Heaven on Seven Chicken Creole Penne Recipe in a Dutch Oven
Turn up the heat on dinner with this irresistible Heaven on Seven Chicken Creole Penne, a one-pot wonder made effortlessly in a Dutch oven! This bold and flavor-packed recipe brings Creole-inspired flair to your table with tender, bite-sized chicken seasoned to perfection, a trinity of aromatic veggies, and the creamy decadence of a Parmesan-laced sauce. Simmered to perfection alongside al dente penne pasta, each bite bursts with the vibrant spices of Creole seasoning, paprika, and garlic. Ready in just 45 minutes, this dish combines easy prep with restaurant-quality results. Ideal for busy weeknights or cozy family gatherings, serve this spicy, saucy delight straight from the Dutch oven, topped with a sprinkle of fresh green onions and extra Parmesan for a show-stopping finish.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 tbsp Creole seasoning
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 1 Green bell pepper, diced
- 2 Celery stalk, diced
- 3 Garlic cloves, minced
- 1 15-oz can Canned diced tomatoes
- 3 cups Chicken broth
- 1 cup Heavy cream
- 12 oz Penne pasta, uncooked
- 1 cup Parmesan cheese, grated
- 2 Green onions, sliced
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
Instructions
Cut the chicken breast into bite-sized pieces and season with 1 tablespoon of Creole seasoning.
Heat a Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and cook the chicken until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Saute the diced onion, green bell pepper, and celery for 5 minutes until softened.
Stir in the minced garlic, remaining Creole seasoning, salt, black pepper, and paprika. Cook for an additional 1-2 minutes until fragrant.
Add the canned diced tomatoes (including their juices) and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the Dutch oven.
Pour in the uncooked penne pasta and return the cooked chicken to the pot. Stir well to ensure the pasta is submerged in the liquid.
Cover and bring to a simmer. Cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
Lower the heat and stir in the heavy cream and half of the grated Parmesan cheese. Cook for another 2-3 minutes until the sauce becomes creamy.
Serve immediately, garnished with the remaining Parmesan cheese and sliced green onions.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
