Cajun Chicken Pasta
A comforting and flavorful dish, this Cajun Chicken Pasta combines perfectly cooked chicken with a creamy sauce and spices, making it an ideal choice for busy weeknights or family dinners.
Ingredients
For the Chicken
- 4 pieces chicken breasts, butterflied Ensures even cooking
- 1/4 cup flour Coats the chicken for crispiness
- 1/2 cup breadcrumbs Provides crunch
- 2 large eggs Binds the breadcrumbs to the chicken
- 4 tablespoons vegetable oil For frying
For the Sauce
- 2 cups heavy cream Creates a rich, creamy sauce
- 1 cup chicken stock Provides moisture and flavor depth
- 1 tablespoon cornstarch Thickens the sauce
- 1 cup Parmesan cheese, shredded Adds saltiness and creaminess
For the Pasta & Vegetables
- 1 lb farfalle pasta The base of the dish
- 2 tablespoons butter Adds flavor to the vegetables
- 8 ounces crimini mushrooms, sliced Adds earthiness
- 1 tablespoon minced garlic Boosts overall flavor
- 1/4 cup parsley, for garnish Adds freshness
Seasoning
- 1 teaspoon red pepper flakes Adds heat
- 1 teaspoon Cajun seasoning Provides a flavorful blend
- 1/2 teaspoon kosher salt Enhances all flavors
- 1/4 teaspoon ground black pepper Adds warmth
- 1/2 teaspoon kosher salt Seasoning for breading
- 1/4 teaspoon ground black pepper Seasoning for breading
Instructions
Preparation
- Cook the farfalle pasta in a large pot of salted boiling water until al dente. Drain and set aside while reserving a little pasta water.
- Season the butterflied chicken breasts with Cajun seasoning, salt, and black pepper. Set up a dredging station with flour, eggs, and breadcrumbs.
Cooking the Chicken
- Coat the chicken breasts in the flour mixture, dip into eggs, then coat in breadcrumbs. Ensure the coating adheres well.
- Heat vegetable oil in a large pan over medium heat, and fry the coated chicken until golden brown and cooked through, about 5-7 minutes per side.
Making the Sauce
- Remove the cooked chicken from the pan and let it rest. In the same pan, melt butter and sauté the sliced vegetables until softened.
- Whisk together heavy cream, chicken stock, and cornstarch. Pour into the pan with the vegetables and allow to thicken.
- Add the cooked pasta to the pan and toss to combine. Adjust the sauce thickness with reserved pasta water as needed.
Finishing Touches
- Slice the rested chicken and place atop the pasta. Garnish with shredded Parmesan cheese and fresh parsley before serving.
Notes
This dish pairs well with a crisp green salad or can be enjoyed alone. Store leftovers for quick lunches.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 4g
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