Description
Louisiana Chicken Pasta is a Cajun-inspired creamy pasta dish that combines crispy pan-fried chicken with a rich, slightly spicy Parmesan cream sauce. The sauce is infused with bell peppers, mushrooms, garlic, and Cajun seasoning, creating a bold and savory dish that’s both creamy and smoky.
Ingredients
Scale
For the Chicken:
- 2 large chicken breasts, sliced in half to make 4 thin cutlets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup all-purpose flour
- 1 egg + 2 tablespoons water (for egg wash)
- ½ cup breadcrumbs (panko or Italian-style)
- ⅓ cup grated Parmesan cheese
- 2 tablespoons olive oil (for frying)
For the Cajun Pasta Sauce:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional, for extra spice)
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- ¾ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 12 oz penne or bowtie pasta, cooked al dente
For Garnish:
- Fresh parsley, chopped
- Extra grated Parmesan
- Lemon wedges (optional, for brightness)
Instructions
Step 1: Prepare the Chicken
- Season the chicken – Sprinkle salt, black pepper, Cajun seasoning, garlic powder, and paprika on both sides of the chicken cutlets.
- Dredge the chicken –
- Place flour in one shallow dish.
- Whisk egg and water in another dish.
- Mix breadcrumbs and Parmesan cheese in a third dish.
- Coat each chicken piece in flour, then dip in egg wash, then coat in the breadcrumb mixture.
- Pan-fry the chicken –
- Heat olive oil in a large skillet over medium-high heat.
- Cook each cutlet for 3-4 minutes per side, until golden brown and crispy.
- Transfer to a plate and tent with foil to keep warm.
Step 2: Cook the Pasta
- Boil water and cook pasta according to package directions until al dente. Drain and set aside.
Step 3: Make the Cajun Cream Sauce
- Sauté the veggies – In the same skillet, melt butter and add olive oil over medium heat.
- Add the bell peppers and mushrooms, cooking for 3-4 minutes until softened.
- Stir in the garlic, Cajun seasoning, smoked paprika, and red pepper flakes, cooking for 30 seconds until fragrant.
- Make it creamy – Pour in heavy cream, chicken broth, and Dijon mustard, stirring well. Bring to a gentle simmer.
- Stir in the Parmesan cheese, whisking until the sauce is smooth and slightly thickened. Season with salt and black pepper to taste.
Step 4: Combine and Serve
- Add the cooked pasta to the sauce and toss until fully coated.
- Slice the crispy chicken into strips and place on top of the pasta.
- Garnish with fresh parsley, extra Parmesan, and a squeeze of lemon if desired.
- Serve immediately and enjoy!
Notes
- Want more heat? Add extra Cajun seasoning or a pinch of cayenne pepper.
- For a lighter version, use half-and-half instead of heavy cream.
- Make it extra creamy by stirring in 2 tablespoons of cream cheese.
- For gluten-free, use gluten-free pasta and breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Nutrition
- Calories: 750
- Sugar: 4g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 20g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg