If you’re craving bold flavors, creamy sauce, and a satisfying crunch all in one bite, Louisiana Chicken Pasta is the dish you need in your life right now! This Southern-inspired favorite brings together crispy pan-fried chicken, a medley of vibrant peppers, and rich pasta tossed in a luscious, spicy cream sauce. It’s the kind of meal that feels like pure comfort and celebration—perfect for busy weeknights or when you want to impress at the dinner table. Whether you’re a seasoned cook or just starting out, you’ll love how approachable and rewarding this recipe is.
Ingredients You’ll Need
Gathering your ingredients is the first step toward an unforgettable Louisiana Chicken Pasta experience. Each item plays a crucial role, from the juicy chicken to the colorful veggies, ensuring every bite is bursting with flavor, texture, and a touch of Cajun spirit.
- Chicken breasts: Boneless, skinless, and perfect for soaking up all the spices and crisping beautifully when pan-fried.
- All-purpose flour: The base of your breading, it helps the coating stick and gives the chicken its signature crunch.
- Eggs: Beaten eggs act as a glue, ensuring an even breadcrumb coating on each piece of chicken.
- Italian-style breadcrumbs: These add flavor and crunch, infusing the chicken with Italian herbs and spices.
- Parmesan cheese: Grated Parmesan blends into the breadcrumbs for a salty, nutty punch.
- Olive oil: Used for pan-frying, it lends a golden crust and subtle richness to the chicken.
- Bow tie (farfalle) pasta: The fun shape holds the creamy sauce in every nook and cranny.
- Butter: Adds depth and a silky finish to the sautéed vegetables and sauce.
- Red bell pepper: Sliced for sweetness and vibrant color.
- Green bell pepper: Brings a mild, grassy flavor and extra crunch.
- Red onion: Offers slight sweetness and a pop of color in the sauce.
- Garlic: Freshly minced for irresistible aroma and flavor.
- Heavy cream: The heart of the sauce, making it rich and velvety.
- Chicken broth: Adds savory depth and helps thin out the sauce to just the right consistency.
- Cayenne pepper: The source of the dish’s signature Cajun kick.
- Paprika: Balances the heat with gentle smokiness and beautiful color.
- Salt and pepper: Essential for seasoning every layer of the dish.
- Chopped parsley: Sprinkled on top for a fresh, herby finish and a burst of green.
How to Make Louisiana Chicken Pasta
Step 1: Prepare the Crispy Chicken
Start by setting up your dredging station with three shallow bowls: one for flour, one for beaten eggs, and one for a mixture of Italian breadcrumbs and grated Parmesan. Dredge each chicken breast in flour, dip it into the eggs, and then coat it thoroughly in the breadcrumb-Parmesan mixture. This triple-layer breading is the secret to achieving that irresistible crispy crust that sets Louisiana Chicken Pasta apart.
Step 2: Pan-Fry the Chicken
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the breaded chicken breasts and cook for about 4–5 minutes per side, or until they’re golden brown and cooked through. Transfer the cooked chicken to a plate and keep warm while you work on the sauce and pasta. The aroma alone will have everyone hovering in the kitchen!
Step 3: Cook the Pasta
While the chicken is frying, bring a large pot of salted water to a boil and cook the bow tie pasta according to the package instructions until al dente. Drain the pasta and set aside. The unique shape of farfalle pasta is perfect for catching all that creamy, spicy sauce you’ll make next.
Step 4: Sauté the Vegetables
In a large sauté pan, melt the butter over medium heat. Add the sliced red and green bell peppers, along with the red onion. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are tender but still vibrant. Stir in the minced garlic and cook for just a minute more, releasing its wonderful fragrance.
Step 5: Make the Creamy Cajun Sauce
Pour in the heavy cream and chicken broth, then stir in the cayenne, paprika, salt, and pepper. Bring the mixture to a gentle simmer, allowing it to thicken slightly—about 3–4 minutes. The sauce should become luxuriously creamy, with flecks of color from the spices and vegetables.
Step 6: Combine Pasta and Sauce
Add the cooked pasta to the pan with the sauce and toss until every piece is well coated. The cream sauce, vegetables, and pasta come together in a beautiful, harmonious mix that’s both indulgent and comforting.
Step 7: Assemble and Serve
Slice the pan-fried chicken into strips and arrange them on top of the creamy pasta. Sprinkle generously with chopped parsley for a fresh, colorful finish. Serve your Louisiana Chicken Pasta immediately to enjoy the crisp chicken, creamy sauce, and perfectly cooked pasta at their best.
How to Serve Louisiana Chicken Pasta
Garnishes
Finishing touches matter! A shower of chopped fresh parsley adds brightness and a touch of elegance. If you love a little extra heat, a sprinkle of crushed red pepper flakes or a dusting of extra Parmesan can take your Louisiana Chicken Pasta to the next level.
Side Dishes
This dish is hearty, but it pairs beautifully with simple sides. Think a crisp green salad with a zesty vinaigrette, warm garlic bread for sopping up the sauce, or even some roasted vegetables to balance things out. These sides complement the flavors of Louisiana Chicken Pasta without overshadowing its star power.
Creative Ways to Present
For a fun twist, serve your Louisiana Chicken Pasta in large, shallow bowls so every guest gets a generous helping of both chicken and pasta. Hosting a party? Try serving it family-style on a big platter, topped with plenty of parsley and extra lemon wedges. Or, for a casual meal, pile it high in individual pasta bowls and let everyone dig in!
Make Ahead and Storage
Storing Leftovers
Leftover Louisiana Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the chicken and pasta separate if possible, so the chicken stays crisp and the pasta doesn’t get soggy.
Freezing
If you want to freeze this dish, place the pasta and sauce in a freezer-safe container and the chicken in a separate one. The chicken can lose its crunch after freezing, but reheating in the oven helps revive some of that texture. Freeze for up to 2 months for a convenient future meal.
Reheating
To reheat, warm the pasta and sauce in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Reheat the chicken in the oven at 350°F for about 10 minutes to restore some crispness, then arrange on top of the warmed pasta just before serving.
FAQs
Can I use a different type Main Course
Absolutely! While bow tie pasta is traditional for Louisiana Chicken Pasta, penne, rigatoni, or fettuccine will all work well and soak up the creamy sauce beautifully.
How do I make Louisiana Chicken Pasta spicier?
To turn up the heat, add more cayenne pepper or throw in some crushed red pepper flakes to the sauce. You can also serve hot sauce on the side for those who like extra spice.
Is it possible to make this dish lighter?
For a lighter version of Louisiana Chicken Pasta, try grilling the chicken instead of frying, and use half-and-half instead of heavy cream. You’ll still get plenty of flavor with fewer calories.
Can I prepare Louisiana Chicken Pasta ahead of time?
Yes! You can prep the chicken and veggies in advance. Cook the pasta and sauce just before serving for the best texture, and reheat the chicken in the oven to keep it crisp.
What can I substitute for heavy cream?
If you don’t have heavy cream, you can use evaporated milk or a mixture of whole milk and a pat of butter for a similar richness in your Louisiana Chicken Pasta sauce.
Final Thoughts
I hope you’re as excited as I am to whip up this Louisiana Chicken Pasta at home! It’s the ultimate comfort food that’s just as fun to make as it is to eat. Whether you’re serving it to friends, family, or treating yourself, it’s sure to become a new favorite in your kitchen. Give it a try and let the spicy, creamy goodness win you over!
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Louisiana Chicken Pasta Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful Louisiana Chicken Pasta recipe featuring crispy breaded chicken breasts served atop a creamy Cajun-spiced pasta with sautéed bell peppers and onions. This Cajun-inspired dish combines tender chicken, a rich cream sauce, and perfectly cooked bow tie pasta for a satisfying main course.
Ingredients
Chicken and Breading
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil (for pan-frying)
Pasta and Sauce
- 12 oz bow tie (farfalle) pasta
- 2 tablespoons butter
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1/2 red onion (sliced)
- 3 cloves garlic (minced)
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped parsley (for garnish)
Instructions
- Cook Pasta: Cook the bow tie pasta according to package directions until al dente. Drain the pasta and set it aside while preparing the chicken and sauce.
- Prepare Breading Stations: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Italian-style breadcrumbs and grated Parmesan cheese.
- Bread the Chicken: Dredge each chicken breast in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with the breadcrumb and Parmesan mixture.
- Pan-Fry Chicken: Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 4–5 minutes per side until golden brown and cooked through. Remove from skillet and keep warm on a plate.
- Sauté Vegetables: In a large sauté pan, melt the butter over medium heat. Add sliced red and green bell peppers and red onion, cooking until tender, about 5–6 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Make Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Add cayenne pepper, paprika, salt, and pepper to taste. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
- Toss Pasta in Sauce: Add the cooked pasta to the sauce and toss thoroughly to coat every piece with the creamy Cajun-spiced sauce.
- Serve: Slice the fried chicken breasts and arrange on top of the pasta. Garnish with chopped parsley and serve immediately for best flavor and texture.
Notes
- For a spicier dish, increase the amount of cayenne pepper or add crushed red pepper flakes to the sauce.
- Substitute grilled chicken instead of breaded and fried chicken for a lighter, healthier option.
- Use gluten-free breadcrumbs and pasta to adapt this recipe for a gluten-free diet.
- Leftovers can be refrigerated for up to 2 days; reheat gently to prevent the cream sauce from breaking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Inspired, American
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 5g
- Sodium: 620mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 170mg
