Description
A flavorful Southern Style Creamy Parmesan Chicken Pasta combining tender chicken cutlets with a rich, creamy parmesan sauce infused with Cajun spices and sautéed vegetables, served over perfectly cooked pasta for a comforting main course.
Ingredients
Scale
Chicken
- 1 pound chicken cutlets or tenders
- 1 cup Panko
- 1 1/2 cups grated parmesan
- 4 tablespoons extra virgin olive oil
- kosher salt and black pepper to taste
Pasta and Sauce
- 1 pound short cut pasta
- 1 medium yellow onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, finely chopped or grated
- 3-4 teaspoons Cajun seasoning
- crushed red pepper flakes to taste
- 2 cups milk
- 1/2 cup heavy cream or canned coconut milk
- 2 ounces cream cheese, at room temperature
- 2 tablespoons chopped fresh parsley
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and set aside.
- Prepare chicken coating: In a shallow bowl, combine the Panko and 1/2 cup grated parmesan. Dredge both sides of the chicken cutlets through this mixture, pressing firmly with your fist to adhere the crumbs well. Place coated chicken on a plate and set aside.
- Make the sauce: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the bell peppers and garlic and cook for another 5 minutes until peppers are tender. Stir in Cajun seasoning, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant. Pour in the milk and cream, add cream cheese, and whisk until smooth. Bring the sauce to a gentle simmer and cook for 5 to 8 minutes until slightly thickened.
- Cook chicken: In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the coated chicken pieces and cook until golden brown on one side, about 3 to 4 minutes. Flip and cook the other side until golden brown and cooked through, about 3 to 4 minutes more. Transfer chicken to a cutting board, season with salt, and slice into thin strips.
- Combine pasta and sauce: Stir the remaining parmesan cheese into the sauce, then add the cooked pasta and toss gently to coat. Cook together for 3 to 5 minutes to let the flavors meld. Remove from heat and stir in fresh chopped parsley.
- Serve: Divide the creamy parmesan pasta between plates and top generously with sliced chicken. Serve immediately and enjoy.
Notes
- For homemade Cajun seasoning, mix smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, chili powder, cayenne pepper, kosher salt, and black pepper as detailed in the recipe to yield about 3/4 cup.
- Press the Panko coating firmly onto the chicken to ensure a crispy crust.
- Use canned coconut milk as a dairy-free alternative to heavy cream.
- Adjust crushed red pepper flakes to your preferred spice level.
- Fresh parsley adds a nice pop of color and freshness, but you can substitute with dried parsley if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
