Description
Southern Style Creamy Parmesan Chicken Pasta is a flavorful and hearty dish featuring crispy chicken cutlets coated in a cheesy Panko crust, served over tender short cut pasta tossed in a creamy, cajun-spiced parmesan sauce with sautéed onions, bell peppers, and garlic. This comforting recipe brings together Southern flair and creamy indulgence in a quick and satisfying meal.
Ingredients
Scale
Chicken and Coating
- 1 pound chicken cutlets or tenders
- 1 cup Panko
- 1 1/2 cups grated parmesan
- 4 tablespoons extra virgin olive oil
- Kosher salt and black pepper to taste
Pasta
- 1 pound short cut pasta
Sauce
- 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, pinch
- 2 cups milk
- 1/2 cup heavy cream or canned coconut milk
- 2 ounces cream cheese, at room temperature
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 8-10 minutes. Drain and set aside.
- Prepare the chicken coating: In a shallow bowl, combine the Panko and 1/2 cup grated parmesan. Dredge both sides of the chicken in the mixture, pressing firmly to adhere the crumbs well. Place the coated chicken pieces on a plate and set aside.
- Make the sauce: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the chopped onion and cook until soft, about 5 minutes. Add the chopped bell peppers and garlic, cooking another 5 minutes until the peppers are soft. Stir in the cajun seasoning, crushed red pepper flakes, salt, and black pepper, and cook for 1 more minute until the spices are fragrant. Pour in the milk and cream, add the cream cheese, and whisk until smooth. Bring the sauce to a gentle simmer and cook for 5 to 8 minutes until it thickens slightly.
- Cook the chicken: In another large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the coated chicken and cook until golden brown on one side, about 3-4 minutes. Flip and cook the other side until golden and cooked through, another 3-4 minutes. Transfer the chicken to a cutting board, season with salt, and slice into thin strips.
- Combine pasta and sauce: Stir the remaining parmesan cheese into the sauce. Add the drained pasta and toss to coat evenly. Cook for an additional 3-5 minutes to marry the flavors, then remove from heat and stir in the chopped parsley.
- Serve: Divide the creamy parmesan pasta among plates and top each serving with the sliced parmesan-crusted chicken. Enjoy warm.
Notes
- For homemade Cajun seasoning, combine 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper to make 3/4 cup seasoning.
- For a dairy-free version, substitute heavy cream with canned coconut milk and use dairy-free cream cheese.
- Pressing the Panko mixture firmly onto the chicken helps create a crispy coating.
- Use freshly grated parmesan for best flavor and better melting in the sauce.
- Adjust the amount of crushed red pepper flakes to control the spiciness to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
