1-First off: heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 pound of chicken cubes, sprinkle with 2 teaspoons of Creole seasoning, and toss in the sliced smoked sausage. Cook everything, stirring now and then, until the sausage browns and the chicken isn’t pink on the outside anymore. Scoop out the meat with a slotted spoon and set it aside, keeping that tasty grease in the pan.

2-Next, toss in the diced onions and bell peppers, cooking them until they soften up, about 3 to 5 minutes. Add the minced garlic and let it cook for another minute to wake up those flavors. Pour in 2 1/2 cups of chicken broth and the can of petite diced tomatoes with their juice, giving it all a good stir.

3-Break the 8 ounces of spaghetti in half and press it into the liquid in the pan. Put the chicken and sausage back on top, cover the skillet, and let it simmer for 5 minutes. Uncover, stir gently, then cover again and cook for 8 to 10 more minutes until the pasta is tender.

4-Finishing Touches: In a small bowl, whisk 1 tablespoon of cornstarch into 1/2 cup of heavy whipping cream, then pour it into the mix. Stir it all together and simmer until the sauce thickens nicely. Taste and add more Creole seasoning if you like it spicier, then let it rest for about 5 minutes before serving. For more flavor ideas, check out our take on simple desserts to pair with your meal.