Best 4 Bayou Chicken Pasta Recipes
**Savor the Essence of Louisiana with Bayou Chicken Pasta: A Culinary Journey Awaits**
Prepare to embark on a tantalizing culinary adventure as we delve into the realm of Bayou Chicken Pasta, a dish that embodies the vibrant spirit of Louisiana cuisine. This delectable pasta dish is a harmonious blend of succulent chicken, tender pasta, and a rich, flavorful sauce that captures the essence of the Bayou.
From the zesty Cajun spices that infuse the chicken with a vibrant kick to the creamy, savory sauce that envelops the pasta in a warm embrace, every bite of Bayou Chicken Pasta is a celebration of Louisiana's rich culinary heritage. Whether you're a seasoned home cook or just starting your culinary journey, this dish promises an explosion of flavors that will tantalize your taste buds and leave you craving more.
So, gather your ingredients, prepare your taste buds, and let's embark on a culinary voyage to the heart of Louisiana with Bayou Chicken Pasta.
**Additional Recipe Options for a Culinary Adventure:**
- **Creamy Cajun Chicken Pasta:** Experience a symphony of flavors with tender chicken bathed in a velvety Cajun cream sauce.
- **One-Pot Chicken Pasta:** Embark on a culinary journey of convenience as you prepare a hearty chicken pasta dish in a single pot.
- **Chicken Alfredo Pasta:** Indulge in the classic combination of tender chicken, creamy Alfredo sauce, and perfectly cooked pasta.
- **Chicken Pesto Pasta:** Dive into a world of vibrant flavors with succulent chicken tossed in a flavorful pesto sauce.
- **Garlic Butter Chicken Pasta:** Delight in the simplicity of garlic butter sauce that elevates the flavors of chicken and pasta to new heights.
BAYOU CHICKEN PASTA
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
EMERIL'S BAYOU CHICKEN PASTA
This is a recipe a friend of mine made for a dinner gathering and it was fantastic! and rather easy to make.
Provided by -BreanneMarie-
Categories Chicken Breast
Time 41m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
BAYOU CHICKEN PASTA
This is a tasty main dish served in the bayou country of South Louisiana. Add a tossed salad and French bread, and you have a hearty meal.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the onion, celery and pepper in oil for 3-4 minutes or until crisp-tender. Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear. Stir in salsa. , Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the parsley, salt and hot pepper sauce. Serve with pasta.
Nutrition Facts : Calories 292 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 910mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 6g fiber), Protein 24g protein.
BAYOU CHICKEN PASTA RECIPE - (4.2/5)
Provided by รก-17861
Number Of Ingredients 29
Steps:
- Directions Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
Tips:
- Make sure the chicken is cooked through before adding it to the pasta. You can check this by inserting a meat thermometer into the thickest part of the chicken. It should read 165 degrees Fahrenheit (74 degrees Celsius).
- If you don't have Cajun seasoning, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, black pepper, and white pepper.
- To make the pasta more creamy, add a little bit of milk or cream to the sauce.
- For a spicier dish, add more cayenne pepper to the sauce.
- If you don't have bell peppers, you can use other vegetables, such as zucchini, mushrooms, or carrots.
- Serve the pasta with a side of crusty bread or garlic bread.
Conclusion:
Bayou chicken pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be easily customized to your liking. So next time you're looking for a quick and easy pasta dish, give bayou chicken pasta a try. You won't be disappointed!
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