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Cajun Chicken Pasta

Big Mamou Cajun Pasta

  • Author: Abbe Odenwalder
  • Prep Time: 45 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 90 Minutes
  • Yield: 6 Servings 1x
  • Category: Main Course
  • Cuisine: American


Big Mamou Cajun Pasta is a spicy, thick buttery, garlic, red sauce that can be made with the chicken of your choice. Hearty, and addicting!


Units Scale

Seasoning Mix for Sauce:

2 t dried thyme leaves

1 1/4 t cayenne pepper

1 t white pepper

3/4 t black pepper

1/2 t dried basil

1 pound unsalted butter (in all, though if you use cooked chicken you will not need as much)

1 c finely chopped onions

4 medium-sized garlic cloves, peeled

2 t minced garlic

3 1/4 c chicken stock

2 T Worcestershire sauce

1 T plus 1 t Tabasco sauce

2 16 oz cans tomato sauce

2 T sugar

2 c finely chopped green onions, in all

Seasoning Mix for Chicken:


1 1/2 t white pepper

1 1/2 t garlic powder

1 1/4 t cayenne

1 t black pepper

1/2 t dried basil

2 lbs chicken-boneless and skinless, dark or light, or 4 chicken breasts or 5 c shredded or chopped rotisserie chicken

1.5 lbs spaghetti cooked al dente according to package directions in well salted water, tossed with 3 T of butter after cooked


Combine the sauce seasoning mixture in a small bowl and set aside.

In a 4-qt saucepan, combine 1 1/2 sticks butter, onions and garlic cloves. Saute over medium heat for 5 minutes. Add the minced garlic and the seasoning mix; continue cooking over medium heat until onions are dark browned but not burned, about 8 – 10 minutes, stirring often.

Add 2 1/2 c of chicken stock, Worcestershire and Tabasco; bring to a fast simmer and cook for about 8 minutes stirring often. Stir in the tomato sauce and bring mixture to a boil. Now stir in sugar and 1 cup of the green onions and gently simmer uncovered about 40 minutes, stirring occasionally.

Combine seasoning mixture for chicken in a small bowl.

If you are using chicken pieces or diced chicken breasts, full chicken breasts or sliced chicken breasts, sprinkle seasoning mixture over all.

In a large skillet, melt 1 1/2 sticks butter over medium heat. Add the remaining 1 c of green onions and saute over high heat for about 3 minutes. Add the chicken and cook until done.

If you are using shredded cooked chicken or rotisserie chicken, melt 4 T of butter and the green onions together. Stir in the seasoning mix, mix well and then stir in the cooked chicken.

Once the tomato sauce has simmered about 40 minutes, stir in the chicken mixture, or serve the sauce over the top of the chicken and spaghetti.

I made my spaghetti ahead of time and tossed it with 3 T of butter. To serve I took a portion of spaghetti-about 2 cups- and heated it with 2 t of butter and 1 T of chicken broth in the microwave. I then added about 1 cup of the sauce mixed with the shredded chicken and heated it another 40 seconds. I then plated this and sprinkled it with green onions.

Another option is to mix the pasta with the sauce and serve the chicken pieces on top. Reserce a bit of the sauce to pour over the top of the chicken.



Recipe can be made with cooked chicken or from raw chicken.

Spaghetti can be cooked ahead and set aside or used immediately after cooking.

Reheat individual portions by first reheating the spaghetti in the microwave for about 45 seconds. Then add 2 t butter and 1 T of chicken stock, along with about 2 c of the red sauce mixed with the chicken. Stir the sauce in well and heat for about 25 seconds covered. Serve sprinkled with green onions.

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