1tbspcanola oil, vegetable or olive oil *for cooking the chicken
6green onions, chopped (optional)*for serving, added at the end
Creamy Sauce Ingredients
1quartheavy whipping cream*1/3 cup will be used for marinating the chicken
1cupparmesan cheese, grated (more to taste)*fresh grated parmesan cheese preferred
2 1/2tspgarlic powder
1 /2 to 1tspseasoning salt *start with 1/2 tsp and then add more to taste
1/2tsp or more to taste Creole Seasoning*this is for the sauce, separate from the marinade below
salt and pepper, to taste *optional
Chicken Marinade
1/3Cupheavy whipping cream *taken from the quart of heavy whipping cream
1tspCreole Seasoning
Instructions
Cook pasta according to the directions on the package. Set aside.
Take 1/3 cup of the heavy whipping cream from the quart and put it in a small dish or measuring cup. Add 1 tsp of the Creole Seasoning and whisk it together. This is the chicken marinade.
Place chicken strips in a zip top bag (or a container with a lid). Pour the heavy whipping cream marinade over the chicken. Make sure the chicken is covered fully by heavy cream. Seal the bag or cover the dish. Let the chicken marinade in the fridge for at least 1 hour. 2-3 hours is ideal.
While chicken is marinating, chop onions, cook bacon, grate cheese and prepare everything else.
After chicken has marinated, heat oil in a large skillet on medium-low heat. Add chicken and cook until chicken is done and starting to brown. Remove chicken from pan and set aside.
In the same large skillet over medium-low heat (wipe out any extra oil or burnt chicken- some seasoning is great left behind), add the rest of the heavy whipping cream. Whisk until it thickens.
Add the parmesan cheese, whisk until melted and incorporated.
Add the garlic powder, season salt, Creole seasoning and some salt and pepper (optional) to taste. You can adjust the seasoning at this point to taste, adding more season salt if needed.**Start out with less season salt and add to taste.
Add the cooked chicken and bacon into the sauce.
Serve immediately over cooked pasta! Top with green onions if desired. The sauce will thicken pretty fast after taken off the heat but should thin right back out when reheated. If it is too thick, add a little milk.
Notes
This is the Creole Seasoning I love:You can store this pasta sauce in the fridge for up to 4 days. Heat it slowly in the microwave or on the stove, stirring it as it heats.
Nutrition information is automatically calculated and should only be used as an approximation.