Louisiana Chicken Pasta
Craving something creamy and zesty? The Louisiana Chicken Pasta is your answer! This easy weeknight dinner brings bold flavors and comforting textures to the table. It's a delightful dish that promises to satisfy your cravings and impress your loved ones. Perfect for any occasion!
Equipment
- Skillet
- Cutting Board
- Whisk
- Frying Pan
- Mixing Bowl
- Large Pot
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 4 pieces Boneless skinless chicken breasts thinly sliced
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 teaspoon Cajun seasoning
- 1/4 cup Flour
- 2 pieces Eggs beaten
- 3/4 cup Panko breadcrumbs
- 1 cup Parmesan cheese grated
- 1/4 cup Oil for frying
- 1 tablespoon Olive oil
- 2 teaspoons Garlic minced
- 1 cup Mushrooms sliced
- 1 pieces Red bell pepper chopped
- 1 pieces Yellow bell pepper chopped
- 1/4 cup Onion diced
- 10 ounces Bowtie pasta cooked and drained
- 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
- Cayenne to taste Cayenne pepper optional
Instructions
- Season 4 boneless skinless chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Gather three shallow bowls. In the first bowl, mix 1/4 cup flour and 1/2 teaspoon Cajun seasoning. In the second bowl, whisk 2 eggs. In the third bowl, combine 3/4 cup panko breadcrumbs and 1 cup Parmesan cheese.
- Dredge each piece of chicken in the flour mixture, then into the eggs, and finally in the breadcrumb mixture.
- Heat 1/4 cup oil in a skillet over medium-high heat. Cook the chicken until golden brown, about 5 minutes on each side. Remove from skillet.
- Boil 10 ounces bowtie pasta according to package instructions. Drain and set aside.
- In the same skillet, heat 1 tablespoon olive oil and sauté 1 red bell pepper, 1 yellow bell pepper, 1/4 cup onion, 1 cup mushrooms, and 2 teaspoons garlic until tender.
- Remove the vegetables and return to the skillet. Melt 2 tablespoons butter, whisk in 1 tablespoon flour to create a roux.
- Pour in 2 cups heavy cream and 3/4 cup low-sodium chicken broth. Stir in 1 cup Parmesan cheese and 1 tablespoon Cajun seasoning. Allow to thicken while stirring for 3-5 minutes.
- Add the cooked pasta and sautéed vegetables to the sauce. Stir to combine.
- Slice the chicken and layer on top of the pasta. Garnish with parsley and an optional dash of Cayenne pepper.
Notes
- Store leftovers: In an airtight container in the fridge for up to three days. Reheat in a skillet with a splash of broth.
- Freezing: Freeze before adding sauce for best results.
- Pairing: Serve with a light salad or garlic bread.
- Variation: Incorporate spinach or zucchini for added nutrition.
- Serving Style: Present family-style or plated individually.