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This Southern Style Creamy Parmesan Chicken Pasta combines crispy parmesan-crusted chicken with a velvety cajun pasta that comes together in just 30 minutes. My family requests this dish weekly because it strikes that perfect balance between comfort food and something a bit special without hours in the kitchen.
I first created this recipe when I needed something quick but impressive for unexpected dinner guests. The combination of the crispy chicken and creamy pasta had everyone asking for seconds. Now it's my go-to dish when I want to make something that feels special without spending hours in the kitchen.
Ingredients
- Chicken cutlets or tenders: fresh, thin cuts cook quickly and stay tender
- Panko breadcrumbs: creates a lighter, crispier coating than regular breadcrumbs
- Parmesan cheese: use freshly grated for best flavor and melting properties
- Olive oil: use a good quality oil for best flavor when searing the chicken
- Pasta: choose short cuts like penne or rigatoni that catch the sauce well
- Yellow onion: provides a sweet aromatic base for the sauce
- Bell peppers: adds color, sweetness, and texture to the sauce
- Garlic: fresh cloves provide better flavor than pre-minced versions
- Cajun seasoning: the key flavor component that gives this dish its Southern flair
- Milk and cream: creates a silky sauce base that coats the pasta perfectly
- Cream cheese: adds richness and helps the sauce cling to the pasta
- Fresh parsley: brightens the finished dish with color and fresh flavor
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Cook your pasta until just al dente, about 1 minute less than package directions suggest. The pasta will continue cooking slightly when added to the sauce. Reserve about half a cup of pasta water before draining in case you need to loosen the sauce later.
- Prepare the Chicken Coating:
- Combine the Panko breadcrumbs and half cup of parmesan in a shallow bowl, mixing well to ensure even distribution. Season the mixture with a pinch of salt and pepper. This seasoned coating creates the perfect crispy exterior for your chicken.
- Bread the Chicken:
- Press the chicken cutlets firmly into the breadcrumb mixture. Use your fist to really pound the crumbs into the chicken, ensuring they adhere well. This pressure helps create a coating that will stay on during cooking rather than falling off in the pan. Set the breaded chicken aside on a plate.
- Start the Sauce:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent and beginning to soften, about 5 minutes. Stir occasionally to prevent browning. Add the bell peppers and garlic, cooking for another 5 minutes until the peppers have softened but still retain some texture.
- Season and Build the Sauce:
- Add the Cajun seasoning and red pepper flakes to the vegetable mixture, stirring constantly for about one minute until fragrant. This toasting process activates the spices and releases their essential oils. Pour in the milk and cream slowly while stirring to prevent any lumps from forming. Add the cream cheese and whisk continuously until completely melted and the sauce is smooth.
- Cook the Chicken:
- In a separate large skillet, heat the remaining olive oil over medium high heat until shimmering but not smoking. Carefully add the breaded chicken to the hot oil, avoiding overcrowding the pan. Cook for 3 to 4 minutes until golden brown, then flip and cook another 3 to 4 minutes until both sides are crispy and the internal temperature reaches 165°F. Transfer to a cutting board to rest before slicing.
- Finish the Pasta:
- Add the remaining parmesan cheese to the sauce, stirring until completely melted. Toss in the drained pasta and cook for 3 to 5 minutes, allowing the pasta to absorb some of the sauce flavors. Remove from heat and stir in the fresh parsley, reserving a little for garnish.
- Assemble and Serve:
- Divide the creamy pasta between serving plates. Slice the chicken into strips and arrange on top of the pasta. Garnish with additional parsley and parmesan if desired. Serve immediately while hot and creamy.
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The cajun seasoning is truly the heart of this dish. I once made it without when I ran out and, while still good, it lacked that distinct Southern flair that makes this pasta special. Making your own cajun blend as noted in the recipe gives you full control over the heat level. My kids prefer it milder while my husband and I like a bit more kick.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute the short-cut pasta with your favorite shape like penne, fusilli, or even spaghetti. Just adjust cooking times as needed.
- → What can I use instead of Cajun seasoning?
If you don't have Cajun seasoning, you can easily make your own using a mix of paprika, garlic powder, onion powder, oregano, thyme, chili powder, cayenne, salt, and black pepper.
- → Can I make this dish dairy-free?
To make this dish dairy-free, use coconut milk instead of cream and replace Parmesan and cream cheese with dairy-free alternatives.
- → What protein alternatives can I use?
You can substitute chicken with shrimp, turkey, or even tofu for a vegetarian option. Season and cook them similarly to achieve great results.
- → Can I prepare this in advance?
Yes, you can cook the pasta and prepare the sauce ahead of time. Store them separately in airtight containers and combine with freshly cooked chicken before serving.