Description

Hello food lovers! Are you ready to spice up your dinner routine with a mouthwatering Cajun dish? This Cajun-Spiced Chicken Pasta with Creamy Parmesan Sauce is the perfect blend of rich, creamy goodness and bold Cajun flavors. Whether you’re a seasoned cook or just starting out, this recipe will guide you through creating a delicious and satisfying meal that’s sure to become a favorite. Let’s dive in and create something amazing together!

Ingredients

Scale

Cajun Cream Sauce

1 teaspoon red pepper flakes
1 teaspoon cajun seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 cups heavy cream
1 cup chicken stock
1 tablespoon cornstarch
1 cup Parmesan cheese, shredded

Crispy Parmesan Chicken

4 chicken breasts, butterflied
1/4 cup flour
1 cup breadcrumbs
1/2 cup Parmesan cheese, grated
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 eggs
4 tablespoons vegetable oil

Pasta and Vegetables

1 lb Farfalle pasta
2 tablespoons butter
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
1/2 red onion, sliced
8 ounces crimini mushrooms, sliced
1 tablespoon minced garlic
1/4 cup parsley for garnish (optional)

Instructions

Prepare the Cajun Cream Sauce: In a bowl, mix together red pepper flakes, Cajun seasoning, Kosher salt, ground black pepper, heavy cream, chicken stock, and cornstarch. Set aside.
Cook the Pasta: Bring a large pot of water to a boil. Cook the pasta until it’s just a minute shy of what the package instructs. Drain but do not rinse.
Bread the Chicken: In a shallow dish, combine flour, breadcrumbs, Parmesan cheese, Kosher salt, and black pepper. In a separate bowl, whisk the eggs. Dredge each piece of chicken first in the breadcrumb mixture, then in the eggs, and finally back into the breadcrumb mixture. Set aside on a tray.
Cook the Vegetables: In a large skillet, melt butter over medium heat. Add the bell peppers, onion, garlic, and mushrooms. Sauté for 3-5 minutes until just starting to brown but still firm. Remove from the pan.
Cook the Chicken: In the same skillet, heat vegetable oil. Add the breaded chicken and cook until crispy and golden brown, about 3-5 minutes on each side. Remove from the pan and drain on paper towels.
Combine Pasta, Vegetables, and Sauce: Return the vegetables to the skillet. Add the cooked pasta and the prepared Cajun cream sauce. Stir and let it thicken for 3-5 minutes over medium heat.
Serve: Slice the chicken and serve it on top of the pasta. Garnish with extra Parmesan cheese and parsley, if desired.

Notes

Don’t Overcook the Pasta: Cooking the pasta just shy of al dente ensures it won’t become mushy when you mix it with the sauce.
Butterfly the Chicken: Butterflying the chicken breasts allows them to cook evenly and faster, ensuring they remain juicy.
Adjust the Heat: If you prefer a milder dish, reduce the amount of red pepper flakes. Conversely, if you love spice, feel free to add more!