Bayou chicken pasta

Ingredients

• 1 pound pasta, your choice
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons Emeril's Essence Creole Seasoning, recipe follows
• 1 1/2 teaspoons salt
• 1 cup finely chopped yellow onion
• 1 tablespoon finely chopped jalapeño or habañero pepper, depending on your heat tolerance
• 1 tablespoon minced garlic
• 1 1/2 cups heavy cream
• 1 cup diced tomatoes
• 1/2 cup reserved pasta cooking water
• 1/4 cup grated Parmesan
• 1/2 cup chopped green onion tops (optional)
• 2 tablespoons chopped fresh parsley leaves (optional)

Emeril's Essence Creole Seasoning:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

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Preparation

• Cook pasta according to package directions. While the pasta cooks, prepare the sauce. Set a 12-inch pan over medium-high heat. Add the butter and olive oil to the pan.
• Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onion and pepper to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds.
• Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
  
• Add the tomatoes, pasta and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Parmesan, green onions and parsley and toss to blend. Serve immediately.
• Emeril's Essence Creole Seasoning:
  Combine all ingredients thoroughly.