Crispy chicken pasta
❤️Ingredients❤️
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 cups heavy cream
1 cup chicken stock
1 tablespoon cornstarch
1 cup Parmesan Cheese , shredded
4 chicken breasts , butterflied
1/4 cup flour
1 cup breadcrumbs
1/2 cup Parmesan cheese , grated
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 large eggs
4 tablespoons vegetable oil
PASTA
1 lb Farfalle pasta
2 tablespoons butter
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☀️
1. Mix the Sauce ingredients together and set aside.
2. Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box. Drain but do not rinse pasta (reserve 1/2cup)
3. Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
4. In a second bowl whisk the eggs.
5. Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture. Set aside.
6. Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms. Cook for 3-5 minutes until just starting to brown but not break down. Remove from pan.
7. Add the ¼ cup oil and let it get hot. Cook the chicken until crispy and golden brown, 3-5 minutes on each side. Remove the chicken from the pan and drain the oil.
8. Add the pasta and vegetables to the pan with the sauce mixture. Let thicken and stir for 3-5 minutes.
9. While the sauce is cooking slice up the chicken.
Serve the pasta with the sliced chicken on top and extra Parmesan as desired.
Enjoy 🍴🍽️
If you're looking for a flavorful homemade meal that's both comforting and impressive, this crispy chicken pasta with Cajun cream sauce is a great choice. Based on my experience, the key to achieving that perfect crispy texture on the chicken lies in the double dredging process—coating the chicken breasts first in a seasoned breadcrumb mixture, then dipping in eggs, and once again in breadcrumbs creates a crunchy golden crust after frying. Using farfalle pasta not only adds a nice bite but also holds the rich sauce well between its folds. I like to reserve a little pasta water before draining, which you can add to the sauce if it thickens too much, ensuring a smooth, velvety consistency. The Cajun cream sauce combines heat from red pepper flakes with the aromatic blend of Cajun seasoning, giving a nice kick that balances the richness of heavy cream and Parmesan cheese. Sautéing the bell peppers, mushrooms, onion, and garlic in butter before mixing them into the pasta adds a fresh, slightly caramelized flavor that enhances the dish's overall depth. Cooking the vegetables until they just start to brown but don’t break down keeps their texture intact, contributing to a pleasant mouthfeel. When frying the chicken, I recommend using a cast iron skillet for even heat distribution, allowing the chicken to cook thoroughly at medium heat without burning the crust. Let the oil get hot before adding chicken pieces to achieve that desirable crispy exterior. For a finishing touch, sprinkle chopped parsley for color and extra Parmesan if you want an additional cheesy layer. This recipe is versatile; you can adjust the spiciness by varying the amount of red pepper flakes or Cajun seasoning according to your taste. This dish makes a perfect family dinner or a special weekend meal to impress guests without too much fuss. It combines creamy, spicy, crunchy, and fresh elements harmoniously—the hallmark of a satisfying pasta dish with protein and veggies. I highly recommend trying this recipe if you enjoy Cajun flavors and crispy chicken. It’s both hearty and elegant, with a balance that keeps you coming back for more.