Description
A flavorful Southern Style Creamy Parmesan Chicken Pasta featuring crispy chicken cutlets coated with Panko and Parmesan, tossed in a rich and creamy cajun-spiced sauce with bell peppers, onions, and garlic, served over tender short pasta and finished with fresh parsley.
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
- 1 pound short cut pasta
Sauce
- 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, a pinch
- 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 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 pieces through the Panko mixture, pressing firmly with your fist to adhere crumbs well. Place coated chicken on a plate and set aside.
- Make Sauce: Heat 2 tablespoons olive oil in a pan over medium-high heat. Add the chopped onion and cook until soft, about 5 minutes. Add chopped bell peppers and garlic, cooking for another 5 minutes until peppers are tender. Stir in cajun seasoning, crushed red pepper flakes, salt, and pepper and cook for 1 minute until fragrant. Pour in the milk and heavy cream, add cream cheese, and whisk until smooth. Bring sauce to a gentle simmer and cook for 5-8 minutes until slightly thickened.
- Cook Chicken: In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add the coated chicken and cook until golden brown on one side, 3-4 minutes. Flip and cook the other side another 3-4 minutes until golden and cooked through. Transfer chicken to a cutting board, season with salt, and slice thinly.
- Combine Pasta and Sauce: Stir the remaining parmesan cheese into the sauce. Add the cooked pasta and toss thoroughly to coat. Cook together for 3-5 minutes to marry flavors, then remove from heat and stir in chopped parsley.
- Serve: Divide the pasta among plates and top with sliced chicken. Enjoy your Southern Style Creamy Parmesan Chicken Pasta!
Notes
- For authentic Cajun seasoning, mix smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, chili powder, cayenne pepper, kosher salt, and black pepper as described in the recipe.
- You can substitute heavy cream with canned coconut milk for a dairy-free option.
- Pressing the Panko coating firmly helps ensure a crispy crust on the chicken.
- Using fresh parsley at the end brightens the flavor and adds a fresh color contrast.
- Cook the pasta just until al dente to avoid overcooking when tossing with the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
