Description
This Southern Style Creamy Parmesan Chicken Pasta features tender crusted chicken cutlets served over a rich and flavorful creamy parmesan sauce with bell peppers and cajun spices, creating a comforting and satisfying meal perfect for dinner.
Ingredients
Scale
Chicken
- 1 pound chicken cutlets or tenders
- 1 cup Panko
- 1/2 cup grated parmesan
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper to taste
Pasta
- 1 pound short cut pasta
Sauce
- 2 tablespoons extra virgin olive oil
- 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 to taste
- kosher salt and black pepper to taste
- 2 cups milk
- 1/2 cup heavy cream or canned coconut milk
- 2 ounces cream cheese, at room temperature
- 1 1/2 cups grated parmesan
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
- Prepare Chicken Coating: In a shallow bowl, mix the Panko and 1/2 cup parmesan. Dredge both sides of the chicken cutlets in the mixture, pressing firmly to adhere the crumbs with your fist. Place the coated chicken on a plate and set aside.
- Make Sauce Base: Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the chopped onion and cook until soft, about 5 minutes. Add the chopped bell peppers and garlic and cook another 5 minutes until the peppers soften.
- Add Seasonings and Dairy: Stir in the cajun seasoning, a pinch of red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant. Pour in the milk and cream, then add the cream cheese. Whisk continuously until the mixture is smooth. Bring to a gentle simmer and cook for 5-8 minutes until the sauce thickens slightly.
- Cook Chicken: In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the coated chicken pieces and cook until golden brown, about 3-4 minutes per side. Transfer the cooked chicken to a cutting board, season with salt, and slice into thin strips.
- Finish Sauce and Combine: Stir the remaining 1 cup parmesan into the sauce. Add the cooked pasta and toss to coat evenly, cooking for an additional 3-5 minutes. Remove from heat and stir in the chopped fresh parsley.
- Serve: Divide the creamy parmesan pasta between plates and top each serving with the sliced crusted chicken. Serve immediately and enjoy.
Notes
- For homemade Cajun seasoning, mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper to make about 3/4 cup.
- You can substitute canned coconut milk for heavy cream for a dairy-free alternative; it will slightly alter the flavor but maintain creaminess.
- Using fresh parsley adds brightness, but dried parsley can substitute if fresh is unavailable.
- Ensure to press the Panko coating firmly on the chicken to get a crispy crust when cooking.
- Adjust the amount of crushed red pepper flakes according to your heat preference.
- Use short cut pasta like penne or rigatoni to hold the sauce well and complement the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
