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Creole Chicken Pasta
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5 from 5 votes

Creole Chicken Pasta

Creamy, flavorful, with a little heat, this tasty Creole Chicken Pasta recipe is one you can enjoy anytime of the year…
Prep Time15 minutes
Cook Time30 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Creole/Cajun
Keyword Chicken, Comfort Food, Easy Recipe, Pasta, Weeknight Recipes

Ingredients

CHICKEN

  • 2 large chicken breasts, cubed into 1/2-inch pieces
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste
  • 1/2 tbsp. Creole seasoning see Recipe
  • 2 tbsp. olive oil tips & tricks

SAUCE

  • 1 tbsp. olive oil tips & tricks
  • 1 cup white onions, chopped
  • 1/2 cup celery, chopped tips & tricks
  • 1/2 cup mixed bell peppers, chopped
  • ground Himalayan pink salt, to taste
  • 2 large cloves garlic, pressed
  • 1/2 tbsp. Creole seasoning see Recipe
  • 3 to 4 large (about 1 1/4 cups) Roma tomatoes, concassées tips & tricks
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • cornstarch slurry (1 tbsp. cornstarch mixed with 1/3 cup cold water)
  • 10 ounces penne rigate, cooked and drained
  • 1 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

CHICKEN

  • In a large bowl, place the chicken cubes and generously season with salt, pepper, and Creole seasoning; stir to coat.
  • In a large skillet over medium heat, add oil. When it sizzles, add the well-seasoned chicken cubes and sauté until no longer pink. Using a slotted spoon, transfer the meat to a bowl and set aside.

SAUCE

  • In the same skillet, add 1 tbsp. oil. Add onions, celery, and mixed peppers; season with salt. Sauté for 5 minutes.
  • Add pressed garlic and sauté for 1 minute. Add Creole seasoning and mix to coat.
  • Add tomates concassées, and stir for 2 minutes before pouring in chicken broth. Increase the heat to high, and bring the mixture to a boil; cook it down for 3 minutes.
  • Reduce the heat back to medium, and add heavy cream; blend well and cook for 3 minutes.
  • Return chicken cubes, including any accumulated juices, and increase to medium-high. When it starts simmering, cook for 2 minutes, stirring often; taste and adjust seasoning if needed.
  • Add the cornstarch slurry, and stir until the sauce thickens, about 45 seconds.
  • Add the cooked, well-drained pasta, and stir until nicely coated.
  • Transfer to a serving dish, and sprinkle on some fresh chopped parsley. Serve immediately.