Chicken Big Mamou on Pasta is one of my family’s favorite Paul Prudhomme’s favorite recipes. This cajun pasta dish has THREE sticks of butter, lots and lots of seasonings + plenty of cayenne, lots of garlic and onions, etc. It is buttery, spicy, rich, and addicting. Pairing this rich cajun pasta with super sweet and dense Jiffy corn CAKE/Brûléed Corn Soufflé is the perfect gluttonous way to round out this dish.

I recommend buying his cookbook. It is PACKED with perfect cajun recipes that are all about as flavorful as you can get with a recipe: Chef Paul Prudhomme's Louisiana Kitchen (affiliate link)

Chicken Big Mamou on Pasta Recipe

Ingredients
serves 8-10

1-2 lbs angel hair pasta, cooked
3 tablespoons of salt (for pasta water)
3 sticks of butter, I prefer salted
2-3 cup of chopped onions
6 medium sized garlic cloves, minced
3 1/4 cups chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon + 1 teaspoon Tabasco sauce
32 oz cans tomato sauce
2 tablespoons sugar
2 cups very finely chopped green onions
3 pounds boneless chicken (I like chicken thighs) cut into 1/2 inch cubes

Seasoning Mix

2 teaspoons dried thyme leaves
1 1/2 teaspoons cayenne*
1 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried basil

Chicken Seasoning Mix

1 1/2 tablespoons salt*
1 1/2 teaspoons white pepper
1 1/2 teaspoons garlic powder
1 1/4 teaspoons cayenne*
1 teaspoon black pepper
1 teaspoon ground cumin- optional
1/2 teaspoon dried basil

MODIFICATIONS that I made to the recipe:

Butter: Salted butter vs unsalted butter
Garlic: Total of 6 garlic cloves minced vs of 4 whole cloves and 2 teaspoons minced
Green Onions: I used 3-4 cups of green onions vs 2 cups
Chicken: All dark meat vs white meat. I also used about 3 lbs vs 2 lbs
Cayenne: I used a little over 3 teaspoons of cayenne total, and the recipe calls for 2.5 total
Chicken Stock: I added all of the chicken stock into the tomato sauce

Instructions
The instructions are the steps in which I cooked the meal, for original recipe I’ve attached pictures below

1. Make the chicken seasoning mix and the seasoning mix in small bowls separately and set aside

2. Trim extra fat from chicken thighs and cut into 1/2-1 inch cubes. In a large bowl, mix the chicken with the seasoning mix and cover. Refrigerate until needed

3. In a large pot melt 1 1/2 sticks of butter, then add onions and sauté over medium heat for about 5 minutes, stirring occasionally. Add the minced garlic and the seasoning mix; continue cooking about 8-10 minutes until onions are dark brown, stirring often.

4. Add the chicken stock, the Worcestershire sauce, and the tabasco sauce and bring to a fast simmer. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 minutes, stirring occasionally.

5. In a large pan, melt 1 1/2 sticks of butter over medium heat. Add the remaining green onions and sauté over high heat for about 3 minutes.

6. Add the seasoned chicken to the pan and continue cooking for about 10 minutes, stirring frequently. When the tomato sauce has simmered for about 40 minutes, add the chicken to the sauce and heat through.

To serve: add pasta to a pan with some butter and ladle mamou over pasta- cook on medium heat for a couple of minutes to coat the pasta and then plate- top with parmesan and green onions (optional) and serve with the dense and sweet Corn Cake!