Description
This Creamy Parmesan Chicken Pasta is a Southern-inspired comfort dish with a Cajun kick! Crispy parmesan-coated chicken is served over a rich, creamy pasta sauce loaded with bell peppers, garlic, and Cajun spices. A perfect easy dinner recipe that’s high in protein and full of flavor.
Ingredients
Chicken:
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1 lb chicken cutlets or tenders
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1 cup Panko breadcrumbs
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1 1/2 cups grated Parmesan cheese, divided
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4 tbsp extra virgin olive oil, divided
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Kosher salt & black pepper
Pasta & Sauce:
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1 lb short-cut pasta (penne, rigatoni, or fusilli)
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1 medium yellow onion, chopped
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2 bell peppers, chopped
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3 cloves garlic, finely chopped or grated
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3-4 tsp Cajun seasoning (see notes for homemade)
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Crushed red pepper flakes, to taste
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2 cups milk
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1/2 cup heavy cream or canned coconut milk
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2 oz cream cheese, at room temperature
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2 tbsp chopped fresh parsley
Instructions
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Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
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Bread the Chicken: In a shallow bowl, mix Panko with ½ cup Parmesan. Dredge both sides of the chicken in the mixture, pressing firmly to adhere. Set aside.
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Make the Sauce: Heat 2 tbsp olive oil in a skillet over medium-high heat. Sauté onion for 5 minutes, then add bell peppers and garlic, cooking until soft. Stir in Cajun seasoning, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
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Add the Creamy Ingredients: Pour in milk and heavy cream, then add cream cheese. Whisk until smooth. Simmer for 5-8 minutes until thickened.
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Cook the Chicken: Heat 2 tbsp olive oil in a separate skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and fully cooked. Transfer to a cutting board, season with salt, and slice into thin strips.
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Finish the Pasta: Stir remaining Parmesan into the sauce, then toss in the cooked pasta. Simmer for 3-5 minutes, then remove from heat and stir in parsley.
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Serve & Enjoy: Divide pasta between plates and top with crispy chicken slices.
Notes
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For a spicier dish, increase the red pepper flakes or add extra Cajun seasoning.
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Store leftovers in an airtight container for up to 3 days.
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To make homemade Cajun seasoning, mix:
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2 ½ tbsp smoked paprika
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2 tbsp garlic powder
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1 tbsp onion powder
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1 tbsp dried oregano
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1 tbsp dried thyme
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1 tbsp chili powder
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1 tbsp cayenne pepper
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1 ½ tbsp kosher salt
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1 tbsp black pepper
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Nutrition
- Serving Size: 1 plate
- Calories: 505
- Sugar: 6g
- Sodium: 780mg
- Fat: 22 g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg