Description
A flavorful Louisiana Chicken Pasta recipe featuring crispy Cajun-seasoned chicken breast served over bowtie pasta with sautéed vegetables and a creamy Cajun cream sauce. A perfect balance of spice, creaminess, and texture for a comforting Southern-inspired dish.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Cajun seasoning
- 1/4 cup flour
- 2 eggs, beaten
- 3/4 cup panko breadcrumbs
- 1 cup parmesan cheese, grated
- 1/4 cup oil for frying
Vegetables and Pasta
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 cup mushrooms, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/4 cup onion, diced
- Salt and pepper to taste
- 10 ounces bowtie pasta, cooked and drained
Cajun Cream Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups heavy cream
- 3/4 cup low-sodium chicken broth
- 1 cup parmesan cheese
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Cayenne pepper, optional (to taste)
Instructions
- Prepare the Chicken: Season the sliced chicken with salt, pepper, and Cajun seasoning, ensuring the spices are evenly distributed for maximum flavor.
- Dredge the Chicken: Coat each piece of chicken first in flour, then dip into the beaten eggs, and finally dredge in a mixture of panko breadcrumbs and grated parmesan cheese to create a crispy crust when fried.
- Fry the Chicken: Heat oil in a large pan over medium heat. Fry the breaded chicken pieces for about 3-4 minutes on each side until they’re golden brown and cooked through. Remove and set aside.
- Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic, mushrooms, red and yellow bell peppers, and diced onion, sautéing for 5-6 minutes until the vegetables are tender.
- Season the Vegetables: Add salt and pepper to taste, balancing the flavors before combining with the pasta.
- Add Pasta to Vegetables: Stir in the cooked bowtie pasta, tossing to integrate the vegetables and pasta well. Set this mixture aside.
- Make the Cajun Cream Sauce: In a saucepan over medium heat, melt butter and whisk in flour to form a roux. Gradually add heavy cream and chicken broth while whisking continuously until the sauce thickens.
- Flavor the Sauce: Stir in parmesan cheese, Cajun seasoning, salt, pepper, and optional cayenne pepper to add heat. Let the sauce simmer for 3-4 minutes until it becomes smooth and creamy.
- Combine Pasta and Sauce: Add the sautéed pasta and vegetable mixture into the Cajun cream sauce, stirring thoroughly to coat everything evenly.
- Assemble and Serve: Place the crispy fried chicken on top of the creamy pasta mixture and serve immediately while hot for best taste and texture.
Notes
- For extra heat, increase the amount of cayenne pepper or add a pinch of crushed red pepper flakes.
- Use freshly grated parmesan cheese for a richer flavor and better melting quality.
- Ensure chicken is cooked through by checking that internal temperature reaches 165°F (74°C).
- Bowtie pasta can be substituted with penne or rotini if preferred.
- Leftover sauce can be stored in the refrigerator for up to 3 days; reheat gently and add a splash of chicken broth if it thickens too much.
