Chicken Big Mamou: A Spicy Cajun Delight

Let me tell you, friends, there’s nothing quite like the taste of golden chicken simmered in a fragrant sauce with a kick of spice, served over a bed of perfectly cooked pasta. That’s why I’m thrilled to share my delicious recipe for Chicken Big Mamou on Pasta with you today.

Now, I can’t take full credit for this recipe – it comes from the legendary chef Paul Prudhomme and his Louisiana Kitchen. But over the years, I’ve made it my own by adding a few personal touches and adjustments. And let me tell you, it never fails to impress at parties and gatherings.

The beauty of this recipe lies in its bold flavors and comforting textures. The chicken is seasoned with a mix of dried sweet basil leaves, cumin, black pepper, cayenne pepper, garlic powder, white pepper, and salt that creates a complex layer of spices without being overwhelmingly hot. The sauce is made with tomato sauce, Tabasco sauce, Worcestershire sauce, garlic cloves, onions, green onions and unsalted butter so that everything comes together beautifully for one scrumptious meal.

Trust me when I say this is a dish that will have your taste buds singing with contentment. So let’s get cooking the Big Mamou!

Why You’ll Love This Recipe

Chicken Big Mamou on Pasta
Chicken Big Mamou on Pasta

If you’re looking for a meal that’s packed with flavor and excitement, then you’ll love my Chicken Big Mamou on Pasta recipe. This Cajun-inspired dish is the perfect balance of spicy, savory and tangy flavors that will make your taste buds dance.

By using boneless chicken breast, dried sweet basil leaves, cumin, black pepper, cayenne pepper, garlic powder, white pepper and salt for the seasoning mix and cooking it up with tomato sauce and a splash of Tabasco sauce and Worcestershire sauce, this recipe produces perfectly tender, flavorful chicken in a rich, bold sauce that benefits from added notes of garlic.

The versatility of this recipe is also part of its charm. You can serve it over any pasta you like but I recommend spaghetti or Mamou pasta as the best options to get that authentic Cajun taste. Even better, this dish can be modified to suit your own personal taste preferences with substitutions such as using poultry or beef instead of chicken.

In addition to the taste factor, my Chicken Big Mamou on Pasta recipe is a crowd favorite since it makes enough to feed a group of people without much hassle. Simply serve it up family-style in large serving plates à la the Maniatty family who taught me this recipe or divide it into individual bowls for a more intimate group dinner.

Whether you’re entertaining guests or simply looking for a new take on your dinner staples, you won’t want to miss out on this dish that is sure to become a staple at your table.

Ingredient List

“Saucy chicken Big Mamou, ready to spice up your dinner table!”

Here’s what you’ll need to make Chicken Big Mamou on Pasta Recipe:

For the Chicken:

  • 2 boneless chicken breasts
  • 1 teaspoon dried sweet basil leaves
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 3 green onions, finely chopped
  • 1 tablespoon sugar

For the Sauce:

  • 2 cups tomato sauce
  • 3 tablespoons Tabasco sauce, or to taste
  • 3 tablespoons Worcestershire sauce
  • 4 garlic cloves, minced
  • 1 onion, finely chopped
  • 2 sticks unsalted butter

For the Pasta:

  • 1 lb spaghetti
  • Salt for boiling water

For the Cajun Seasoning:

  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper

Make sure you have all of these ingredients on hand before starting to prepare.

The Recipe How-To

“Piping hot pasta with tender chunks of chicken, oozing with flavor.”

Step 1: Making the Chicken Big Mamou

Using a large skillet, heat 3 tablespoons of olive oil over medium heat until hot. Add 1 cup of finely chopped onions and sauté for about 5 minutes, or until they are soft and turning brown. Add the chopped bell peppers and 3 cloves of minced garlic, stirring occasionally.

Add 2 cups of boneless chicken breast to the skillet and brown all sides. This should take about 10-12 minutes. Once browned add 1 teaspoon each of cumin, black pepper, salt, cayenne pepper, garlic powder, sugar, and dried sweet basil leaves.

Stir in 1/2 cup of tomato sauce, 2 tablespoons of Worcestershire sauce, and around 16 drops of Tabasco sauce. Reduce heat to low and let it simmer for about 15-20 minutes.

Step 2: Preparing the Pasta

Bring a pot with hot water to boil and season it with a pinch of salt. Once boiling, add 1 lb spaghetti and cook till al dente (about 8-10 minutes). Drain the pasta then transfer it into a large skillet.

Stir in the remaining 2 tablespoons of unsalted butter, 2 teaspoons minced garlic, and toss with a dash each of dried sweet basil leaves, black pepper, white pepper, dried thyme leaves, and cayenne pepper.

Step 3: Assembling the Chicken Big Mamou on Pasta

Mix the previously made sauce with the pasta stir-fry. Serve it hot garnished with thinly sliced green onions.

Enjoy your very own home-cooked spicy Cajun Chicken Big Mamou on Spaghetti!

Substitutions and Variations

“Dare to try this Cajun-inspired dish? Let’s Mamou!”

If you’re looking to switch things up with this chicken Big Mamou on pasta recipe, there are plenty of substitutions and variations you can try. Here are a few ideas to get you started:

1. Swap out the boneless chicken breast for boneless thigh meat. This will add a bit more flavor and juiciness to the dish.

2. If you don’t have cumin on hand, you can replace it with chili powder or paprika.

3. Play with the heat level by adjusting the cayenne pepper and Tabasco sauce to your preference. If you like things super spicy, feel free to add more!

4. Don’t have spaghetti on hand? Try using linguine, fettuccine or any other long pasta instead.

5. If you’re not a fan of tomato sauce, use tomato paste instead. It’ll give the dish a thicker consistency.

6. For a veggie-packed version, add some chopped bell peppers, diced zucchini or sliced mushrooms to the sauce.

7. To make it dairy-free, replace the unsalted butter with olive oil or a dairy-free alternative.

8. Have leftover rotisserie chicken? Dice it up and toss it in the sauce for an easy shortcut version of this recipe.

No matter what substitutions or variations you make, this Cajun-inspired dish is sure to be a hit at your next dinner party or family meal!

Serving and Pairing

“A pot full of soulful ingredients, simmered to perfection.”

When it comes to serving Chicken Big Mamou on Pasta, there are a few things to keep in mind. First of all, this dish is packed with bold flavors and Cajun seasoning, so you’ll want to pair it with sides that can hold their own. Some good options include steamed vegetables like broccoli or asparagus, garlic bread, or a simple mixed greens salad with a tangy vinaigrette.

In terms of serving the pasta itself, I recommend plating it family-style in a large bowl or casserole dish. This will allow your guests to serve themselves and take as much or as little as they want. To add some visual interest, consider garnishing the pasta with thinly sliced green onions or fresh parsley.

Another great thing about this recipe is that it’s versatile enough to go with a variety of beverages. If you’re serving it for a weekend dinner party, why not offer up some craft beer or an easy-drinking red wine? A zinfandel or blend would complement the spicy flavors well. If you prefer non-alcoholic options, try serving iced tea or lemonade for a refreshing Southern-inspired touch.

Overall, there are plenty of serving and pairing options for Chicken Big Mamou on Pasta. Experiment with different sides and drinks until you find your perfect combination. And remember, this dish is all about bold flavor and hearty portions – so don’t be shy about going back for seconds!

Make-Ahead, Storing and Reheating

“The best comfort food to cozy up to on a chilly evening.”

When it comes to hosting a big event or dinner party, making ahead and storing your dishes can save you a lot of time and reduce the stress of cooking on the day of the event. This is why I highly recommend this recipe for Chicken Big Mamou on Pasta, which can be made ahead of time and reheated when the guests arrive.

To make ahead, prepare the chicken and sauce as instructed in the recipe and store them separately in airtight containers in the refrigerator for up to two days. You can also store cooked pasta separately in an airtight container or resealable bag with a little bit of olive oil to prevent sticking. When ready to serve, heat the chicken and sauce in a large saucepan over medium heat for 10-15 minutes until heated through. Cook the pasta according to package instructions and serve with the hot chicken and sauce.

If you have leftovers, store each component separately in airtight containers in the refrigerator for up to four days or freeze them for future use. To reheat, simply heat in the microwave or on the stove over low heat until heated through.

One thing to keep in mind is that pasta tends to absorb liquid over time, so you may need to add a little bit of chicken stock or water when reheating. I also recommend adding fresh chopped herbs like basil or parsley to brighten up the flavors.

Overall, this recipe is perfect for those who love delicious, flavorful food that can be made ahead of time without compromising its taste or quality. Whether you’re hosting a big event or simply want a stress-free dinner option, this Chicken Big Mamou on Pasta dish will not disappoint!

Tips for Perfect Results

“From Louisiana with love, this dish is sure to satisfy your cravings.”

To ensure that your Chicken Big Mamou on Pasta turns out perfectly every time, here are my top tips:

1. Use boneless chicken: I recommend using boneless chicken breast or thigh meat for this recipe. This will make the dish easier to eat and the meat will cook more quickly.

2. Don’t overdo it with the spices: While this recipe calls for a variety of spices, be careful not to overdo it with any one spice. The flavors should complement each other without any one spice standing out too much.

3. Cook the pasta al dente: Overcooked pasta can ruin the texture of your dish. Be sure to follow the cooking directions on the package and cook your pasta al dente, or until it’s just tender.

4. Let the chicken rest: After cooking the chicken, let it rest for at least five minutes before slicing. This allows the juices to redistribute and keeps the meat from drying out.

5. Use fresh ingredients: While dried spices can be convenient, using fresh herbs and garlic will add brightness and complexity to your dish.

6. Adjust seasoning to taste: Taste your sauce as you go along and adjust seasoning as needed. Everyone’s palate is different, so don’t hesitate to make adjustments based on your personal preferences.

By following these tips, you’ll be sure to impress all of your guests with a perfectly balanced and flavorful Chicken Big Mamou on Pasta dish.

Bottom Line

In conclusion, Chicken Big Mamou on Pasta is a versatile and delicious recipe that can easily become a crowd-pleaser at any party or gathering. With its bold and spicy flavors, it’s sure to leave your guests satisfied and impressed.

This recipe is also easy to make with readily available ingredients, making it an accessible option for busy home chefs. And with the many variations and substitutions available, you can customize the dish to your liking and dietary needs.

So why not give Chicken Big Mamou on Pasta a try at your next party? Your guests will thank you for it, and you might just discover a new favorite recipe to add to your repertoire. Trust me, this dish is a keeper!

Chicken Big Mamou on Pasta

Chicken Big Mamou on Pasta Recipe

This is a newly adopted recipe. I will be working on making it lower in fat.
No ratings yet
Prep Time 45 mins
Cook Time 1 hr
Course Main Course
Cuisine Cajun
Calories 1574.7 kcal



  • 6 quarts hot water
  • 1/4 cup vegetable oil
  • 3 tablespoons salt
  • 1 1/2 lbs spaghetti, 1 lb dry (Fresh)


  • 2 teaspoons dried thyme leaves
  • 1 1/4 teaspoons cayenne pepper, Ground
  • 1 teaspoon white pepper
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon dried sweet basil leaves


  • 1 lb unsalted butter
  • 4 tablespoons unsalted butter
  • 1 cup onion, chopped very fine
  • 4 garlic cloves, peeled
  • 2 teaspoons garlic, Minced
  • 3 1/4 cups chicken stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • 1 teaspoon Tabasco sauce
  • 2 (14 ounce) cans tomato sauce
  • 2 tablespoons sugar
  • 2 cups green onions, chopped very fine


  • 1 1/2 tablespoons salt
  • 1 1/2 teaspoons white pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/4 teaspoons cayenne pepper, Ground
  • 1 teaspoon black pepper
  • 1 teaspoon cumin (optional)
  • 1/2 teaspoon dried sweet basil leaves
  • 2 lbs boneless chicken (see notes)


  • NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half.
  • For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock.
  • dark meat, cut into 1/2-inch cubes.
  • Directions:
  • Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil.
  • When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti inches.
  • Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time.
  • When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook.
  • During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti.
  • Set aside still in the colander.
  • Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
  • In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally.
  • Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often.
  • Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often.
  • 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 nminutes, stirring occasionally.
  • Heat the serving plates in a 250F oven.
  • Combine the ingredients of the chicken seasoning mix in a small bowl; mix well.
  • Sprinkle over the chicken, rubbing it in with your hands.
  • In a large skillet melt 1-1/2 sticks of the butter over medium heat.
  • Add the remaining 1 cup green onions and saute over high heat about 3 minutes.
  • Add the chicken and continue cooking 10 minutes, stirring frequently.
  • When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through.
  • To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat.
  • Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly.
  • Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently.
  • Remove from heat.
  • Roll spaghetti on a large fork and lift onto a heated serving plate.
  • Repeat process for remaining servings.

Your Own Notes


Serving: 1664gCalories: 1574.7kcalCarbohydrates: 110.4gProtein: 50.3gFat: 104.8gSaturated Fat: 52.3gCholesterol: 300.4mgSodium: 6350.8mgFiber: 7.8gSugar: 17.6g
Keyword < 4 Hours, Cajun, Chicken, Chicken Breast, Meat, Poultry, Weeknight
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