Creole Pasta Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare chicken

Cut the chicken breast into 1-inch bite-sized pieces. Season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until cooked through and lightly browned, about 4–6 minutes, stirring once or twice. Transfer cooked chicken to a plate and keep warm. If using shrimp instead, sauté 8 oz shrimp 1–2 minutes per side until opaque; transfer and keep warm. If using lump crab, gently fold it in during the final step (do not overcook).

In the same large skillet, lower heat to medium and add 2 tbsp butter and 1 tbsp olive oil. Add 1 cup chopped yellow onion, 1/2 cup diced green bell pepper, 1/2 cup diced red bell pepper, and 1/2 cup chopped celery. Sauté until vegetables are softened and beginning to caramelize, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen flavor. Add the 14 oz crushed tomatoes and 3 cups chicken stock, scraping any browned bits from the pan. Stir in 2 tsp Creole seasoning, 1 tsp smoked paprika, 1/4 tsp cayenne (adjust to taste), 1/2 tsp dried thyme, 1 bay leaf, 1 tsp Worcestershire sauce, 1 tsp hot sauce (optional), 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Bring the sauce to a gentle simmer, then reduce heat and simmer uncovered for 10–12 minutes to thicken slightly.

Remove and discard the bay leaf. Stir in 1/2 cup heavy cream and simmer 1–2 minutes to warm through and emulsify the sauce. Taste and adjust seasoning — add more Creole seasoning, cayenne or salt if needed.

Add the cooked penne and reserved pasta water (start with 1/4 cup, add more if needed) to the skillet with the creole sauce. Toss to coat and combine over medium heat for 1–2 minutes so pasta absorbs some sauce.

Return the cooked chicken (or shrimp) to the skillet and gently fold to heat through, about 1–2 minutes. If using lump crab, fold it in now gently so it warms but does not break up. Stir in 1/2 cup grated Parmesan until melted and incorporated; add 2 tbsp chopped parsley and adjust consistency with additional reserved pasta water if sauce is too thick.

Serve immediately, garnished with extra parsley and lemon wedges if serving seafood. Offer additional grated Parmesan at the table.