Louisiana Chicken Pasta Copycat (Printable Version)
Golden chicken paired with Cajun-spiced creamy pasta and fresh veggies.
# Ingredients:
→ Chicken
01 -
4 skinless, boneless chicken breasts
02 -
1/4 cup all-purpose flour
03 -
1/2 cup shredded Parmesan cheese
04 -
1 cup breadcrumbs (use plain, panko, or Italian)
05 -
1 teaspoon table salt
06 -
1/4 teaspoon ground black pepper
07 -
2 large eggs, beaten
08 -
4 tablespoons cooking oil
→ Sauce
09 -
2 tablespoons Cajun spice mix
10 -
1 cup shredded Parmesan cheese
11 -
1 1/2 cups chicken stock
12 -
2 cups whipping cream
13 -
1 teaspoon salt
→ Pasta
14 -
3 finely minced garlic cloves
15 -
1 red onion, chopped
16 -
1 teaspoon chili pepper flakes
17 -
1 yellow bell pepper, diced
18 -
2 tablespoons unsalted butter
19 -
2 cups cremini mushrooms, sliced
20 -
1 red bell pepper, diced
21 -
1 pound bowtie or any pasta you like
→ Toppings
22 -
Freshly chopped parsley
23 -
Shredded Parmesan cheese
24 -
Sliced green onions
# Steps:
01 -
Cut each chicken breast into thinner pieces by slicing lengthwise. Flatten the pieces with a mallet to make them even and thin. Mix breadcrumbs, cheese, salt, flour, and pepper in one dish. Whisk eggs in another dish. Dip each piece of chicken in the breadcrumb mix, then the egg, then the breadcrumb mix again. In a frying pan, heat oil over medium-high. Fry each side of the chicken for about 3-5 minutes until crispy and golden. Keep cooked chicken warm by placing it on a wire rack in a 250°F oven.
02 -
Add butter to a pan and melt it on medium-high heat. Cook onion and mushrooms for a couple of minutes until they're soft. Toss in the garlic, chili flakes, peppers, and Cajun mix, and let it cook another minute or two. Mix in the stock and cream, reducing the heat to low. Simmer the mixture, stirring now and then, until it thickens (about 4-5 minutes). Sprinkle in Parmesan cheese and stir until smooth. Add salt if needed.
03 -
Follow the directions on the pasta package to cook it in salted water. Save about a cup of the pasta water before draining. Toss the cooked pasta back into the pot, and stir in the sauce you made. Slowly add a bit of the pasta water and mix until it's as thick and creamy as you'd like. Use more water if necessary.
04 -
Put some pasta covered in sauce on a plate. Slice a piece of chicken into thin strips and arrange it on top of the pasta. Sprinkle with Parmesan, parsley, and green onion to finish. Dig in right away!
# Notes:
01 -
Pounding the chicken thin will cook it evenly and give it a good crunch.