Description
This Creamy Crunchy Chicken Pasta recipe combines crispy, golden-fried chicken with a rich, flavorful creamy sauce infused with sautéed peppers, garlic, and Parmesan cheese. Tossed with your favorite pasta, it offers a perfect balance of textures and savory Cajun-spiced goodness for a comforting yet elegant meal that’s ready in under an hour.
Ingredients
Scale
For the Chicken
- 1-2 cups oil for frying
- 3 eggs, beaten
- 2 cups Italian-style breadcrumbs
- Salt and pepper to taste
For the Sauce
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1 tablespoon minced garlic
- 2 tablespoons salted butter
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
Pasta and Garnish
- 1 box (about 12-16 oz) linguine or cavatappi pasta
- Parsley for garnish
Instructions
- Preheat Oil: In a large saucepan or deep skillet, heat 1-2 cups of oil over medium-high heat until it is hot and ready for shallow frying the chicken.
- Prepare Chicken: Season the chicken pieces with salt and pepper. Dip each piece into the beaten eggs, ensuring they are fully coated, then dredge them thoroughly in the Italian-style breadcrumbs for a crunchy crust.
- Fry Chicken: Carefully place the breaded chicken pieces in the hot oil and shallow fry them for 3-4 minutes on each side until golden brown and partially cooked. Transfer the fried chicken to a baking dish and finish cooking it in a preheated oven at 350°F (175°C) for about 10 minutes while you prepare the sauce.
- Make the Sauce: In a medium saucepan, melt 2 tablespoons of salted butter over medium heat. Add the diced red and green peppers and minced garlic, sautéing until the peppers soften, about 3-4 minutes. Pour in 2 cups of heavy cream, bring to a gentle simmer, then stir in 1 cup of grated Parmesan cheese and 1 teaspoon of Cajun seasoning. Season with salt and pepper to taste. Simmer on low heat until the sauce thickens slightly.
- Cook Pasta and Combine: Meanwhile, cook your preferred pasta (linguine or cavatappi) in salted boiling water until al dente, then drain. Toss the cooked pasta into the creamy sauce and stir well to coat evenly. Let it simmer on low heat so the pasta absorbs some sauce flavor.
- Finish and Serve: Slice the oven-finished chicken into strips and arrange it over the creamy pasta. Garnish generously with extra Parmesan cheese and fresh parsley before serving warm.
Notes
- Use fresh Parmesan cheese for richer flavor and better melting consistency in the sauce.
- Be careful not to overcook the chicken when frying; it finishes cooking in the oven to stay juicy.
- If you prefer less heat, reduce or omit the Cajun seasoning.
- For a lighter version, substitute heavy cream with half-and-half or a mix of milk and cream.
- Ensure pasta is cooked al dente to keep a nice bite that complements the creamy sauce texture.
