Louisiana Chicken Pasta is a creamy, spicy pasta dish topped with crispy parmesan chicken. The rich Cajun sauce coats the pasta perfectly, and every bite has bold flavor and comforting texture. This easy recipe brings a restaurant-style meal right to your kitchen.
Why We Love This Louisiana Chicken Pasta Recipe
There are a few reasons why you might fall in love with this Louisiana Chicken Pasta dish. First, the flavor is just unforgettable. The Cajun seasoning gives it that southern-style kick, but it’s not overwhelming—just enough to wake up your taste buds. The cream sauce balances the spice with smooth, cheesy comfort.
Next, you’ll love how it all comes together. The pasta is tender and fully coated with sauce, and the chicken—crunchy on the outside and juicy on the inside—adds just the right texture to each bite. It’s also a visually appealing meal. With red and green bell peppers, golden fried chicken, and chopped parsley on top, it looks like a restaurant-quality dish made right at home.
Another reason to love it is how customizable it is. You can use your favorite pasta shape, adjust the heat level, or even add your own twist with extra vegetables. It’s a flexible recipe that gives you the freedom to make it exactly how you want.
Ingredients about Louisiana Chicken Pasta
To make this delicious dish, you’ll need simple ingredients that come together in the best way. Here’s what you’ll need for the chicken and the Cajun cream sauce.
For the Chicken:
- 4 thinly sliced chicken cutlets
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- Salt and black pepper to taste
- 3 eggs
- 1½ cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- ¼ cup vegetable or canola oil (for frying)
For the Cajun Cream Sauce:
- ½ cup finely diced mushrooms (optional)
- ½ cup finely diced red bell pepper
- ½ cup finely diced green bell pepper
- ½ cup finely diced white onion
- 1 tablespoon garlic paste
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning (or to taste)
- 9 oz pasta of choice (like bowtie, girelle, or linguine)
- Freshly chopped parsley (optional)
How to Make Louisiana Chicken Pasta Directions
This recipe is broken into two main parts: preparing the chicken and making the creamy Cajun sauce. Here’s a step-by-step guide to help you make it with ease.
Step 1: Season and Bread the Chicken
Start by patting your chicken dry using a paper towel. This helps the seasoning and breading stick better. Season both sides of each chicken cutlet with onion powder, garlic powder, Cajun seasoning, salt, and pepper.
In one bowl, beat the eggs slightly. In another bowl, combine the panko breadcrumbs with grated Parmesan cheese. Dip each seasoned chicken cutlet into the egg mixture, then press it into the breadcrumb and cheese mixture. Make sure the breading sticks well by patting it onto the chicken.
Step 2: Fry the Chicken
Heat vegetable oil in a large skillet over medium heat. When the oil is hot, gently place the breaded chicken into the pan. Fry each side for about 3 to 4 minutes or until golden brown and fully cooked. Once cooked, set the chicken on a wire rack or paper towels to drain and cool slightly.
Step 3: Cook the Pasta
While the chicken is frying, bring a pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set it aside.
Step 4: Make the Cajun Cream Sauce
In a clean nonstick skillet, heat olive oil and melt the butter over medium heat. Add diced onions, bell peppers, and mushrooms if you’re using them. Sauté for about 2 to 3 minutes until they’re soft and fragrant.
Add garlic paste and mix everything together. Slowly pour in the heavy cream and stir well. Once the cream is warm, add grated Parmesan cheese and stir again until it melts into the sauce. Season the sauce with salt, pepper, and Cajun seasoning.
Let the sauce simmer on medium-low heat for about 5 minutes. It should start to thicken. You’ll know it’s ready when you run your finger across the back of a spoon and the sauce leaves a line.
Step 5: Combine Pasta and Sauce
Add your cooked pasta to the sauce. Use tongs to toss and mix until every strand or piece of pasta is evenly coated. Turn off the heat once everything is combined.
Step 6: Serve with Chicken
Slice the cooked chicken and place it on top of the pasta. Sprinkle with freshly chopped parsley if you like. Serve hot and enjoy the delicious layers of flavor.
How to Serve Louisiana Chicken Pasta
Louisiana Chicken Pasta is a dish that feels special enough for a weekend dinner but is still easy enough for a busy weeknight. You can serve it directly in a large serving bowl or plate it individually.
Place a generous portion of the creamy pasta on each plate, and top it with a few slices of crispy chicken. The bright bell peppers in the sauce make each plate look colorful, and a sprinkle of parsley adds a fresh final touch.
You don’t need much on the side, but if you’d like, a simple green salad or some roasted vegetables would pair nicely. Garlic bread or a warm dinner roll is also a good choice if you want to make it feel like a full restaurant-style meal.
This dish stands well on its own, and with the balance of creamy sauce, spice, and crunch, it will keep everyone at the table happy.
Expert Tips: Louisiana Chicken Pasta
To help you get the best results every time, here are a few expert tips you can use when making Louisiana Chicken Pasta:
- Use Thin Chicken Cutlets
Thinner pieces cook more evenly and get crispier without drying out. If your chicken pieces are too thick, you can slice them in half or gently pound them down. - Double-Coat the Chicken (Optional)
For an extra crunchy crust, try dipping the chicken twice—once in egg, then in breadcrumbs, then back into the egg, and breadcrumbs again. - Don’t Overcook the Cream Sauce
Let the sauce simmer gently. If you boil it too hard or too long, it can separate or become too thick. - Adjust Cajun Seasoning to Your Taste
Start with a small amount and add more as needed. Some Cajun blends are spicier than others, so taste as you go. - Use Freshly Grated Parmesan
Fresh Parmesan melts better and gives the sauce a smoother texture compared to the pre-shredded kind. - Toss Pasta While Sauce is Hot
Don’t wait too long to mix your pasta into the sauce. Do it while the sauce is hot so the flavors absorb well.
With these tips, you’ll make a dish that tastes just as good as (or better than) the restaurant version.
How to Store Louisiana Chicken Pasta
If you have leftovers, you can store them in the fridge for up to 3 days. Make sure the pasta and chicken have cooled down before placing them in an airtight container.
It’s best to keep the chicken and pasta separate if possible. That way, the chicken stays crispy when reheated.
To reheat, use a skillet over low heat with a splash of cream or milk to bring the sauce back to life. For the chicken, reheat in the oven or air fryer so it gets crispy again. Avoid microwaving the chicken if you want to keep the crunch.
Variation of Louisiana Chicken Pasta
You can easily make this recipe your own with a few simple swaps and additions:
- Spicy Shrimp Version
Swap the chicken for shrimp, and season them with Cajun spices. Sauté the shrimp until pink and add them to the sauce instead of on top. - Veggie-Loaded Pasta
Add zucchini, spinach, or sun-dried tomatoes to the sauce for a veggie boost. - Lighter Version
Use half-and-half instead of heavy cream and grill the chicken instead of frying it to cut down on calories. - Different Cheese
Try adding a bit of mozzarella or pepper jack cheese to the sauce for a creamier or spicier twist. - Gluten-Free Option
Use gluten-free pasta and gluten-free breadcrumbs to make this meal suitable for gluten-sensitive diets.
Feel free to mix and match until you find your perfect version.
FAQ – Louisiana Chicken Pasta
Can I make Louisiana Chicken Pasta ahead of time?
Yes, you can prepare the sauce and chicken ahead of time. Store them separately and cook the pasta just before serving for the freshest taste.
What’s the best pasta for this recipe?
Bowtie, linguine, or penne work great. You can use any pasta that holds sauce well and feels satisfying with the chicken.
Can I freeze this dish?
You can freeze the sauce and chicken separately for up to 1 month. Reheat the sauce gently and cook fresh pasta when you’re ready to eat.
Is this dish spicy?
It has a mild kick from the Cajun seasoning. You can make it spicier or milder depending on your taste.
Can I make it without cream?
If you want to avoid cream, you can try a blend of milk and cornstarch for thickness, though the flavor and richness will change.
Louisiana Chicken Pasta
Ingredients
- 4 pieces thinly sliced chicken cutlets
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- Salt and black pepper (to taste)
- 3 pieces eggs
- 1 1/2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1/4 cup vegetable or canola oil (for frying)
- 1/2 cup finely diced mushrooms (optional)
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced green bell pepper
- 1/2 cup finely diced white onion
- 1 tablespoon garlic paste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning (or to taste)
- 9 ounces pasta of choice (like bowtie, girelle, or linguine)
- Freshly chopped parsley (optional)
Instructions
- Pat the chicken dry and season both sides with onion powder, garlic powder, Cajun seasoning, salt, and pepper.
- Beat the eggs in one bowl and combine panko breadcrumbs with grated Parmesan in another. Dip each chicken cutlet in egg, then coat with the breadcrumb mixture.
- Heat oil in a skillet over medium heat and fry the chicken for about 3 to 4 minutes per side until golden brown. Set aside to drain.
- Cook the pasta in salted water according to package directions until al dente. Drain and set aside.
- In a clean skillet, heat olive oil and butter over medium heat. Add onions, bell peppers, and mushrooms (if using). Sauté for 2 to 3 minutes until soft.
- Add garlic paste and stir. Slowly pour in heavy cream and mix well. Once warm, add Parmesan cheese and season with salt, pepper, and Cajun seasoning.
- Let the sauce simmer for about 5 minutes until it thickens. Add the cooked pasta and toss to coat.
- Slice the chicken and place it on top of the pasta. Garnish with freshly chopped parsley and serve hot.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!