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
Scale
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.
