Steps
- In a bowl or container, season the chicken thighs with salt, pepper, garlic powder, onion powder, paprika and Italian seasoning. Add 1 tbsp of minced garlic and about ½ cup of Spicy Garlic Sauce or your favorite buffalo sauce. Mix everything together, cover, and refrigerate for a couple of hours to marinate.
- Fill your hopper with Bear Mountain’s Chef’s Choice Signature Blend pellets to give your food the perfect amount of big smoke flavor.
- Heat smoker to 250°F. Place the chicken thighs on the smoker and let them cook for about 1 hour and 30 minutes.
- Once the chicken reaches an internal temperature of 165°F, cook 16 oz. of pasta, following the directions on the box. Cut the chicken thighs into cubes or thin strips.
- To a smoker safe dish, add the cooked pasta, 1 jar of alfredo sauce, cream cheese, ranch dressing, shredded mozzarella cheese and the chopped chicken thighs. Stir everything together well and top with a little more mozzarella cheese. Place back on the smoker for about 20-30 minutes or until the cheese is melted.
- Top with dried parsley, parmesan cheese and more buffalo sauce if desired!
Ingredients:
- 1 ½ lbs. boneless skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp Italian seasoning
- 1 tbsp minced garlic
- ½ cup Buffalo Wild Wings Spicy Garlic Sauce, or your favorite buffalo sauce
- 16 oz. Cellentani pasta
- 15 oz. jar of alfredo sauce
- 4 oz. cream cheese
- 8 oz. shredded mozzarella cheese
- ¼ cup ranch dressing
- Dried parsley
- Bear Mountain Chef's Choice BBQ Wood Pellets
Shop this Product
