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
Scale
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
