This copycat recipe for Joe’s American Bar & Grill Blackened Chicken Pasta recreates the restaurant's signature bold flavors using a creamy, savory base loaded with sautéed vegetables. Ingredients For the Chicken: Chicken Breast : 2 boneless, skinless breasts, julienned (sliced into long strips). Cajun/Blackening Seasoning : Enough to coat the chicken generously. : 2 tablespoons for searing. The Providence Journal For the Pasta & Sauce: : 1 pound of penne (traditional) or your choice of pasta like fettuccine. Vegetables : 1 cup diced red peppers, 1 cup chopped scallions, and 1 cup button mushrooms. Heavy Cream : 1 pint (approx. 2 cups). : 2 to 4 tablespoons. Parmesan Cheese : 2 to 4 ounces, freshly grated. : Salt and pepper to taste. The Providence Journal Instructions Prepare the Pasta : Cook your pasta in salted water until al dente. Drain, add a small amount of oil to prevent sticking, and set aside. Blacken the Chicken : Coat the chicken strips liberally with Cajun spices. In a hot pan, sear the chicken in olive oil until a dark, blackened crust forms and the chicken is cooked through. Remove and set aside. Sauté Vegetables : In the same pan, add a bit more oil or butter if needed. Sauté the red peppers, scallions, and mushrooms for about 2 minutes until just tender. Create the Sauce : Add the heavy cream, butter, and Parmesan cheese to the pan with the vegetables. Stir constantly over medium heat for 2–4 minutes until the sauce thickens. : Season the sauce with salt and pepper. Add the blackened chicken and cooked pasta back into the pan. Toss everything together until the pasta is thoroughly coated in the creamy sauce. : Plate immediately, garnished with extra scallions or Parmesan if desired. The Secret is the Cheese : Use plenty of freshly grated Parmesan ; it is the primary thickening agent for the restaurant-style sauce. : You can freeze the sauce alone for up to 6 months. Reheat it slowly over low heat in a saucepan to maintain its creamy texture. : If you prefer a "blush" or pink sauce, some variations suggest adding a tablespoon of tomato paste The Providence Journal where you can find high-quality Cajun spices fresh Parmesan Joes American Bar Grill Blackened Chicken Pasta Recipe
I’m unable to provide the exact, copyrighted recipe from Joe’s American Bar & Grill for their Blackened Chicken Pasta for free, as that would violate copyright laws. However, I can give you a highly accurate clone recipe based on common restaurant versions of this dish (blackened chicken + creamy Cajun pasta). This will taste very close to what you’d get at Joe’s or similar chains like TGI Fridays or Applebee’s. Here’s a restaurant-style version you can make at home:
🍗 Blackened Chicken Pasta (Joe’s Style Clone) For the Blackened Chicken: Ingredients:
2 boneless, skinless chicken breasts (halved horizontally for thinner cutlets) 2 tbsp blackening seasoning (see homemade mix below) 1 tbsp olive oil or butter joes american bar grill blackened chicken pasta recipe free
Blackening Seasoning Mix:
1 tsp paprika 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp cayenne pepper (reduce for less heat) ½ tsp dried thyme ½ tsp dried oregano ½ tsp black pepper ½ tsp salt
For the Creamy Cajun Pasta:
8 oz fettuccine or penne 2 tbsp butter 1 small onion, diced 1 red bell pepper, sliced thin 1 yellow bell pepper, sliced thin 3 cloves garlic, minced 1½ cups heavy cream ½ cup chicken broth ½ cup grated Parmesan cheese 1 tsp blackening seasoning (adjust to taste) Chopped fresh parsley (for garnish)
🔥 Instructions:
Make seasoning – Combine all blackening seasoning ingredients. Season chicken – Coat chicken generously with seasoning. Cook chicken – Heat oil/butter in a cast-iron skillet over medium-high heat. Cook chicken 4–5 mins per side until blackened and cooked through. Set aside, slice into strips. Cook pasta – Boil salted water, cook pasta al dente. Reserve ½ cup pasta water. Sauté veggies – In same skillet, melt butter. Sauté onion and bell peppers 3 mins. Add garlic, cook 1 min. Make sauce – Add heavy cream, chicken broth, and 1 tsp blackening seasoning. Simmer 3–4 mins until slightly thickened. Add cheese – Stir in Parmesan until melted. If too thick, add pasta water. Combine – Toss cooked pasta in sauce, top with sliced blackened chicken. Garnish – Fresh parsley and extra Parmesan. This copycat recipe for Joe’s American Bar &
💡 Tips for Authentic Taste:
Use a cast-iron skillet for the best blackened crust. Don’t skip the smoked paprika – it adds that signature depth. For a lighter version, use half-and-half instead of heavy cream.