creole pasta
This vibrant Creole Pasta dish brings the flavors of Louisiana right to your kitchen. Featuring tender chicken, spicy andouille sausage, and the classic 'holy trinity' of vegetables, all coated in a rich, creamy tomato sauce seasoned with authentic Creole spices. It's a satisfying meal that's perfect for a weeknight dinner or entertaining guests.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound Penne pasta cooked according to package directions
- 1 tablespoon Olive oil
- 1.5 pounds Boneless, skinless chicken breasts cut into 1-inch pieces
- 12 ounces Andouille sausage sliced into 0.5-inch rounds
- 1 Green bell pepper diced
- 0.5 Red bell pepper diced
- 1 Medium yellow onion diced
- 1 stalk Celery diced
- 4 cloves Garlic minced
- 1 can Diced tomatoes 14.5 ounces, undrained
- 0.5 cup Chicken broth
- 1 cup Heavy cream
- 2 teaspoons Creole seasoning
- 0.5 teaspoon Dried thyme
- 1 Bay leaf
- 0.25 cup Fresh parsley chopped, for garnish
- 2 Green onions sliced, for garnish
Instructions
Preparation Steps
- Cook the penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the diced chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add the sliced andouille sausage to the same skillet and cook until lightly browned and crispy, about 3-5 minutes. Remove sausage and set aside with the chicken.
- Reduce heat to medium. Add the diced bell peppers, onion, and celery (the 'holy trinity') to the skillet. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic, Creole seasoning, and dried thyme. Cook for 1 minute more until fragrant.
- Pour in the undrained diced tomatoes, chicken broth, and add the bay leaf. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
- Stir in the heavy cream. Return the cooked chicken and sausage to the skillet. Simmer uncovered for 5 minutes, allowing the sauce to thicken slightly.
- Remove the bay leaf. Add the cooked penne pasta to the skillet and toss to coat evenly with the sauce. Cook for 1-2 minutes until the pasta is heated through.
- Garnish with fresh chopped parsley and sliced green onions before serving. Serve hot.
Notes
For extra heat, a pinch of cayenne pepper can be added with the Creole seasoning. You can also adjust the amount of Creole seasoning to your preference. If you don't have Andouille sausage, any smoked sausage will work as a substitute.