Description
A flavorful and creamy Louisiana Chicken Pasta featuring crispy Cajun-seasoned chicken breasts, sautéed bell peppers and mushrooms, all tossed in a rich Cajun cream sauce over tender bowtie pasta. This dish combines a crispy fried protein with a smooth, spicy sauce, perfect for a comforting weeknight meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Cajun seasoning
- 1/4 cup flour
- 2 eggs, beaten
- 3/4 cup panko breadcrumbs
- 1 cup parmesan cheese, grated
- 1/4 cup oil for frying
Vegetables and Pasta
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 cup mushrooms, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/4 cup onion, diced
- Salt and pepper to taste
- 10 ounces bowtie pasta, cooked and drained
Cajun Cream Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups heavy cream
- 3/4 cup low-sodium chicken broth
- 1 cup parmesan cheese
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Cayenne pepper, optional (to taste)
Instructions
- Prepare the Chicken: Season the thinly sliced chicken breasts with salt, pepper, and Cajun seasoning to infuse them with bold flavor.
- Coat the Chicken: Dredge the seasoned chicken pieces first in flour, then dip into the beaten eggs, and finally coat evenly with a mixture of panko breadcrumbs and grated parmesan cheese for a crisp exterior.
- Fry the Chicken: Heat oil in a large pan over medium heat. Fry the breaded chicken slices until golden brown and cooked through, about 3-4 minutes per side. Once cooked, set the chicken aside to rest.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic, sliced mushrooms, chopped red and yellow bell peppers, and diced onion. Cook for 5-6 minutes until the vegetables soften and release their flavors.
- Season Vegetables: Add salt and pepper to taste to the sautéed vegetables, enhancing their natural flavors.
- Combine Pasta and Vegetables: Stir the cooked and drained bowtie pasta into the skillet with the sautéed vegetables, tossing gently to combine. Set aside.
- Make Cajun Cream Sauce: In a separate saucepan, melt butter over medium heat. Add the flour and whisk continuously to form a smooth roux.
- Add Cream and Broth: Gradually whisk in the heavy cream and low-sodium chicken broth, stirring constantly until the sauce thickens to a creamy consistency.
- Flavor the Sauce: Stir in parmesan cheese, Cajun seasoning, salt, and pepper. Optionally, add cayenne pepper according to taste for an extra kick.
- Simmer Sauce: Let the sauce simmer on low heat for 3-4 minutes until it becomes smooth, creamy, and flavorful.
- Assemble the Dish: Add the cooked pasta and sautéed vegetables to the Cajun cream sauce. Stir carefully to ensure everything is coated evenly with the sauce.
- Serve: Plate the creamy pasta mixture and top with the crispy fried chicken slices. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- You can substitute bowtie pasta with penne or fettuccine if desired.
- For a lighter version, use half-and-half instead of heavy cream, but sauce may be less rich.
- Adjust the amount of Cajun and cayenne pepper based on your preferred spice level.
- Leftover chicken and sauce can be stored separately in the refrigerator for up to 3 days.
- Ensure the chicken is thinly sliced for even frying and quicker cooking.
