Bayou Chicken Pasta
Show: Emeril LiveEpisode: Emeril's Island Favorites
Rate This RecipeRead users' reviews (217)
- Recipe categories: Pasta, Poultry, Chicken, Vegetables,
- recipe
- ratings & reviews(217)
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Average Rating:
Total Reviews: 217
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By adiraduryan
Chicago, IL
on May 12, 2012
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Greg Baddick Absolutely loves this recipe. Spicy and creamy Yum. Greg Baddick s favorite
By ageygan
on April 16, 2012
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This was amazing! I have been sampling different recipes off of Food Network for a few months now and this was by far the best. There is a pretty good spice level to it, but a lot depends on the habanero. Don't worry about running out to the store for the green onion or parsley. Chicken was very good, but I'm going to experiment with scallops next time
By msfoodie1
on April 05, 2012
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Really good!!!! Prep everything ahead of time! I did add two extra tablespoons of essence since i didn't have a pepper at home. Also didn't add the tomato bc I didn't have any
By maggiecody_12820726
Knoxville, 82
on March 25, 2012
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Oh my... this dish is SO amazing. We used whole wheat pasta, and used shrimp and scallops instead of chicken. Ours was much more soupy and orange than the picture. It was one of my favorite meals in a long time. YUM!!!
By dwlliams_8692975
Everett, WA
on March 24, 2012
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Yum! I think l'll add shrimp or some lump crab meat instead of chicken next time
By Chef #774711
Geneva, NY
on March 13, 2012
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My daughter made this for our dinner tonite. It was really good. She did not have the kind of hot pepper the recipe called for so she used half of a hungarian wax pepper in its place. She also diced a red bell pepper and added it to the mix. We did not have fresh tomatoes on hand so she drained a 14 oz can of diced tomatoes and that worked just fine. We always make more chicken than the recipe calls for also. This recipe is a keeper. It is a bit spicy so if you don't like things hot..just decrease the amount of the hot pepper. Maggie added a bit more of heavy cream than it called for and served with shredded parm cheese. Thanks Maggie & Emeril.
By jujubea16
on March 04, 2012
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I love this dish and make it at least once a month...I add extra essence and a little white wine....I have also made this with shrimp always delicious...I usually add some crusty ciabatta bread....
By mrsmamab_13090349
Northeast Ohio
on February 25, 2012
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Spicy warm comfort food! Not sure why it has a medium rating for difficulty. My husband made it without any difficutly. The only change we made was I didn't put the entire 2nd tablespoon of essence in at once. Started out with a teaspoon and added more slowly to taste. This will make a regular rotation on our menu.
By Mizmv411
Brooklyn, NY
on February 05, 2012
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This was very tasty and different, also very easy. I made the essence and erred on side of making it spicy (generous with chili powder and used fresh ground black pepper. Really don't like rich creamy pasta, so substituted fat free milk and 1/4 cup plain nonfat yogurt for the heavy cream and it was great! Light, a little creamy, with a little tang. Will make this again, next time will try shrimp.
By aberik
on February 01, 2012
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This is one of out all time favorite pasta dish!! I like to add more Emeril Essence than what it calls for, and sometimes leave out the parsley or green onions if we don't get to the store or have them at home. Omitting them doesn't drastically change the flavor. Again, this is one of our favorites!!!! And everyone we have made this for likes it too.