Name: Cajun Crispy Chicken Pasta
Prep time: PT-485282H23M30S
Cook time: 30 min
Total time: PT-485282H23M30S
Ingredients: 1/4 tsp red pepper flakes; ½ teaspoon cajun/creole seasoning (I use Tony Chachere’s); 1/4 tsp salt; ¼ tsp pepper; 1 cup heavy cream; 2 1/2 tsp cornstarch; 3/4 cups shredded Parmesan cheese; 4 chicken breasts (or if they’re thick, 2 butterflied chicken breasts); ¼ cup flour; ½ cup bread crumbs; ½ cup panko bread crumbs; ½ cup shredded parmesan cheese; ¼ tsp pepper; 2 teaspoons salt; 3 eggs, beaten; 2-3 tablespoons canola or vegetable oil, for frying; ½ pound (half a box) of Bowtie pasta; 2 tablespoons of butter; 1 red bell pepper, sliced into medium pieces; ½ medium red onion, diced; 4 oz mushrooms, sliced; 2-3 cloves of garlic, minced; Optional, parsley for garnish

This pasta is a show stopper and is great for a Sunday dinner or for inviting guests over! It really doesn’t take too much time but it may take a bit more time than most people can spare on a busy weekday night. It just depends on how fast of a cook you are. There’s a little bit of heat, but definitely not too much! I love so much the different textures that come into play with this pasta in each bite. This is definitely a dish most everyone will love and you will want you to make again.

Cajun Crispy Chicken Pasta

Print Recipe

This dish has so many wonderful textures that make each bit perfect and wonderful.

Prep Time: 20-25 minutes
Cook Time: 30 minutes
Total Time: 50-55 minutes
Yield: Serves about 6 1x

Ingredients

Scale

Sauce-

1/4 tsp red pepper flakes

½ teaspoon cajun/creole seasoning (I use Tony Chachere’s)

1/4 tsp salt

¼ tsp pepper

1 cup heavy cream

2 1/2 tsp cornstarch

3/4 cups shredded Parmesan cheese

Chicken-

4 chicken breasts (or if they’re thick, 2 butterflied chicken breasts)

¼ cup flour

½ cup bread crumbs

½ cup panko bread crumbs

½ cup shredded parmesan cheese

¼ tsp pepper

2 teaspoons salt

3 eggs, beaten

2–3 tablespoons canola or vegetable oil, for frying

Pasta-

½ pound (half a box) of Bowtie pasta

2 tablespoons of butter

1 red bell pepper, sliced into medium pieces

½ medium red onion, diced

4 oz mushrooms, sliced

2–3 cloves of garlic, minced

Optional, parsley for garnish

Instructions

Pasta-

Set a pot of water on the stove to boil and cook the pasta. When pasta is done, drain and return to pot (while water is heating up and pasta is cooking, start on the rest of the steps)

In a large skillet, melt butter and add the bell pepper, red onion, mushrooms, and garlic. Cook for 3-5 minutes until vegetables are tender. Move vegetables to a bowl or plate and set aside.

Chicken-

In a small bowl, mix together the flour, breadcrumbs, parmesan cheese, salt and pepper. In a second small bowl whisk the eggs together.

Sauce-

In the same skillet you cooked the vegetables in, combine all the sauce ingredients except the parmesan cheese. Whisk frequently over medium heat until sauce starts to simmer and thicken. Add in parmesan cheese and stir till melted. Add vegetables back into sauce and stir to combined. Pour sauce over pasta and stir to combine.

Finnish Chicken-

In a new skillet (or rinse clean the previous skillet) heat oil over medium heat. Dredge each piece of chicken in the flour and breadcrumb mixture, then into eggs, then back into the breadcrumb mixture again. Place the chicken gently into the pan with the hot oil and fry both sides till crispy, about 3-5 minutes each side, depending on thickness of chicken. After chicken is in pan, don’t move chicken around until you flip it or you may accidentally make some of the breading to come off. Let chicken rest for about 3-5 minutes before cutting.

Serve pasta in bowls with sliced chicken on top.

Notes

This pasta is also delicious and flavorful without the chicken as well. Make it vegetarian and make it a super quick weeknight meal and keep the chicken out.

Keywords: Cajun Crispy Chicken Pasta