Welcome to my kitchen! Today, we’re diving into a rich and flavorful dish inspired by the vibrant cuisine of Louisiana: Louisiana Chicken Pasta. This recipe combines perfectly seasoned, crispy chicken with a creamy, Cajun-spiced sauce and tender bow tie pasta. Whether you’re looking to impress dinner guests or enjoy a comforting meal at home, this dish is sure to become a favorite. Let’s get cooking!
Ingredients
For the Chicken:
- 1 egg
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup Parmesan cheese, grated (divided)
- ½ cup bread crumbs
- ¼ cup flour
- 2 tablespoons olive oil (divided)
- 2 tablespoons butter (divided)
- 1 lb chicken breasts, thin (4 to 5 pieces)
- 8 oz cremini mushrooms, sliced
- ½ large yellow bell pepper, chopped
- ½ large red bell pepper, chopped
- 2 green onions, chopped
- 3 cloves garlic, sliced
For the Sauce:
- 1 cup chicken stock, sodium-free (adjust salt if not sodium-free)
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 10 oz bow tie pasta
- ½ cup Parmesan cheese, grated
Directions
Prepare the Chicken:
- Dry the Chicken: Begin by drying the chicken with paper towels.
- Set Up Breading Stations: Prepare two bowls. In the first bowl, whisk together the egg, salt, pepper, garlic powder, and Italian seasoning. In the second bowl, combine ½ cup of the grated Parmesan cheese, bread crumbs, and flour.
- Bread the Chicken: Dredge each piece of chicken in the egg mixture, then coat it in the Parmesan mixture, pressing to adhere. Repeat with all the chicken pieces.
Cook the Chicken:
- Heat the Skillet: In a skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter.
- Cook the Chicken: Cook the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Prepare the Vegetables:
- Sauté the Vegetables: In the same skillet, melt the remaining tablespoon of olive oil and butter. Add the mushrooms and cook for 3 minutes. Add the bell peppers and green onions, cooking until softened, then add the garlic and cook for an additional minute.
Make the Sauce:
- Combine Ingredients: Add the chicken stock, heavy cream, Cajun seasoning, and salt to the skillet with the vegetables. Adjust the seasoning as needed.
- Cook the Pasta: Meanwhile, cook the bow tie pasta according to package instructions for al dente. Do not rinse after draining.
Assemble the Dish:
- Combine Pasta and Sauce: Add the cooked pasta to the sauce, stirring to coat. Stir in the remaining ½ cup of Parmesan cheese.
- Serve: Slice the cooked chicken into thin strips and serve over the pasta. Garnish with extra Parmesan cheese and chopped green onions if desired.
Final Touches
Serving Suggestions
This dish pairs beautifully with a simple green salad and a slice of garlic bread. For an extra kick, you can sprinkle some additional Cajun seasoning on top.
Nutrition Information
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: 800 kcal per serving
- Servings: 4 servings
Conclusion
There you have it, a delectable Louisiana Chicken Pasta that’s packed with flavor and sure to delight your taste buds. I hope you enjoy making and eating this dish as much as I do. Bon appétit!
Feel free to share your version of this recipe and any modifications you make. Cooking is all about creativity and personal touch. Happy cooking!
Louisiana Chicken Pasta
- Total Time: 50 minutes
- Yield: 4 1x
Description
The Louisiana Chicken Pasta is a delectable journey through the vibrant and spicy flavors of Cajun cuisine, blended seamlessly with the comforting familiarity of Italian pasta. Each bite offers a symphony of tastes, from the warmth of the Cajun spices to the creamy richness of the sauce, balanced perfectly with the succulent tenderness of thinly sliced chicken breasts. It’s a dish that not only satisfies hunger but also transports you to a festive evening in Louisiana, with its bold flavors and hearty warmth.
Ingredients
1 egg
Salt and pepper, to taste
1 teaspoon Garlic powder
1 teaspoon Italian Seasoning
1 cup Parmesan cheese, grated (divided)
½ cup Bread crumbs
¼ cup Flour
2 tablespoons Olive oil, (divided)
2 tablespoons Butter, (divided)
1 lb Chicken breasts, thin (4 to 5 pieces)
8 oz Cremini mushrooms, sliced
½ large Yellow bell pepper, chopped
½ large Red bell pepper, chopped
2 Green onions, chopped
3 cloves Garlic, sliced
For the Sauce:
1 cup Chicken stock, sodium free (adjust salt if not sodium free)
1 cup Heavy cream
2 tablespoons Cajun Seasoning
1 teaspoon Salt
10 oz Bow tie pasta
½ cup Parmesan cheese, grated
Instructions
Begin by drying the chicken with paper towels. Prepare two bowls: one for the egg, salt, pepper, garlic powder, and Italian seasoning, whisked together, and the second for the Parmesan, bread crumbs, and flour.
Dredge each chicken piece in the egg mixture, then coat in the Parmesan mixture, pressing to adhere. Repeat with all chicken pieces.
To cook the chicken, heat 1 tablespoon of olive oil and butter in a skillet over medium-high. Cook the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt the remaining oil and butter. Add mushrooms and cook for 3 minutes. Add bell peppers and onions, cooking until softened, then add garlic and cook for an additional minute.
For the sauce, add chicken stock, heavy cream, Cajun seasoning, and salt to the skillet. Adjust seasoning as needed.
Cook pasta according to package instructions for al dente or tender pasta. Do not rinse after draining.
Add the cooked pasta to the sauce, stirring to coat. Stir in Parmesan cheese.
Slice the cooked chicken into thin strips and serve over the pasta. Garnish with extra Parmesan and green onions if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 800