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This Cajun Style Crunchy Parmesan Chicken Pasta pairs crispy cheese-coated chicken with smooth southern-inspired pasta that's ready in half an hour. My kids beg for this meal every week because it hits that sweet spot between cozy comfort food and something a little fancy without spending forever in the kitchen.
I first came up with this dish when some friends dropped by unexpectedly for dinner. The mix of the crunchy chicken and velvety pasta had everybody wanting more. Now it's what I make whenever I need something that looks impressive but doesn't take all day to prepare.
What You'll Need
- Chicken cutlets or tenders: thin pieces that cook fast and stay juicy
- Panko breadcrumbs: makes a crunchier coating compared to standard breadcrumbs
- Parmesan cheese: grab the fresh kind and grate it yourself for better taste
- Olive oil: pick something nice for better flavor when cooking the chicken
- Pasta: go for shorter shapes like penne that hold the sauce nicely
- Yellow onion: gives a nice sweet base for your sauce
- Bell peppers: adds nice pops of color, sweetness and bite
- Garlic: stick with whole cloves instead of the jarred stuff
- Cajun seasoning: the secret ingredient that brings that Southern touch
- Milk and cream: creates that smooth sauce that hugs every bit of pasta
- Cream cheese: makes everything thicker and helps sauce stick to pasta
- Fresh parsley: adds a pop of color and freshness at the end
How To Make It
- Get Your Pasta Ready:
- Fill a big pot with water, throw in plenty of salt, and bring it to a boil. Cook your pasta about a minute less than what the box says. It'll finish cooking in the sauce later. Save about half a cup of the water before you drain it just in case your sauce gets too thick.
- Mix Up Your Chicken Coating:
- Put your Panko and half cup of parmesan in a shallow dish and mix them together. Add a bit of salt and pepper. This mixture will give your chicken that amazing crunch when cooked.
- Coat The Chicken:
- Push your chicken pieces firmly into the crumb mixture. Really press down with your hand to make the coating stick properly. This trick makes sure the coating stays put during cooking instead of falling off. Set them aside on a plate when done.
- Begin The Sauce:
- Pour 2 tablespoons olive oil into a big pan over medium heat. Toss in your chopped onion and let it cook until soft and see-through, around 5 minutes. Stir now and then so it doesn't brown. Add your peppers and garlic, and cook about 5 more minutes until peppers soften but still have some bite.
- Build Your Sauce:
- Sprinkle in the Cajun seasoning and red pepper flakes, stirring for about a minute until it smells amazing. This wakes up all the spices. Slowly pour in your milk and cream while stirring to keep everything smooth. Drop in the cream cheese and keep whisking until it's completely melted with no lumps.
- Fry The Chicken:
- In another big pan, heat the rest of your olive oil over medium-high heat until it shimmers. Carefully lay in your coated chicken pieces without crowding them. Cook for 3-4 minutes until they turn golden, then flip and cook another 3-4 minutes until both sides are crunchy and the chicken reads 165°F inside. Move them to a cutting board to rest before slicing.
- Complete The Pasta:
- Stir the remaining parmesan into your sauce until it melts away. Drop in your drained pasta and let it cook for 3-5 minutes so it soaks up all those flavors. Turn off the heat and mix in most of the parsley, saving a little for topping.
- Put It All Together:
- Scoop the creamy pasta onto plates. Cut the chicken into strips and lay them over the pasta. Sprinkle with the leftover parsley and extra parmesan if you want. Serve it right away while everything's hot and saucy.
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The cajun spice blend really makes this dish shine. I ran out once and tried making it without it. Still tasted good but missed that special Southern kick that makes everyone love it. When you mix your own cajun blend as I mention in the recipe, you can tweak how spicy it gets. My little ones like it mild, but my husband and I prefer it with some extra heat.
Common Questions
- → Can I swap out the pasta type?
Absolutely! Try any pasta shape you like such as fusilli, penne, or even regular spaghetti. Just watch your cooking time for each type.
- → What works instead of Cajun spice?
No Cajun spice? Make your own by mixing paprika, garlic powder, onion powder, dried oregano, thyme, chili powder, a bit of cayenne, salt, and black pepper.
- → How can I make this without dairy?
For a dairy-free version, swap the cream with coconut milk and use plant-based alternatives for the Parmesan and cream cheese.
- → What other proteins work in this dish?
You can try shrimp, turkey cutlets, or tofu chunks for non-meat eaters. Season them the same way and cook until done.
- → Is it possible to make parts ahead?
You can definitely cook the pasta and whip up the sauce beforehand. Keep them in separate containers and add freshly cooked chicken when you're ready to eat.