4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
2 to 2/1/2 pounds of chicken breasts
Ounces of heavy cream
Salted butter
Shredded Parmesean cheese
Green Onion
2 Large Tomatoes
Basil
Tony chachere’s creole seasoning
Chef Paul prudhomme’s poultry magic
Cayenne Pepper
1 Pound of Penne Pasta
Preparation of ingredients
Step 1- Chop a bunch of green onion, 2 cloves garlic and fresh basil (Remove basil leaves off stems and bunch leaves together and chop really fine until it resembles coarse crumbs). Chop ends of green onion separately.
Step 2- Rinse tomatoes and chop both tomatoes into quarter slices. Using a spoon, take each individual slice and remove the insides.
Step 3- Chop tomato slices into small pieces. The result- diced tomatoes.
Preparing and searing your chicken breasts
Step 4- Add chicken breasts into strainer and rinse with cold water. Season both sides of chicken breasts with tony Chachere’s creole seasoning and chef Paul Prudhomme’s poultry magic.
***Preheat fire to HIGH heat***
Highest setting on your stove
Step 5- Add 1 teaspoon butter into pan. Let butter melt. Add chicken breasts and sear on both sides for 2 minutes each. Once done remove chicken breasts out of pan and chop each chicken breast into large bite sized chunks.
When chopping chicken breasts after searing you will see that it will be raw in the middle. This is normal and will cook the chicken breasts thoroughly once you make the chicken pasta sauce.
Boiling your penne pasta
***Preheat fire to medium high heat***
Step 6- In a large pot filled with water, add 1/2 pound of penne pasta. Let come to a simmer. Once simmering taste pasta to see if it is has reached your desired texture. Let pasta simmer for 4 to 5 minutes.
Step 7- After 4 to 5 minutes Taste pasta again to see if it has reached your desired texture. Note- Cooking times vary.
Step 8- Drain pasta into a strainer and rinse with cold water. Place strainer on top of your pot and let it set.
***Preheat fire to medium high heat***
Step 9- Add 1 teaspoon butter. Let butter melt.
Step 10- Add 1/2 cup chopped green onion (Ends) and 2 tablespoons of chopped garlic. Let sauté for 3 minutes.
Step 11- Add 1/2 Cup chopped green onion, 1 Cup of chopped tomatoes, and 1/2 cup of chopped basil. Stir and let sauté for 3 minutes.
Step 12- Add 3 cups of heavy cream and stir.
Step 13- Add 2 teaspoons of tony Chachere’s creole seasoning, 1 teaspoon of chef Paul Prudhomme’s poultry magic and 1 teaspoon cayenne pepper. Stir and let come to a simmer.
***Taste test your chicken pasta sauce to see if it has reached your desired taste. If not add more seasonings. Don’t add too much of seasonings. ***
Step 14- Add 1/4 cup of shredded parmesan cheese and stir. Let simmer for 7 minutes or until sauce thickens.
Step 15- Add chopped chicken breasts and stir. Let simmer for 3 minutes.
OPTIONAL Step- Add 2 1/2 Cups of penne pasta and stir. If adding penne pasta 2 1/2 cups is the recommended amount. You can add more if you like to suit your taste but don’t add too much as pasta will absorb all of your pasta sauce.
Step 16- Serve by either pouring your pasta sauce over the penne pasta OR if you already added the Penne pasta into your sauce then you can just serve it as is.
Serve hot and enjoy!
YouTube instructional video
