Description
Crispy Parmesan-crusted chicken served over creamy Cajun-spiced pasta with bell peppers, onions, and a rich Southern-style sauce.
Ingredients
- 1 pound chicken cutlets or tenders
- 1 cup panko breadcrumbs
- 1 1/2 cups grated Parmesan cheese
- 4 tablespoons extra virgin olive oil
- Kosher salt and black pepper, to taste
- 1 pound short-cut pasta (penne, rotini, or rigatoni)
- 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, to taste
- 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 pasta in salted water until al dente; drain and set aside.
- Combine panko and 1 cup Parmesan. Season lightly. Coat chicken evenly.
- Heat 2 tablespoons olive oil in a skillet; cook chicken 3–4 minutes per side until golden. Remove and set aside.
- Add remaining olive oil to skillet; sauté onion and bell peppers until soft.
- Add garlic, Cajun seasoning, and red pepper flakes; stir until fragrant.
- Pour in milk and cream, scraping up browned bits.
- Stir in cream cheese and remaining Parmesan until smooth.
- Add cooked pasta and toss to coat.
- Slice chicken and add to pasta. Garnish with parsley and serve.
Notes
- Adjust Cajun seasoning for preferred spice level.
- Add reserved pasta water if sauce thickens too much.
- Coconut milk works well for a dairy-free variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes