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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
This looks amazing! Can I use store bought Cajun seasoning instead of the homemade recipe?
Totally! I hope you love the recipe!!
I made this and it was so easy and to die for!!! Next time I want to try it with blackend fish.
Great recipe!!!!!!!!
Hey Christine,
Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan
It was either five ⭐️‘s or just one⭐️ because I couldn’t stop eating it! ? Lol. Soooo good! Definitely took longer for me to make than the time stated in the recipe though, but worth every minute!
Hey Karen,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
Love this! Im dairy free, do you think substituting milk for almond or oat milk will be okay?
Hey Josie,
Yes, I think either of those will work well for you! I hope you love the recipe, let me know how it turns out! xTieghan
Can’t really say enough how incredible this dish was – even though I screwed it up! When I went over the ingredients section to check the amount of panko, I saw the 1 1/2 cups of parmesan and whoops! used that much in the panko mixture. Aside from the chicken sticking to the pan a little bit and wasting a whole cup of parmesan (after all, I needed the rest for the sauce!) it was INCREDIBLE. We felt like we were eating at a restaurant – what a treat! Yeah there were a lot of dishes, but it made a ton of food. I sliced two large, mostly defrosted chicken breasts thinly and it made about 8-9 thin cutlets. Thank you for this!! Definitely a fave!!!!!! Can’t wait for leftovers tonight 🙂
Hey Kristen,
Thanks for making this recipe! I am so glad it was a hit! xTieghan
I used poblano peppers instead of bell peppers and it was the perfect flavor combo!
Hey Amy,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
This was excellent! It was exactly what my husband and I were craving on a cold, rainy day. One addition I made was using an egg wash before dredging the chicken in the panko/parmesan mixture. I was having a bit of trouble getting it to stick without it. Another hit recipe in our household!
Hey Tara,
Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan
I’ve learned that my fam is not a fan of smoked paprika. But I definitely want to make this for my college boy coming home for spring break. Is regular paprika a good substitute in your dishes that call for smoked paprika? I know some of the flavor will be sacrificed but I’m wondering what you would suggest… Thanks!
Hey there,
Yes, totally fine to use regular paprika. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe worked out perfectly for me! I used 3 tsp of Cajun seasoning and honestly will probably try to go for 4 next time. The milk and cream really cool it down. My boyfriend and I loved it! Very rich, but very delicious.
Hey Sara,
Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan
This meal was delicious! Super simple and the recipe came together quickly! Everyone loved it. Will definitely be adding it in to my pasta supper rotation. Honestly, everything I’ve made from Half Baked Harvest has been great! I don’t know how you do it 🙂 Thanks for another dinner hit!
Hey Diana,
Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan
This is definitely a do over. queEasy to make, very tasty. Next time we are trying this one with shrimp.
Bravo!!
Thanks so much Jacque!
So delicious! I just recommend to others that your check the salt content in your Cajun blend or mix your own. The brand I used was too salty, but the dish was still amazing.
Hey Jessica,
Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan
We thought this was good! A little too spicy for a few of my kids but my husband and I thought it was the perfect amount of spice. My only change would be that my cheese/breadcrumb mixture burnt a bit in my pan so next time i might just try to cook the chicken in the oven. Will definitely make again!
Hey Emilie,
I am delighted that this recipe was enjoyed, thanks so much for making it! Sorry about the spice! Happy Friday? xTieghan
Delicious! Recipe was super easy to follow. Will definitely make again.
Hey Taylor,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
I was so excited to try this recipe once I saw it and then so disappointed once I did. The sauce completely broke while cooking, so it came out chunky and oily at the same time. It looked so unappetizing (but at least it was seasoned well). The cream cheese probably didn’t help, but I don’t understand how this was supposed to be successful.
Hey Michelle,
So sorry you had issues with the recipe, were your dairy ingredients at room temp? That usually helps to avoid the sauce from breaking. Let me know how I can help! xTieghan