Louisiana Cajun Chicken Pasta (Print Version)
Crispy Cajun-seasoned chicken over bowtie pasta with a rich, spicy cream sauce, bell peppers, and mushrooms.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts, thinly sliced
02 -
1/4 teaspoon salt
03 -
1/4 teaspoon pepper
04 -
1/2 teaspoon Cajun seasoning
05 -
1/4 cup flour
06 -
2 eggs, beaten
07 -
3/4 cup panko breadcrumbs
08 -
1 cup Parmesan cheese, grated
09 -
1/4 cup oil for frying
→ Pasta and Vegetables
10 -
1 tablespoon olive oil
11 -
2 teaspoons garlic, minced
12 -
1 cup mushrooms, sliced
13 -
1 red bell pepper, chopped
14 -
1 yellow bell pepper, chopped
15 -
1/4 cup onion, diced
16 -
Salt and pepper, to taste
17 -
10 ounces bowtie pasta, cooked and drained
→ Cajun Cream Sauce
18 -
2 tablespoons butter
19 -
1 tablespoon flour
20 -
2 cups heavy cream
21 -
3/4 cup low-sodium chicken broth
22 -
1 cup Parmesan cheese
23 -
1 tablespoon Cajun seasoning
24 -
Salt and pepper, to taste
25 -
Cayenne pepper, optional, to taste
# Steps:
01 -
Season the sliced chicken breasts with salt, pepper, and Cajun seasoning. Dredge each slice in flour, dip into beaten eggs, and coat with a mixture of panko breadcrumbs and Parmesan cheese. Heat oil in a skillet over medium-high heat. Fry the chicken until golden and crispy on both sides, about 3-4 minutes per side. Set aside and keep warm.
02 -
In another skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add mushrooms, red bell pepper, yellow bell pepper, and onion. Cook vegetables until tender, about 5-7 minutes. Season with salt and pepper. Add cooked bowtie pasta to the vegetable mixture and toss to combine. Keep warm.
03 -
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually add heavy cream and chicken broth, stirring constantly until thickened, about 4-5 minutes. Stir in Parmesan cheese and Cajun seasoning. Season with salt, pepper, and cayenne pepper to taste. Continue stirring until smooth and well combined.
04 -
Combine the Cajun cream sauce with the pasta and vegetables, tossing to coat. Top with the crispy Cajun chicken slices. Serve hot and garnish with extra Parmesan cheese, if desired.
# Notes:
01 -
For extra heat, adjust the cayenne pepper in the sauce to suit your preferences.
02 -
You can substitute bowtie pasta with any pasta shape of your choice.
03 -
For a lighter version, replace heavy cream with half-and-half.