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Category: Main Course
Spicy Bayou Chicken Alfredo with Pasta - TastyPlanner.com
Chef: Strange.bird
Tasty Cajun dish of mixed vegetables and chicken, served over rigatoni al dente.
Recipe Source: This is an adaptation of Em...
Ingredients
2 lbs. boneless, skinless chicken breasts, chopped into 1/2" cubes.
1 lb. rigatoni pasta.
1 medium yellow onion, finely diced.
1 1/2 tbsp. garlic (approx. 4 cloves), minced.
2 tbsp. butter (salted or unsalted, by preference), melted.
2 tbsp. olive oil.
2 large tomatoes, finely diced.
1 medium summer squash, diced.
1 loose cup spinach leaves, well steamed.
1/2 cup green onions, chopped.
1/4 cup Parmesan cheese, grated.
2 tbsp. fresh parsley, minced.
1 1/2 tsp. salt.
For the Alfredo sauce:
1/2 cup Parmesan cheese, grated.
1 cup heavy whipping cream.
1/2 cup milk, preferably 2%.
1/2 tsp. salt.
black pepper, to taste.
For the Bayou Seasoning:
(Note: Emeril markets a seasoning mix called 'Bayou Blast' which can be purchased at most supermarkets, and is the same as the mixture below. For preparation ease, use the premixed spices, or, for the do-it-yourselfer, use the measurements below.)
2 tbsp. Emeril's 'Bayou Blast' seasoning.
OR
1 1/4 tsp. paprika
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. cayenne pepper
1/2 tsp. dried oregano
1/2 tsp. died thyme
Instructions
1. If you’re preparing your Bayou seasoning from scratch, measure your ingredients first and mix until they are well combined. Divide into two equal portions (about 1 tbsp. each) and set aside. If you’re using Emeril’s premixed ‘Bayou Blast’ seasoning, set each tablespoon aside, separately.
2. Set water to boil for pasta. As it boils, add pasta, and continue to boil until pasta is al dente. Drain thoroughly.
3. Meanwhile, in a large skillet, simmer olive oil and butter until slightly bubbly. Add garlic and onion; continue cooking over medium heat until onions are soft and slightly transparent (approximately 5 minutes).
3. Season chicken with 1/2 the Bayou seasoning mixture and 1/2 tsp. salt, making sure the spices are evenly distributed. Add chicken to the garlic and onion mixture; add squash; continue at medium-high temperature until chicken is browned.
4. While the chicken is browning, in a medium sauce pan, combine all ingredients for the Alfredo Sauce. Simmer just until sauce begins to thicken, stirring often; do not burn.
5. Add tomatoes, parsley, green onions, steamed spinach, 1 tsp. salt and remaining Bayou seasoning to chicken mixture, stirring until well combined.
6. Add Alfredo sauce and Parmesan cheese to mixture; mix well. Allow mixture to simmer for approximately 5 minutes, until sauce begins to thicken and bubble.
7. Pour sauce and chicken over pasta, portion by portion. Top with Parmesan cheese, green onions, or parsley, if desired.
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