o 1 Bag Bowtie Pasta
o 8-10 Chicken Breast Strips or 3 Boneless Chicken Breast
o 2 TBS Creole Seasoning (Tony Chachere’s Brand)
o 1 Stick of Butter
o 1 Medium Red Bell Pepper
o 1 Medium Green Bell Pepper
o 1 Yellow Onion
o Container of Mushrooms (I omit this)
o 4 or 5 Green Onions
o 1 Carton of Heavy Whipping Cream (pint)
o ½ TSP Dried Basil
o ½ TSP Lemon Pepper Seasoning
o ½ TSP Salt
o ¼ TSP Garlic Powder
o ¼ TSP Black Pepper
o ¼ Cup Parmesan Cheese
The first thing I do is chop up my red bell pepper, green bell pepper, yellow onion, and green onion. We never put mushrooms in ours as I do not like mushrooms. I think chopping up vegetables is the most time consuming part of this recipe. You can do this beforehand and stick in the refrigerator so that you can come home and quickly make the pasta.
You will want to cut up your chicken into chunks. We prefer smaller chunks. You will then place the chicken in a Ziplock Bag along with the 2 TBS of creole seasoning. Shake the chicken so that it is evenly coated with the creole.
Using 2 TBS does make the pasta pretty spicy. If you do not want it spicy I suggesting decreasing the amount of creole to 1 TBS
After the chicken is coated in the bag and the vegetables are diced I get the pasta ready. I cook the pasta for 8-10 minutes or until it done. I always take a piece of pasta out and test it to make sure it is soft. You do not want it too soft.
Next, you will melt one stick of butter over medium heat. When the butter is melted add in the chicken. Cook the chicken about 5-8 minutes or until done. While it is cooking, I take my bamboo spatula and cut the chicken into even small pieces. This is completely preference. We just like small chunks of chicken instead of large ones.
Once the chicken is done, you will add in your vegetables. Stir them up after adding so that they are all evenly coated in the juices. You will cook these about 5 minutes. You want to make sure they are tender.
Once the vegetables are tender, you will add in the heavy whipping cream. Do not substitute heavy whipping cream for half and half. The pasta just does not do as well with half and half. It never gets to the right consistency.
After adding in the heavy whipping cream, stir. Make sure everything is well coated. Now you will add in the basil, lemon pepper, salt, pepper, and garlic powder. You will stir again to make sure everything is well mixed.
Please make sure you measure the amount of seasoning that you put. The taste of this pasta can completely change by changing one little thing. The only thing I do not measure out is salt and pepper. I just sprinkle those in.
Now that everything in mixed together, bring the pasta to a boil. The original recipe does not say this. Yet, I learned that if you bring it to a boil the consistency is a bit thicker and not so juicy.
Add in the pasta and let cook on low heat until it is a nice consistency. It should not be thin like water but also not too thick.
Right before you get ready to serve, sprinkle some parmesan cheese over the pasta.
I got this recipe a couple of years ago from my “bestest” of friends. It is now one of our favorite foods. We make this dish about twice per month.
We have given this recipe to our entire family as well. Everyone loves it. It has become the food of choice for many of our family’s birthday dinners.
The crazy thing about this recipe is that no one person’s tastes the same. I have eaten this at several family members houses as well as at my friend’s house (who gave me the recipe). Nobody’s taste the same.
If you do not like the vegetables listed in the recipe you can change them. My brother does not eat bell peppers so his wife cooks the pasta with broccoli in the place of the bell peppers. You can add your any of your favorite vegetables to the recipe.
You can also change the chicken to shrimp or crab. This is a great dish to cook while in Turks and Caicos and substitute the chicken for fresh seafood.
We like to serve this pasta in a bowl because it is juicy. If we have company coming over we will add the entire pot of pasta into a nice serving bowl and let our guests fix their plates from that.
If it is just the two of us, we will fix our plate right out of the pot from the stove.
This pasta pairs wonderfully with a small garden salad and a slide of garlic bread.
We hope you enjoy this recipe as much as we do!
Some people do not eat left overs. We are not those people. We love leftovers, well, depending on what it is. This pasta makes great leftovers. It is great to take for lunch or to stick back on the eye for supper the next night. If it is a little thick you can add a splash of milk, stir, and heat.