Creamy Cajun Chicken Pasta
User Reviews
5
66 reviews
Excellent
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
722 kcal
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Course
Main Course
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Cuisine
American
Creamy Cajun Chicken Pasta
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This Creamy Cajun Chicken Pasta features breaded and pan-fried chicken breasts with a Parmesan crust, served over pasta tossed with sautéed bell peppers, onions, mushrooms, and a creamy Cajun-spiced sauce. The combination creates a dish with tender crusted chicken, al dente pasta, and a rich, flavorful, and slightly spicy cream sauce.
Description
The recipe begins by coating chicken breasts in a mixture of flour blended with Cajun seasoning, dipping them in beaten eggs, and then pressing them into a breadcrumb and Parmesan cheese mixture. The coated chicken is cooked in olive oil on the stovetop until golden and cooked through. Meanwhile, dry pasta is cooked to al dente, then combined with sautéed diced bell peppers, onions, mushrooms, and minced garlic.
A sauce is made by cooking butter, flour, Cajun seasoning, salt, and pepper into a roux, then whisking in chicken broth, heavy cream, and Parmesan cheese. The sauce becomes creamy and flavorful with a Cajun kick. The cooked chicken is served atop the pasta coated in the creamy sauce and sautéed vegetables, creating a rich and balanced dish.
The pasta shape used is flexible, with small shapes like bowtie, penne, or shells preferred. Mushrooms are optional and can be omitted or substituted. This meal combines protein, vegetables, and pasta with a creamy, spiced sauce suitable for a filling dinner.
Small pasta shapes such as bowtie, penne, or shells work best for this dish.You can omit mushrooms and add extra bell peppers if preferred.Cook pasta to al dente texture, following package instructions.If Cajun seasoning is unavailable, Old Bay Seasoning is an acceptable alternative.
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Ingredients
Parmesan Crusted Chicken Breasts
- ½ cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 2 egg lightly whisked, large
- ½ cup bread crumbs regular or seasoned Italian-style, not panko
- ½ cup Parmesan Cheese freshly grated
- 2 chicken breast sliced in half horizontally, about 1 to 1.5 pounds total (or use a 4-pack of thin-sliced breasts, large
- 2 tablespoons olive oil
Pasta with Vegetables
- 1 pound pasta I used bowtie, dry
- 2 tablespoons olive oil
- ½ yellow bell pepper seeded and diced small, large
- ½ red bell pepper seeded and diced small, large
- ½ green pepper seeded and diced small, large
- ½ cup white onion diced small, or yellow onion
- 8 ounces portobello mushroom sliced; optional and ok to omit if desired, or button mushrooms
- 3 to 5 cloves garlic finely minced
Creamy Cajun Sauce
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 1 tablespoon Cajun seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ½ cup chicken broth low or reduced sodium
- 2 cups heavy cream
- ½ cup Parmesan Cheese freshly grated
Garnishes
- 2 tablespoons parsley finely minced; optional and for garnishing, fresh
- 2 green onions sliced thin; optional and for garnishing
Instructions
- Parmesan Crusted Chicken Breasts - Gather 3 shallow dishes and in one dish add the flour and Cajun seasoning, in the second dish add the egs, and in the third add the bread crumbs and Parmesan. Tip - If you don't have Cajun seasoning, Old Bay Seasoning is a good alternative.
- Dip each chicken breast into the flour-Cajun dish on both sides, quickly dunk into the egg, and finally dip into the bread crumbs-Parmesan mixture, coating both sides. Repeat with all 4 chicken breasts.
- To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 4 to 5 minutes on both sides. Tips - Do not crowd the pan and if you need to do this in batches of 2 + 2, do so. Set the cooked chicken aside on a plate. While the chicken is cooking, I suggest start boiling the past to save time overall.
- Pasta - While the chicken is cooking, cook the pasta according to package directions. Drain and set aside. Some people like to rinse their pasta, others don't; do what you prefer.
- Vegetables - Wipe out the skillet you used to cook the chicken in, add the olive oil, bell peppers (Tip - You can use any color and any color combination of peppers you like or have on hand), onion, mushrooms, and saute over medium-high heat for about 5 minutes, or until vegetables have softened and become translucent; stir frequently.
- Add the garlic and cook for 1 minute, or until fragrant; stir constantly. Set vegetables aside while you make the cream sauce.
- Creamy Cajun Sauce - To a large skillet (the same one is fine, just wipe it out again with paper towels), add the butter, and heat over medium heat to melt the butter; whisk constantly.
- Add the flour to the melted butter, whisking very wel to stir it in, and continue whisking until the roux (the butter and flour mixture) thickens to a paste-like consistency and is amber or golden-colored. Tip - Do not skip the step of making a proper roux or your sauce won't thicken properly later on. Don't overcook it though and burn it. It only takes about 1 to 2 minutes.
- Quickly whisk in the Cajun seasoning, salt, and pepper to the roux.
- Slowly add the chicken broth, noting it will likely bubble up and steam, so use a bit of caution. Continue whisking until the sauce begins to thicken a bit, about 2 to 3 minutes or as needed.
- Turn the heat to medium-low, slowly add the heavy cream, whisking as you are adding it. Tips - Don't let the cream bubble up like crazy. If it is, your stove is too hot, and turn the heat down. High heat and dairy products don't mix. And the lower fat percentage product, the more danger there is in ruining a sauce. Fat is insurance against poor sauce making which is why I recommend heavy cream.
- Add the Parmesan cheese, and continue to whisk until it has melted and integrated fully into the sauce. Tips - Stop and taste the sauce. If it needs more salt, pepper, or you want additional Cajun flavor, make any necessary seasoning adjustments. It's okay if it tastes a little heavy on the Cajun and/or salt and pepper right now because these flavors will mellow out as you coat a pound of plain pasta so I tend to go heavier handed here, knowing things will mellow out, but use your judgment.
- Assembly - Add the vegetables into the sauce and stir to combine.
- Add the pasta and stir and toss well to combine and coat the pasta evenly.
- Slice the chicken into strips or bite-sized pieces, add it to the pasta, and stir to combine as desired. Tip - You can leave a bit of chicken on top for a nice visual effect.
- Garnishes - Both the parsley and/or green onions are optional but nice additions. The Chili's Restaurant dish tends to garnish with diced tomatoes and green onions. Serve immediately. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently. Note that as the leftovers sit, the pasta will continue to absorb the sauce so don't be surprised if they leftovers look a bit drier, this is normal, and the flavor isn't affected.
Equipments used:
Notes
- Small pasta shapes such as bowtie, penne, or shells work best for this dish.
- You can omit mushrooms and add extra bell peppers if preferred.
- Cook pasta to al dente texture, following package instructions.
- If Cajun seasoning is unavailable, Old Bay Seasoning is an acceptable alternative.
Nutrition Information
Show Details
Serving
1serving
Calories
722kcal
(36%)
Carbohydrates
62g
(21%)
Protein
25g
(50%)
Fat
42g
(65%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.1g
(5%)
Cholesterol
309mg
(103%)
Sodium
511mg
(21%)
Potassium
508mg
(11%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2391IU
(48%)
Vitamin C
25mg
(28%)
Calcium
264mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 722kcal | 36% |
| Carbohydrates | 62g | 21% |
| Protein | 25g | 50% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 309mg | 103% |
| Sodium | 511mg | 21% |
| Potassium | 508mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2391IU | 48% |
| Vitamin C | 25mg | 28% |
| Calcium | 264mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
66 reviews
Excellent
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