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.
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. This initial seasoning infuses the meat with Louisiana flavors.
- 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.
- 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.
- 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.
- Season Vegetables: Add salt and pepper to taste, then stir in the cooked and drained bowtie pasta. Toss everything together gently and set aside.
- 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.
- 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.
- 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
