Creole Chicken Pasta

Loop & Dash

Rich and creamy with a little spicy kick, this Creole Chicken Pasta will be a crowd pleaser!

Servings: servings

In a gallon-sized resealable plastic bag, add 3 tbsp of olive oil and the Creole seasoning. Squeeze the bag to combine and add the chicken to the bag. Let the chicken marinate for 15-20 minutes, then grill or cook in a grill pan until cooked through (internal temperature reaches 165℉).
While the chicken is cooking, heat the remaining 2 tbsp of olive oil in a nonstick skillet over medium heat. Add the shallots, season with a small pinch of salt and pepper, and cook until translucent and soft. Add the garlic and cook for another 30-60 seconds making sure it does not brown.
Turn the heat down to low and add the tomatoes and cream cheese. Cook, stirring constantly until cream cheese is melted. Stir in chicken broth and 3/4 tsp of salt. Simmer over medium-high heat for about 10 minutes until the sauce has thickened. Remove from heat and stir in the parmesan cheese. Taste for seasoning.
In the meantime, cook the pasta according to the directions in the package. Drain and return to the pot. Spoon in enough sauce to coat the noodles and toss.
Slice the chicken into very thin slices. To serve, plate pasta and top with the sliced chicken and more sauce if desired. Garnish with green onion.

Creole seasoning mixes can have differing levels of heat. Make sure to taste yours and adjust the amount you use based on your preference for spice.

PREP AHEAD:

Mince the shallots up to 2 days in advance. Store in an airtight container in the refrigerator.
Mince the garlic cloves up to 2 days in advance. Store in an airtight container in the refrigerator.
Grate the parmesan cheese and store in an airtight container in the refrigerator until you’re ready to use it.
Slice the green onion and store in an airtight container in the refrigerator.

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