Chicken and Shrimp Creole Pasta

This Chicken and Shrimp Creole Pasta is a vibrant, flavorful dish that combines the best of Creole cooking with tender chicken, juicy shrimp, and a rich, spicy tomato cream sauce. Served over pasta, it’s a perfect blend of spice, comfort, and Southern charm that’s sure to become a favorite in your meal rotation.

Ingredients:

For the Chicken and Shrimp:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
Salt and pepper, to taste

For the Creole Sauce:

1 tbsp butter
1 small onion, diced
1 bell pepper, diced (red or green)
2 stalks celery, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1/2 cup chicken broth
1/2 cup heavy cream
1 tbsp Worcestershire sauce
1 tbsp hot sauce (optional, adjust to spice preference)
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper, to taste

For the Pasta:

12 oz fettuccine, linguine, or your preferred pasta
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for garnish)

Instructions:

Cook the pasta: Cook the pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water in case you need to thin the sauce.
Cook the chicken and shrimp:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Add the chicken to the skillet and cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, cook the shrimp seasoned with the same spices for about 2-3 minutes on each side until they turn pink and are cooked through. Remove and set aside with the chicken.
Make the Creole sauce:
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 3-4 minutes until softened.
- Add the garlic and cook for another minute, until fragrant.
- Stir in the diced tomatoes, chicken broth, heavy cream, Worcestershire sauce, hot sauce (if using), thyme, oregano, smoked paprika, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
Combine everything:
- Add the cooked chicken and shrimp back into the skillet and stir to coat in the sauce. Let it simmer for a couple of minutes until everything is heated through.
- If the sauce becomes too thick, add some reserved pasta water until you reach your desired consistency.
Toss with pasta: Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is coated in the flavorful Creole sauce.
Serve: Divide the pasta between plates and garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve immediately and enjoy!

Tips:

Adjust the spice: If you like it extra spicy, increase the cayenne pepper or add more hot sauce to the sauce mixture.
Vegetable variations: You can add other vegetables like okra or spinach to the dish to give it more flavor and color.
Protein swap: If you prefer only one type of protein, feel free to double the amount of either the chicken or shrimp.