Cajun Chicken Pasta
A hearty dish of pasta enveloped in a rich cream sauce with tender chicken and vibrant vegetables, spiced with Cajun seasoning.
Ingredients
For the Chicken
- 4 pieces chicken breasts, butterflied Ensure they are evenly coated
- 1/4 cup flour For coating
- 2 large eggs Beaten
- 1 cup breadcrumbs For coating
- 1/2 cup Parmesan cheese, grated For coating
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons vegetable oil For frying
For the Sauce
- 2 cups heavy cream
- 1 cup chicken stock
- 1 tablespoon cornstarch For thickening
- 1 cup Parmesan cheese, shredded For richness
- 1 teaspoon red pepper flakes
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon Kosher salt Adjust to taste
- 1/4 teaspoon ground black pepper Adjust to taste
For the Pasta and Vegetables
- 1 lb Farfalle pasta Or pasta of choice
- 2 tablespoons butter For sautéing vegetables
- 1/2 yellow bell pepper sliced
- 1/2 red bell pepper sliced
- 1/2 red onion sliced
- 8 ounces crimini mushrooms, sliced
- 1 tablespoon minced garlic
- 1/4 cup parsley, for garnish Optional
Instructions
Preparation
- Lightly coat the butterflied chicken breasts with flour, shaking off the excess.
- Dip them in beaten eggs, allowing any extra to drip off, and coat in breadcrumbs mixed with grated Parmesan cheese, salt, and pepper.
Cooking the Chicken
- In a large skillet over medium heat, pour in the vegetable oil and allow it to heat.
- Add the breaded chicken pieces to the pan and cook for a few minutes on each side until golden brown and cooked through.
- Transfer the chicken to a plate, keeping it warm.
Sautéing Vegetables
- In the same skillet, melt the butter.
- Add the sliced bell peppers, red onion, and crimini mushrooms, sautéing until softened.
- Stir in the minced garlic and cook for an additional minute.
Cooking Pasta
- Bring a pot of salted water to a boil and add the Farfalle pasta.
- Cook according to package instructions until al dente, reserving some pasta water.
Making Sauce
- Pour in the heavy cream and chicken stock into the skillet with the sautéed vegetables.
- Whisk in the cornstarch to thicken, seasoning with red pepper flakes, Cajun seasoning, salt, and black pepper.
- Gradually mix in shredded Parmesan cheese until melted and smooth.
Combining Ingredients
- Once the pasta is cooked, drain it and toss it into the skillet with the sauce and sautéed vegetables.
- Slice the cooked chicken and add it on top, stirring to combine.
Serving
- Garnish with chopped parsley if desired and serve immediately.
Notes
Use one hand for wet ingredients and the other for dry when breading chicken. Adjust spice levels to taste.