Description
A rich and flavorful Southern Style Creamy Parmesan Chicken Pasta combines crispy breaded chicken tenders with a creamy, spicy Cajun sauce, tossed with perfectly cooked pasta and topped with fresh parsley for a satisfying foray into comfort food with a touch of spice.
Ingredients
Units
Scale
Chicken
- 1 lb chicken cutlets or tenders
Breading
- 1 cup Panko breadcrumbs
- 1 1/2 cup grated Parmesan cheese
Cooking Oil and Seasonings
- 4 tbsp extra virgin olive oil
- Kosher salt and black pepper to taste
- 3-4 tsp Cajun seasoning
- Crushed red pepper flakes to taste
Pasta and Vegetables
- 1 lb short cut pasta
- 1 medium yellow onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, finely chopped or grated
Sauces and Cheese
- 2 cup milk
- 1/2 cup heavy cream or canned coconut milk
- 2 oz cream cheese, at room temperature
- 2 tbsp chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short cut pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken: In a shallow bowl, combine Panko breadcrumbs and ½ cup grated Parmesan cheese. Dredge each chicken tender or cutlet in the mixture, pressing down to adhere well. Set aside on a plate.
- Make the Sauce: Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add chopped onion and cook until soft, about 5 minutes. Stir in chopped bell peppers and cook for another 5 minutes until tender. Add minced garlic, Cajun seasoning, crushed red pepper flakes, salt, and pepper; cook for 1 minute until fragrant. Pour in milk and heavy cream, then add cream cheese. Whisk until smooth. Bring to a gentle simmer and cook for 5-8 minutes until slightly thickened.
- Cook the Chicken: In a separate large skillet, heat 2 tablespoons olive oil over medium-high heat. Add breaded chicken and cook until golden brown, about 3-4 minutes per side. Remove and transfer to a cutting board. Season with a pinch of salt, then slice into thin strips.
- Combine and Finish: Stir grated Parmesan into the sauce. Add cooked pasta, toss well, and cook for an additional 3-5 minutes until heated through. Remove from heat and mix in chopped parsley.
- Serve: Divide the pasta onto plates, top with sliced chicken, and garnish with additional parsley if desired. Enjoy!
Notes
- Ensure the chicken is pounded firmly into the breadcrumb mixture for maximum crunch.
- You can substitute coconut milk for a dairy-free version, but adjust the seasoning accordingly.
- Adjust the spice level with the amount of red pepper flakes based on your heat preference.
- This dish pairs well with a light salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 plate (~400g)
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 110 mg
