Creole Chicken Pasta
Rich and creamy with a little spicy kick, this Creole Chicken Pasta will be a crowd pleaser!
Servings: 6 servings
Ingredients
- 5 tbsp olive oil, divided
- 2 tbsp Creole seasoning
- 2 lbs boneless skinless chicken breasts
- 2 shallots, minced
- 2 cloves garlic, pressed or finely minced
- 14.5 oz canned petite diced tomatoes
- 8 oz cream cheese
- 2 cups chicken broth
- 1 cup Parmesan cheese, grated
- 1 lb spaghetti , or a pasta of your choice
- 3 green onions, sliced thin
Instructions
- 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.
Notes
- 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.
- 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.
Nutrition
Calories: 795kcal | Carbohydrates: 68g | Protein: 52g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 148mg | Sodium: 950mg | Potassium: 1090mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1586IU | Vitamin C: 11mg | Calcium: 296mg | Iron: 3mg
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