If you are craving a dish that combines rich, comforting flavors with a bit of Southern charm, then this Southern Style Creamy Parmesan Chicken Pasta Recipe is about to become your new go-to favorite. Picture tender chicken cutlets coated in a crispy panko and parmesan crust, nestled atop a bed of al dente pasta drenched in a luxuriously creamy Parmesan sauce, spiced just right with Cajun seasoning for that perfect Southern kick. This recipe is a beautiful harmony of textures and flavors that’ll make every bite feel like a warm, indulgent hug from the South.
Ingredients You’ll Need
This Southern Style Creamy Parmesan Chicken Pasta Recipe relies on simple, yet essential ingredients that each play a crucial role in creating its unforgettable taste, texture, and vibrant color. From the crispy panko coating to the creamy sauce, every element brings something special to the table.
- 1 lb chicken cutlets or tenders: Choose tender chicken for quick, juicy cooking and easy slicing.
- 1 cup Panko: Provides a light, crispy texture to the chicken crust.
- 1 ½ cup grated parmesan: Adds a nutty, salty flavor that deepens the dish’s creaminess.
- 4 tbsp extra virgin olive oil: For sautéing and giving a lovely golden color to the chicken.
- Kosher salt and black pepper: Essential for balancing flavors throughout the dish.
- 1 lb short cut pasta: Perfect for holding onto that lush sauce and chicken bits.
- 1 medium yellow onion, chopped: Brings sweetness and depth to the sauce base.
- 2 bell peppers, chopped: Adds color, crunch, and a touch of natural sweetness.
- 3 cloves garlic, finely chopped or grated: Infuses the sauce with aromatic richness.
- 3-4 tsp Cajun seasoning: Introduces that signature Southern heat and complexity.
- Crushed red pepper flakes: Offers a gentle kick to lift the flavors.
- 2 cups milk: Forms the creamy foundation of the sauce.
- ½ cup heavy cream or canned coconut milk: For extra silkiness and richness.
- 2 oz cream cheese, at room temperature: Thickens the sauce beautifully while adding subtle tang.
- 2 tbsp chopped fresh parsley: A fresh, herbaceous finish to brighten the final presentation.
How to Make Southern Style Creamy Parmesan Chicken Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil and cook your short cut pasta until it’s just al dente. This ensures the pasta stays perfectly firm, providing a wonderful contrast to the creamy sauce and tender chicken. Once cooked, drain the pasta and set it aside, reserving a bit of pasta water in case you want to thin the sauce later.
Step 2: Prepare the Chicken
For the chicken, create a flavorful coating by combining panko and grated parmesan. This mixture will give a beautiful golden crust with a delightful crunch. Season your chicken cutlets with kosher salt, black pepper, and a touch of Cajun seasoning before dredging them in the panko and parmesan blend. Cook the chicken in olive oil over medium heat until it’s perfectly golden and cooked through. Afterward, slice the chicken into strips, making it easy to pile on top of your pasta later.
Step 3: Make the Pasta Sauce
The sauce is where all your beautiful ingredients come together. Sauté chopped onion, bell peppers, and garlic in olive oil until softened and fragrant. Add Cajun seasoning and crushed red pepper flakes to build depth and boldness. Pour in milk, heavy cream (or coconut milk for a dairy-free option), and stir in cream cheese until everything blends smoothly. Allow the sauce to simmer gently until it thickens into a luscious coating for your pasta.
Step 4: Combine and Serve
To finish this Southern Style Creamy Parmesan Chicken Pasta Recipe, stir freshly grated parmesan into the sauce for an extra punch of cheesy goodness. Toss the drained pasta in the sauce, making sure every piece is enveloped in creamy flavor. Finally, top your dish with the crispy chicken strips and sprinkle fresh parsley over the top for a vibrant touch. It’s time to dig in and enjoy this Southern-inspired comfort dinner!
How to Serve Southern Style Creamy Parmesan Chicken Pasta Recipe
Garnishes
Adding bright, fresh garnishes like chopped parsley or even a sprinkle of extra parmesan can elevate this dish visually and flavor-wise. Consider a light drizzle of extra virgin olive oil or a squeeze of fresh lemon juice for a subtle zing that balances the creamy sauce beautifully.
Side Dishes
This hearty pasta pairs wonderfully with simple green salads or roasted vegetables to add some freshness and crunch to your meal. A side of garlic bread or buttery cornbread also complements the Southern spirit of this dish effortlessly.
Creative Ways to Present
Serve this pasta in large family-style bowls to encourage sharing and conversation. For a dinner party, present it plated individually with a parsley sprig and a dusting of parmesan for an elegant touch. Using colorful bell peppers in the sauce adds visual appeal right on the plate.
Make Ahead and Storage
Storing Leftovers
Leftover Southern Style Creamy Parmesan Chicken Pasta Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the pasta has cooled before sealing and refrigerating to maintain the best texture.
Freezing
This creamy pasta doesn’t freeze as well due to the dairy-based sauce, which can separate upon thawing. If you want to prepare in advance, I recommend freezing just the cooked chicken separately without the sauce and pasta. Then thaw and combine fresh when you’re ready to serve.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if it has thickened too much. Stir frequently to keep everything creamy and avoid scorching. Alternatively, microwave in short intervals, stirring between each burst.
FAQs
Can I use a different type of pasta?
Absolutely! While this recipe calls for short cut pasta, feel free to use penne, rigatoni, or even fusilli; they hold the sauce beautifully and provide the perfect bite.
Is there a substitute for cream cheese in the sauce?
You can substitute cream cheese with mascarpone for a milder tang or omit it altogether and add a bit more heavy cream to keep the sauce luscious.
How spicy is this recipe?
The Cajun seasoning and crushed red pepper flakes give this dish a gentle heat that can be adjusted easily. Reduce or omit the red pepper flakes for a milder version that kids will love.
Can I make this recipe dairy-free?
Yes! Use canned coconut milk instead of heavy cream and ensure your cheese substitutions are dairy-free. The cream cheese can be swapped with dairy-free cream cheese alternatives to keep the creamy texture.
How do I know when the chicken is cooked through?
Cook chicken until the internal temperature reaches 165°F (75°C) or until the juices run clear and the crust is golden brown. Properly cooked chicken will be juicy and tender inside.
Final Thoughts
This Southern Style Creamy Parmesan Chicken Pasta Recipe is one of those soul-satisfying dishes that feels like a warm hug on a plate. Its comforting creaminess, balanced with a touch of spice and the perfect crispy chicken, makes it ideal for family dinners or casual entertaining. I encourage you to try it out and watch it become a beloved favorite in your recipe rotation. Trust me, every forkful is pure Southern magic!
Print
Southern Style Creamy Parmesan Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This Southern Style Creamy Parmesan Chicken Pasta recipe features tender chicken cutlets coated in a crispy parmesan and Panko crust, paired with a rich, creamy Cajun-spiced sauce tossed with pasta and bell peppers. Ready in just 30 minutes, it’s a comforting and flavorful dish perfect for a family dinner that blends Southern culinary influences with Italian pasta traditions.
Ingredients
Chicken
- 1 lb chicken cutlets or tenders
- 1 cup Panko breadcrumbs
- 1 ½ cup grated parmesan cheese
- 4 tbsp extra virgin olive oil
- Kosher salt, to taste
- Black pepper, to taste
Pasta & Vegetables
- 1 lb short cut pasta
- 1 medium yellow onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, finely chopped or grated
Seasoning & Sauce
- 3–4 tsp Cajun seasoning
- Crushed red pepper flakes, to taste
- 2 cups milk
- ½ 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 until al dente, usually about 8-10 minutes. Drain the pasta and set aside.
- Prepare the Chicken: In a shallow dish, combine Panko breadcrumbs and grated parmesan cheese. Season the chicken cutlets or tenders with kosher salt and black pepper, then dredge each piece thoroughly in the Panko-parmesan mixture. Heat olive oil in a large skillet over medium heat and cook the coated chicken until golden brown and cooked through, about 3-4 minutes per side. Once cooked, slice the chicken into strips and keep warm.
- Make the Pasta Sauce: Using the same skillet, sauté chopped yellow onion, bell peppers, and garlic until softened and fragrant, about 4-5 minutes. Stir in Cajun seasoning and crushed red pepper flakes to add heat. Pour in the milk and heavy cream (or coconut milk) and add the cream cheese. Stir and simmer gently until the sauce thickens, about 5-7 minutes.
- Combine and Serve: Stir the remaining parmesan cheese into the thickened sauce. Add the cooked pasta and toss thoroughly to coat. Plate the pasta, then top with the sliced chicken strips. Garnish with chopped fresh parsley before serving.
Notes
- For a dairy-free version, substitute heavy cream and cream cheese with canned coconut milk and dairy-free cream cheese alternatives.
- Adjust the amount of Cajun seasoning and crushed red pepper flakes to control the spice level.
- Use freshly grated parmesan for best flavor and texture in the breading and sauce.
- This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
