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Louisiana Chicken Pasta



    Cajun Sauce

    • 1 Tbsp butter
    • 1 Tbsp olive oil
    • 1 small bell pepper chopped ( you can mix red green and yellow)
    • 1/2 small onion chopped
    • 3 whole garlic cloves minced
    • 1 tsp crushed red pepper flakes
    • 1 1/2 cups heavy cream
    • 1 1/2 tsp cajun spice or creole seasoning
    • 1/2 cup low sodium chicken broth
    • 2 Tbsp fresh basil or parsley
    • 1/3 cup grated parmesan cheese
    • Kosher salt and freshly ground black pepper
    • 250 g bow tie pasta i used fusilli


    • 300 g 2 no.s boneless skinless chicken breast halves
    • 1 1/2 tsp Cajun spice
    • 3/4 cup panko breadcrumbs
    • 1 Tbsp flour
    • 1/8 cup parmesan cheese grated
    • 1/2 cup milk
    • 4 Tbsp vegetable oil



      Cajun Sauce

      • Melt butter and olive oil in large skillet over medium heat.
      • Add the peppers, and onion to same skillet, until crisp-tender, about 4 minutes.
      • Add garlic and crushed red pepper to skillet and sauté 3 minutes.
      • Add whipping cream and chicken stock. Add in the cajun spice.
      • Simmer until sauce re-heats and thickens slightly, about 5 minutes.
      • Add basil and Parmesan cheese to sauce, stirring to incorporate.
      • Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken. (It took a long for it to thicken- almost the length of time until the remaining steps were complete.)


      • Wash and drain chicken breasts. Season chicken with seasoning.
      • Pound until very thin (the thinner the chicken breasts the better).
      • Mix breadcrumbs, flour, and Parmesan cheese together.
      • Place milk in dish for dipping.
      • Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
      • Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through. Add more oil as needed.
      • Remove and drain chicken; keep warm.
      • Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
      • Drain and return to pot.
      • Add sauce and toss to coat.
      • Place pasta with sauce on plate, and top with chicken breast.
      • Serve, passing additional Parmesan separately.


      ✔️ When frying the chicken follow these steps. First on medium heat place the chicken on the pan. When it turns light golden brown turn it. Again let that side also turn golden brown. This might take only 2-3 minutes per side. Turn over again and close the lid. Let it cook for 5 minutes. Then turn again close the lid and cook for another 5 minutes. The chicken must be done by then. The chicken shouldn’t be overcooked or else it would become hard. By cooking in the above mentioned way you will get tender, juicy chicken.
      ✔️ Try to pound the chicken very well. The thinner the chicken, the better. I think i didn’t hit it hard enough, so it was not very thin. Im sure it would have tasted even better if the pieces were very thin.