Transport your taste buds to the vibrant streets of New Orleans with our Louisiana Chicken Pasta! This mouthwatering dish features tender chicken breasts coated in a crispy Parmesan crust, nestled atop a bed of bow tie pasta and tossed in a spicy Cajun-infused sauce. With a medley of colorful bell peppers, earthy cremini mushrooms, and fragrant garlic, every bite is a celebration of Southern flavors. Whether you’re craving comfort food with a kick or looking to impress your dinner guests, this recipe is sure to leave a lasting impression.
In our household, Louisiana Chicken Pasta is more than just a meal – it’s a culinary adventure that brings us together around the dinner table. It all started with a shared love for the bold and zesty flavors of Cajun cuisine. As a family, we often reminisce about our travels to New Orleans, where we sampled the city’s iconic dishes and soaked in its rich culinary heritage. Inspired by our experiences, I set out to recreate the magic of those unforgettable meals in the comfort of our own home. From the first bite of crispy Parmesan-crusted chicken to the final slurp of spicy New Orleans sauce-coated pasta, every dish is a reminder of the joy of discovery and the power of food to bring people together.
Why This Louisiana Chicken Pasta Will Delight Your Taste Buds:
- Crispy Perfection: The Parmesan-crusted chicken breasts are golden and crispy on the outside, while remaining juicy and tender on the inside, providing the perfect contrast of textures.
- Spicy Kick: The New Orleans-inspired sauce, infused with Cajun seasoning and garlic, adds a fiery punch that wakes up your taste buds and leaves you craving more.
- Vibrant Vegetables: A colorful medley of bell peppers, cremini mushrooms, and green onions not only adds visual appeal but also contributes a depth of flavor and texture to the dish.
- Creamy Indulgence: The creamy sauce, made with a combination of chicken stock and heavy cream, coats every strand of pasta in luxurious richness, ensuring each bite is packed with flavor.
Ingredients:
- 1 egg
- Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup (about 100 grams) Parmesan cheese
- 1/2 cup (about 60 grams) bread crumbs
- 1/4 cup (about 30 grams) flour
- 2 tablespoons olive oil (divided)
- 2 tablespoons butter (divided)
- 1 lb (about 454 grams) thin chicken breasts (4 to 5 pieces)
- 8 oz (about 227 grams) cremini mushrooms, sliced
- 1/2 large yellow bell pepper, chopped
- 1/2 large red bell pepper, chopped
- 2 green onions, chopped
- 3 cloves garlic, sliced
- Sauce:
- 1 cup (240 ml) sodium-free chicken stock (adjust salt if not sodium-free)
- 1 cup (240 ml) heavy cream
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 10 oz (about 283 grams) bow tie pasta
- 1/2 cup (about 50 grams) grated Parmesan cheese
Instructions:
- First, pat the chicken breasts dry with paper towels. In one bowl, whisk together the egg, salt, pepper, garlic powder, and Italian seasoning. In another bowl, combine the Parmesan cheese, bread crumbs, and flour.
- Dredge each chicken breast in the egg mixture, then coat with the Parmesan mixture, pressing gently to adhere. Repeat with the remaining chicken breasts and set aside on a plate.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
- In the same skillet, melt the remaining tablespoon of butter and add the sliced mushrooms. Cook for 3 minutes, flipping halfway through.
- Add the chopped bell peppers, green onions, and garlic to the skillet. Cook for an additional 4 minutes until softened and fragrant.
- To make the sauce, pour in the chicken stock, heavy cream, Cajun seasoning, and salt. Stir to combine and simmer for a few minutes until the sauce thickens slightly.
- Meanwhile, cook the bow tie pasta according to package instructions until al dente. Drain, but do not rinse.
- Add the cooked pasta to the skillet with the sauce, along with the grated Parmesan cheese. Toss until the pasta is coated in the sauce.
- Slice the cooked chicken into thin strips and serve on top of the pasta. Garnish with additional grated Parmesan cheese and chopped fresh green onions, if desired.
Notes:
- For a spicier sauce, adjust the amount of Cajun seasoning to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
