Description
A flavorful, hearty dish with tender chicken, a creamy Cajun sauce, and vibrant vegetables, all served over bowtie pasta. This Louisiana Chicken Pasta is a perfect balance of spice, richness, and satisfying textures. It’s an easy-to-make yet indulgent meal that brings a taste of New Orleans to your table!
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Cajun seasoning
- 1/4 cup flour
- 2 eggs, beaten
- 3/4 cup panko breadcrumbs
- 1 cup parmesan cheese, grated
- 1/4 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
- 1/4 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
- 3/4 cup low-sodium chicken broth
- 1 cup parmesan cheese
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Cayenne pepper, optional (to taste)
Instructions
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Prepare the Chicken:
- Season the sliced chicken with salt, pepper, and Cajun seasoning.
- Dredge the chicken in flour, dip in the beaten eggs, then coat with panko breadcrumbs and grated parmesan cheese.
- Heat oil in a large pan over medium heat. Fry the chicken pieces until golden brown and cooked through, about 3-4 minutes per side. Set aside.
-
Cook the Pasta:
- Heat olive oil in a large skillet over medium heat.
- Add the minced garlic, mushrooms, red bell pepper, yellow bell pepper, and onion. Cook for 5-6 minutes, until the vegetables are softened.
- Season with salt and pepper to taste.
- Stir in the cooked bowtie pasta and toss to combine. Set aside.
-
Make the Cajun Cream Sauce:
- In a saucepan, melt butter over medium heat. Add the flour and whisk to form a roux.
- Slowly pour in the heavy cream and chicken broth, whisking constantly until the sauce begins to thicken.
- Stir in the parmesan cheese, Cajun seasoning, salt, and pepper. If you like more heat, add cayenne pepper to taste.
- Let the sauce simmer for 3-4 minutes until smooth and creamy.
-
Assemble the Dish:
- Add the cooked pasta and sautéed vegetables to the Cajun cream sauce. Stir to coat everything evenly.
- Top with the crispy chicken and serve immediately.
Notes
- For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy alternative.
- Adjust the level of Cajun seasoning to your preferred spice level. If you like it extra spicy, feel free to add more cayenne pepper.
- You can also serve this dish with additional fresh herbs, such as parsley, for added flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Sautéing, Simmering
- Cuisine: Cajun, American