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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
Excellent flavors and easy to prepare! Thanks as always, Tieghan! Lee Mc
Hey Lee,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Made this and it was a hit! An amazing combo of flavors, nice heat, and the crispy chicken was delish! Adding this to the rotation for sure!
Hey Hope,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
My sister and I loved this! Super creamy with the perfect amount of spice and crunch from the chicken. We used rigatoni pasta to absorb all the sauce and threw the peppers and onions in the food processor to smooth the sauce out. Will definitely make again!
Hey Molly,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
Turned out amazing! Thank you for another fantastic recipe!
Hey Stefanie,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
The best thing I have made in a longggg time!! Loved this recipe.
Hey Victoria,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
I’ve been following for a while, but tonight was my first time making one of your recipes. All of your recipes seem simple and flavorful. This one was delicious. I added tomatoes to the sauce for something else. I cooked the chicken in my air frier on 360 for 10 minutes, flipping in the middle. I do wish this had maybe some broccoli or spinach in it too. I wish I’d thought of that before my grocery store trip.
Hey Kelly,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xTieghan
Made this on Saturday and my family FLIPPED OUT! General consensus was “it’s the best thing I ever ate”!! Love everything you do. (pics are soooo stunning)
Hey Bonnie,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xTieghan
Loved this! So easy to pull together and even reheated wonderfully on the stovetop next day.
Thank you again for another awesome recipe! You’ve made eating at home during this pandemic so much more enjoyable!
Hey Kimberley,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xTieghan
Made this tonight – flavors were fantastic. Another awesome recipe, Tieghan! Thanks – Lee Mc
Hey there,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan
Delicious and easy to make!!! Thanks ?
Thanks so much Dawn!! xTieghan
This is SO easy and SO delicious! I pulled out a portion for my vegetarian self and added veggie sausage. Served chicken to everyone else. Thanks for yet another fantastic meal!
Hey Julie,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan
I just made this for my family, which consisted of an age range of 3 years old to 68 years old. I used the Cajun seasoning recipe, minus the cayenne due to the fact that my husband and I are spice wimps! I made the spicier version of the seasoning for the 30 year olds which they added to their servings. EVERYONE loved it. My husband is especially hard to please and he has already requested it again. Thank you so much!!
Hey Cheryl,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan
Can you use marscapone cheese in place of the cream cheese?
Hey Lisa,
Sure, mascarpone cheese would work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Should I dredge the chicken in flour and egg before coating with panko and Parmesan or is that unesscessary for this recipe?
Hey Jennie,
No need for the flour and egg, I only do panko and parm. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for dinner tonight! It was SO good!
Pasta was creamy with just a little kick and the crunchy chicken on top was perfect!
We will make this one again! Thanks!!
Hey Julie,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan