Louisiana Chicken Pasta with Cajun Cream Sauce Recipe

If you are craving a dish that bursts with bold Southern flavors and creamy indulgence, then you have to try this Louisiana Chicken Pasta with Cajun Cream Sauce Recipe. It combines crispy, perfectly seasoned chicken with tender pasta bathed in a luscious Cajun-spiced cream sauce, marrying textures and tastes that feel like a warm hug from the heart of Louisiana. Every bite delivers a harmony of spicy, cheesy, and savory notes that’s impossible to resist. This recipe is perfect for impressing friends or just treating yourself to a luxurious, homemade dinner that feels both comforting and exciting.

Ingredients You’ll Need

Gathering simple yet flavorful ingredients is the secret to making a Louisiana Chicken Pasta with Cajun Cream Sauce Recipe a showstopper. Each component plays a crucial role: from the tender chicken and crisp breadcrumbs to the vibrant veggies and creamy sauce, all combining to create a textural masterpiece.

• Boneless, skinless chicken breasts (4): Thinly sliced for quick cooking and maximum tenderness.
• Salt and pepper (1/4 teaspoon each): Basic seasoning to enhance the chicken’s natural flavor.
• Cajun seasoning (1/2 teaspoon + 1 tablespoon): Adds signature spicy, smoky notes quintessential to Louisiana cuisine.
• Flour (1/4 cup + 1 tablespoon): For dredging the chicken and thickening the sauce, giving perfect crust and creamy texture.
• Eggs (2, beaten): Help the panko and parmesan stick perfectly to the chicken.
• Panko breadcrumbs (3/4 cup): Creates a crispy, golden coating that’s delightfully crunchy.
• Parmesan cheese (1 cup + 1 cup): Grated and mixed with breadcrumbs for the coating, and added to the sauce for that rich, nutty flavor.
• Oil for frying (1/4 cup) & olive oil (1 tablespoon): Shows the balance between frying crispiness and sautéing veggies.
• Garlic (2 teaspoons, minced): Aromatic base that brings depth to the vegetables and sauce.
• Mushrooms (1 cup, sliced): Earthy texture that complements the creaminess.
• Red and yellow bell peppers (1 each, chopped): Bright, sweet flavors and vibrant colors that elevate the dish visually and in taste.
• Onion (1/4 cup, diced): Adds sweetness and crunch when sautéed.
• Bowtie pasta (10 ounces, cooked and drained): Holds onto the sauce beautifully with its shape and texture.
• Butter (2 tablespoons): The base for the creamy, indulgent Cajun sauce.
• Heavy cream (2 cups): Gives that luxurious, velvety sauce body and richness.
• Low-sodium chicken broth (3/4 cup): Balances the richness and adds savory depth.
• Cayenne pepper (optional, to taste): To dial up the heat if you like your Cajun cream sauce with a kick.

How to Make Louisiana Chicken Pasta with Cajun Cream Sauce Recipe

Step 1: Prepare the Chicken

Start by seasoning thinly sliced chicken breasts with salt, pepper, and that irresistible Cajun seasoning. This brings out the juicy flavor locked inside each piece. Then, dredge the chicken lightly in flour, dip it into the beaten eggs, and finally coat generously with a mixture of panko breadcrumbs and grated parmesan. This triple-step coating is what makes the chicken crispy on the outside while locking in moisture on the inside. It’s essential for achieving that perfect crunch against creamy pasta.

Step 2: Fry the Chicken

Heat oil in a large pan over medium heat. Fry the coated chicken pieces patiently until they turn golden brown on each side and are cooked through — about 3 to 4 minutes per side. This frying step is where the magic in texture happens, creating a crust so tasty you’ll want to savor each bite on its own. When done, set the chicken aside. It will soon join the velvety cream sauce as the star of the dish.

Step 3: Cook the Pasta and Veggies

Using a little splash of olive oil, sauté minced garlic, mushrooms, red and yellow bell peppers, and diced onion in a skillet. Cook for 5 to 6 minutes until the vegetables soften and their sweet, earthy flavors bloom. Season with salt and pepper to taste, then toss in the cooked bowtie pasta. Mixing pasta with these fresh veggies adds a vibrant crunch and colorful contrast that truly makes this pasta pop on the plate.

Step 4: Make the Cajun Cream Sauce

In a separate saucepan, melt butter over medium heat and whisk in flour to create a roux — the thickening base of your sauce. Gradually pour in heavy cream and chicken broth, whisking constantly until the sauce thickens into a smooth, creamy dream. Stir in parmesan cheese, Cajun seasoning, salt, pepper, and optional cayenne for a hint of extra heat. Let it simmer gently for a few minutes until every flavor melds perfectly. This sauce is the essence of this Louisiana Chicken Pasta with Cajun Cream Sauce Recipe, rich and bursting with that smoky Cajun charm.

Step 5: Combine and Serve

Finally, add the pasta and sautéed vegetables to your Cajun cream sauce and stir well to coat everything evenly in that luscious, spicy sauce. Top with your golden, crispy chicken, and get ready to dive into a meal layered with texture, creamy heat, and Southern soul.

How to Serve Louisiana Chicken Pasta with Cajun Cream Sauce Recipe

Garnishes

A sprinkle of freshly chopped parsley or green onions adds a beautiful pop of color and a touch of freshness to balance the creaminess. A dash of extra grated parmesan on top will boost the cheesy goodness, and if you like it spicy, a light shake of cayenne pepper right before serving brings an exciting kick.

Side Dishes

Serve alongside a crisp green salad with a tangy vinaigrette to cut through the richness. Garlic bread works wonders too, perfect for mopping up any leftover creamy sauce. For a true Southern touch, try some grilled or roasted vegetables to add smoky contrasts and additional textures.

Creative Ways to Present

For a dinner party, serve the pasta in individual shallow bowls to showcase the crispy chicken pieces nestled on top. Garnish each plate uniquely with colorful vegetable slices or edible flowers for a gourmet touch. Or, go rustic and present it family-style right from a large skillet, inviting everyone to dig in and share the joy together.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Louisiana Chicken Pasta with Cajun Cream Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chicken separate if possible to maintain its crispiness, and reheat pasta and sauce gently to enjoy the best flavor.

Freezing

Freezing this dish is possible but does require care. The sauce and pasta freeze well, but the crispy chicken may lose texture. For best results, freeze the pasta and sauce mix separately from the chicken. Thaw in the fridge overnight and reheat gently.

Reheating

Warm leftovers slowly on the stovetop or in the microwave with a splash of chicken broth or cream to bring back the sauce’s silky texture. If the chicken loses crunch, a quick pan re-toast with a little oil will help revive that golden crust.

FAQs

Can I use another type of pasta for this recipe?

Absolutely! While bowtie pasta works wonderfully to catch the sauce, penne, rigatoni, or fettuccine are also great alternatives. Pick your favorite shapes that hold creamy sauces well.

How spicy is the Cajun seasoning in this dish?

The seasoning does bring a nice level of warmth and smoky depth, but it’s not overwhelmingly hot. You can always adjust the heat by adding more or less Cajun spice or cayenne pepper depending on your preference.

Is there a way to make this recipe gluten-free?

Yes! Swap regular flour and panko breadcrumbs for gluten-free versions. Make sure the Cajun seasoning and broth are gluten-free too, and you’ll still get all the flavor without the gluten.

Can I prepare parts of this recipe in advance?

You can prepare and bread the chicken ahead and refrigerate it for a few hours before cooking. The pasta and sauce also reheat nicely, making this recipe convenient for a weeknight meal.

What can I use instead of heavy cream if I want a lighter dish?

You can substitute half-and-half or a mixture of milk and cream cheese for a lighter sauce, though it won’t be as rich and may need careful cooking to prevent curdling.

Final Thoughts

This Louisiana Chicken Pasta with Cajun Cream Sauce Recipe is a true celebration of Southern comfort food with a sophisticated twist. It’s the kind of meal that warms the soul, excites the taste buds, and feels like a special occasion no matter the day. I encourage you to give this recipe a try — your dinner table will thank you, and your friends will be begging for seconds.

Louisiana Chicken Pasta with Cajun Cream Sauce Recipe

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A flavorful and hearty Louisiana Chicken Pasta dish featuring crispy Cajun-seasoned chicken over tender bowtie pasta tossed in a creamy, spicy Cajun sauce with sautéed bell peppers, mushrooms, and onions. Perfect for a satisfying dinner in just 40 minutes.

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Ingredients

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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)

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Instructions

1. Prepare the Chicken: Season the thinly sliced chicken breasts with salt, pepper, and Cajun seasoning. This initial seasoning infuses the meat with Louisiana flavors.
2. Coat the Chicken: Dredge the seasoned chicken in flour, then dip each piece into the beaten eggs. Finally, coat the chicken thoroughly with a mix of panko breadcrumbs and grated parmesan cheese to create a crispy crust when fried.
3. 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 or until they turn golden brown and are cooked through. Remove and set aside.
4. Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic, sliced mushrooms, chopped red and yellow bell peppers, and diced onions. Sauté for 5-6 minutes until the vegetables are softened and fragrant.
5. Season Vegetables: Add salt and pepper to taste, then stir in the cooked and drained bowtie pasta. Toss everything together gently and set aside.
6. Make the Cajun Cream Sauce: In a saucepan over medium heat, melt butter. Whisk in flour to create a roux. Slowly add heavy cream and low-sodium chicken broth, whisking constantly to avoid lumps. Continue whisking until the sauce thickens.
7. Flavor the Sauce: Stir in parmesan cheese, Cajun seasoning, salt, pepper, and cayenne pepper if using. Let the sauce simmer gently for 3-4 minutes until smooth and creamy.
8. Assemble the Dish: Add the sautéed pasta and vegetables into the Cajun cream sauce, stirring to coat everything evenly. Plate the creamy pasta mixture and top with the crispy fried chicken pieces. Serve immediately for best flavor and texture.

Notes

• For extra heat, increase the amount of cayenne pepper or Cajun seasoning according to your taste.
• Use freshly grated parmesan cheese for the best flavor and melting texture.
• Make sure to cook the chicken breast slices evenly to ensure tenderness.
• You can substitute bowtie pasta with penne or fusilli if desired.
• To reduce calories, consider using half-and-half instead of heavy cream.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Louisiana, Cajun