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Louisiana Cajun Chicken Pasta

5 from 1 vote
Authorlianamonceaux
Louisiana Cajun Chicken Pasta is a spicy and creamy dish featuring seasoned, crispy chicken, bell peppers, onions, and garlic cooked in a Cajun-infused cream sauce, served over pasta and garnished with fresh parsley.
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Total Time1 hour 15 minutes
Servings4

Ingredients  

Cajun Cream Sauce

  • 2 cups Heavy Cream
  • 1 cup Chicken Broth
  • 1 tbsp Flour
  • 1 cup Parmesan Cheese shredded
  • Parsley chopped
  • Tony's Cajun Seasoning
  • Red Pepper Flakes adjust to taste
  • Salt & Pepper

Pasta

  • 1 lb Bow Tie Pasta
  • 2 tbsp Butter
  • 1/2 Yellow Bell Pepper sliced
  • 1/2 Red Bell Pepper sliced
  • 1/2 Red Onion sliced
  • 8 oz Baby Bella Mushrooms sliced
  • 1 tbsp garlic minced

Breading

  • 8-10 Chicken Tenderloins
  • 1/4 cup All-Purpose Flour
  • 1 cup Italian Style Bread Crumbs
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Parmesan Cheese grated
  • Parsley
  • Tony's Cajun Seasoning
  • Salt & Pepper
  • Paprika

Egg Bath

  • 3 Eggs
  • 1/2 cup Milk
  • 1/2 cup Heavy Cream
  • 1 tbsp Garlic minced
  • Parsley
  • Salt & Pepper

For Dredging & Frying

  • 2 cups Oil for frying chicken
  • 4 tbsp Butter for dredging chicken

Instructions 

  • Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
  • In a mixing bowl, whisk together the ingredients for the egg bath.
  • Pound the chicken until thin and flat, then let it soak in the egg bath mixture.
  • In a bowl, combine the cream sauce ingredients and set aside.
  • In another shallow dish, mix together the breading ingredients.
  • Take each chicken tenderloin from the egg bath, then dip in the melted butter, and coat evenly with the breadcrumb mixture.
  • In a large skillet or pot, melt the butter over medium heat. Add the sliced bell peppers, onion, garlic, and mushrooms. Cook for 5-7 minutes until slightly softened but still crisp.
  • Pour the prepared Cajun cream sauce over the cooked vegetables. Stir well and let it simmer for 3-5 minutes.
  • Add the cooked pasta to the sauce and vegetables. Stir to combine and let it simmer for an additional 2-3 minutes.
  • In a separate skillet, heat oil over medium-high heat. Fry the breaded chicken tenderloins until golden brown and crispy, about 5-7 minutes per side, depending on thickness. Transfer the cooked chicken to a wire rack to drain excess oil.
  • Serve the Cajun chicken pasta hot, topped with sliced crispy Parmesan chicken. Garnish with extra Parmesan cheese and chopped parsley, if desired. Enjoy!