Creamy Louisiana Chicken Pasta
A rich and comforting pasta dish featuring crispy parmesan chicken over bowtie noodles in a spicy Cajun cream sauce.
recipesbynani.comThis copycat recipe is a favorite in my house because it tastes just like the restaurant version but feels so much fresher. The combination of crispy chicken and that bold, creamy sauce creates a meal that feels like a real treat any night of the week.
I love to pack this dish with extra bell peppers and mushrooms to add more texture and flavor. If you prefer a bit more heat, feel free to add a pinch of cayenne pepper to the sauce while it simmers.
🧺 Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon dried oregano
- 1 pound bowtie pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1/2 cup chicken broth
- Salt and pepper to taste
👩🍳Instructions
- 1
Cook the bowtie pasta in a large pot of salted boiling water according to the package directions, then drain and set aside.
- 2
Mix the parmesan cheese, panko, and oregano in a shallow bowl. Season the chicken breasts with salt and pepper, then press them into the breadcrumb mixture until coated.
- 3
Heat a splash of oil in a skillet over medium heat and cook the chicken until it is golden brown and cooked through, about 5 to 7 minutes per side. Remove from the pan and slice into strips.
- 4
In the same skillet, melt the butter and add the peppers and mushrooms. Cook until they are soft, about 5 minutes, then stir in the garlic.
- 5
Pour in the chicken broth, heavy cream, and Cajun seasoning. Let the sauce simmer gently for about 5 minutes until it thickens slightly.
- 6
Toss the cooked pasta into the skillet with the sauce and vegetables until everything is well coated.
- 7
Serve the pasta in bowls and top with the sliced crispy chicken.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a small splash of milk or broth to loosen the sauce as it tends to thicken up in the cold. Serve with a side of garlic bread to soak up the extra sauce.
Made this recipe? Let us know how it went.
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