Creole Chicken Pasta

Author: Francine Lizotte

Posted on Jun 16th, 2026

by Francine Lizotte

Pasta is one of my favorite foods 💖. I find it versatile, easy to prepare, often quick to make, and a great comfort food to enjoy anytime throughout the year. It can be served as a meal as well as a side dish. There are so many ways to have pasta…

While here in North America the Earth’s 🌎 axis is tilted towards the sun, the opposite side of the planet is not, and many countries are experiencing their winter season, such as Australia, New Zealand, South Africa, Chile, and Argentina.

I have a lot of followers from those countries, and I keep gaining more every week. As a result, I thought I would showcase a recipe that can be perfectly enjoyed all year round, even during summer 🌻, and it’s my Creole Chicken Pasta!

This dish is simply amazing! With a creamy, well-seasoned sauce, this is a meal that is not only satisfying but also very easy to make. It’s flavorful, with a little heat in the background from the Creole seasoning. This is a simple recipe, yet a delicious one to serve to your family 👨‍👧‍👦.

There are cubed chicken breasts 🐓 in ½-inch pieces, perfect as bite-sized morsels. The meat can be cut into strips, but I opt for cubes as they’re easier to eat with just a fork. The protein is quickly cooked until no longer pink and set aside. It’s important not to overdo it because it will cook further in the sauce later.

Then come the vegetables…
Besides using onions 🧅 and celery, I also add a mix of peppers. The day I was filming, there were red and orange bell peppers in my crisper, plus a poblano pepper. When there’s a jalapeño around, I use it as well. It’s a good way to use up your leftover peppers.

To make the sauce more vibrant in color and balance out the richness from the heavy cream, there are peeled, seeded, and chopped Roma tomatoes 🍅 added. This classic technique is also known as tomates concassées in French, and here’s the link to learn more about it… Tomates Concassées • Chopped/Crushed Tomatoes

Can you skip the peeling? Absolutely! It makes this Creole Chicken Pasta dish more rustic. I went 👩‍🍳 both ways: peeled and unpeeled for this recipe. The difference lies in the texture, as the skins won’t break down during cooking.

After the chicken cubes are returned to the skillet, and cooked for a few minutes, the sauce will thicken slightly but not enough. It will still have that “soupy” texture. Before adding the cooked pasta, I stir in 🥄 a cornstarch slurry.

I prefer using a cornstarch slurry versus a flour slurry, and here’s why… First, it’s flavorless. Second, it needs a smaller amount than its counterpart to thicken. Third, it gives a nice, glossy finish to the sauce, and lastly, the results are much quicker… stir 45 seconds ⏳, and it’s done!

My chosen pasta is penne rigate instead of others 🍝. It traps the sauce beautifully because of its unique design. The ridges (rigate) help the sauce cling to the pasta. Its tubular shape is sturdy enough to hold the protein, plus its hollow center holds more sauce inside.

Perfectly balanced with a rich, creamy, bold, and robust flavor, this Creole Chicken Pasta is a lovely dish to try. It’s an easy and fairly quick recipe to prepare. Whether you’re on this side of the planet or the opposite 🌏, this is a delightful weeknight dinner your family will love!
Bon Appétit! 🍽

Here are more delicious pasta recipes for you to try… 😀
– Pasta Primavera
– Italian Sausage, Spinach & Ricotta Cannelloni
– Macaroni Salad
– Lasagna Roll Ups
– Creamy Tortellini Boscaiola
– Shrimp Fra Diavolo
– Moroccan Green Spaghetti
– Italian Gnocchi Casserole
– Pastitsio
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta & Pizza

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