Bourbon Street Pasta Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook until al dente, about 10–11 minutes. Reserve 1 cup pasta cooking water, then drain and set aside.

Prepare the chicken

While pasta cooks, season 1 lb chicken breasts evenly with 1 tsp salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat. Grill or sear chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized strips.

Crisp the pepperoni

In the same pan over medium heat, add pepperoni slices (4 oz) and cook 1–2 minutes per side until slightly crisp and oil is released. Transfer to a paper towel-lined plate and reserve pan drippings for sauce.

In a large skillet or sauté pan, melt 3 tbsp unsalted butter over medium heat. Add 6 oz crumbled Italian sausage and cook, breaking up pieces, until browned and cooked through, about 5–6 minutes. If excess fat renders, spoon off all but about 1 tbsp (you can leave some for flavor).

Add 1/2 cup finely chopped onion, 1/2 cup chopped green bell pepper, 1 chopped celery stalk, and 3 minced garlic cloves to the pan. Sauté until vegetables are softened, about 4–5 minutes.

Stir in 1 tbsp tomato paste and cook 1 minute. Add 1 tsp hot sauce, 1 tsp cajun seasoning, 1 tsp smoked paprika, 1 tbsp brown sugar and 1/4 tsp red pepper flakes. Cook 30 seconds to bloom the spices.

Pour in 1 cup chicken broth, scraping up browned bits from the pan. Bring to a simmer and reduce slightly, about 3 minutes.

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently until sauce begins to thicken, 4–6 minutes. If sauce is too thin, simmer a bit longer; if too thick, add reserved pasta water 1–2 tbsp at a time.

Stir in 1/2 cup grated Parmesan and 1 tsp lemon juice until cheese is melted and sauce is smooth. Taste and adjust seasoning with additional salt, pepper, hot sauce, or brown sugar to balance sweet and spicy notes.

Return the crisped pepperoni and sliced grilled chicken to the pan and toss to coat in the sauce. Warm through 1–2 minutes.

Add drained penne to the skillet with the sauce and proteins. Toss gently to combine, adding reserved pasta water 1–3 tablespoons if needed to loosen the sauce so it coats the pasta evenly.

Drizzle with 1 tsp extra virgin olive oil and sprinkle 2 tbsp chopped fresh parsley. Taste and finish with a little more grated Parmesan or red pepper flakes if desired.

Serve immediately, portioning about 1 1/2 cups per person.