Pasta Ya Ya
In 1984 12th & Porter opened in Nashville as a restaurant, and Pasta Ya Ya was one of its most popular dishes. Featuring chicken, sausage, and pasta, it is set apart by its spicy cream sauce. I tend to shy away from the heavy cream in the original recipe and use half and half instead and cut the original four tablespoons of butter to two. Regardless, this dish takes me back to the ‘80s, but without the big hair.
​
2 tablespoons butter
4 garlic cloves, crushed or minced
4 scallions, chopped (about ½ cup)
3 cups cooked chicken, diced (I use rotisserie chicken)
1 pound pork sausage, cooked and drained
2 cups chicken broth
1 pound pasta, cooked (I use fettucine or linguini)
1 cup heavy cream (or half and half)
1 tablespoon spicy seasoning mixture (I use Tony Chachere’s Original Creole Seasoning)
Melt butter in a large skillet on medium heat. Add garlic and scallions, and cook for 2-3 minutes. Add chicken, sausage, broth, and cooked pasta. Simmer for two minutes. Add cream or half and half and simmer until all ingredients are heated through. Add seasoning mixture and mix. Serve.
​
​
​
​
​
