Take your taste buds on a Cajun journey with this one-pot Louisiana chicken pasta recipe! It's easy-peasy to make, yet it's so flavorful! This dish has tender and crispy parmesan chicken breast, perfectly cooked pasta, and zesty spices. It gives Cheesecake Factory's famous pasta dish a run for its money.
Today, I want to share an easy-to-follow Louisiana chicken pasta recipe that can be prepared in less than 45 minutes.
With detailed instructions, a list of ingredients, and tips and tricks, this recipe has all you need for making the best Cajun-style Louisiana chicken pasta right at home. You will savor every bite of this delicious meal.
This recipe was inspired by these Cajun Alfredo Pasta and Old Bay Garlic Shrimp Pasta recipes on my site.
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Ingredients for Louisiana Chicken Pasta
The must-have ingredients for Louisiana chicken pasta are right here! As always, use this recipe as a starting point. If you're missing something from the list, simply scroll down to find substitutions/ Don’t forget to also read the pro tips to ensure that your dish is a success.
- Pasta. I used bow-tie pasta, also known as farfalle, in this recipe. Any long and flat noodles will work. Linguine, fettuccine, tagliatelle, or pappardelle, can all be paired with this creamy sauce to create a delicious homemade Cajun chicken alfredo pasta dish. Feel free to get creative with your pasta choices and enjoy.
- Chicken. For the chicken in this recipe, it's best to use boneless and skinless chicken breast. You can use thin slices of chicken breast or regular-sized chicken breast that have been pounded or halved to ensure it cooks evenly. This will result in tender, juicy chicken, and it will pair perfectly with the flavorful Cajun sauce.
- Breading. For the crispy breading on the chicken, I used a mixture of seasoned breadcrumbs, parmesan cheese, egg, and flour. This mixture results in a crispy texture on the outside while keeping the inside tender and juicy. The seasoned breadcrumb adds an extra layer of flavor to the Louisiana chicken pasta and actually cuts back on the spices required to make the chicken flavorful.
- Vegetables. I added a combination of red and yellow bell peppers, as well as mushrooms, to the Louisiana chicken pasta recipe to provide a range of textures, colors, and nutrients. These vegetables enhance the flavor and add a healthy touch.
- Aromatics. I used a combination of red onion, garlic, and green onion to add layers of flavor and aroma to the pasta. These ingredients are a staple in Cajun-style cuisine and provide a delicious savory taste to the dish.
- Seasoning. I added a combination of Cajun spice, paprika, cayenne pepper, salt, and black pepper. This gives the dish a signature Louisiana kick and bold flavor. The blend of Cajun spices gives a bit of depth and complexity to the taste.
- Fats. I opted to use olive oil for frying the chicken as a healthy and flavorful option. For sautéing the vegetables and aromatics, I used unsalted butter.
- Dairy. To create a rich and creamy sauce for the Louisiana chicken pasta, I used heavy cream for texture and added Parmesan cheese for a nutty and salty taste.
How to Make Cheesecake Factory-Inspired Louisiana Chicken Pasta
1. Prepare the Chicken
- Pat the chicken breasts dry with paper towels.
- If you are using large chicken breasts, cut each chicken breast horizontally to create two thinner pieces. After that, use a mallet or rolling pin to lightly pound the chicken to an even thickness.
2. Prepare the Breading Station
- Get three shallow dishes or bowls.
- Fill the first bowl with flour.
- Crack an egg into the second one. Add water and beat the mixture with a fork.
- In the third dish, add seasoned breadcrumbs and parmesan cheese.
3. Bread the Chicken
Step 1. Season the chicken breasts with salt and black pepper.
Step 2. Dip the chicken pieces first in the flour then shake off the excess.
Step 3. Dip the chicken into the egg then shake off the excess.
Step 4. Finally, coat them in the breadcrumbs and shake off the excess.
4. Fry the Chicken
- In a large skillet, heat 2-4 tablespoons of oil to 350°F over medium-high heat. The oil should be hot but not smoking.
- Once the oil is hot, carefully place two pieces of chicken in the skillet and cook until golden brown on one side (about 3 minutes). Flip the chicken and cook until the other side is also golden brown, another 3 minutes.
- Transfer to a paper towel-lined plate or cooling rack and repeat with the remaining chicken.
5. Cook the Pasta
- In the meantime, bring a large pot of water to a boil. Once boiling, season with salt.
- Add the pasta and cook until al dente according to the package instructions.
- Reserve about ½ cup of pasta water and then drain the pasta in a colander.
6. Sautee the Aromatics
- Start by wiping off any extra oil from the skillet.
- Next, melt some butter in the skillet over medium heat and add red bell pepper, yellow bell pepper, red onion, and mushrooms. If you're using the white part and light green part of green onions, you can add them as well.
- Cook the vegetables for 3 minutes until slightly soft.
- Add the garlic and cook just until fragrant.
7. Create the Creamy Cajun Sauce
- Add flour to the pan and stir for a minute.
- Pour in chicken stock, heavy cream, Cajun seasoning, paprika, and cayenne pepper.
- Bring the mixture to a simmer and let it thicken for about 5 minutes.
- Add grated parmesan cheese to the sauce and stir to combine until smooth.
8. Stir in the Pasta
- Add the cooked pasta to the skillet with the sauce.
- Toss the pasta until it is fully coated in the sauce.
- Taste and adjust the seasoning with additional Cajun seasoning, paprika, cayenne pepper, salt, or black pepper as needed.
9. Serve with Parmesan Chicken
- Use a sharp knife to slice the chicken into thin strips.
- Place the sliced chicken on top of a single serving of Louisiana chicken pasta and garnish with chopped parsley and grated Parmesan cheese.
Variations and Substitutions
· Seasoned breadcrumbs. If you don't have access to seasoned breadcrumbs, you can easily create your own homemade version. Simply combine 1 cup of Italian breadcrumbs with ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, ¼ teaspoon of parsley flakes, ⅛ teaspoon of Italian seasoning, ¼ teaspoon of sugar, ⅛ teaspoon of black pepper, and ¼ teaspoon of salt. Mix these ingredients thoroughly, and you'll have your homemade version ready to go.
· Cajun seasoning. If you don't have Cajun seasoning on hand, just substitute them with creole seasoning for a similar flavor profile. Alternatively, if you prefer to make your own Cajun seasoning without added salt, you can go back to a homemade blend and tailor the seasoning by removing salt or anything else to your preference.
· Make it vegetarian or vegan. To make a vegetarian or vegan version of Louisiana chicken pasta, you can easily omit the chicken and use plant-based protein alternatives, such as tofu, tempeh, and seitan.
· Add more veggies. For more veggies, double the bell peppers and add broccoli and asparagus to your pasta dish. Get creative, lots of veggies out there!
· Create a Cajun-inspired seafood twist. Instead of chicken, you can swap it out for your favorite seafood options like shrimp, salmon, tilapia, lobster, crab, and more! These delectable seafood alternatives are perfect for adding a Cajun-inspired touch to your Louisiana pasta dish.
Cooking Tips
· Pat the Chicken Dry. Take the extra key step of patting the chicken dry with paper towels before seasoning, breading, and frying. This removes excess moisture from the chicken, allowing it to develop a beautiful golden crust and improved texture.
· Season the Chicken. Before breading and frying the chicken, it's essential to season it with salt and black pepper to give the chicken a well-seasoned and flavorful dish.
· Pound the Chicken. If you are using a thick chicken breast, it's necessary to cut it horizontally and then pound it to an even thickness. This ensures that the chicken cooks both quickly and evenly.
· Don't overcrowd the pan. Cook the chicken in batches which will make it easier to cook evenly and avoid overcrowding the pan. Soggy and unevenly cooked chicken cutlets are such a bummer, this is an easy way to prevent them!
· Cajun spices. When using store-bought Cajun seasoning it will often have high amounts of sodium. I recommend starting with 1 ½ teaspoons of Cajun seasoning and adjusting to taste. You can always add more seasoning later.
· Customize the spice level. As always, use this recipe as a start and adjust the amount of paprika and cayenne pepper to give it some kick!
· Use quality ingredients. Choosing to use fresh chicken and vegetables will make the flavor of any dish shine.
· Cook the Noodles until al dente. Cook the noodles until perfectly al dente, slightly undercooking them as they'll cook more in the sauce. Avoid those mushy noodles!
· Onion-y flavor. For an onion kick, sauté the white and light green parts of green onions. Skip or use only the green part for a milder flavor.
· Pasta water. Don't toss the pasta water! Save at least ½ cup. It's a secret weapon for a velvety sauce. The starch helps bind the pasta and sauce, creating a luscious and well-coated dish.
FAQ
When choosing Cajun seasoning for Louisiana chicken pasta, it's all about personal preference. Popular brands like Tony Chachere's, Slap Ya Mama, Zatarain's, Emeril's Essence, Frontier Co-op, and Louisiana Flavor each offer a unique flavor. Consider sodium content and adjust seasoning to taste. Stick with a trusted brand for delicious results.
Louisiana chicken pasta can vary in spiciness depending on how much Cajun seasoning, paprika, and cayenne pepper is used. Start with smaller amounts, then gradually increase.
Yes, chicken thighs can be substituted for chicken breast. Keep in mind that chicken thighs require a longer cooking time.
Yes, you can make Louisiana chicken pasta without heavy cream. Options like Greek yogurt, coconut milk, cashew cream, milk, and butter, or half and half can be good alternatives.
How to Store Leftover Louisiana Chicken Pasta
Please dispose of any Louisiana chicken pasta that has been left at room temperature for over 2 hours or for more than 1 hour when the temperature exceeds 90°F. For further information, you can refer to this source.
- Allow the leftover Louisiana chicken pasta to cool completely before refrigerating or freezing.
- Store the chicken and pasta in separate airtight containers.
- Keep them in the fridge for 3-5 days or up to 3 months in the freezer.
How to Reheat Louisiana Chicken Pasta
Reheat the pasta and chicken separately.
Here's how to reheat the parmesan chicken in the oven:
- Preheat the oven to 400°F.
- Put the leftover Parmesan chicken on a wire rack.
- Place the chicken in the oven and bake until crispy, which usually takes about 10-15 minutes.
Here's how to reheat the leftover the pasta in a microwave:
- Transfer the leftover pasta to a microwave-safe dish.
- Drizzle a small amount of broth or water over the pasta.
- Cover the dish with a microwave-safe lid.
- Heat the pasta over medium power in short intervals, such as 30-second increments, stirring in between.
- Once heated through, stir the pasta to distribute the sauce evenly and serve with parmesan chicken.
Here's how to reheat the leftover the pasta in a saucepan:
- Transfer the leftover pasta to a saucepan.
- Drizzle a small amount of broth or water over the pasta.
- Cover the pan with a lid.
- Heat the pasta over medium-low heat, stirring occasionally until hot.
- Once heated through, stir the pasta to distribute the sauce evenly and serve with parmesan chicken.
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Louisiana Chicken Pasta
Ingredients
- 10 oz farfalle pasta
Parmesan Chicken
- 4 (4 oz each) thin-sliced chicken breasts, (pat them dry with paper towels)
- ¼ cup flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 whole egg
- ¾ cup seasoned Italian breadcrumbs
- ¼ cup freshly grated parmesan cheese
- ¼ cup oil
Sautéed Vegetables
- 2 tablespoons unsalted butter
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- ½ cup diced red onion
- 1 tablespoon minced garlic
- 8 oz thick-sliced cremini mushrooms
Seasoning
- 1½ teaspoons cajun seasoning, (or more according to your taste)
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
Sauce
- ½ cup (1½ oz) freshly grated parmesan cheese
- 1 cup heavy cream
- ½ cup low-sodium chicken stock
- 1 tablespoon flour
Optional for serving:
- 1 stalk of green onion , (diced)
- freshly grated parmesan cheese
Instructions
- Get three shallow dishes. Fill the first bowl with flour. Beat an egg and 1 tablespoon of water into the second one. In the third dish, add seasoned breadcrumbs and parmesan cheese.
- Season the chicken breasts with salt and black pepper. Dip the chicken pieces first in the flour then shake off the excess. Dip the chicken into the egg then shake off the excess. Finally, coat them in the breadcrumbs and shake off the excess.
- In the meantime, bring a large pot of water to a boil. Once boiling, season with salt. Add the pasta and cook until al dente. Reserve at least ½ cup of pasta water and then drain the pasta in a colander.
- In a skillet, heat oil over medium-high heat (hot but not smoking). Working in batches, cook the chicken breasts until golden brown and fully cooked, about 3 minutes on each side. Transfer them to a cooling rack.
- Wipe off the extra oil from the skillet, leaving about a tablespoon of it. Melt the butter over medium heat and cook bell peppers, mushrooms, and onions for 3 minutes. Add the garlic and cook just until fragrant.
- Add flour to the pan and stir for a minute.
- Pour in chicken stock, heavy cream, cajun seasoning, cayenne pepper, and paprika. Bring the mixture to a simmer and let it thicken for about 5 minutes or until the desired consistency is achieved.
- Lower the heat. Add grated parmesan cheese and stir to combine until smooth.
- Add the cooked pasta, ¼ cup pasta water or more as needed and toss to combine. Taste and add more cajun seasoning, salt, and other seasoning if needed.
- Serve pasta with sliced parmesan chicken, diced green onion, and parmesan cheese.
Notes
- Pound the Chicken. If you are using a large chicken breast, it's necessary to cut it horizontally and then pound it to an even thickness. This ensures that the chicken cooks both quickly and evenly.
- Pat the Chicken Dry. Take the extra key step of patting the chicken dry with paper towels before seasoning, breading, and frying. This removes excess moisture from the chicken, allowing it to develop a beautiful golden crust and improved texture.
- Use low-sodium chicken stock to prevent the dish from being too salty.
- Seasoned breadcrumbs. If you don't have access to seasoned breadcrumbs, you can easily create your own homemade version. Simply combine 1 cup of Italian breadcrumbs with ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, ¼ teaspoon of parsley flakes, ⅛ teaspoon of Italian seasoning, ¼ teaspoon of sugar, ⅛ teaspoon of black pepper, and ¼ teaspoon of salt. Mix these ingredients thoroughly, and you'll have your homemade version ready to go.
- Customize the spice level. As always, use this recipe as a start and adjust the amount of paprika and cayenne pepper to give it some kick!
- Onion-y flavor. For an onion kick, you can sauté the white and light green parts of green onions along with other vegetables. Skip or use only the green part for a milder flavor.
- Don't overcrowd the pan. Cook the chicken in batches which will make it easier to cook evenly and avoid overcrowding the pan. Soggy and unevenly cooked chicken cutlets are such a bummer, this is an easy way to prevent them!
- Storage. Store the chicken and pasta in separate airtight containers. Keep them in the fridge for 3-5 days or up to 3 months in the freezer.
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