Description
This Southern Style Creamy Parmesan Chicken Pasta combines crispy, golden-brown chicken cutlets with a rich, creamy Cajun-spiced Parmesan sauce tossed with tender short cut pasta. The dish balances flavorful sautéed vegetables, robust spices, and a velvety sauce, making it a delicious and hearty meal perfect for family dinners or special occasions.
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 and black pepper, to taste
Pasta
- 1 lb short cut pasta (such as penne or rigatoni)
Vegetables and Sauce
- 1 medium yellow onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, finely chopped or grated
- 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 rolling boil. Add the short cut pasta and cook until al dente, typically about 8-10 minutes. Drain the pasta and set aside.
- Prepare the Chicken: In a shallow dish, combine the Panko breadcrumbs and grated Parmesan cheese. Season the chicken cutlets or tenders with kosher salt and black pepper. Dredge each piece thoroughly in the Panko-Parmesan mixture until coated evenly.
- Cook the Chicken: Heat the extra virgin olive oil in a large skillet over medium heat. Carefully add the coated chicken pieces and cook for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove from skillet and slice into strips.
- Make the Pasta Sauce: In the same skillet, add the chopped onion and bell peppers. Sauté for about 5 minutes until softened. Add the finely chopped garlic and sauté for another 1 minute until fragrant. Sprinkle in the Cajun seasoning and crushed red pepper flakes, stirring well. Pour in the milk and heavy cream (or coconut milk), then add the cream cheese. Stir continuously and simmer gently until the sauce thickens, about 5-7 minutes.
- Combine and Serve: Lower the heat and stir in the grated Parmesan cheese to the sauce until melted and smooth. Add the cooked pasta to the skillet and toss gently to coat all the pasta in the creamy sauce. Arrange the sliced chicken strips on top and garnish with fresh chopped parsley. Serve immediately while hot.
Notes
- For a dairy-free option, substitute heavy cream with canned coconut milk and use dairy-free cream cheese.
- Adjust Cajun seasoning and crushed red pepper flakes to suit your preferred spice level.
- Use freshly grated Parmesan for the best flavor and texture.
- Allow chicken to rest for a few minutes after cooking to retain juiciness before slicing.
- This recipe can be made ahead by preparing the sauce and chicken separately and combining just before serving.
