Why Make This Recipe
Southern Style Creamy Parmesan Chicken Pasta is a delightful dish that combines hearty pasta, flavorful chicken, and a rich, creamy sauce. It’s a perfect meal for family gatherings or a cozy dinner at home. The combination of Cajun seasoning with Parmesan creates a comforting and indulgent flavor that everyone will love.
How to Make Southern Style Creamy Parmesan Chicken Pasta
Ingredients:
- 1 pound chicken cutlets or tenders
- 1 cup Panko
- 1 1/2 cups grated parmesan
- 4 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 1 pound short cut pasta
- 1 medium yellow onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, finely chopped or grated
- 3-4 teaspoons Cajun seasoning
- crushed red pepper flakes
- 2 cups milk
- 1/2 cup heavy cream or canned coconut milk
- 2 ounces cream cheese, at room temperature
- 2 tablespoons chopped fresh parsley
Directions:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
- Meanwhile, place the Panko and 1/2 cup parmesan in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to stick well. Place the chicken on a plate and set aside.
- In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the bell peppers and garlic, cooking for another 5 minutes until the peppers are soft. Stir in the Cajun seasoning and a pinch of red pepper flakes, salt, and pepper. Cook for another minute until fragrant. Pour in the milk and cream, then add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook for 5-8 minutes until it thickens slightly.
- To cook the chicken, heat 2 more tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 3-4 minutes on each side. Transfer to a cutting board and season with salt. Slice the chicken into thin strips.
- Stir the remaining parmesan into the sauce. Toss in the cooked pasta and heat for 3-5 minutes. Remove from heat and stir in the parsley.
- Divide the pasta between plates and top with slices of chicken. Enjoy!
How to Serve Southern Style Creamy Parmesan Chicken Pasta
Serve the pasta warm, topped with slices of golden-brown chicken. Add a sprinkle of extra parsley or more Parmesan cheese for a fresh touch. Pair it with a simple green salad or some garlic bread for a complete meal.
How to Store Southern Style Creamy Parmesan Chicken Pasta
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of milk if the sauce has thickened too much.
Tips to Make Southern Style Creamy Parmesan Chicken Pasta
- For extra crunch, try toasting the Panko breadcrumbs before using them.
- Adjust the Cajun seasoning based on your spice preference. Start with less if you prefer a milder flavor.
- Feel free to add vegetables like spinach or mushrooms to the sauce for added nutrition.
Variation
You can substitute the chicken with shrimp or a plant-based protein for a different twist. Additionally, using whole grain pasta can make this dish healthier.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, just ensure it is fully thawed before cooking for the best results.
2. Is there a dairy-free option for the cream?
Yes, you can use canned coconut milk or a dairy-free cream substitute.
3. What can I serve with this dish?
This pasta pairs well with a side salad, garlic bread, or steamed vegetables for a balanced meal.
Southern Style Creamy Parmesan Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
- Place the Panko and 1/2 cup parmesan in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to stick well. Set aside.
- In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the onion and cook until soft, about 5 minutes.
- Add the bell peppers and garlic. Cook for another 5 minutes until the peppers are soft.
- Stir in the Cajun seasoning and a pinch of red pepper flakes, salt, and pepper. Cook for another minute until fragrant.
- Pour in the milk and cream, then add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook for 5-8 minutes until it thickens slightly.
- In another skillet, heat 2 more tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden brown, about 3-4 minutes on each side. Transfer to a cutting board and season with salt. Slice into thin strips.
- Stir the remaining parmesan into the sauce. Toss in the cooked pasta and heat for 3-5 minutes.
- Remove from heat and stir in the parsley. Divide the pasta between plates and top with the sliced chicken.