Smoke. Chicken Pasta Recipe

Prepare and blacken chicken

Pat chicken breasts dry and trim any fat. Combine paprika, smoked paprika, onion powder, garlic powder, oregano, thyme, cayenne, 1 tsp kosher salt and 1 tsp black pepper in a small bowl to make the blackening rub. Brush chicken lightly with 1 tablespoon olive oil, then rub the spice mix all over both sides of the chicken. Heat a large cast-iron skillet (or heavy-bottomed skillet) over medium-high heat until very hot. Add a thin film of oil if needed. Sear the chicken 4–5 minutes per side until exterior is darkly browned and internal temperature reaches 160–165°F (71–74°C). Transfer to a cutting board and let rest 5–8 minutes, then slice into 1/2-inch strips.

While the chicken rests, slice the andouille sausage into 1/4-inch rounds. In the same skillet over medium heat, add the sliced sausage and cook 3–4 minutes, stirring occasionally, until browned and slightly crisp on edges. Remove sausage to a bowl and reserve skillet with fond for the sauce.

Bring a large pot of salted water to a rolling boil. Cook the fettuccine or linguine according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

While pasta cooks, thinly slice roasted red pepper into strips if not already sliced. Thinly slice scallions separating white parts from green tops. Mince garlic cloves and set aside.

In the skillet used for the sausage (leave any browned bits), set heat to medium and add 2 tablespoons butter and 1 tablespoon olive oil. When butter is melted and sizzling, add the minced garlic and the white parts of the scallions. Sauté 30–45 seconds until fragrant but not browned.

Sprinkle 1 tablespoon flour over the aromatics and stir constantly 1 minute to cook the raw flour taste, scraping up browned bits from the pan.

Slowly whisk in 1 cup chicken broth, scraping the pan to deglaze. Bring to a simmer, then whisk in 1 cup heavy cream. Add 1 teaspoon Creole/Cajun seasoning, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), and 1 teaspoon lemon juice. Simmer gently 3–4 minutes until sauce begins to thicken.

Reduce heat to low and stir in 1 cup grated Parmesan cheese until melted and smooth. If sauce seems too thick, add some reserved pasta water 1–2 tablespoons at a time to reach a silky consistency. Taste and adjust salt and pepper (use the 1/2 tsp salt and 1/4 tsp black pepper as needed).

Add the drained pasta to the skillet with the cream sauce and toss to coat over low heat. If needed, add up to 1/2 cup reserved pasta water to loosen the sauce and help it adhere to the pasta.

Fold in the cooked andouille sausage, roasted red pepper strips, and most of the scallion greens (reserve a tablespoon for garnish). Toss gently to combine and heat through for 1–2 minutes.

Add the sliced blackened chicken on top and gently toss once to incorporate, or leave arranged on top for presentation. Sprinkle chopped parsley and remaining scallion greens over the dish.

Serve immediately, offering extra grated Parmesan and hot sauce at the table.