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This comforting Southern Parmesan Chicken Pasta pairs crunchy cheese-coated chicken with silky cajun noodles, all ready in half an hour. It's become a weekly family favorite because it hits that sweet spot between cozy home cooking and something fancier without spending forever cooking.
I whipped up this dish when friends dropped by unexpectedly for dinner. The mix of crunchy chicken and smooth pasta had everyone grabbing seconds. Now it's what I cook when I want something that feels fancy but won't keep me stuck in the kitchen all evening.
What You'll Need
- Chicken cutlets or tenders: pick thin, fresh pieces for quick cooking and tenderness
- Panko breadcrumbs: they make a much crunchier coating than standard breadcrumbs
- Parmesan cheese: grab a block and grate it yourself for better taste and melt
- Olive oil: pick something tasty for browning your chicken properly
- Pasta: go for chunky shapes like penne that really grab the sauce
- Yellow onion: adds a nice sweet base flavor to your sauce
- Bell peppers: bring brightness, a touch of sweetness, and some crunch
- Garlic: crush fresh cloves instead of using the jarred stuff
- Cajun seasoning: this spice blend brings the Southern touch that makes everything pop
- Milk and cream: they blend into a smooth sauce that wraps around each pasta piece
- Cream cheese: makes everything extra velvety and helps sauce stick to pasta
- Fresh parsley: adds a pop of color and fresh taste at the end
How To Make It
- Boil Your Pasta:
- Fill a big pot with water, add plenty of salt, and bring it to a good boil. Cook pasta about a minute less than what the box says. It'll finish cooking in the sauce later. Save half a cup of the starchy water before you drain it, just in case your sauce needs thinning.
- Mix Your Chicken Coating:
- Throw the Panko and half cup parmesan into a flat dish and mix them up good. Add a bit of salt and pepper. This mix will give your chicken that amazing crunch everyone loves.
- Coat the Chicken:
- Push your chicken pieces firmly into the crumb mixture. Really smash the coating on with your hand to make it stick. This helps keep the crunchy bits on while cooking instead of falling off in the pan. Put the coated pieces aside on a plate.
- Begin Your Sauce:
- Put 2 tablespoons olive oil in a big pan over medium heat. Toss in your chopped onion and cook until it's soft and see-through, around 5 minutes. Stir now and then. Add your peppers and garlic, and let them cook another 5 minutes until they've softened but still have some bite to them.
- Spice It Up:
- Sprinkle in the Cajun seasoning and red pepper flakes, stirring non-stop for about a minute until you can really smell them. This wakes up the spices and makes them tastier. Slowly pour in milk and cream while stirring to keep lumps away. Drop in the cream cheese and keep whisking until everything's smooth.
- Fry the Chicken:
- In another big pan, heat the rest of your olive oil over medium-high until it shimmers but isn't smoking. Carefully lay your breaded chicken in the hot oil, making sure they aren't crowded. Cook for 3-4 minutes until golden, flip them over, and cook another 3-4 minutes until crispy all over and 165°F inside. Move to a cutting board to cool a bit before slicing.
- Complete Your Pasta:
- Stir the remaining parmesan into your sauce until it melts completely. Add your drained pasta and let it cook 3-5 minutes, soaking up all those flavors. Turn off the heat and mix in most of the parsley, saving some for topping.
- Put It All Together:
- Scoop the creamy pasta onto plates. Cut the chicken into strips and lay them on top. Sprinkle with the leftover parsley and extra parmesan if you want. Serve right away while everything's hot and saucy.
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The cajun spice mix really makes this dish shine. One time I ran out and made it anyway. It tasted good but missed that special Southern kick that makes everyone ask for the recipe. If you mix your own cajun blend like I mention, you can control how spicy it gets. My kids like it mild, but my husband and I go for extra heat.
Common Questions
- → Can I use a different type of pasta?
You bet! Swap out the short-cut pasta for whatever shape you fancy - try penne, fusilli, or even long strands of spaghetti. Just watch your cooking times as they might change.
- → What can I use instead of Cajun seasoning?
No Cajun mix on hand? Make your own by throwing together some paprika, garlic powder, onion powder, oregano, thyme, chili powder, a dash of cayenne, salt, and black pepper. It works just as well!
- → Can I make this dish dairy-free?
For a dairy-free version, swap in coconut milk for the cream and grab some dairy-free substitutes for the Parmesan and cream cheese. The dish will still turn out tasty.
- → What protein alternatives can I use?
Don't feel like chicken? Try juicy shrimp, tender turkey chunks, or cubed tofu for a meat-free option. Season them the same way and cook until done for equally yummy results.
- → Can I prepare this in advance?
Sure thing! Cook your pasta and whip up the sauce ahead of time. Keep them in separate containers in the fridge and just cook fresh chicken when you're ready to eat. Then mix everything together for a quick meal.