Bayou Chicken Pasta Tavern In The Square

Creamy, spicy, and packed with flavor, this Bayou Chicken Pasta is a fiery twist on a restaurant favorite ready in under 45 minutes.

Prep time: 15 minutes
Cook time: 26 minutes
Total time: 41 minutes
Yield: 6 servings

Ingredients

1 lb linguine 1/4 cup kosher salt 2 tbsp unsalted butter 1 tbsp olive oil 1½ lbs boneless chicken breast, diced 2 tbsp Emeril's Essence (see notes) 1½ tsp salt (divided) 1 cup chopped yellow onion 1 tbsp minced habanero 1 tbsp minced garlic 1½ cups heavy cream 1 cup diced tomatoes ½ cup reserved pasta water ½ cup chopped green onion tops ¼ cup grated Parmesan 2 tbsp chopped parsley

Instructions

Boil salted water. Cook linguine until al dente. Reserve ½ cup water.
Mix Emeril’s Essence spices. Set aside.
In a sauté pan, heat butter and oil. Season chicken with Essence and sear until browned. Set aside.
Sauté onions and habanero until softened. Add garlic and cook 30 seconds.
Pour in cream, remaining Essence, and salt. Boil and reduce by half.
Return chicken to pan. Add tomatoes, cooked pasta, and reserved water. Toss well.
Off heat, stir in green onions, Parmesan, and parsley.
Serve immediately.

Notes

Emeril's Essence: Mix 2½ tbsp paprika, 2 tbsp garlic powder, 1 tbsp cayenne, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp onion powder, 2 tbsp salt, 1 tbsp black pepper. Can sub habanero with jalapeño for less heat.

Nutrition

Calories: 590
Fat: 38g
Saturated fat: 18g
Sugar: 5g
Sodium: 1100mg
Protein: 28g
Carbohydrates: 39g
Fiber: 3g