Creole Chicken Pasta

Serve with a spinach salad and crusty French bread.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 12%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.4g
  • Carbohydrate: 32.2g
  • Fiber: 2g
  • Cholesterol: 44mg
  • Iron: 0.0mg
  • Sodium: 172mg
  • Calcium: 0.0mg


  • 3 tablespoons all-purpose flour
  • 2 teaspoons no-salt-added Creole seasoning, divided
  • 4 (4-ounce) skinned, boned chicken breast halves, cut into strips
  • Cooking spray
  • 2 teaspoons hot pepper oil
  • 1 medium onion, cut into vertical strips (about 1 cup)
  • 1 medium-size green bell pepper, cut into julienne strips
  • 1 teaspoon minced garlic
  • 1 (9-ounce) package refrigerated fettuccine, uncooked
  • 1 cup fat-free half-and-half or fat-free evaporated milk


  1. 1. Combine flour and 1 1/2 teaspoons Creole seasoning in a large heavy-duty zip-top plastic bag; add chicken, and shake to coat.
  2. 2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, onion, bell pepper, and garlic; cook 8 to 10 minutes or until chicken is done and vegetables are tender, stirring occasionally.
  3. 3. While chicken mixture cooks, cook fettuccine according to package directions, omitting salt and fat; drain well.
  4. 4. Combine remaining 1/2 teaspoon Creole seasoning and half-and-half; add to chicken mixture in skillet, scraping bottom of skillet to deglaze. Cook 1 minute or until sauce is slightly thickened. Toss with cooked fettuccine; serve immediately.
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