Description
Creamy Crunchy Chicken Pasta is a delightful dish combining crispy breaded chicken with a rich, creamy Cajun-seasoned sauce and tender pasta. Perfectly balanced with sautéed peppers and garlic, this recipe offers a flavorful and satisfying meal ready in just 45 minutes.
Ingredients
Scale
For the Chicken
- 1-2 cups oil for frying
- 3 eggs, beaten
- 2 cups Italian-style breadcrumbs
- Salt and pepper to taste
- Chicken breasts (quantity estimated as 4 medium pieces)
For the Sauce
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1 tablespoon minced garlic
- 2 tablespoons salted butter
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
For the Pasta
- 1 box of your favorite pasta (linguine or cavatappi), about 12 oz
- Parsley for garnish
- Additional Parmesan cheese for garnish
Instructions
- Preheat Oil: Pour 1 to 2 cups of oil into a large saucepan and heat it over medium-high heat until it is hot enough for shallow frying.
- Prepare Chicken: Season the chicken breasts with salt and pepper. Dip each piece into the beaten eggs, then coat thoroughly with Italian-style breadcrumbs to ensure a crispy outer layer.
- Fry Chicken: Carefully place the breaded chicken pieces into the hot oil and shallow fry them for about 3-4 minutes on each side until golden brown. Remove the chicken and finish cooking it in a preheated oven at 350°F (175°C) for 10 minutes while preparing the sauce. This ensures the chicken is cooked through without burning the crust.
- Make Sauce: In a medium saucepan, melt 2 tablespoons of salted butter over medium heat. Add the diced red and green peppers and minced garlic, sautéing until the peppers are softened and aromatic, about 3-5 minutes. Pour in 2 cups of heavy cream and bring the mixture to a simmer. Stir in 1 cup of grated Parmesan cheese and 1 teaspoon of Cajun seasoning. Season with salt and pepper to taste. Allow the sauce to thicken slightly while stirring occasionally.
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain well and toss the hot pasta directly into the simmering creamy sauce. Mix gently to coat the pasta evenly and let it simmer on low heat for 2-3 minutes to absorb the flavors.
- Assemble: Slice the cooked chicken into strips and place them on top of the pasta. Garnish generously with extra Parmesan cheese and freshly chopped parsley before serving to add a fresh herby flavor and appealing color.
Notes
- Use fresh chicken breasts for best results and ensure they are evenly sized for consistent cooking.
- Cooking the fried chicken in the oven after frying helps avoid undercooked centers while maintaining crunch.
- Adjust the amount of Cajun seasoning according to your spice preference.
- Pasta shapes like linguine or cavatappi work well as they hold the creamy sauce nicely.
- For a lighter option, substitute heavy cream with half-and-half or a mix of milk and cream, though this may affect richness.
- Make sure to drain pasta well to prevent watery sauce.
