Restaurant Recipes

Copeland's of New Orleans Chicken Tasso Pasta

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  • 3 cups diced chicken breast
  • 4 teaspoons Creole seasonings
  • 1 cup julienne tasso (Savoie's or K-Paul's)
  • 1/2 cup (1 stick) butter
  • 1 cup green onions, sliced 1/4 inch
  • 1 pint heavy cream
  • 2 teaspoons Creole seasonings (additional)
  • 3 pounds cooked pasta (fettuccine or linguini)
  • 1/4 cup grated Parmesan cheese


  1. Cook pasta and drain well. Season chicken pieces with Creole Seasoning.
  2. Melt butter in a sauté pan. Add tasso and saute until tender and lightly browned.
  3. Add chicken and green onions and sauté until chicken is white.
  4. Add heavy cream and additional seasonings. Return to a simmer.
  5. Add drained pasta to sauce and bring back to a simmer.
  6. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce.
  7. Sprinkle with Parmesan cheese.
  8. Serve immediately.


Copeland's of New Orleans

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