Creamy Cajun Linguine with Bruce Mitchell on the Blackstone Griddle

Bruce Mitchell is serving up a hearty creamy Cajun pasta loaded with chicken, smoked sausage, and rich flavor straight from the bayou. Sun-dried tomatoes, spinach, and Parmesan bring it all together for a dish that’s as comforting as it is bold. This is the kind of meal that feeds the whole family in no time.

Creamy Cajun Linguine: https://blackstoneproducts.com/blogs/recipes/creamy-cajun-linguine

Ingredients
1 lb boneless, skinless chicken thighs
1 Tbsp Blackstone Cajun seasoning
1 tsp garlic powder
½ tsp black pepper
1 Tbsp olive oil (or vegetable oil)
12 oz smoked sausage, thinly sliced
1 lb spaghetti or linguine (cooked al dente)
4 Tbsp butter (½ stick)
½ cup sun-dried tomatoes, chopped
2 cups heavy whipping cream
2 cups baby spinach (optional)
1 cup grated Parmesan cheese (plus extra for serving)

Directions
1. Pat the chicken thighs dry and season with Cajun seasoning, garlic powder, and black pepper.
2. Heat oil in a large skillet or griddle over medium-high heat and cook the chicken until golden brown and cooked through, about 6–8 minutes per side. Remove from the pan and slice into strips.
3. Add the sliced smoked sausage to the same pan and brown lightly for about 3–4 minutes until heated through.
4. Bring a pot of salted water to a boil and cook the pasta until al dente, then drain and toss with a little oil to prevent sticking.
5. Add the butter to the pan with the chicken and sausage and let it melt.
6. Stir in the sun-dried tomatoes and pour in the heavy cream. Cook for 3–5 minutes until slightly thickened.
7. Add the baby spinach and stir until wilted.
8. Add the pasta to the skillet and toss everything together until well coated in the sauce.
9. Sprinkle in the Parmesan cheese and stir until melted and creamy.
10. Adjust seasoning with more Cajun spice, salt, or pepper if desired, then serve hot with extra Parmesan on top.

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