Chicken Big Mamou on Pasta
About Paul Prudhomme’s Chicken Big Mamou
Chicken Big Mamou on Pasta is one of my family’s all-time favorite Paul Prudhomme dishes. It’s spicy, rich, buttery, and honestly one of the most addictive Cajun pasta recipes you’ll ever try. This dish uses three sticks of butter, tons of onions and garlic, cayenne, Worcestershire, Tabasco, tomato sauce, and a mountain of green onions. The chicken is seasoned separately, the sauce is simmered until deep and intensely flavorful, and everything gets tossed with warm buttered pasta. The final result is the best tomato-based pasta you will ever experience in your LIFE!
Serve it with a sweet, dense Jiffy corn cake or my brûléed corn soufflé to balance out all the spice and richness. It’s gluttonous—in the best possible way.
I recommend buying his cookbook. It is PACKED with perfect cajun recipes that are all about as flavorful as you can get with a recipe: Chef Paul Prudhomme's Louisiana Kitchen (affiliate link)
Why You’ll Love It
PACKED with deep Cajun flavor (like… packed).
Three sticks of butter → insanely silky sauce.
Uses chicken thighs for juicy, tender pieces in every bite.
A huge batch recipe—feeds 8–12.
Perfect for cold weather comfort food or big family dinners.
A Paul Prudhomme classic
Ingredients You’ll Need
Chicken Big Mamou
Angel hair pasta
Butter
Onions
Garlic
Chicken stock
Worcestershire
Tabasco
Tomato sauce
Sugar
Green onions
Boneless chicken thighs
Seasoning Mix
Thyme
Cayenne
White pepper
Black pepper
Dried basil
Chicken Seasoning Mix
Salt
White pepper
Garlic powder
Cayenne
Black pepper
Cumin (optional)
Basil
How to Make It
Start by mixing the two seasoning blends in separate bowls. Season the cubed chicken thighs and refrigerate. In a large pot, melt butter and sauté the onions, then add garlic and the seasoning mix, cooking until the onions turn dark and caramelized. Add stock, Worcestershire, Tabasco, tomato sauce, sugar, and some of the green onions, then simmer for about 40 minutes. In another pan, melt more butter and quickly sauté the remaining green onions, then cook the seasoned chicken until mostly done. Add the chicken into the tomato-butter sauce and let everything come together. Toss hot angel hair with butter, spoon Big Mamou over top, and finish with parmesan and more green onions.
Tips for Success
Let the onions cook until golden to build that deep flavor.
Use chicken thighs—they stay tender in the longer cook time.
Don’t skimp on the butter… it’s the backbone of the sauce.
If you prefer less heat, reduce the cayenne in both seasoning mixes.
Simmer uncovered so the sauce thickens and concentrates.
Serve with a sweet side to balance the spice—corn cake is perfection.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier. Breasts can dry out in the longer cook time.
Can I reduce the butter?
Technically yes… but it will NOT be Chicken Big Mamou anymore. The butter is the flavor.
Is this very spicy?
It has heat, but you can lower the cayenne and Tabasco to taste.
What kind of pasta works best?
Angel hair is classic, but linguine, spaghetti, or even penne work well.
Does it reheat well?
Yes! It’s best the next day!
What to Serve With It
Jiffy Corn Cake
Brûléed Corn Soufflé
Simple green salad with ranch
Cornbread
Garlic bread
More Recipes You’ll Love
Paul Prudhomme’s Seafood Gumbo
Paul Prudhomme's Chicken Big Mamou on Pasta (slightly modified)
Ingredients
- 1-2 lbs angel hair pasta, cooked
- 3 tablespoons of salt (for pasta water)
- 3 sticks of butter (1½ cups), I prefer salted
- 3 cups of onions, diced
- 6 medium sized garlic cloves, minced
- 3¼ cups chicken stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon + 1 teaspoon Tabasco sauce
- 32 oz tomato sauce
- 2 tablespoons sugar
- 3½ cups very finely chopped green onions
- 3 pounds boneless chicken (I like all chicken thighs) cut into 1/2 inch cubes
- 2 teaspoons dried thyme leaves
- 1½ teaspoons cayenne (use less if you don't like heat)
- 1 teaspoon white pepper
- 3/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1½ tablespoons salt
- 1½ teaspoons white pepper
- 1½ teaspoons garlic powder
- 1½ teaspoons cayenne (use less if you don't like heat)
- 1 teaspoon black pepper
- 1 teaspoon ground cumin- optional
- 1/2 teaspoon dried basil
Instructions
- Make the chicken seasoning mix and the seasoning mix in small bowls separately and set aside
- Trim extra fat from chicken thighs and cut into ½-1 inch cubes. In a large bowl, mix the chicken with the seasoning mix and cover. Refrigerate until needed
- In a large pot melt 1½ sticks of butter, then add onions and sauté over medium heat for about 5 minutes, stirring occasionally. Add the minced garlic and the seasoning mix; continue cooking about 8-10 minutes until onions are dark brown, stirring often.
- Add the chicken stock, the Worcestershire sauce, and the tabasco sauce and bring to a fast simmer. 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 minutes, stirring occasionally.
- In a large pan, melt 1½ sticks of butter over medium heat. Add the remaining green onions and sauté over high heat for about 3 minutes.
- Add the seasoned chicken to the pan and continue cooking for about 10 minutes, stirring frequently. When the tomato sauce has simmered for about 40 minutes, add the chicken to the sauce and heat through.
- To serve: add pasta to a pan with some butter and ladle mamou over pasta- cook on medium heat for a couple of minutes to coat the pasta and then plate- top with parmesan and green onions (optional) and serve with the dense and sweet Corn Cake!
