Description
This Southern Style Creamy Parmesan Chicken Pasta combines tender chicken cutlets coated in a crispy Panko and parmesan crust with a rich, creamy sauce seasoned with Cajun spices. Tossed with al dente pasta and fresh bell peppers, this dish delivers comforting flavors with a spicy southern twist, perfect for a family dinner or casual gathering.
Ingredients
Scale
Chicken
- 1 lb chicken cutlets or tenders
- 1 cup Panko bread crumbs
- 1 ½ cup grated Parmesan cheese
- 4 tbsp extra virgin olive oil
- Kosher salt and black pepper, to taste
Pasta & Vegetables
- 1 lb short cut pasta (such as penne or rigatoni)
- 1 medium yellow onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, finely chopped or grated
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 according to package instructions, usually about 8-10 minutes. Drain and set aside.
- Prepare and cook the chicken: In a shallow dish, combine the Panko bread crumbs and grated Parmesan. Season the chicken cutlets or tenders with kosher salt and black pepper, then dredge each piece in the Panko-Parmesan mixture until fully coated. Heat the extra virgin olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Remove from skillet and slice into strips.
- Sauté vegetables and make the sauce: In the same skillet, add the chopped onion, bell peppers, and garlic. Sauté over medium heat until softened, about 4-5 minutes. Stir in the Cajun seasoning and crushed red pepper flakes to taste. Pour in the milk, heavy cream (or coconut milk), and add the cream cheese. Stir well to combine and simmer gently until the sauce thickens, about 5-7 minutes.
- Combine pasta and finish the dish: Stir grated Parmesan cheese into the creamy sauce until melted. Add the cooked pasta to the skillet and toss well to coat the pasta evenly with the sauce. Top the pasta with the sliced chicken strips and sprinkle with chopped fresh parsley before serving.
Notes
- For a dairy-free option, substitute heavy cream with canned coconut milk and use dairy-free cream cheese.
- Adjust the Cajun seasoning and crushed red pepper flakes to control the spiciness of the dish.
- Use fresh Parmesan for best flavor and texture in the coating and sauce.
- Make sure to not overcook the pasta; al dente will give the best texture for this creamy dish.
