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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
Ok guys, so unfortunately I have to replace all dairy and gluten with substitutes because I have food sensitivities. My twist on this turned out incredible! Instead of milk, I used Califia unsweetened unflavored almond milk. Instead of heavy cream, I used Three Trees organic unsweetened almond milk (it’s thicker than normal almond milk because it’s strictly water and almonds. Then I added a splash of avocado oil to the Three Trees almond milk to increase the fat percentage, making a heavy cream.) and lastly, for the cream cheese, I used Kite Hill cream cheese, which is my favorite non-dairy cream cheese. As for the Panko, I used Ian’s Panko breadcrumbs. You can find ALL these products at Whole Foods. I did have to sprinkle a little bit of cornstarch in the sauce to slightly thicken it. In the end, it turned out so yummy. I’m not a fan of using coconut milk for savory dishes like these because it changes the flavor too much. Thank you, Tieghan!
Hey Biancha,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
My husband LOVES Cajun-style pasta and this was aaaaamazing. The sauce was the best Cajun-flavored pasta sauce I’ve ever made. I happened to have cream cheese on hand (I rarely do) and I will never skimp on that again when it’s called for in a pasta sauce recipe. The chicken didn’t turn out as beautiful and (probably) delicious as yours, but that was operator error and nothing from your recipe. 🙂
Hey Kenna,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
Hi Tieghan,
Cant wait to make this tonight as a naughty treat with my son coming home for the weekend. Planning to use coconut milk instead of cream but wanted to substitute the milk for almond milk, would this be ok or should i use more coconut milk? Also thinking of adding spinach, sound good? I, fairly new to you, but really enjoying you and everything i try is sooo tasty, thank you so much
Emma
Hey Emma,
Yes, all of those substitutes would work just fine for you! I hope you love the recipe, please let me know how it turns out! xTieghan
I made this. The flavor of the cream sauce is excellent. I was challenged with timing the chicken to keep it warm. I used very thin fillets and Italian bread crumbs instead of panko. It was very good but did create a lot of dishes.
Hey Helen,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
Seen this recipe today and went home and fixed it. My entire family loved it. Almost licked their plate!
Lisa miller
Hey Lisa,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
I made this tonight and the whole family loved it and asked when will I make it again!
Hey Kate,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
That was quite delicious! I, especially, loved the little kick at the end. Only bummer were all the pots, but that’s what husbands are for right?! ? Overall great, delicious, simple, weeknight comfort food that incorporated all my pantry and fridge staples.
Hey Kendy,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
This wasn’t exactly what I was hoping for, but i think the fault was mine so I’m still giving it 5 stars and I’ll try it again! Mine wasn’t saucy at all, which was a bummer. I made my chicken separately, baked in the oven like I usually do, so at the end of making the sauce when I added the Parmesan in I used the full 1 1/2 cups instead of what I now see would be only 1 remaining cup. So I think it just bound up the sauce too much. I might also try less pasta next time so I can get it more saucy – and I’m going to try the homemade Cajun seasoning, too. We all ate it and enjoyed it, though – even with my missteps, lol. Thanks!
Hey Jen,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
Made this tonight. I used mushrooms and spinach instead of the peppers turned out fabulous. Love your style of cooking. Next time make it and use pork tenderloin maybe.
Nettie
Hey Nettie,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
Great flavors but my sauce separated…. Any tips for avoiding separation?
Hey Leanne,
So sorry to hear this, it is important to make sure all of your creamy ingredients are at room temp, this will prevent the separating. I hope this helps for next time! xTieghan
This pasta was fantastic!! I made it tonight. I had chicken breasts in the fridge, but they were planned for another meal, so I used the kids favorite frozen chicken fingers instead, and they were great! This dish is versatile. I can see it being really good with grilled shrimp as well. Flavors are spot on—it’s a new family favorite. Thank you!!
Hey Doris,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
Is there anyway to omit the 2 cups of milk ? Like a plant based milk or the cream cheese ? My stomach is sensitive to dairy other than that I want to cook this right now!
Hey there,
I would recommend using coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The Cajun chicken pasta is my fav from the Cheesecake Factory and I’ve made some dups with success. Cannot wait to try your version!!
I hope you love the recipe Jane! xTieghan
trying to keep cal level slightly down. Any substitutes for cream? should i double the milk?
Hey Nicole,
Yes, that should work well for you. I hope you enjoy the recipe, let me know how it turns out! xTieghan
This looks amazing and just what I needed for Friday Night Dinner tomorrow. I will adapt it slightly to make it gluten free by using crushed rice crisps instead of panko as I don’t have any GF panko at the moment.
Thanks very much for a great new idea.
I hope you love the recipe Sharon, let me know how it turns out! xTieghan