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Southern Style Creamy Parmesan Chicken Pasta

A delightful dish combining hearty pasta, flavorful chicken, and a rich, creamy sauce with Cajun seasoning and Parmesan, perfect for family gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Southern
Calories: 600
Ingredients Method Notes

Ingredients
  

For the pasta
  • 1 pound short cut pasta Cook according to package directions
For the chicken
  • 1 pound chicken cutlets or tenders Dredged in Panko
  • 1 cup Panko Use for breading the chicken
  • 1.5 cups grated parmesan Reserve some for topping
  • 4 tablespoons extra virgin olive oil Divided for cooking
  • kosher salt and black pepper To taste
For the sauce
  • 1 medium yellow onion, chopped Adds flavor to the sauce
  • 3 cloves garlic, finely chopped or grated Enhances flavor
  • 3-4 teaspoons Cajun seasoning Adjust based on spice preference
  • crushed red pepper flakes Optional for extra heat
  • 2 cups milk Forms the base of the sauce
  • 1/2 cup heavy cream or canned coconut milk Use coconut milk for dairy-free option
  • 2 ounces cream cheese, at room temperature For creaminess
  • 2 tablespoons chopped fresh parsley For garnish and freshness

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
  2. 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.
Cooking
  1. In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the bell peppers and garlic. Cook for another 5 minutes until the peppers are soft.
  3. Stir in the Cajun seasoning and a pinch of red pepper flakes, salt, and pepper. Cook for another minute until fragrant.
  4. 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.
  5. 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.
  6. Stir the remaining parmesan into the sauce. Toss in the cooked pasta and heat for 3-5 minutes.
  7. Remove from heat and stir in the parsley. Divide the pasta between plates and top with the sliced chicken.

Notes

Serve with extra parsley or more parmesan on top. Pairs nicely with a simple green salad or garlic bread. Store leftovers in an airtight container for up to 3 days. Reheat on low heat, adding a splash of milk if needed.