Description
A flavorful Louisiana Chicken Pasta featuring crispy Cajun-seasoned chicken breast served over tender bowtie pasta tossed with sautéed vegetables and a creamy, spicy Cajun cream sauce. This hearty dish perfectly balances bold spices with creamy textures for a satisfying Southern-inspired meal.
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 thinly sliced chicken breasts with salt, pepper, and Cajun seasoning evenly to infuse flavor.
- Dredge the Chicken: Coat the chicken pieces first in flour, then dip them in the beaten eggs, and finally cover thoroughly with a mixture of panko breadcrumbs and grated parmesan cheese for a crispy crust.
- Fry the Chicken: Heat oil in a large pan over medium heat. Fry each chicken piece for about 3-4 minutes on each side until golden brown and fully cooked. Remove and set aside.
- Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic, sliced mushrooms, chopped red and yellow bell peppers, and diced onion. Sauté for 5-6 minutes until the vegetables are tender and fragrant.
- Season Vegetables: Add salt and pepper to taste to the sautéed vegetables for balanced seasoning.
- Add Cooked Pasta: Stir in the cooked and drained bowtie pasta with the sautéed vegetables and toss to combine. Remove from heat and set aside.
- Make the Cajun Cream Sauce: In a saucepan over medium heat, melt the butter and whisk in the flour to form a roux. Gradually pour in the heavy cream and chicken broth while whisking continuously until the sauce thickens.
- Flavor the Sauce: Stir in parmesan cheese, Cajun seasoning, salt, and pepper. Add cayenne pepper if a spicier sauce is desired. Let simmer for 3-4 minutes until smooth and creamy.
- Combine Pasta and Sauce: Add the bowtie pasta and sautéed vegetables mixture to the creamy Cajun sauce, stirring well to coat everything evenly.
- Serve the Dish: Plate the creamy Cajun pasta mixture and top with the crispy fried chicken pieces. Serve immediately for best taste and texture.
Notes
- Use freshly grated parmesan cheese for best flavor in the breadcrumb coating and sauce.
- Adjust cayenne pepper to control the spiciness of the cream sauce.
- Thinly slicing the chicken ensures quick cooking and crispiness in the frying step.
- Bowtie pasta works well due to its shape; however, penne or fusilli can be substituted.
- For lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Ensure not to overcrowd the pan when frying chicken to maintain crispiness.
