Louisiana Chicken Pasta
A creamy, spicy pasta dish topped with crispy parmesan chicken, featuring a rich Cajun sauce that coats the pasta perfectly.
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.
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Notes
Store leftovers in the fridge for up to 3 days. Keep chicken and pasta separate for best texture when reheating.