Louisiana Chicken Pasta
Dive into the vibrant flavors of the South with our Louisiana Chicken Pasta! This mouthwatering dish stars golden, crunchy Parmesan chicken nestled in a rich, creamy Cajun sauce that will have your taste buds dancing. With a hint of spice and a perfect blend of seasonings, this pasta is a guaranteed crowd-pleaser that brings a taste of New Orleans right to your kitchen!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 tablespoon minced garlic (15 ml)
- 1/4 cup parsley, for garnish (optional) (60 ml)optional
- 1/2 red bell pepper, sliced
- 1/2 red onion, sliced
- 1/2 yellow bell pepper, sliced
🥩Meat & Seafood(2)
- 4 chicken breasts, butterflied
- 1 cup chicken stock (240 ml)
🥛Dairy & Eggs(5)
- 2 tablespoons butter (28 g)
- 2 large eggs
- 2 cups heavy cream (480 ml)
- 1 cup Parmesan Cheese, shredded (240 ml)
- 1/2 cup Parmesan cheese, grated (120 ml)
🫙Pantry Staples(5)
- 1 cup breadcrumbs (240 ml)
- 1 tablespoon cornstarch (15 ml)
- 1/4 cup flour (31.2 g)
- 1 lb Farfalle pasta (454 g)
- 4 tablespoons vegetable oil (60 ml)
🧂Spices & Seasonings(4)
- 1/4 teaspoon ground black pepper (1.25 ml)
- 1 teaspoon Cajun seasoning (5 ml)
- 1 teaspoon red pepper flakes (5 ml)
- 1/2 teaspoon Kosher salt (2.5 ml)
📦Other(1)
- 8 ounces crimini mushrooms, sliced (227 g)
👨🍳 Instructions
- 1
Prepare the Cajun cream sauce by combining red pepper flakes, Cajun seasoning, Kosher salt, black pepper, heavy cream, chicken stock, cornstarch, and Parmesan cheese in a saucepan. Cook until thickened.
- 2
For the crispy Parmesan chicken, coat butterflied chicken breasts in flour, dip in beaten eggs, and coat with breadcrumbs mixed with grated Parmesan, salt, and pepper. Fry in vegetable oil until golden brown.
- 3
Cook Farfalle pasta according to package instructions. In a separate pan, sauté sliced yellow bell pepper, red bell pepper, red onion, crimini mushrooms, and minced garlic in butter until tender.
- 4
Combine cooked pasta with the sautéed vegetables and Cajun cream sauce. Top with crispy Parmesan chicken and garnish with parsley if desired.
💡 Pro Tips
- ✓Heat your heavy cream to 180°F before adding cornstarch slurry to prevent lumping - cold dairy causes starch granules to clump instead of dispersing evenly.technique180°F
- ✓Butterfly chicken breasts to exactly 1/2 inch thickness using a meat mallet because uniform thickness ensures even cooking at 350°F oil temperature in 4-5 minutes per side.technique1/2 inch thickness
- ✓Maintain frying oil at precisely 350°F using a thermometer - below 325°F creates soggy coating, above 375°F burns breadcrumbs before chicken cooks through.equipment350°F
- ✓Cook farfalle pasta 1 minute under package time since it will finish cooking when tossed with hot cream sauce, preventing mushy texture from overcooking.timing1 minute under
- ✓Sauté vegetables in this exact order with 30-second intervals: onions first, then peppers, mushrooms last, and garlic for final 30 seconds to prevent burning the garlic.timing30-second intervals
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Louisiana Chicken Pasta
Dive into the vibrant flavors of the South with our Louisiana Chicken Pasta! This mouthwatering dish stars golden, crunchy Parmesan chicken nestled in a rich, creamy Cajun sauce that will have your taste buds dancing. With a hint of spice and a perfect blend of seasonings, this pasta is a guaranteed crowd-pleaser that brings a taste of New Orleans right to your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 tablespoon minced garlic (15 ml)
- 1/4 cup parsley, for garnish (optional) (60 ml)optional
- 1/2 red bell pepper, sliced
- 1/2 red onion, sliced
- 1/2 yellow bell pepper, sliced
🥩Meat & Seafood(2)
- 4 chicken breasts, butterflied
- 1 cup chicken stock (240 ml)
🥛Dairy & Eggs(5)
- 2 tablespoons butter (28 g)
- 2 large eggs
- 2 cups heavy cream (480 ml)
- 1 cup Parmesan Cheese, shredded (240 ml)
- 1/2 cup Parmesan cheese, grated (120 ml)
🫙Pantry Staples(5)
- 1 cup breadcrumbs (240 ml)
- 1 tablespoon cornstarch (15 ml)
- 1/4 cup flour (31.2 g)
- 1 lb Farfalle pasta (454 g)
- 4 tablespoons vegetable oil (60 ml)
🧂Spices & Seasonings(4)
- 1/4 teaspoon ground black pepper (1.25 ml)
- 1 teaspoon Cajun seasoning (5 ml)
- 1 teaspoon red pepper flakes (5 ml)
- 1/2 teaspoon Kosher salt (2.5 ml)
📦Other(1)
- 8 ounces crimini mushrooms, sliced (227 g)
👨🍳 Instructions
- 1
Prepare the Cajun cream sauce by combining red pepper flakes, Cajun seasoning, Kosher salt, black pepper, heavy cream, chicken stock, cornstarch, and Parmesan cheese in a saucepan. Cook until thickened.
- 2
For the crispy Parmesan chicken, coat butterflied chicken breasts in flour, dip in beaten eggs, and coat with breadcrumbs mixed with grated Parmesan, salt, and pepper. Fry in vegetable oil until golden brown.
- 3
Cook Farfalle pasta according to package instructions. In a separate pan, sauté sliced yellow bell pepper, red bell pepper, red onion, crimini mushrooms, and minced garlic in butter until tender.
- 4
Combine cooked pasta with the sautéed vegetables and Cajun cream sauce. Top with crispy Parmesan chicken and garnish with parsley if desired.
💡 Pro Tips
- ✓Heat your heavy cream to 180°F before adding cornstarch slurry to prevent lumping - cold dairy causes starch granules to clump instead of dispersing evenly.technique180°F
- ✓Butterfly chicken breasts to exactly 1/2 inch thickness using a meat mallet because uniform thickness ensures even cooking at 350°F oil temperature in 4-5 minutes per side.technique1/2 inch thickness
- ✓Maintain frying oil at precisely 350°F using a thermometer - below 325°F creates soggy coating, above 375°F burns breadcrumbs before chicken cooks through.equipment350°F
- ✓Cook farfalle pasta 1 minute under package time since it will finish cooking when tossed with hot cream sauce, preventing mushy texture from overcooking.timing1 minute under
- ✓Sauté vegetables in this exact order with 30-second intervals: onions first, then peppers, mushrooms last, and garlic for final 30 seconds to prevent burning the garlic.timing30-second intervals