Recipe Free: Joes American Bar Grill Blackened Chicken Pasta

If you slice the chicken immediately, the juices will run out and turn your beautiful creamy sauce watery and pink. Rest it for a full 10 minutes.

This is a 99% match. The only difference is that restaurant kitchens use commercial broilers. Your cast-iron skillet will get you incredibly close – often better, because you control the freshness.

Heat a large cast-iron skillet over medium-high heat. Add the olive oil. When the oil is shimmering (almost smoking), lay the chicken breasts in the skillet. Do not overcrowd; cook in batches if needed.

There is something undeniably satisfying about the combination of spicy, charred chicken and creamy, comforting pasta. For fans of the popular East Coast chain Joe’s American Bar & Grill, their Blackened Chicken Pasta isn't just a menu item—it is the menu item. joes american bar grill blackened chicken pasta recipe free

While the restaurant is famous for its lively atmosphere and classic American fare, this specific dish has garnered a cult following. It strikes the perfect balance between the bold, smoky heat of Cajun spices and the cooling richness of a parmesan cream sauce.

The good news? You don’t need a reservation to enjoy this classic. We have deconstructed the flavors of this iconic dish to bring you a "free" copycat recipe that delivers that restaurant-quality taste right in your own kitchen.

Before we dive into the ingredients, it is important to understand why this recipe works. The star of the show is the blackened chicken. If you slice the chicken immediately, the juices

"Blackening" isn't just burning the meat; it is a specific cooking technique popularized by Chef Paul Prudhomme. It involves dredging chicken (or fish) in a blend of specific spices and cooking it in a very hot cast-iron skillet. The spice mix creates a dark, flavorful crust that seals in the juices.

When paired with a lighter, garlic-infused cream sauce and tossed with penne, you get a texture and flavor profile that is unrivaled.

This recipe serves 4 generous portions (or 6 as an appetizer). Heat a large cast-iron skillet over medium-high heat

In the same skillet you used for the chicken (do not clean it!), reduce the heat to medium. Add 2 tbsp butter and the minced garlic. Sauté for 30 seconds until fragrant, scraping up any of the browned bits (fond) left from the chicken—this is liquid gold for flavor.

Pour in the heavy cream and chicken broth. Simmer gently for 3–4 minutes until the sauce slightly thickens. Turn the heat to low and stir in the parmesan cheese until melted and smooth. Chef’s Tip: If the sauce is too thick, add a splash of the reserved pasta water.

Pat the chicken cutlets dry with paper towels. This is crucial—moisture creates steam, and steam prevents blackening. Generously coat both sides of the chicken with your spice mix, pressing it into the meat to ensure it adheres.