Description
This Southern Style Creamy Parmesan Chicken Pasta combines crispy breaded chicken with a rich, cheesy, and flavorful sauce infused with Cajun spices and fresh vegetables. Perfect for a comforting dinner, this dish offers a blend of Southern comfort and bold flavors in every bite.
Ingredients
Units
Scale
For the Chicken
- 1 lb chicken cutlets or tenders
- 1 cup Panko bread crumbs
- 1 1/2 cups grated Parmesan cheese
- 4 tablespoons extra virgin olive oil
- Kosher salt and black pepper, to taste
For the Pasta and Sauce
- 1 lb short cut pasta (such as penne or rotini)
- 1 medium yellow onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, finely chopped or grated
- 3–4 teaspoons Cajun seasoning
- Crushed red pepper flakes, to taste
- 2 cups milk
- 1/2 cup heavy cream or canned coconut milk
- 2 oz cream cheese, at room temperature
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
- Prepare Chicken: In a shallow bowl, combine Panko and Parmesan cheese. Dredge each chicken piece through the mixture, pressing to adhere firmly. Place the coated chicken on a plate and set aside.
- Make Sauce: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and cook until soft, about 5 minutes. Add chopped bell peppers and garlic; cook another 5 minutes until vegetables are tender. Stir in Cajun seasoning, red pepper flakes, salt, and pepper; cook for 1 minute until fragrant. Pour in milk and cream, add cream cheese, and whisk until smooth. Bring to a gentle simmer and cook for 5-8 minutes until slightly thickened.
- Cook Chicken: In a separate large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown. Transfer chicken to a cutting board, season with salt, and slice into thin strips.
- Combine and Finish: Stir Parmesan into the sauce, then add the cooked pasta and toss to coat. Cook for an additional 3-5 minutes until heated through. Remove from heat and stir in chopped parsley.
- Serve: Divide the pasta among plates, top with sliced chicken, and garnish with extra parsley if desired. Enjoy!
Notes
- For extra flavor, add a pinch of smoked paprika or additional Cajun seasoning.
- You can substitute coconut milk with light cream or half-and-half for a richer sauce.
- For a healthier option, use skinless chicken breasts and reduce the amount of cheese.
- Make sure to pound the crumbs into the chicken to ensure they stick well.
- This dish pairs well with a simple green salad or steamed vegetables.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 650 kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg
