Spicy chicken and pasta in a delicious creamy sauce!
My kids love this recipe because it is so yummy, and I love this recipe because it is so quick and easy.
This recipe is really flexible. It calls for 1 lb of pasta and 1 lb of chicken, but you can vary these amounts to your preference. For example, if you want more protein and fewer carbs, reduce the pasta to 8 oz and increase the chicken to 2 lbs. Or if you would like your pasta to be extra creamy, reduce the pasta to 12 or even 8 oz.
I usually mix in some veggies with this dish. This pasta goes really great with sauteed mushrooms and sauted asparagus.
Looking for more easy pasta dishes? I bet you’ll love these:
Serving size: 1 Cup
Time: 25 minutes
- 1 lb whole wheat pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 Tbsp Creole seasoning (I use Tony Chachere’s Creole Seasoning; you can also make this seasoning from scratch)
- 2 Tbsp butter
- 1 1/2 C heavy cream (divided)
- 1/4 tsp basil
- 1/4 tsp lemon pepper
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 1/8 tsp black pepper
- 1 1/2 Tbsp corn starch
- Bring a large pot of water to boil. Cook the pasta according to the package’s instructions. Once the pasta is done, drain it and set aside.
- Meanwhile, combine the chicken and the creole seasoning in a large bowl or a gallon-sized Ziploc bag.
- In a large saucepan, melt the butter over medium-high heat.
- Add the chicken to the melted butter and saute the chicken until it is cooked through, about 5-7 minutes. (I put a lid on the pot to help the chicken cook faster, just remove the lid to stir the chicken every couple minutes.)
- While the chicken cooks, combine 1/4 C of heavy cream with the cornstarch, stirring well to get rid of any lumps.
- Add the basil, lemon pepper, salt, garlic, and black pepper to the chicken.
- Add the cornstarch/cream mixture and the remaining heavy cream to the chicken. Stir the mixture as the cream heats through, about 2-3 minutes.
- Remove the chicken/sauce mixture from heat and add the pasta.
- Stir until well combined.
This recipe is adapted from here.