Bayou Chicken Pasta

What a great dish. It somewhat reminded me of one of our favorites, blackened chicken Alfredo.


The original recipe comes from Emeril Lagasse. I made only minor changes to it.

Makes: 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 1 lb linguine
• 1/4 cup salt
• 2 T butter
• 1 T olive oil
• 1 1/2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
• 2 T Creole seasoning
• 1 1/2 t salt
• 1 cup yellow onion, chopped
• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup diced tomatoes (fresh, or 1/2 of a 14 oz can)
• 1/2 cup green onions, chopped
• 1/4 cup fresh grated Parmesan cheese
• Freshly chopped parsley, for garnish

1. Cook linguine per package instructions in 1/4 cup of salt. Reserve 1/2 cup of the pasta water. Drain well.

2. Add butter and olive oil to a large sauce pan over medium-high heat.

3. Season chicken with 1 tablespoon of the Creole seasoning and 1/2 teaspoon of the salt. Add to pan once the butter has melted and sear until browned. Remove chicken to a paper towel-lined plate.

4. Add onions and jalapeño to the pan and cook until the onions start to soften.

5. Add garlic and cook another 30 seconds.

6. Add cream, remaining Creole seasoning and salt, and chicken to the pan. Bring to a boil, reduce to a simmer, and continue simmering until the sauce has reduced by half.

7. Add linguine, tomatoes, and reserved pasta water and cook another 5 minutes, making sure all ingredients are well combined.

8. Remove from heat and add green onions, parsley, and Parmesan cheese. Toss to mix well. Serve.