By Week 251. A normal week. The kind of week that makes up most of a life and gets the least attention. Nobody was born. Nobody died. Nobody got married or hired or fired. The kids went to school. Danielle taught. I wired a house in Denham Springs. Rémy came home with an A on a science test about ecosystems (he wrote about the bayou, naturally). Colette edited her novel at the kitchen table. Luc drove himself to math team practice and came home without incident, which Danielle celebrates by not having a heart attack.
I made a pot of chicken and sausage gumbo on Thursday because it was Thursday and Thursday sometimes needs gumbo and the gumbo doesn't ask why. That's the beauty of the ordinary weeks: they don't need a reason. They don't need a milestone or a crisis or a holiday. They just need a pot and a stove and a family that shows up to the table because showing up to the table is what Beaumonts do, and the table is where the ordinary becomes sacred, and the sacred is not in the big moments but in the Thursdays.
Thursday didn’t ask for much — just a stove, a pot, and something that tasted like it belonged in South Louisiana. The gumbo was already in my head, but if you’re coming to this from your own ordinary Thursday, this Copycat Louisiana Chicken Pasta carries that same bayou soul with a little less time at the stove — bold Cajun seasoning, tender chicken, and a richness that makes a regular weeknight feel like it was worth showing up for. Rémy would approve. The table always does.
Copycat Louisiana Chicken Pasta
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 12 oz penne or bow-tie pasta
- 2 tablespoons Cajun seasoning, divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken. Toss chicken strips with 1 tablespoon of Cajun seasoning and a pinch of salt until evenly coated.
- Cook the pasta. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4—5 minutes per side until golden and cooked through. Transfer to a plate and set aside.
- Sauté the peppers. In the same skillet, melt butter over medium heat. Add bell peppers and cook 4—5 minutes until softened. Add garlic and the remaining 1 tablespoon Cajun seasoning; cook 1 minute more until fragrant.
- Build the sauce. Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and red pepper flakes if using. Let the sauce simmer 4—5 minutes until slightly thickened.
- Finish the dish. Return chicken to the skillet. Add cooked pasta and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Stir in Parmesan and adjust seasoning with salt and pepper.
- Serve. Divide among bowls or plates and garnish with fresh parsley. Serve immediately.
Nutrition (per serving)
Calories: 620 | Protein: 42g | Fat: 28g | Carbs: 52g | Fiber: 3g | Sodium: 890mg