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A bowl of Louisiana Chicken Pasta with crispy breaded chicken slices on top of creamy Cajun-seasoned bowtie pasta, garnished with fresh parsley.

Louisiana Chicken Pasta Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 850 kcal

Ingredients
  

For the Chicken:

  • 2 boneless, skinless chicken breasts (split and flattened for even cooking)
  • 1 cup all-purpose flour
  • 2 eggs (beaten in a shallow bowl)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon Cajun seasoning
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil (for frying)

For the Pasta & Sauce:

  • 8 ounces of bowtie pasta (or any pasta you prefer)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves minced garlic
  • 1 bell pepper (sliced, any color)
  • 1 cup mushrooms (sliced)
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped parsley (for garnish)
  • Salt and pepper to taste

Instructions
 

Step 1: Prepare the Crispy Chicken

  • Dredge each piece of chicken into the flour mixture, then dip it into the beaten eggs in a shallow bowl. Lastly, press the chicken into the panko breadcrumb mixture to ensure an even coating.
    Raw chicken breasts on a wooden cutting board with bowls of seasoned flour, beaten eggs, grated Parmesan cheese, and panko breadcrumbs for breading.
  • Heat oil in a large skillet over medium-high heat and fry the chicken cutlets for 3-4 minutes per side until golden brown and crispy.
    Golden, crispy breaded chicken cutlets frying in a skillet with hot oil, with one piece being lifted by tongs
  • Transfer to a plate lined with paper towels to drain excess oil and keep the chicken crispy.

Step 2: Cook the Pasta

  • Bring a large pot of salted water to a boil and cook pasta until al dente.
  • Drain and set aside.
    A pot of boiling water with bowtie pasta being stirred with a wooden spoon, with steam rising from the pot.

Step 3: Make the Creamy Cajun Sauce

  • Heat a large skillet over medium-high heat, then add butter and olive oil, allowing them to melt and blend together.
  • Sauté garlic, bell peppers, and mushrooms until softened.
  • Add Cajun seasoning, red pepper flakes, and season with salt and pepper.
  • Pour in the heavy cream and chicken broth, then bring to a simmer.
  • Mix in the grated Parmesan cheese and allow the sauce to cook until it thickens slightly, creating a rich and creamy texture.

Step 4: Assemble the Dish

  • Toss the cooked pasta in the sauce until evenly coated.
  • Slice the crispy chicken cutlets and place them on top of the pasta.
  • Garnish with parsley and extra Parmesan cheese.
  • Serve immediately and enjoy!