Use high-quality jarred roasted red peppers packed in water, not vinegar. If you use fresh, you must roast, peel, and seed them first. Jarred is the Joe’s shortcut.
A heavy-bottomed stainless steel pan works. Non-stick is not recommended because the high heat required for blackening can damage the non-stick coating.
In a large cast-iron skillet or heavy-bottomed pan, heat the butter and olive oil over medium-high heat. You want the pan hot, but not smoking. Place the chicken in the pan. Cook for 4–5 minutes per side. You are looking for a deep, mahogany-brown crust. If it looks burnt, don't worry—trust the process. That char is where the flavor lives. Once cooked through (internal temp 165°F), remove chicken to a plate and tent with foil to rest.
Serves 4 | Prep time: 15 min | Cook time: 20 min
Slice the rested blackened chicken against the grain into ½-inch thick strips.
Joe’s American Bar & Grill offers a great atmosphere, but making this Blackened Chicken Pasta at home allows you to control the ingredients. You can swap heavy cream for half-and-half for a lighter version, or add sautéed spinach and sun-dried tomatoes to bulk up the veggies.
This recipe proves that you don't need to go out to get that rich, comforting American bistro flavor. It’s quick enough for a weeknight dinner but impressive enough to serve to guests.
Enjoy your restaurant-quality meal—without the bill
Recreating a Classic: Joe's American Bar & Grill Blackened Chicken Pasta If you’ve ever dined at Joe's American Bar & Grill , you know their Blackened Chicken Pasta joes american bar grill blackened chicken pasta recipe free
is a legendary menu staple. It’s the perfect marriage of a "zesty" heat and a rich, "lusciously creamy" sauce that feels like a hug in a bowl.
While the restaurant keeps its exact proportions a secret, this copycat guide breaks down the core components—from the julienned chicken to the "garlicky goodness" of the sauce—so you can recreate this restaurant-quality meal at home. The Key Ingredients
The Joe's version is distinct for its use of spiral (cavatappi) pasta and a specific vegetable blend. Pasta: 1 lb Cavatappi (corkscrew) or Penne. Protein: 2 large boneless, skinless chicken breasts. The "Zesty" Sauce: 2 cups heavy cream. 2-4 oz freshly grated Parmesan cheese. 4-6 cloves of minced garlic. 2-4 tbsp unsalted butter.
Vegetable Mix: Sliced red bell peppers, scallions (green onions), and button mushrooms.
Blackening Spice: A bold blend of paprika, cayenne, garlic powder, onion powder, and dried herbs like thyme and oregano. Step-by-Step Cooking Guide Joes American Bar Grill Blackened Chicken Pasta Recipe
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: Use high-quality jarred roasted red peppers packed in
: 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 A heavy-bottomed stainless steel pan works
; 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
The signature Blackened Chicken Pasta Joe’s American Bar & Grill
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)
If you have ever dined at Joe’s American Bar & Grill, you know that their menu is filled with New England classics and hearty American fare. But there is one dish that has achieved near-cult status among regulars: the Blackened Chicken Pasta.
Creamy, smoky, spicy, and utterly addictive, this dish strikes the perfect balance between a velvety Alfredo-style sauce and the bold, Cajun kick of blackened chicken. The bad news? You can’t always get to Joe’s. The good news? You don’t have to. Today, we are providing a free, meticulously tested copycat recipe for Joe’s American Bar & Grill Blackened Chicken Pasta.
Below, you’ll find the exact ingredient list, step-by-step instructions, chef’s secrets for that signature blackened crust, and tips to make it better than the restaurant version.
While the chicken cooks, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve ½ cup of pasta water before draining.