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
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 & 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.
