Louisiana Chicken Pasta Recipe

Bold Cajun spices and crispy parmesan coating elevate this Louisiana chicken pasta to a soul-warming dish you’ll always want in your weekly rotation. It’s delicious with garlic bread, corn on the cob, iced tea, crisp white wine; in fact most things.

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Louisiana Chicken Pasta Recipe Ingredients

Cajun Cream Sauce:

• 1 tsp red pepper flakes
• 1 tsp Cajun seasoning
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 cups heavy cream
• 1 cup chicken stock
• 1 tbsp cornstarch
• 1 cup Parmesan, shredded

Crispy Parmesan Chicken:

• 4 chicken breasts, butterflied
• ¼ cup flour
• 1 cup breadcrumbs
• ½ cup Parmesan, grated
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 large eggs
• 4 tbsp vegetable oil

Pasta + Veggies:

• 1 lb farfalle pasta
• 2 tbsp butter
• ½ yellow bell pepper, sliced
• ½ red bell pepper, sliced
• ½ red onion, sliced
• 8 oz crimini mushrooms, sliced
• 1 tbsp garlic, minced
• ¼ cup parsley (optional)

How To Make Louisiana Chicken Pasta Recipe

1. Make the sauce: Whisk together the red pepper flakes, Cajun seasoning, salt, pepper, cream, and stock with a tablespoon of cornstarch until smooth, then set it aside to wait while you prep the rest of the meal.
2. Boil the pasta: Bring a large pot of salted water to a boil, drop in the farfalle and cook until perfectly al dente, about 8 to 10 minutes, then drain the pasta but don’t rinse it—you want that starch to help the sauce cling later.
3. Prep the chicken: Set up your station with flour, breadcrumbs, parmesan, and seasoning in one bowl and beaten eggs in another; dip each butterflied breast into the flour, then the egg, and finally the cheesy breadcrumbs, letting them rest for a few minutes to ensure the coating sticks properly.
4. Cook the veggies: Melt a knob of butter in a large skillet and toss in the sliced peppers, onion, garlic, and mushrooms, sautéing for 3 to 5 minutes until they’ve softened and turned beautifully fragrant, then remove them to a plate and set aside.
5. Fry the chicken: Using the same skillet, heat the vegetable oil until shimmering, then fry the chicken for 3 to 5 minutes on each side until perfectly crispy and golden all over; let the meat rest briefly before slicing into thick, juicy strips.
6. Bring it together: Pour that prepared Cajun sauce mixture into the pan, stir in the cooked pasta and the sautéed veggies, and leave everything to blip away for a few minutes until the sauce thickens and clings to every piece of farfalle.
7. Serve: Top the creamy pasta with those golden chicken slices, scatter over some fresh parsley, and finish with an extra dusting of parmesan for a bit of cheeky indulgence. Bring it to the table and tuck in!

Recipe Tips

• How to get the crispiest chicken: Make sure the oil is hot before adding the chicken to the pan; if it’s not shimmering, the breadcrumbs will soak up the oil and become soggy instead of crunchy.
• How to thicken the sauce quickly: The cornstarch in the sauce mixture is key; make sure to whisk it in while the liquid is cold to prevent lumps, and let it simmer for a few minutes to reach its full thickening potential.
• Why butterfly the chicken: Cutting the breasts in half horizontally ensures they cook quickly and evenly, preventing the outside from burning before the inside is safe to eat.
• How to manage the heat: Cajun seasoning and red pepper flakes can be punchy; if you prefer a milder dish, start with half the amount of red pepper flakes and taste as you go.

What To Serve With Louisiana Chicken Pasta Recipe?

This Louisiana Chicken Pasta Recipe is a rich, spicy meal that needs a cooling finish! A side of Garlic Butter Breadsticks is the classic choice for mopping up the extra Cajun cream sauce. For a lighter touch, a side of Roasted Corn on the Cob adds a lovely sweetness that contrasts with the heat! A cold Sweet Peach Tea or a crisp Sauvignon Blanc pairs wonderfully with the savory, parmesan-crusted chicken.

How To Store Louisiana Chicken Pasta Recipe

• Refrigerate: Store the pasta and chicken in separate airtight containers for up to 3 days to keep the chicken as crispy as possible.
• Reheat: Warm the pasta on the stove with a splash of milk to loosen the sauce; reheat the chicken in an air fryer or oven at $350$ F to restore its crunch.
• Freeze: It is not recommended to freeze this dish as the heavy cream sauce may separate and lose its velvety texture when thawed.

Louisiana Chicken Pasta Recipe Nutrition Facts

• Calories: $620$ kcal
• Total Fat: $34$ g
• Saturated Fat: $18$ g
• Cholesterol: $145$ mg
• Sodium: $880$ mg
• Total Carbohydrates: $44$ g
• Protein: $36$ g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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