Cajun Chicken Carbonara

Cook Time

20 mins

Cooking Method

Grilling

Cuisine

Cajun

Difficulty

Easy

Prep Time

10 mins

Servings

2



Ingredients


2 Slices Thick-cut Bacon

1 tbsp Cajun Seasoning

8 oz. Chicken Breast

4 Egg, Yolk

1 tbsp Garlic Clove, Minced

1 ¼ cup Heavy Cream

2 tbsp + 1 tbsp divided Italian Parsley

1 ½ tbsp divided Olive Oil

½ cup Grated Parmesan Cheese

½ tbsp Pit Boss Hickory Bacon Seasoning

¼ tbsp Red Chili Flakes

1 tbsp Scallions

½ lb. spaghetti



Cooking Instructions


Creamy meets spicy in this kickin’ Cajun Chicken Carbonara. Tender chicken is doused in a spicy-smoky rub, grilled for extra wood-fired flavor then smothered in a creamy and rich carbonara sauce with the perfect amount of heat. Thrown together in just 30 minutes, this flavor-packed dish will spice up your weekly dinner rotation.

Cajun Chicken Marinade

In a medium bowl, combine chicken, Pit Boss Hickory Bacon Seasoning, Cajun seasoning, and ½ tablespoon of olive oil. Toss to combine and place contents in a Ziplock bag and place in the refrigerator for 30 minutes to 1 hour prior to cooking.

Note: It is recommended to use Competition Hardwood Pellets with this recipe.

This recipe uses Pit Boss Hickory Bacon Rub seasoning. Check out this fan favorite rub on our spices page!

  1. Fire up your Pit Boss and preheat to 400°F. If using a gas or charcoal grill, set the temp to medium-high heat. In a medium bowl, combine chicken, Pit Boss Hickory Bacon Seasoning, Cajun seasoning, and ½ tablespoon of olive oil. Toss to combine. Set aside or place in a bag and marinate in the refrigerator for 30 minutes to 1 hour.
  2. Place tenders on preheated grill and cook for 3 minutes per side.  Remove from grill and place on a cutting board to rest for 5 minutes. Slice thinly on the diagonal and set aside.
  3. In a large stock pot, boil pasta per package instructions. Drain and set aside.
  4. In a large skillet heat 1 tablespoon of oil over medium heat. Sauté bacon, stirring frequently, for 3 minutes or until crisp. Add garlic and cook for one minute. Lower heat to low and add in drained pasta. Using tongs, gently toss pasta to coat in oil and bacon.
  5. In a mixing bowl, whisk together heavy cream, parmesan, egg yolks, and 2 tablespoons of parsley. Slowly pour over pasta, continuously stirring, as to not scramble eggs. After 2 minutes, the sauce will thicken. Add in chicken and lemon zest, and gently stir another minute. Transfer to serving dishes and garnish with additional parsley and red chili flakes.


Special Tools


  • Cutting Board
  • Knife
  • Large Skillet
  • Medium Mixing Bowl
  • Stockpot
  • Tongs


Bigger. Hotter. Heavier. Tip


Tenders can cook fast so be sure to stay around the grill while cooking them.



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