Creamy Creole Pasta with Blackened Chicken, Shrimp, and Andouille Sausage
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Recipe Intro From dinnerwithalexandria
This rich and flavorful Creamy Creole Pasta combines blackened chicken, sautéed shrimp, and smoky andouille sausage, all tossed in a velvety sauce made with Red Gold Roasted Garlic Tomato Paste. The tomato paste adds a deep, robust garlic flavor that perfectly complements the bold Creole seasoning. Serve this comforting pasta dish for a satisfying weeknight dinner or a crowd-pleasing meal with friends.
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ingredients
- 1 package (1 pound) cooked and drained bucatini pasta
- 2 tablespoons divided olive oil
- 3 boneless, skinless chicken breasts
- 6 ounces sliced or chopped andouille sausage
- 1/2 pound peeled and deveined shrimp
- 1/2 sliced red bell pepper
- 1/2 sliced yellow bell pepper
- 1/2 sliced orange bell pepper
- 1/2 sliced green bell pepper
- 1/2 small sliced onion
- 4 minced garlic cloves
- 1 (6 ounce) can Red Gold Roasted Garlic Tomato Paste
- 2 cups (16 ounces) heavy cream
- 1 teaspoon adjusted to taste Creole seasoning
- 1 tablespoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- to taste Kosher salt
- to taste Freshly ground black pepper
Method
Step 1
Cook bucatini pasta in salted boiling water according to package instructions. Drain, reserving ¼ cup of pasta water, and set aside.
Step 2
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the andouille sausage slices and cook until browned, about 3-4 minutes. Remove and set aside.
Step 3
Season chicken breasts with Creole seasoning, garlic powder, chili powder, and smoked paprika. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Sear chicken for 5-6 minutes per side until blackened and cooked through (internal temperature should reach 165°F). Remove and set aside.
Step 4
Season shrimp with Creole seasoning, garlic powder, chili powder, and smoked paprika. Cook in the same skillet for about 2 minutes per side until pink and opaque. Remove and set aside.
Step 5
Add bell peppers, onion, and garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant.
Step 6
Stir in Red Gold Roasted Garlic Tomato Paste and return the cooked sausage to the pan. Pour in the heavy cream and mix well. Season with Creole seasoning and garlic powder. Let the sauce simmer for 3-4 minutes, allowing the flavors to meld.
Step 7
Return the shrimp to the pan and stir to combine. Toss the cooked bucatini pasta into the sauce, adding reserved pasta water if needed to loosen the sauce.
Step 8
Slice the blackened chicken and arrange it on top of the pasta or mix it in. Garnish with Parmesan cheese and chopped parsley before serving.