Louisiana Chicken Pasta

Louisiana Chicken Pasta


Breaded, crispy chicken cutlets and a creamy Cajun sauce come together in this Louisiana chicken pasta recipe. Inspired by Cheesecake Factory, you’re going to love making this at home!
  • Chicken
  • 4 boneless skinless chicken breasts, thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon cajun seasoning
  • ¼ cup flour
  • 2 eggs, beaten
  • ¾ cup panko breadcrumbs
  • 1 cup parmesan cheese, grated
  • ¼ cup oil for frying
  • Pasta
  • 1 tablespoon olive oil
  • 2 teaspoons garlic, minced
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • ¼ 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
  • ¾ cup low-sodium chicken broth
  • 1 cup parmesan cheese
  • 1 tablespoon cajun seasoning
  • salt and pepper to taste
  • Cayenne pepper, optional to taste
  1. For the Chicken
  2. Season the chicken pieces with salt and pepper.
  3. Gather three shallow bowls for the breading station. In the first shallow bowl, mix the flour and cajun seasoning. In the second dish whisk the eggs. In the third shallow dish, combine the breadcrumbs and Parmesan cheese.
  4. Dredge each piece of chicken into the flour mixture, then into the eggs, and finally coat the chicken in the breadcrumb mixture.
  5. Heat the oil in a large skillet over medium-high heat. Cook the chicken until cooked through and golden brown, 5 minutes on each side. Remove the chicken from the skillet.
  6. For the Pasta
  7. Boil the pasta according to the package instructions. Drain the pasta and set aside.
  8. Returning to the same skillet, heat the oil and saute the peppers, onions, mushrooms, and garlic until tender.
  9. Season with salt and pepper to taste then remove the vegetables from the skillet.
  10. Cajun Cream Sauce
  11. Return to the same skillet and melt the butter over medium-high heat. Whisk in the flour to create a roux.
  12. Pour in the heavy cream, chicken broth, parmesan cheese, and cajun seasoning. Whisk to combine.
  13. Allow the sauce to cook and thicken while stirring for 3-5 minutes. Season to taste with salt and pepper and more cajun seasoning if needed.
  14. To Serve
  15. Add the cooked pasta and vegetables to the sauce and stir to combine.
  16. Slice the chicken and layer on top of the Cajun pasta.
  17. Garnish with fresh chopped parsley and an extra dash of cayenne pepper if you like it spicy!

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