Bayou Chicken Pasta From 100% Food Storage: https://simplefamilypreparedness.com/?p=8124

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Bayou Pasta

Have you ever had Chili’s Cajun Chicken Pasta?  It tastes just like Emeril Lagasse’s Bayou Chicken Pasta.  Months ago, I found a food storage version of this recipe from Megan at My Food Storage Cookbook.  I was intrigued, but not thrilled about using canned chicken, chilies and evaporated milk.  I just didn’t want all the additives and preservatives.  But I love Cajun Chicken pasta!  So, I put the recipe on my list of those to try, but decided to use freeze dried chicken, green chilies and my go-to bechamel sauce instead.

The result was delicious!  I might have had two very large platefuls that night as well as leftovers for lunch the next day (shhhh…don’t tell).  The bechamel sauce is what makes this dish truly over the top.

Making the Pasta

Gather your ingredients:

Bayou Pasta CansBayou Pasta Ingredients

 

 

 

 

 

 

Add 1 1/2 cups water and 1 Tablespoon Chef’s Choice Seasoning to the freeze dried chicken.  This needs to sit for about 12-15 minutes before you add it to the sauce.  Make sure you gently stir it every 2-3 minutes.

Bayout Pasta Chicken

Add 1 Tablespoon oil to saute pan over medium high heat.  Add green chilies, white onions ,and green onions and saute for 15-30 seconds until white onions just barely start to brown.  Then add 3 cups water.  Go (gently) stir the chicken!

Saute Bayou PastaBayou Pasta Onions

 

 

 

 

 

 

Bring to a simmer, then very slowly whisk bechamel sauce into the onion mixture.  Make sure to whisk well and get all the clumps out.  Go (gently) stir the chicken!

Bayou Pasta Bechamel SauceBayou Pasta no lumps

 

 

 

 

 

Whisk in tomato powder and 1-2 Tablespoons Chef’s Choice seasoning (depending on how spicy you want it).   Stir until completely mixed.  Go (gently) stir the chicken!

Tomato Powder Bayou Pasta

You should now have a beautiful, creamy sauce.Creamy Sauce Bayou Pasta

 

Add tomato dices and gently fold them into the sauce.

Bayou Pasta tomatoes

Then add chicken (extra liquid and all).

Bayou Pasta Chicken

Beautiful!

Bayou Chicken Pasta

 

Copycat Recipe: Bayou Chicken Pasta
 
Prep time
Total time
 
Author:
Serves: 6 Servings
Ingredients
Instructions
  1. Add 1½ cups water and 1 Tbsp. Chef's Choice Seasoning to the chicken.
  2. Make sure you gently stir it every 2-3 minutes until hydrated (about 12-15 minutes total).
  3. While chicken sits, add 1 Tbsp. oil to saute pan over medium high heat.
  4. Add green chilies, white onions, and green onions and saute for 15-30 seconds until white onions just barely start to brown.
  5. Add 3 cups water.
  6. Go (gently) stir the chicken!
  7. Bring to a simmer, then very slowly whisk bechamel sauce into the onion mixture. Make sure to whisk well and get all the clumps out.
  8. Go (gently) stir the chicken!
  9. Whisk in tomato powder and 2 Tbsp. Chef's Choice seasoning. Stir until completely mixed.
  10. Go (gently) stir the chicken!
  11. Add tomato dices and gently fold them into the sauce.
  12. Add chicken (extra liquid and all) and mix well.
  13. Serve over your favorite pasta (I use linguine).
Notes
This has a "kick" to it if you use the full 3 Tbsp. Chef's Choice and ⅓ cup green chilies. I LOVED it and wouldn't call it too spicy, but it was too spicy for my kids. Adjust the amount of green chilies and Chef's choice seasoning as needed.

Approximately $4.50/serving.

 

 

Want More Food Storage Recipes?

If you’d like more (family approved) 100% food storage recipes, I have a recipe book that you can find here or by clicking on the image below.