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This Southern Style Creamy Parmesan Chicken Pasta is THE best any night of the week pasta. Lightly breaded parmesan chicken pan-fried until golden and crispy. The chicken is served over a big bowl of creamy southern-inspired cajun pasta. Every bite is layered with spicy flavor, bell peppers, crispy chicken, and creamy pasta. It’s the easiest, creamiest bowl of pasta that’s fancy enough for the weekend, but easy enough to make any night of the week. And most importantly, it’s delicious…especially with an extra sprinkling of parmesan on top!
Switching things up tonight with this creamy pasta! So, this wasn’t the recipe I was planning for today, but it’s all ok because this bowl of pasta is delicious… shockingly delicious. The story?
Well, as I said, I had something else in mind for today, but after thoroughly messing up big time with my other recipe, I pulled out this pasta. It literally saved the day. It’s not the most traditional pasta, but it’s fun, easy, and so great for a weeknight!
Ingredients
- Chicken cutlets or tenders
- Panko breadcrumbs
- Grated parmesan cheese
- Extra virgin olive oil
- Kosher salt and black pepper
- Short cut pasta (penne, bow-tie, or your favorite style)
- Medium yellow onion
- Bell peppers
- Garlic
- Cajun seasoning
- Crushed red pepper flakes
- Milk
- Heavy cream or canned coconut milk
- Cream cheese
- Chopped fresh parsley for garnish
- Butter
The idea.
This recipe was actually inspired by The Cheesecake Factory. I know this is a chain restaurant that so many of you love, but I’ve actually never been. Or if I have, I don’t remember it. Regardless I’m pretty unfamiliar with their menu…or I was.
After coming up with the idea to do a spicier cajun style pasta, Google somehow brought me to The Cheesecake Factory’s Louisiana Chicken Pasta. I was pretty curious to learn more about it, so I read the description. Breaded parmesan crusted chicken served over creamy pasta with bell peppers in a spicy New Orleans style sauce. I can’t say it sounded incredible, but it was definitely interesting to me. It was either going to be totally weird, or it was going to be weird…and delicious.
I went back and forth about how I actually felt about a cajun pasta. In the end, my love of spices won and I decided to test out my own version. I have not a clue how they make the pasta at The Cheesecake Factory, but what I do know is that this creamy cajun pasta is so delicious.
A little different, for sure, but DELICIOUS.
The process.
What’s amazing about this pasta is just how quickly it comes together. I like to start with the sauce, then pan-fry the chicken, and put it all together.
The sauce I adapted a bit from my Fettuccine Alfredo, really just adding in lots of bell peppers and my homemade cajun seasoning blend.
First, you’ll need to cook up some onions, peppers, garlic, herbs, and spices. Then add a splash of milk and plenty of parmesan. Next comes my dad’s secret ingredient…the tiniest amount of cream cheese…whisk it in!
I know cream cheese isn’t typical, but my dad used to make his alfredo sauces this way. I swear it creates a silky smooth sauce every time. We’re only using the tiniest amount, but that’s all you need to do the trick!
While the sauce is simmering, pan fry the chicken. I made sure to keep the chicken simple and easy. I used chicken cutlets, then simply breaded them in Panko and parmesan cheese (don’t skip out on the parmesan!). Super simple, but when placed atop the creamy sauce? Beyond good.
Once the sauce has simmered, toss in the pasta. I like to use bow ties, but really any cut of pasta will do! And that’s it! Serve the chicken over steaming bowls of creamy pasta. Top with additional parmesan and fresh parsley. Yummmm.
This recipe is all about the sauce and that crispy chicken. The sauce is buttery, a touch garlicky, slightly spicy, and so creamy. It’s my favorite combo. And the crispy chicken? It’s a game-changer. Tender and delicious when thinly sliced and tossed in with the pasta.
If you want to add some green to this dish, roasted broccoli or green peas would be great or for another touch of color, burst cherry tomatoes would be delicious.
The perfect dish for livening up an average Wednesday night. Or maybe save it for a Friday night? Honestly, this dish will be a hit whatever night you choose to serve it up…everyone in the family agrees.
Looking for other weeknight dinner recipes? Here are some favorites:
30 Minute Spicy Sesame Noodles with Ginger Chicken
Shredded Brussels Sprout and Bacon Pizza
Slow Cooker Coq au Vin with Parmesan Mashed Potatoes
Lastly, if you make this Southern Style Creamy Parmesan Chicken Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Southern Style Creamy Parmesan Chicken Pasta.
Servings: 8
Calories Per Serving: 505 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.2. Meanwhile, place the Panko and 1/2 cup parmesan in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really pound the crumbs in. Place the chicken on a plate. Set aside.3. To make the pasta. Heat 2 tablespoons olive oil over medium high heat. Add the onion and cook until soft, about 5 minutes. Add the bell peppers, and garlic, cook another 5 minutes until the peppers are soft. Stir in the cajun seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook another minute, until the spices are fragrant, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. 4. To cook the chicken. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.5. To the sauce, stir in the parmesan. Toss in the pasta and cook 3-5 minutes, then remove from the heat and stir in the parsley.6. Divide the pasta between plates and top with slices of chicken. ENJOY 🙂
Notes
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.
This post was originally published on March 3, 2021
Tieghen, I just now saw the controversy over one of your recipes. I am so, so sorry and hope so much that this doesn’t keep you from doing what you do. Anyone who has followed you for any amount of time has gotten to know your kind, caring heart and admired your talent and your work ethic. This is so uncalled for, and I genuinely hurt for you right now. Please stay strong. You do not deserve this backlash. You are a kind and loving soul, as are your family members. This too will pass. Many hugs.
Thanks so much for your kind message Jules:) xTieghan
You are a star! I appreciate your creativity and effort to make recipes from around the world accessible from our homes. I had a meal similar to this after a long rafting trip and both were highlights in my life. This is a trip down memory lane Thank you for being YOU.
Thanks so much for your kind message DJ! I hope you love this recipe! xTieghan
YUMMY! I just made it tonight and my husband said it was one of the best meals I’ve made.
Hey Holly,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
Hi there! This sounds amazing but I’m not a huge cream cheese fan. Any substitution ideas that you think might work well? Thank you so much in advance!
Hey Veronica,
You could just skip the cream cheese, although I promise you won’t taste it and it adds so much creaminess to the dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love pasta and my husband always wants chicken so this is ideal! Will be making this weekend!
I hope you both love the recipe Gail! xTieghan
I worked on the pasta station as a line cook at CCF for 5 years. You nailed it! The pasta is not homemade at CCF. Just regular bowtie outta the bag and par boiled in the morning in batches. Then at service time is finished cooking in a salted hot water bath. But everything else is made fresh daily.
Thanks so much Jill! I hope you love the recipe! xTieghan
Wow this is such a fun recipe! I feel like you haven’t posted anything like this for awhile, so I’m very excited to try!!!
Thanks so much Ellaina, I hope you love the recipe! xTieghan
Will there be any difference between the cooking time if I use chicken thighs?
Hey Ashely,
Depending on the thickness of your chicken thighs, you may want to add a few minutes to your cooking time. I hope you love the recipe, please let me know how it turns out! xTieghan
Janaya, definitely looks like Brown Sugar!! That’s my guess!!
The Louisiana Chicken Pasta is what I almost always get at The Cheesecake Factory! I can’t wait to try out your version!
Thanks so much Megan, I hope you love the dish! xTieghan
This looks sooo good! my daughter is sensitive to spices so I wonder if it will taste as good if I omitted Cajun and red pepper flakes? or sub with something else? Maybe paprika??? Any suggestions I can try? Thanks
Hey Marcea,
I think it would be totally fine if you just omit the cajun and red pepper flakes. I hope you love the recipe, please let me know how it turns out! xTieghan
Ok the plate of seasonings is driving me crazy. Lol I’m convinced there is something there, NOT on your list of ingredients for the cajun seasoning. The pile of light brown something that looks like brown sugar??? What is it??? Lol
It’s brown sugar!! I mixed up the ingredients on the plate by mistake. You have such a good eye for catching that!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
will be making this soon with few suvs will dm you if i make this soon and let you know how it goes Thanks Ramya
I hope you love the recipe Ramya! xTieghan
This looks delicious and I have pinned the recipe for dinner this evening. Thank you for sharing 🙂
Thanks so much Colleen, I hope you love this recipe! xTieghan
This is so crazy as I was just thinking to make a Cajun chicken pasta and then your recipe popped up – like you read my mind! Have loved the content this year, easy tex-mex, nice pasta dishes, simple cakes, sheet pan dinners – the type of cooking that is attainable but turns perennial favourites into something special!
Hey Maryann,
Lol sounds like perfect timing! I hope you love this recipe! xTieghan