Joes American Bar Grill Blackened Chicken Pasta Recipe Free ((install)) (2026)
Joe’s American Bar & Grill ’s signature blackened chicken pasta
is a classic comfort dish featuring a spicy, pan-seared chicken breast served over a rich, creamy sauce with mushrooms and peppers . This copycat version recreates that bold flavor at home. Ingredients 2 boneless, skinless chicken breasts. Blackening Spice:
2–3 tbsp Cajun or Creole seasoning (e.g., paprika, garlic powder, onion powder, cayenne). 8–10 oz penne, fettuccine, or farfalle. Vegetables:
1/2 cup sliced mushrooms, 1/4 cup roasted red peppers (sliced), and 2 scallions (chopped). Wisdom Library Sauce Base:
1 cup heavy cream, 2 tbsp butter, and 1/2 cup freshly grated Parmesan cheese. Aromatics: 1 tbsp minced garlic. Food Network Cooking Oil: 2 tbsp olive oil. Instructions Prep the Chicken:
Pound chicken breasts to an even 1/2-inch thickness. Coat both sides generously with the blackening seasoning.
Heat olive oil in a large skillet (cast iron works best) over medium-high heat. Sear the chicken for 5–7 minutes per side until a dark crust forms and the internal temperature reaches 165°F. Remove from the pan, let it rest for 5 minutes, and then slice into strips. Cook Pasta: joes american bar grill blackened chicken pasta recipe free
Boil your pasta in salted water until al dente. Reserve about 1/4 cup of the pasta water before draining. Sauté Veggies:
In the same skillet used for the chicken, melt 1 tbsp of butter. Sauté the mushrooms, red peppers, and scallions for about 2 minutes. Add the minced garlic for the last 30 seconds. Build the Sauce:
Pour in the heavy cream and the remaining butter. Bring to a light simmer over medium heat. Gradually whisk in the Parmesan cheese until the sauce thickens and becomes smooth (about 2–4 minutes).
Toss the cooked pasta and sliced chicken into the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
Garnish with extra Parmesan or fresh parsley and serve immediately. Blackened Chicken Pasta Recipe
The signature Blackened Chicken Pasta Joe’s American Bar & Grill Joe’s American Bar & Grill ’s signature blackened
is a creamy, flavorful dish featuring pan-seared chicken with Cajun spices, tossed with fresh vegetables and a rich Parmesan cream sauce. Ingredients For the Blackened Chicken: 2 large boneless, skinless chicken breasts 2 tbsp blackened or Cajun seasoning 2 tbsp olive oil or melted butter for searing For the Pasta & Vegetables: 1 lb pasta (fettuccine or penne are standard) 2 tbsp olive oil
1/2 cup red bell peppers, sliced into thin strips (julienned) 1/4 cup scallions (green onions), chopped 1/2 cup mushrooms, sliced For the Sauce: 1 cup heavy cream 2 tbsp unsalted butter 3/4 cup freshly grated Parmesan cheese Minced garlic (about 2–3 cloves) Salt and pepper to taste Instructions Blackened Chicken Alfredo Recipe with Pasta (Cajun)
Why This Joe’s Copycat Recipe Works
Before we dive into the cooking process, let’s break down what makes the original dish so special:
- The Blackening Spice Blend: It is not just cayenne pepper. It’s a complex mix of paprika, garlic, onion, thyme, and oregano.
- High-Heat Searing: True blackening requires very high heat, which creates a dark, flavorful crust without overcooking the chicken.
- The Creamy Sauce: Unlike standard Alfredo, the Joe’s version has a subtle smokiness and a touch of sweetness from sun-dried tomatoes or roasted red peppers, depending on the season.
- Penne Perfection: The tubular pasta holds the creamy sauce inside, ensuring every bite is rich.
This recipe replicates all those elements using common grocery store ingredients.
Headline
Joe’s American Bar & Grill–Style Blackened Chicken Pasta (Copycat Recipe)
Instructions
Step 1: Make the blackening spice.
Combine all spice ingredients in a small bowl. Set aside 1 tablespoon for the sauce. Why This Joe’s Copycat Recipe Works Before we
Step 2: Cook the pasta.
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
Step 3: Blacken the chicken.
Pat chicken dry. Coat both sides generously with the spice mix (use about 1 tbsp total). Heat a cast-iron skillet over medium-high heat. Add 2 tbsp butter and 2 tbsp olive oil. Once hot, place chicken in skillet. Cook 3–4 minutes per side until a dark crust forms and internal temp reaches 165°F (74°C). Remove chicken, let rest, then slice into strips.
Step 4: Make the sauce.
In the same skillet, reduce heat to medium. Add 2 tbsp butter. Sauté onion until soft (3 min). Add garlic, cook 1 min. Pour in chicken broth, scraping up browned bits. Stir in heavy cream, diced tomatoes, 1 tbsp blackening spice, and Parmesan. Simmer 5–7 minutes until thickened. If too thick, add reserved pasta water a little at a time.
Step 5: Combine.
Add cooked penne to the sauce. Toss to coat. Top with sliced blackened chicken. Garnish with fresh parsley and extra Parmesan.
Step 6: Serve immediately.
Enjoy your restaurant-quality meal at home.
Step 2: Prepare the Chicken
Pat the chicken breasts completely dry with paper towels. Moisture is the enemy of blackening. Brush both sides of each breast with melted butter. Generously coat both sides with the spice blend. Press the spices into the meat. You want a thick, dark crust.