| Level: | Intermediate |
| Total: | 41 min |
| Prep: | 15 min |
| Cook: | 26 min |
| Yield: | 6 servings |
Ingredients
- 1 pound linguine
- 1/4 cup kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons Essence, recipe follows
- 1 1/2 teaspoons salt
- 1 cup finely chopped yellow onion
- 1 tablespoon finely chopped habanero pepper
- 1 tablespoon minced garlic
- 1 1/2 cups heavy cream
- 1 cup diced tomatoes
- 1/2 cup reserved pasta cooking water
- 1/2 cup chopped green onion tops
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 755 |
| Total Fat | 35 g |
| Saturated Fat | 18 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 41 g |
| Cholesterol | 179 mg |
| Sodium | 856 mg |
Reviews
Absolutely delicious! I make it exactly as it is and it is perfection.
Go ahead and make a double batch, trust me it’s that good! I’ve been making this since Emeril made it on his show years ago. You will develop a craving for this so don’t say I didn’t warn you.
Been making this for years and every time I make it everyone loves it
I have been making this recipe for years. I alter it here and there but always stick pretty close to the original recipe. I tone down the heat with less peppers for extended family. This is an outstanding recipe that my whole family loves.
I also love Emeril’s Essence seasoning. I keep the recipe for that on hand at all times and use it in so many different dinners. Wonderful on various meats.
A tad bit more prep than we like to have on a week night, but wow!
This one was delicious. All the picky eaters in our house loved it.
This one definitely stays in the favorites book for us.
To help reduce the prep work we’ll make a batch of the essence beforehand. Might even use it as a rub for some other dishes.
Very good! I used chicken and shrimp and also added mushrooms. It was amazing.
This was incredible!! Highly recommend. Just so flavorful. I used shrimp instead of chicken and turned out great.
This recipe is soooo delicious! The right amount of sauce and heat. Very easy to prepare. It requires no modifications.
DELICIOUS!!!! I had to use a Rotissiere chicken so seasoned it as the recipe called for, but did not put it in until the recipe called for the chicken to be put back in. DEFINATELY a keeper!
Yum! Another fantastic recipe from Emeril! Followed exactly and came out perfect!