Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThis Smoked Cajun Chicken Spaghetti by @GirlGoneGrilling is comfort food with a bold Southern twist. Tender smoked chicken, perfectly cooked pasta, and a rich, cheesy sauce come together with just the right kick of Cajun spice.
Ingredients
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1 lb chicken breasts
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Olive oil
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Tony Chachere’s Original Creole Seasoning
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1 package spaghetti noodles
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1 small onion, chopped
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1 orange bell pepper, chopped
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1 red bell pepper, chopped
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1 Tbsp minced garlic
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1 1/2 cups chicken broth
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1 10 oz can of Rotel tomatoes
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1 10 oz can cream of jalepeño soup
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12 oz Velveeta cheese (3/4 of a 16oz block), cubed
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2 cups sharp cheddar cheese, shredded
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2 cups of Monterey Jack cheese, shredded
- Clear
Directions
- Drizzle chicken breasts with olive oil and season both sides generously with Tony’s Chachere’s Original Creole Seasoning.
- Preheat grill to medium-high heat. Grill chicken until cooked through with a light char. Remove, rest for a few minutes, then dice and set aside.
- Bring a pot of salted water to a boil. Cook spaghetti according to package directions, drain, and set aside.
- Heat a large skillet over medium heat with a drizzle of olive oil. Add chopped onion and bell pepper and sauté until softened.
- Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant.
- Pour in chicken broth, then add Rotel tomatoes and cream of jalapeño soup. Stir to combine.
- Add diced grilled chicken and stir. Let the mixture warm through.
- Add half of the cheddar and Monterey Jack cheeses along with the Velveeta and stir until melted and creamy.
- Add cooked spaghetti and toss until evenly coated.
- Transfer mixture to a smoker-safe pan or cast-iron skillet.
- Top with the remaining cheddar and Monterey Jack cheeses.
- Place on a pellet grill set to 350°F and smoke for 35–45 minutes, until hot and bubbly.
- Garnish if desired and serve hot.
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