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Smoked Cajun Chicken Spaghetti

Prep Time

20 minutes

Cook Time

55 minutes

Servings

6-8 people

This 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.

Smoked Cajun Chicken Spaghetti

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Ingredients

  • 1 lb chicken breasts

  • Olive oil

  • Tony Chachere’s Original Creole Seasoning

  • 1 package spaghetti noodles

  • 1 small onion, chopped

  • 1 orange bell pepper, chopped

  • 1 red bell pepper, chopped

  • 1 Tbsp minced garlic

  • 1 1/2 cups chicken broth

  • 1 10 oz can of Rotel tomatoes

  • 1 10 oz can cream of jalepeño soup

  • 12 oz Velveeta cheese (3/4 of a 16oz block), cubed

  • 2 cups sharp cheddar cheese, shredded

  • 2 cups of Monterey Jack cheese, shredded
  • Clear

Directions

  1. Drizzle chicken breasts with olive oil and season both sides generously with Tony’s Chachere’s Original Creole Seasoning.
  2. 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.
  3. Bring a pot of salted water to a boil. Cook spaghetti according to package directions, drain, and set aside.
  4. Heat a large skillet over medium heat with a drizzle of olive oil. Add chopped onion and bell pepper and sauté until softened.
  5. Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant.
  6. Pour in chicken broth, then add Rotel tomatoes and cream of jalapeño soup. Stir to combine.
  7. Add diced grilled chicken and stir. Let the mixture warm through.
  8. Add half of the cheddar and Monterey Jack cheeses along with the Velveeta and stir until melted and creamy.
  9. Add cooked spaghetti and toss until evenly coated.
  10. Transfer mixture to a smoker-safe pan or cast-iron skillet.
  11. Top with the remaining cheddar and Monterey Jack cheeses.
  12. Place on a pellet grill set to 350°F and smoke for 35–45 minutes, until hot and bubbly.
  13. Garnish if desired and serve hot.

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