Southern Style Creamy Parmesan Chicken Pasta Recipe
This Southern Style Creamy Parmesan Chicken Pasta is a comforting and flavorful dish featuring crispy panko-coated chicken cutlets served over tender pasta tossed in a rich, creamy parmesan sauce with a touch of Cajun seasoning and fresh bell peppers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Scale
Chicken and Coating
- 1 pound chicken cutlets or tenders
- 1 cup Panko breadcrumbs
- 1 1/2 cups grated parmesan cheese, divided
- Kosher salt and black pepper, to taste
- 4 tablespoons extra virgin olive oil, divided
Pasta and Sauce
- 1 pound short cut pasta (such as penne or rigatoni)
- 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, a pinch
- 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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken Coating: In a shallow bowl, combine Panko breadcrumbs and 1/2 cup grated parmesan. Season chicken cutlets with salt and pepper, then dredge both sides of each piece through the Panko mixture, pressing firmly to adhere the coating.
- Make the Sauce Base: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until soft, about 5 minutes. Add the chopped bell peppers and garlic, cooking for another 5 minutes until the peppers are tender. Stir in Cajun seasoning, crushed red pepper flakes, salt, and black pepper; cook for 1 minute until fragrant.
- Simmer the Creamy Sauce: Pour in the milk and cream (or coconut milk), then add the cream cheese. Whisk continuously until the mixture is smooth. Bring the sauce to a gentle simmer and cook for 5-8 minutes until it thickens slightly.
- Cook the Chicken: In another large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the coated chicken pieces and cook until golden brown on one side, about 3-4 minutes. Flip and cook the other side for another 3-4 minutes until fully cooked. Transfer to a cutting board, season with salt, and slice into thin strips.
- Combine Parmesan and Pasta: Stir the remaining 1 cup of parmesan cheese into the sauce. Toss in the cooked pasta and cook together for 3-5 minutes, allowing the pasta to absorb the flavors. Remove from heat and stir in fresh parsley.
- Serve: Divide the creamy parmesan pasta between plates and top each serving with sliced chicken. Enjoy your Southern inspired creamy parmesan chicken pasta!
Notes
- You can substitute heavy cream with full-fat coconut milk for a dairy-free option.
- Adjust the amount of Cajun seasoning and red pepper flakes to control the spice level.
- Use short cut pasta shapes like penne, rigatoni, or ziti for best results.
- Pressing the panko firmly onto the chicken ensures a crispy crust.
- Fresh parsley adds a nice herbal brightness—feel free to add more if you like.
Keywords: Creamy Parmesan Chicken Pasta, Southern Style Pasta, Cajun Pasta, Chicken Pasta Recipe, Easy Dinner
