Recipe Background
Bayou Chicken Pasta with spiced chicken and peppers for a lively brunch.
Just like the twists and turns of a new relationship, this Bayou Chicken Pasta came to life when I was working to impress my in-laws for a Sunday brunch. Standing in my cozy kitchen, I puzzled over how to make something both impressive and comforting. The Cajun seasoning called out to me from the spice rack. Having spent a few memorable holidays in New Orleans, I was inspired by the vibrant flavors I had discovered there and decided this would be the perfect dish to evoke those memorable meals.
The combination of thinly sliced red and green bell peppers not only adds a splash of color but also brings a delightful crunch that keeps the dish lively. I remember my father-in-law’s fondness for mushrooms, which led me to add them in abundance, allowing them to sauté until their liquid evaporated entirely. This crucial step ensures that the pasta doesn’t get too watery, a tip I picked up from a seasoned chef during my travels. Of course, finishing it off with a splash of half-and-half made the dish creamy without overpowering the fresh ingredients.
A sprinkle of green onions not only offers a pop of color but also a hint of freshness. As my guests took their first bites, I watched their smiles broaden. It turns out this pasta was more than just a meal—it was a shared experience that brought everyone closer together. I always make sure to mention that letting the cooked chicken rest briefly before tossing it back into the pasta allows the flavors to meld beautifully. It’s little tips like these that make cooking such an adventure.
Ingredients
- 12 ounces linguine
- 2 pounds chicken breast strips
- 1 tablespoon Cajun seasoning
- 1 1/4 teaspoons salt divided
- 1/4 cup butter
- 1 small red bell pepper thinly sliced
- 1 small green bell pepper thinly sliced
- 1 (8-ounce) package fresh mushrooms
- 2 green onions white and light green parts only, sliced, plus more, to taste, chopped, for garnish
- 1 1/2 cups half-and-half
- 1/4 teaspoon lemon pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
Directions
- In a large pot of salted boiling water, cook the pasta to al dente, according to the package directions. Drain it well.
- Sprinkle the chicken with the Cajun seasoning and 1 teaspoon of the salt.
- In a large, nonstick skillet over medium-high heat, melt the butter.
- Add the chicken to the melted butter and cook until the chicken reaches an internal temperature of 165 degrees F, about 5-6 minutes.
- Transfer the chicken to a plate.
- Add the red bell pepper, the green bell pepper, the mushrooms, and 2 of the sliced green onions and cook until the vegetables are tender and the liquid evaporates, about 9-10 minutes.
- Add the chicken back to the skillet.
- Add the half-and-half and stir to combine.
- Add the lemon pepper, the basil, the garlic powder, and the remaining salt to the mixture and stir to combine.
- Lower the heat to medium-low and cook, while stirring often, until thoroughly heated, about 3-4 minutes.
- Add the linguine to the chicken-sauce mixture and toss to coat.
- Serve immediately garnished with the extra green onions.
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