Louisiana Chicken Creamy Pasta (Printable Recipe)

Bold Cajun pasta with crispy chicken and velvety Parmesan cream sauce.

# Ingredients You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/4 cup all-purpose flour
03 - 1 cup Italian breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 eggs, beaten
08 - 4 tablespoons vegetable oil

→ Cajun Sauce

09 - 1 1/2 cups chicken broth
10 - 2 cups heavy cream
11 - 2 tablespoons Cajun seasoning
12 - 1 teaspoon salt
13 - 1 cup grated Parmesan cheese

→ Pasta and Vegetables

14 - 3 tablespoons minced garlic
15 - 450 grams farfalle pasta
16 - 2 tablespoons butter
17 - 2 cups sliced cremini mushrooms
18 - 1 red onion, chopped
19 - 1 teaspoon red chili flakes
20 - 1 yellow bell pepper, chopped
21 - 1 red bell pepper, chopped

→ Garnish

22 - Chopped fresh parsley
23 - Chopped chives
24 - Additional grated Parmesan cheese

# Steps to Follow:

01 - Slice each chicken breast lengthwise to create thin fillets. Flatten with a meat mallet to about 5mm thickness.
02 - Combine flour, breadcrumbs, Parmesan, salt, and pepper in one bowl. Beat the eggs in a separate bowl.
03 - Dip each fillet in the breadcrumb mixture, then the egg, and again in the breadcrumbs, pressing to adhere.
04 - Heat oil in a large skillet over medium-high. Fry fillets in batches for 3–5 minutes per side until golden and crispy.
05 - Transfer cooked fillets to a wire rack over a baking sheet and keep warm in a 120°C oven.
06 - Melt butter in a large skillet. Add mushrooms and onion, sautéing for 2–3 minutes until tender.
07 - Add garlic, peppers, Cajun seasoning, and chili flakes. Cook for 2 minutes until garlic is fragrant.
08 - Pour in cream and broth. Simmer on low heat, stirring occasionally, for 4–5 minutes until slightly thickened.
09 - Stir in Parmesan until melted and smooth. Adjust seasoning with salt and pepper.
10 - Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
11 - Return drained pasta to pot. Add Cajun sauce and half of the reserved pasta water. Mix over low heat.
12 - Plate pasta and top with sliced chicken. Garnish with Parmesan, parsley, and chives. Serve immediately.

# Extra Tips:

01 - Flattening the chicken and double-coating ensures optimal crispiness.
02 - Reserved pasta water helps emulsify the sauce for better adherence.
03 - Chicken and vegetables can be prepped a day in advance for convenience.

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