and remove it from the grill when the internal temperature reaches 83C. Cover your chicken with foil and leave it to the side while you prepare the pasta and sauce.
Place a cast iron skillet onto the BBQ over the coals to pre-heat with the chilli oil in it. At the same time, get your pasta on to boil with a little bit of salt in the water. Drain your pasta just before it is ready and this will allow it to soak up some of the liquid from the sauce when we add it.
Slice your peppers into thin strips and add them to the hot skillet. Toss them around in the hot oil for a few minutes until they start to brown on the edges then mince your garlic into the skillet. After a couple of minutes, add about a tablespoon of the Cajun rub then add the cream and parmesan. Bring the sauce to a simmer then mix in your pasta.
Toss the pasta through the sauce to coat it. If the sauce becomes a little too thick, add a touch of the starchy pasta water to loosen it and help coat the pasta.
Remove the skillet from the heat and top it with a little more grated parmesan, chopped parsley and a dusting of rub. Slice your chicken thighs and place them on top then serve up!
