Description
Louisiana Chicken Pasta is a bold and flavorful dish with crispy, Cajun-seasoned chicken served over tender bowtie pasta and topped with a creamy, spicy Cajun sauce. The combination of savory chicken, colorful vegetables, and the rich, spiced cream sauce creates a comforting and satisfying meal perfect for any occasion.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon Cajun seasoning
- ¼ cup flour
- 2 eggs, beaten
- ¾ cup panko breadcrumbs
- 1 cup Parmesan cheese, grated
- ¼ cup oil for frying
For the Pasta:
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 cup mushrooms, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ¼ cup onion, diced
- Salt and pepper to taste
- 10 ounces bowtie pasta, cooked and drained
For the Cajun Cream Sauce:
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups heavy cream
- ¾ 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:
a. Season the sliced chicken breasts with salt, pepper, and Cajun seasoning.
b. Dredge each chicken slice in flour, then dip into beaten eggs, and coat with a mixture of panko breadcrumbs and grated Parmesan cheese.
c. Heat the oil in a large skillet over medium-high heat. Fry the chicken until golden and crispy on both sides, about 3-4 minutes per side. Once cooked, set aside and keep warm. -
Prepare the Pasta:
a. In another large skillet, heat olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
b. Add the mushrooms, red bell pepper, yellow bell pepper, and onion to the skillet. Cook until the vegetables are tender, about 5-7 minutes. Season with salt and pepper.
c. Add the cooked and drained bowtie pasta to the vegetable mixture, tossing to combine. Keep warm. -
Make the Cajun Cream Sauce:
a. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to form a roux.
b. Slowly add the heavy cream and chicken broth, stirring constantly until the mixture thickens, about 4-5 minutes.
c. Stir in the Parmesan cheese and Cajun seasoning. Season with salt, pepper, and cayenne pepper to taste.
d. Continue stirring until the sauce is smooth and well combined.
-
Assemble the Dish:
a. Add the Cajun cream sauce to the pasta and vegetables, tossing to coat.
b. Top with the crispy Cajun chicken slices.
c. Serve hot, and garnish with extra Parmesan cheese if desired.
Notes
- For extra heat, adjust the cayenne pepper in the sauce to your preference.
- You can swap the bowtie pasta for any pasta shape you prefer.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan-fried, Sautéed, Sauced
- Cuisine: American