Description
This Southern Style Creamy Parmesan Chicken Pasta is a deliciously rich and comforting dish that combines crispy, golden-brown chicken strips with a creamy, flavorful Cajun-seasoned parmesan sauce tossed through tender pasta. Perfect for a hearty weeknight dinner, this recipe blends savory sautéed vegetables and creamy dairy for a satisfying meal sure to please the whole family.
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 & Aromatics
- 1 medium yellow onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, finely chopped or grated
Seasonings & Dairy
- 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 according to package instructions until al dente. Drain the pasta and set aside.
- Prepare the Chicken: In a shallow bowl, combine the Panko breadcrumbs and grated parmesan cheese. Season the chicken cutlets with kosher salt and black pepper, then dredge each piece in the Panko-parmesan mixture to coat evenly.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the coated chicken pieces and cook until they are golden brown and cooked through, about 3-4 minutes per side depending on thickness. Once cooked, remove from skillet and slice the chicken into strips.
- Make the Pasta Sauce: In the same skillet, add the chopped onion, bell peppers, and garlic. Sauté over medium heat until the vegetables are softened and fragrant, about 5 minutes. Stir in the Cajun seasoning and crushed red pepper flakes. Pour in the milk, heavy cream (or coconut milk), and add the cream cheese. Stir continuously and allow the sauce to simmer gently until it thickens slightly, about 5-7 minutes.
- Combine and Serve: Stir in additional parmesan cheese into the sauce, then add the cooked pasta to the skillet. Toss everything together to coat the pasta evenly with the creamy sauce. Plate the pasta, top with the sliced chicken strips, and garnish with chopped fresh parsley. Serve immediately.
Notes
- You can substitute heavy cream with canned coconut milk for a dairy-free option.
- Adjust the amount of Cajun seasoning and crushed red pepper flakes depending on your preferred spice level.
- For crispier chicken, cook in batches and avoid overcrowding the pan.
- Use freshly grated parmesan for the best flavor and texture in the sauce and coating.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
