If you have a craving for bold flavors, creamy textures, and a little bit of heat all rolled into one irresistible dish, the Louisiana Chicken Pasta with Cajun Cream Sauce Recipe is about to become your ultimate go-to. This dish perfectly balances tender, crispy chicken coated with a flavorful Cajun crunch alongside a luscious, creamy pasta that sings with spices and cheesy goodness. Every bite bursts with Southern charm and comforting indulgence, making it a winning choice for family dinners or impressing guests who love a little spice. Once you get through this recipe, it might just be the new favorite you reach for again and again.
Ingredients You’ll Need
Getting these ingredients together is simpler than it seems, and each one plays an essential role in bringing this dish to life. From the spices that give it that signature Cajun kick, to the fresh veggies adding crunch and color, every element enhances the layers of flavor and texture you’ll enjoy.
- 4 boneless, skinless chicken breasts, thinly sliced: Perfect for quick frying and soaking up those delicious spices and breadcrumbs.
- 1/4 teaspoon salt and pepper: Basic seasoning to enhance the chicken’s natural flavor.
- 1/2 teaspoon Cajun seasoning: The secret weapon that infuses everything with that Southern spice vibe.
- 1/4 cup flour: Helps the breadcrumb coating stick better.
- 2 eggs, beaten: Acts as a glue for the breading.
- 3/4 cup panko breadcrumbs: Creates that irresistible crispy texture on the chicken.
- 1 cup parmesan cheese, grated: Adds umami richness to the chicken coating and the sauce.
- 1/4 cup oil for frying: Ensures a golden crust on the chicken.
- 1 tablespoon olive oil: Used for sautéing the veggies to bring out their natural sweetness.
- 2 teaspoons garlic, minced: Provides a fragrant foundation for the sautéed vegetables.
- 1 cup mushrooms, sliced: Adds earthiness and meaty texture to the pasta.
- 1 red bell pepper, chopped: Brings bright color and slight sweetness.
- 1 yellow bell pepper, chopped: Balances flavor with crunchy sweetness and vibrancy.
- 1/4 cup onion, diced: Gives a gentle savory base for the vegetable medley.
- Salt and pepper to taste: To balance the flavors perfectly.
- 10 ounces bowtie pasta, cooked and drained: Holds onto the sauce with its fun shape and provides comforting carbs.
- 2 tablespoons butter: For starting the creamy Cajun roux.
- 1 tablespoon flour: Thickens the cream sauce to luscious perfection.
- 2 cups heavy cream: Makes the sauce rich and velvety.
- 3/4 cup low-sodium chicken broth: Adds extra depth and savory notes without overpowering.
- 1 cup parmesan cheese: For a nutty, cheesy finish in the sauce.
- 1 tablespoon Cajun seasoning: Brings that signature Louisiana spice flavor directly into the sauce.
- Salt and pepper to taste: To adjust seasoning as needed.
- Cayenne pepper, optional (to taste): For an extra kick if you love a bit more heat.
How to Make Louisiana Chicken Pasta with Cajun Cream Sauce Recipe
Step 1: Prepare the Chicken
Start by seasoning the thinly sliced chicken breasts evenly with salt, pepper, and Cajun seasoning. This seasoning combination lays down the flavor foundation so each bite is perfectly spicy and savory right from the start.
Step 2: Coat the Chicken
Next, give the chicken a triple-layer treatment: dredge it in flour, dip it in the beaten eggs, then coat it generously with a mixture of panko breadcrumbs and grated Parmesan cheese. This coating adds a satisfyingly crisp texture with a cheesy note that crisps up beautifully when fried.
Step 3: Fry the Chicken
Heat the oil in a large pan over medium heat and carefully fry each chicken piece for 3 to 4 minutes on each side until golden brown and cooked through. This step locks in the moisture and builds that coveted crispy crust everyone loves. Set the cooked chicken aside while you prepare the rest.
Step 4: Cook the Vegetables and Pasta
In a large skillet, heat olive oil over medium heat then add minced garlic, mushrooms, red and yellow bell peppers, and diced onions. Cook for about 5 to 6 minutes until the vegetables become soft and fragrant. Season lightly with salt and pepper, then stir in your cooked and drained bowtie pasta, mixing everything well before setting it aside for the sauce.
Step 5: Make the Cajun Cream Sauce
In a saucepan, melt butter over medium heat and whisk in flour to create a smooth roux. Slowly pour in heavy cream and chicken broth while whisking constantly; this ensures the sauce thickens evenly without lumps. Once thickened, stir in grated Parmesan cheese, Cajun seasoning, salt, and pepper. If you want more heat, now’s the time to add a pinch of cayenne pepper. Let the sauce simmer gently for 3 to 4 minutes until it’s luxuriously creamy.
Step 6: Assemble the Dish
Combine the sautéed pasta and vegetables with the Cajun cream sauce, stirring until every piece is beautifully coated in that rich, flavorful sauce. Top the whole dish with your crispy Cajun chicken, and serve immediately for a heartwarming feast.
How to Serve Louisiana Chicken Pasta with Cajun Cream Sauce Recipe
Garnishes
Sprinkle fresh chopped parsley or green onions on top to add a pop of color and freshness. A light dusting of extra grated Parmesan cheese can elevate the cheesiness, while a squeeze of lemon juice brightens the creaminess for balance.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette to cut through the rich cream sauce. Garlic bread or warm, crusty rolls are also fantastic for mopping up every last bit of that delectable sauce.
Creative Ways to Present
For a fun twist, serve the pasta in individual skillet dishes, topped with the sliced crispy chicken arranged like a crown. Alternatively, you could layer the pasta and chicken in a baking dish, sprinkle extra Parmesan on top, and broil briefly to create a bubbly, golden crust. Presentation that looks gourmet but feels cozy always makes the meal extra special!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate. It’s best enjoyed within 3 days to keep the flavors fresh and the chicken crispy.
Freezing
This Louisiana Chicken Pasta with Cajun Cream Sauce Recipe freezes well for longer storage. Place fully cooled portions into freezer-safe containers or bags, removing as much air as possible. For best quality, use within 2 months.
Reheating
Reheat gently in a skillet on the stovetop over low heat to preserve the textures and flavors. Adding a splash of chicken broth or cream can help loosen the sauce if it thickens too much. Avoid microwaving at high heat to keep the chicken from becoming rubbery.
FAQs
Can I use a different type of pasta?
Absolutely! While bowtie pasta works beautifully because it holds the sauce well, penne, rigatoni, or even fettuccine are great alternatives. Just make sure to cook to al dente and drain before adding to the sauce.
Is this dish very spicy?
The Cajun seasoning adds a nice kick, but it’s balanced by the creamy sauce. If you prefer milder flavors, reduce the Cajun seasoning and omit the cayenne pepper. For heat lovers, feel free to add more cayenne or even some hot sauce.
Can I make this dish gluten-free?
Yes, simply substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives. Also, use gluten-free pasta. The dish will still be delicious and just as comforting.
What can I use if I don’t have heavy cream?
You can substitute heavy cream with a mixture of milk and cream cheese or half-and-half in a pinch, but the sauce may be slightly less rich and creamy.
Can I prep parts of this recipe ahead of time?
Definitely! You can slice and season the chicken the day before, or cook the pasta and sauté the vegetables ahead. Just make sure to assemble and fry the chicken fresh for the best crunch and taste.
Final Thoughts
There’s something truly magical about the blend of crispy Cajun-coated chicken with creamy, cheesy pasta that makes the Louisiana Chicken Pasta with Cajun Cream Sauce Recipe a standout in any weeknight dinner lineup. It’s crowd-pleasing, comforting, and elegantly spicy all at once, making it a recipe worth keeping close. I hope you enjoy making and sharing this delightful dish as much as I do!
Print
Louisiana Chicken Pasta with Cajun Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Louisiana / Cajun
Description
A rich and flavorful Louisiana Chicken Pasta featuring crispy Cajun-seasoned chicken breasts, sautéed vegetables, and a creamy Cajun parmesan sauce served over bowtie pasta. This dish combines crispy fried chicken with a spicy, creamy sauce for a comforting Southern-inspired pasta meal, ready in just 40 minutes.
Ingredients
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 & 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.
- Breading the Chicken: Dredge the seasoned chicken in flour, then dip it in the beaten eggs, and finally coat 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 the breaded chicken pieces for about 3-4 minutes on each side until golden brown and fully cooked through. Remove and set aside.
- Cook the Vegetables and Pasta: Heat olive oil in a large skillet over medium heat. Add minced garlic, sliced mushrooms, chopped red and yellow bell peppers, and diced onion. Sauté for 5-6 minutes until vegetables are tender. Season with salt and pepper.
- Add Cooked Pasta: Stir in the cooked and drained bowtie pasta to the sautéed vegetables, mixing well, then set aside.
- Make the Cajun Cream Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking briefly to remove raw flour taste.
- Build the Sauce: Slowly whisk in heavy cream and low-sodium chicken broth, stirring constantly until the sauce thickens.
- Season the Sauce: Stir in parmesan cheese, Cajun seasoning, salt, pepper, and cayenne pepper (if using) for an extra kick. Let the sauce simmer gently for 3-4 minutes until smooth and creamy.
- Assemble the Pasta Dish: Add the vegetable and pasta mixture to the creamy sauce, tossing thoroughly to coat all ingredients.
- Serve: Plate the creamy Cajun pasta mixture and top with the crispy fried chicken slices. Serve immediately for best texture and flavor.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Adjust the amount of cayenne pepper to control the spice level according to your preference.
- For gluten-free options, use gluten-free flour and breadcrumbs and ensure Cajun seasoning is gluten-free.
- Bowtie pasta can be replaced with penne or fettuccine if preferred.
- Frying the chicken at a steady medium heat ensures an even golden crust without burning.
