Louisiana Chicken Pasta
A comforting dish featuring crispy fried chicken, creamy Cajun sauce, sautéed vegetables, and pasta, inspired by the Cheesecake Factory.
Ingredients
- 12 oz pasta (fettuccine or bow tie)
- 4 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 small yellow onion (chopped)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (diced)
- 8 oz white mushrooms (sliced)
- 1 teaspoon Cajun seasoning
- 2 teaspoons smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese (plus extra for garnish)
- 1/3 cup chopped fresh basil (optional)
- Salt (to taste)
- 1 teaspoon Cajun seasoning
- 2 cups seasoned bread crumbs
- 1/2 cup all-purpose flour
- Vegetable or canola oil (for frying)
Instructions
- Season chicken breasts with Cajun seasoning. Prepare a breading station with beaten eggs and a mixture of seasoned breadcrumbs and flour.
- Coat chicken in the breadcrumb mixture, then dip in eggs, and coat again in breadcrumbs. Let rest for 10 minutes.
- Cook pasta in salted water according to package instructions. Drain and set aside.
- In a skillet, heat oil over medium-high heat. Fry chicken for 3–4 minutes on each side until golden brown and cooked through. Place on a paper towel-lined plate to drain.
- In another skillet, melt butter over medium heat. Sauté onions, garlic, and bell peppers for 2 minutes. Add mushrooms and cook for another 5 minutes.
- Stir in Cajun seasoning, smoked paprika, and crushed red pepper. Sprinkle flour over vegetables and stir well.
- Slowly whisk in chicken broth and then heavy cream. Let simmer for 5 minutes, then stir in Parmesan cheese.
- Toss cooked pasta with the sauce and optional fresh basil. Serve with fried chicken on top, garnished with extra Parmesan and parsley.
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Notes
Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat pasta gently and keep chicken crispy by reheating in the oven.