Bayou Chicken Pasta Recipe
10 Louisiana-inspired chicken pasta ideas—from creamy Cajun penne to Creole tomato rotini, shrimp linguine, and an easy one-pot skillet.
Some nights call for a creamy pasta bowl; other nights, you want a tomato-rich skillet with a little more bite. This collection of Bayou chicken pasta recipes brings together ten different ways to pair tender chicken, satisfying pasta, and the bold, savory flavors many home cooks associate with Louisiana-inspired cooking.
“Bayou chicken pasta” is not one single fixed traditional dish. Here, it is an easy-to-understand umbrella for pasta inspired by Cajun and Creole flavor combinations: the onion, celery, and bell pepper often called the Louisiana trinity, garlic, paprika-forward seasoning, and sauces that range from butter and cream to tomatoes. Choose one recipe below, adjust the heat to suit your table, and use the photos as a guide to each variation.
At a Glance
What it is: A collection of 10 chicken-and-pasta variations inspired by Bayou-region flavors.
Best starting point: The creamy Trinity Chicken Penne.
Time: Most recipes take about 30–45 minutes.
Heat: Easy to adjust—start with less Cajun seasoning, taste, then add more.
Shopping List
Pick the ingredients for the recipe you plan to make; you do not need every item for one meal.
- Pasta: penne, rigatoni, rotini, fettuccine, linguine, farfalle, or cavatappi
- Protein: boneless chicken breast or thighs; optional shrimp and smoked sausage for specific variations
- Produce: onion, celery, red and green bell peppers, garlic, okra, corn, spinach, parsley, lemon
- Dairy: heavy cream, Parmesan, butter; optional half-and-half
- Pantry: olive oil, chicken broth, crushed tomatoes, tomato paste, roasted red peppers, flour, Cajun or Creole seasoning, paprika, thyme, oregano, salt, and black pepper
1. Creamy Trinity Chicken Penne
This is the comforting, all-purpose version: browned chicken, onion, celery, and bell pepper in a silky Cajun-seasoned cream sauce. Penne catches the sauce in its ridges, so every forkful gets a little of everything.
Why It Works
- The vegetables soften in the same pan used for the chicken, picking up its browned flavor.
- Reserved pasta water helps the Parmesan sauce cling instead of turning heavy.
Ingredients
- 12 oz penne
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1½ tsp Cajun seasoning, divided, plus more to taste
- 1 tbsp olive oil
- ½ small yellow onion, diced
- 1 celery rib, finely diced
- ½ red bell pepper and ½ green bell pepper, diced
- 2 garlic cloves, minced
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- ½ cup finely grated Parmesan, plus more to serve
- 2 tbsp chopped parsley; salt and black pepper as needed
Instructions
- Bring salted water to a boil and cook the penne until just al dente. Before draining, reserve ½ cup pasta water.
- Season the chicken with 1 teaspoon Cajun seasoning and black pepper. Heat the oil in a large skillet over medium-high heat; cook the chicken in a single layer until browned and cooked through. Transfer to a plate.
- Lower the heat to medium. Add onion, celery, and bell peppers to the skillet; cook 4–5 minutes until beginning to soften. Stir in garlic for 30 seconds.
- Pour in broth and scrape up the browned bits. Add cream and the remaining seasoning; simmer gently for 3–4 minutes. Do not boil hard.
- Stir in Parmesan, penne, and chicken. Add pasta water a little at a time until glossy and coated. Taste for salt and spice; finish with parsley.
Worth Knowing
Seasoning blends differ in salt and heat. Taste before adding extra salt, and keep a little pasta water handy to loosen the sauce just before serving.
Estimated nutrition per serving: about 710 calories, 43 g protein, 69 g carbohydrates, and 28 g fat. Estimate only; brands and portions change the result.
2. Roux-Style Chicken Rigatoni
A quick butter-and-flour base gives this tomato-cream sauce a rounded, gravy-like body without pretending to be a long-simmered Louisiana stew. Rigatoni’s wide tubes hold onto the savory sauce and small pieces of chicken.
Why It Works
- A short-cooked roux thickens broth smoothly and gives the sauce a toasted note.
- Tomato paste brings depth without making the sauce too acidic or watery.
Ingredients
- 12 oz rigatoni
- 1 lb boneless chicken thighs or breasts, cut into bite-size pieces
- 1 tbsp neutral oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ small onion, diced
- 1 celery rib, diced
- ½ green bell pepper, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1¼ cups low-sodium chicken broth
- ½ cup crushed tomatoes
- ½ tsp paprika, ½ tsp dried thyme, and ½ tsp Cajun seasoning, or to taste
- 2 tbsp chopped parsley; salt and pepper
Instructions
- Cook rigatoni in salted water until al dente. Reserve ¼ cup pasta water, then drain.
- Season the chicken lightly with salt and pepper. Heat oil in a skillet over medium-high heat and brown the chicken; cook through, then transfer to a plate.
- Reduce heat to medium. Melt butter, whisk in flour, and stir for 2–3 minutes until the mixture smells lightly toasted but is not scorched.
- Add onion, celery, and bell pepper; stir for 3 minutes. Add garlic and tomato paste and cook for 30 seconds.
- Whisk in broth gradually, then add crushed tomatoes, paprika, thyme, and Cajun seasoning. Simmer 6–8 minutes, stirring, until lightly thickened.
- Return chicken and rigatoni to the skillet. Toss to coat, loosening with pasta water if needed. Finish with parsley.
Worth Knowing
Keep stirring the flour and butter so the roux cooks evenly. If it smells burnt or turns very dark too quickly, start that step again rather than carrying a bitter taste into the sauce.
Estimated nutrition per serving: about 575 calories, 39 g protein, 73 g carbohydrates, and 14 g fat. Estimate only; brands and portions change the result.
3. Creole Tomato-Okra Chicken Rotini
This variation leans on tomatoes and okra instead of cream. The okra adds texture and helps give the sauce body, while rotini’s twists hold the tomato-seasoning mixture. Use fresh or frozen sliced okra; thaw frozen okra and pat it dry if you want less surface moisture.
Why It Works
- Tomatoes keep the sauce bright, while okra adds a naturally hearty texture.
- Finishing the pasta in the skillet lets it absorb some of the seasoned tomato juices.
Ingredients
- 12 oz rotini
- 1 lb boneless chicken breast, cut into bite-size pieces
- 1 tbsp olive oil
- ½ small onion, diced
- ½ red bell pepper, diced
- 2 garlic cloves, minced
- 1½ cups sliced okra, fresh or thawed frozen
- 1 can (14 oz) crushed tomatoes
- ½ cup low-sodium chicken broth
- 1 tsp Creole seasoning, to taste
- ½ tsp dried oregano; black pepper
- 2 tbsp chopped parsley or sliced scallions
Instructions
- Cook rotini in salted water until just al dente; reserve ½ cup pasta water and drain.
- Heat oil in a large skillet over medium-high. Season chicken lightly and cook until browned and done. Transfer to a plate.
- Add onion and bell pepper to the same skillet; cook 3 minutes. Stir in garlic and okra and cook 2 minutes more.
- Add crushed tomatoes, broth, Creole seasoning, oregano, and black pepper. Simmer uncovered for 8–10 minutes, stirring occasionally.
- Return chicken to the pan. Fold in rotini and simmer 1–2 minutes. Add pasta water if the sauce needs loosening; garnish with parsley or scallions.
Worth Knowing
Creole seasoning blends can already contain salt. Add it gradually and taste after the tomatoes have simmered before adjusting.
Estimated nutrition per serving: about 545 calories, 40 g protein, 77 g carbohydrates, and 8 g fat. Estimate only; brands and portions change the result.
4. Sweet Corn Bayou Chicken Fettuccine
Sweet corn softens the savory seasoning in this creamy fettuccine. The wide ribbons make it feel like a special dinner, while frozen corn keeps the ingredient list simple and works in every season.
Why It Works
- Corn balances the savory, peppery seasoning with natural sweetness.
- A little broth lightens the cream so the wide pasta ribbons stay coated, not weighed down.
Ingredients
- 12 oz fettuccine
- 1 lb boneless chicken breast, cut into strips
- 1 tbsp olive oil
- 1 tsp Cajun seasoning, plus more to taste
- 1 cup corn kernels, fresh or thawed frozen
- ½ red bell pepper, thinly sliced
- 2 garlic cloves, minced
- ½ cup low-sodium chicken broth
- ¾ cup heavy cream
- ⅓ cup grated Parmesan
- 2 tbsp chopped parsley; black pepper
Instructions
- Cook fettuccine until al dente according to the package. Reserve ½ cup pasta water and drain.
- Season chicken with Cajun seasoning. Heat oil in a large skillet over medium-high and cook chicken until browned and cooked through; transfer to a plate.
- Add corn and bell pepper to the skillet; cook 3–4 minutes. Stir in garlic for 30 seconds.
- Pour in broth and cream. Bring to a gentle simmer for 3 minutes; stir in Parmesan and black pepper.
- Add fettuccine and chicken. Toss carefully until coated, adding pasta water a splash at a time if needed. Finish with parsley.
Worth Knowing
Keep the sauce at a gentle simmer after adding cream and cheese. A hard boil can make a dairy-based sauce grainy or separated.
Estimated nutrition per serving: about 715 calories, 43 g protein, 75 g carbohydrates, and 27 g fat. Estimate only; brands and portions change the result.
5. Cajun Garlic-Butter Chicken Linguine
For a pasta dinner without cream, this linguine uses butter, garlic, broth, and starchy pasta water to make a light, glossy coating. A squeeze of lemon at the table can brighten the savory finish.
Why It Works
- Pasta water emulsifies butter and broth into a sauce that clings to linguine.
- Garlic is cooked briefly over moderate heat to avoid bitterness.
Ingredients
- 12 oz linguine
- 1 lb chicken breast, sliced into strips
- 1 tsp Cajun seasoning, plus more to taste
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, thinly sliced or minced
- ½ red bell pepper, thinly sliced
- ½ cup low-sodium chicken broth
- ¼ cup finely grated Parmesan, optional
- 2 tbsp chopped parsley; 1 lemon wedge per serving, optional
Instructions
- Cook linguine in salted water until al dente. Reserve ¾ cup pasta water before draining.
- Season chicken with Cajun seasoning. Heat olive oil in a wide skillet over medium-high and cook the chicken until browned and cooked through. Transfer to a plate.
- Reduce heat to medium. Add 2 tablespoons butter and the bell pepper; cook 2 minutes. Stir in garlic for 30 seconds.
- Add broth and ¼ cup pasta water, scraping the pan. Stir in the remaining butter until melted.
- Add linguine and chicken. Toss until glossy, adding more pasta water as needed. Finish with Parmesan and parsley; serve with lemon if desired.
Worth Knowing
Butter can brown quickly in a very hot pan. Lower the heat before adding it, then toss the pasta promptly so the garlic stays fragrant rather than scorched.
Estimated nutrition per serving: about 590 calories, 39 g protein, 66 g carbohydrates, and 18 g fat. Estimate only; brands and portions change the result.
6. Chicken and Shrimp Bayou Linguine
Chicken and shrimp make this the seafood-forward option in the collection. Cook the two proteins separately so the chicken browns well and the shrimp stay tender, then bring them together with linguine and bell peppers in a lightly creamy sauce.
Why It Works
- Cooking shrimp just until opaque prevents it from spending too long in the hot skillet.
- A modest amount of cream and broth coats the pasta without hiding the seafood.
Ingredients
- 12 oz linguine
- ¾ lb boneless chicken breast, cut into bite-size pieces
- ½ lb peeled and deveined medium shrimp, thawed if frozen and patted dry
- 1 tbsp olive oil
- 1 tsp Cajun seasoning, divided, plus more to taste
- ½ red bell pepper and ½ green bell pepper, sliced
- 2 garlic cloves, minced
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan, optional
- 2 tbsp chopped parsley; lemon wedges to serve
Instructions
- Cook linguine until al dente. Reserve ½ cup pasta water and drain.
- Season chicken with half the Cajun seasoning. Heat oil in a large skillet over medium-high and cook chicken until browned and fully cooked; transfer to a clean plate.
- Season shrimp with the remaining seasoning. In the same skillet, cook shrimp for about 1–2 minutes per side, just until opaque and curled; for a temperature check, shrimp should reach 145°F (63°C). Transfer to the plate with the chicken.
- Add bell peppers to the skillet and cook 3 minutes. Add garlic for 30 seconds, then pour in broth and cream. Simmer gently for 2–3 minutes.
- Stir in Parmesan if using. Add linguine and chicken and toss. Fold in shrimp at the end; loosen with pasta water and garnish with parsley. Serve promptly with lemon.
Worth Knowing
Keep raw seafood separate from cooked ingredients and wash hands and utensils after handling it. Shrimp cooks fast, so take it off the heat as soon as it turns opaque.
Estimated nutrition per serving: about 640 calories, 45 g protein, 68 g carbohydrates, and 20 g fat. Estimate only; brands and portions change the result.
7. Jambalaya-Inspired Chicken and Sausage Rotini
This pasta borrows the familiar pairing of chicken, smoked sausage, bell pepper, celery, tomato, and warming seasoning associated with jambalaya-style flavors, but it is a pasta dish—not a traditional jambalaya. Rotini twists catch the smoky tomato sauce and small bits of sausage.
Why It Works
- Smoked sausage brings savory depth, so the recipe needs only a measured amount of extra seasoning.
- Tomato and broth create a flavorful coating that is lighter than a cream sauce.
Ingredients
- 12 oz rotini
- ¾ lb chicken breast, cut into bite-size pieces
- 6 oz smoked sausage, sliced into coins
- 1 tbsp olive oil, if needed
- ½ small onion, diced
- 1 celery rib, diced
- ½ red bell pepper, diced
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes, drained lightly
- ½ cup low-sodium chicken broth
- ½ tsp paprika, ½ tsp dried thyme, and ½–1 tsp Cajun seasoning
- 2 tbsp sliced scallions or chopped parsley
Instructions
- Cook rotini in salted water until al dente. Reserve ½ cup pasta water; drain.
- Brown sausage in a large skillet over medium heat. Transfer to a plate, leaving a little of the rendered fat in the pan.
- Season chicken with paprika and a little Cajun seasoning. Cook in the skillet until browned and cooked through; transfer to the plate.
- Add onion, celery, and bell pepper; cook 4 minutes. Stir in garlic, thyme, and remaining seasoning for 30 seconds.
- Add tomatoes and broth; simmer 7–8 minutes. Return sausage and chicken to the pan.
- Fold in rotini and simmer for 1–2 minutes. Add pasta water if needed and top with scallions or parsley.
Worth Knowing
Smoked sausage and seasoning can both be salty. Choose low-sodium broth and taste before adding salt. For less heat, use mild smoked sausage and a mild seasoning blend.
Estimated nutrition per serving: about 605 calories, 38 g protein, 75 g carbohydrates, and 16 g fat. Estimate only; brands and portions change the result.
8. Spinach and Sun-Dried Tomato Chicken Farfalle
Sun-dried tomatoes bring a concentrated tangy-sweet flavor, while spinach makes this farfalle colorful and fresh-tasting. A light Parmesan cream sauce pulls everything together without competing with the tomatoes.
Why It Works
- Sun-dried tomatoes season the sauce with concentrated flavor, so a small amount goes a long way.
- Spinach wilts in the residual heat and keeps its color when added near the end.
Ingredients
- 12 oz farfalle (bow-tie pasta)
- 1 lb chicken breast, cut into bite-size pieces
- 1 tbsp olive oil
- 1 tsp Cajun seasoning, or to taste
- ⅓ cup chopped sun-dried tomatoes, drained if oil-packed
- 2 garlic cloves, minced
- ½ cup low-sodium chicken broth
- ½ cup heavy cream or half-and-half
- 3 cups baby spinach
- ⅓ cup grated Parmesan
- Black pepper and chopped parsley, optional
Instructions
- Cook farfalle until al dente. Reserve ½ cup pasta water and drain.
- Season chicken with Cajun seasoning. Heat oil in a skillet over medium-high and cook chicken until browned and fully cooked; transfer to a plate.
- Add sun-dried tomatoes and garlic to the skillet; cook 30 seconds. Pour in broth and cream and bring to a gentle simmer.
- Stir in Parmesan, then add spinach and toss until just wilted.
- Return chicken and farfalle to the skillet. Toss to coat, adding pasta water if needed. Finish with black pepper and parsley.
Worth Knowing
If your sun-dried tomatoes are packed in oil, drain them well and reduce the olive oil slightly. Taste before adding salt because the tomatoes and Parmesan are both savory.
Estimated nutrition per serving: about 660 calories, 42 g protein, 72 g carbohydrates, and 22 g fat. Estimate only; brands and portions change the result.
9. One-Pot Chicken, Corn, and Okra Pasta
Everything cooks in one deep skillet, including the pasta, which means fewer dishes and a broth that picks up flavor from the chicken and vegetables. The pasta absorbs liquid as it cooks, so keep extra warm broth nearby and stir regularly.
Why It Works
- The pasta simmers directly in seasoned broth, absorbing flavor as it cooks.
- Corn and okra make the skillet hearty, while the tomato keeps the sauce lively.
Ingredients
- 12 oz short penne
- 1 lb boneless chicken breast, cut into 1-inch pieces
- 1 tbsp olive oil
- ½ small onion, diced
- ½ red bell pepper, diced
- 2 garlic cloves, minced
- 1 cup corn kernels
- 1 cup sliced okra, fresh or thawed frozen
- 1 can (14 oz) crushed tomatoes
- 3 cups low-sodium chicken broth, plus extra as needed
- 1 tsp Cajun seasoning, to taste
- ¼ cup grated Parmesan and 2 tbsp chopped parsley, optional
Instructions
- Heat oil in a wide, deep skillet or Dutch oven over medium-high. Season chicken lightly and brown it for 4–5 minutes; it does not need to be fully cooked yet. Transfer to a plate.
- Add onion and bell pepper; cook 3 minutes. Stir in garlic for 30 seconds.
- Add corn, okra, crushed tomatoes, broth, Cajun seasoning, and penne. Stir well and bring to a steady simmer.
- Reduce heat to medium-low, cover partially, and cook according to the pasta’s package time, stirring every few minutes so the pasta does not stick. Add warm broth in ¼-cup increments if the pan becomes dry before the pasta is tender.
- Return chicken and any juices to the pan. Simmer until chicken reaches 165°F (74°C) in the thickest piece and the pasta is tender. Finish with Parmesan and parsley, if using.
Worth Knowing
Skillet width and pasta brand affect how quickly liquid evaporates. Start with the listed broth, keep extra warm broth ready, and add it gradually rather than flooding the pan.
Estimated nutrition per serving: about 585 calories, 42 g protein, 85 g carbohydrates, and 9 g fat. Estimate only; brands and portions change the result.
10. Roasted Red Pepper Bayou Chicken Cavatappi
Blended roasted red peppers make a smooth, colorful sauce that feels rich but does not rely on a large amount of cream. Cavatappi’s ridges and curls catch the sauce, and chicken turns it into a filling main dish.
Why It Works
- Roasted peppers blend into a smooth sauce with a naturally sweet, savory flavor.
- A small amount of cream and Parmesan rounds it out without overpowering the pepper.
Ingredients
- 12 oz cavatappi
- 1 lb chicken breast, cut into bite-size pieces
- 1 tbsp olive oil
- 1 tsp Cajun seasoning, or to taste
- 1 jar (about 12 oz) roasted red peppers, drained
- ½ small onion, chopped
- 2 garlic cloves
- ½ cup low-sodium chicken broth
- ½ cup heavy cream or half-and-half
- ⅓ cup grated Parmesan
- 2 tbsp chopped parsley; black pepper
Instructions
- Cook cavatappi until al dente. Reserve ½ cup pasta water and drain.
- Season chicken with Cajun seasoning. Heat oil in a skillet over medium-high and cook chicken until browned and cooked through. Transfer to a plate.
- Blend drained roasted peppers, onion, garlic, and broth until mostly smooth. For a little texture, pulse rather than fully puree.
- Pour the pepper mixture into the skillet and simmer gently for 5 minutes. Stir in cream and Parmesan; warm through without boiling hard.
- Add cavatappi and chicken. Toss until coated, loosen with pasta water as needed, and finish with parsley and black pepper.
Worth Knowing
Jarred peppers vary in saltiness. Drain and taste them before seasoning the sauce, then add Cajun seasoning a little at a time.
Estimated nutrition per serving: about 660 calories, 42 g protein, 73 g carbohydrates, and 21 g fat. Estimate only; brands and portions change the result.
Tips for Better Bayou Chicken Pasta
- Build flavor in the pan. Brown the chicken in batches if needed, then cook the vegetables in the same skillet to pick up the browned bits.
- Season in stages. Cajun and Creole blends vary in salt and heat. Start modestly, taste the finished sauce, and adjust at the end.
- Save pasta water. Its starch helps loosen and bind creamy, buttery, and tomato sauces.
- Cook pasta just to al dente. It continues to soften a little when tossed with hot sauce.
- Use a thermometer for chicken. Cook poultry to 165°F (74°C) measured in the thickest part.
- Keep cream sauces gentle. A low simmer is usually enough; vigorous boiling can make a dairy sauce split.
If you want a more classic blackened-chicken direction, see MealNiche’s Blackened Chicken Pasta. For a collection of hotter options, browse Spicy Cajun Chicken Pasta Recipes.
Easy Swaps and Variations
- Chicken thighs: Use boneless, skinless thighs in place of breast; cook pieces evenly and check for 165°F (74°C).
- Adjust the heat: Choose a mild seasoning and skip cayenne or hot sauce for a gentler dish. Add hot sauce at the table for heat-lovers.
- Change the pasta: Swap in another short shape of similar size. Check the package timing and reserve pasta water before draining.
- Use half-and-half: It makes a lighter, thinner sauce than heavy cream. Let the sauce simmer gently and use Parmesan to help it coat.
- Make it dairy-free: Use olive oil in place of butter and unsweetened dairy-free cream or broth where suitable; the flavor and thickness will differ.
- Skip the seafood or sausage: Make the chicken-and-shrimp or chicken-and-sausage version with chicken alone, adding a little extra bell pepper or mushrooms if you like.
What to Serve with Bayou Chicken Pasta
Because many of these pastas are filling, keep sides simple: a crisp green salad with a tangy vinaigrette, steamed green beans, sautéed greens, or warm crusty bread for the sauce. For creamy versions, a bright salad or lemon-dressed vegetables provide a fresh contrast. Serve the tomato and okra variations with cornbread or a simple side salad.
Make-Ahead, Storage, and Reheating
For the freshest texture, cook pasta and sauce close to serving time. You can chop the vegetables and measure the seasonings ahead. Cream sauces may thicken in the refrigerator; add a splash of broth or milk while reheating gently, and stir often. Reheat leftovers until steaming hot throughout.
Refrigerate leftovers in shallow, covered containers within 2 hours. USDA guidance says most cooked leftovers can be refrigerated for 3 to 4 days; reheat leftovers to 165°F (74°C). See the USDA FSIS leftovers and food safety guidance for details.
Frequently Asked Questions
What is Bayou chicken pasta?
It is a broad, Louisiana-inspired pasta idea rather than one fixed traditional recipe. These versions use chicken, pasta, vegetables such as onion, celery, and bell pepper, and Cajun- or Creole-inspired seasonings in creamy, buttery, or tomato-based sauces.
Is Bayou chicken pasta spicy?
It can be mild or spicy. Cajun and Creole seasoning blends vary, so start with a smaller amount, taste the sauce, and add more gradually. Leave out cayenne and hot sauce for a milder plate.
What pasta shape works best?
Penne, rigatoni, rotini, cavatappi, and farfalle all work well because their shapes hold sauce. Use the shape specified in each variation or substitute a similar short pasta.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless thighs work in most versions. Cut them into evenly sized pieces and cook poultry to 165°F (74°C), measured with a food thermometer.
Can I make these recipes ahead?
You can prep the vegetables and seasoning ahead. For the best pasta texture, cook the pasta close to serving time. If storing the finished dish, creamy sauce may thicken; add a splash of broth or milk as it reheats.
How do I store and reheat leftovers?
Refrigerate in shallow, covered containers within 2 hours. Most cooked leftovers keep 3 to 4 days in the refrigerator. Reheat to 165°F (74°C), adding a little liquid to loosen the sauce as needed.
Save This Bayou Chicken Pasta Collection
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