Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 6
This is an amazing one-skillet chicken pasta meal that is very easy to make and ready in a blink! It is a very flavorful dish that does not only tastes superb but looks super appetizing. The Parmesan-crusted chicken is sliced in strips and served over bow tie pasta with mushrooms, green onions, and bell peppers covered in a spicy New Orleans sauce. A must-try and my forever favourite chicken and pasta meal!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 pound chicken breasts thin (4 to 5 pieces)
2 tbsp olive oil (divided)
2 tbsp butter (divided)
1 Egg
1 tsp garlic powder
1 c. Parmesan cheese
1 tsp Italian Seasoning
½ c. bread crumbs
¼ c. flour
2 green onions chopped
8 ounces cremini mushrooms sliced
½ large red bell pepper chopped
½ large yellow bell pepper chopped
3 cloves garlic sliced
salt and pepper
Sauce:
1 c. heavy cream
2 tbsp Cajun Seasoning
10 ounces bow tie pasta
1 c. chicken stock sodium-free (adjust salt if not sodium-free)
½ c. Parmesan cheese grated
1 tsp Salt
How to make Louisiana Chicken Pasta
Step 1: Pat dry the chicken with paper towels. Grab two bowls. Place the egg, salt, pepper, garlic powder, and Italian seasoning in one bowl and lightly mix. Then, add the Parmesan, bread crumbs, and flour to the other bowl.
Step 2: In the egg/seasoning mixture dredge each piece of chicken breast. Then, coat both sides in the Parmesan mixture. Do the same for the remaining chicken pieces. Onto a plate or cutting board, place the coated Parmesan chicken.
Step 3: In a stainless steel skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Once the oil is hot, add the coated chicken to the skillet and sear for about 3 to 4 minutes. Lightly press the chicken down using a spatula. Once the first side is golden brown, turn the chicken using tongs and continue to cook the other side for another 3 to 4 minutes. To a large plate, transfer the cooked chicken.
Step 4: In the same skillet, add 2 tbsp olive oil and 1 tbsp butter. Then, add the sliced mushrooms and cook for a total of 3 minutes. Now, add the chopped bell peppers and green onions followed by a splash of olive oil. Cook for another 4 minutes over medium-high heat until tender. Then, add the garlic cloves and cook for a minute more until aromatic.
Step 5: For the sauce, whisk the chicken stock, heavy cream, Cajun Seasoning, and salt.
Step 6: Following the package directions, cook the pasta in a large pot of boiling water until al dente. When done, drain and rinse the pasta.
Step 7: To the pan, add the pasta and toss to coat in the sauce. Now, add the Parmesan and season with more salt if needed.
Step 8: Into thin strips, slice the chicken and serve over the pasta. Garnish with more shredded Parmesan and some chopped fresh green onions. Serve and enjoy!
Nutrition Facts:
Amount Per Serving: Calories 674, Calories from Fat 324, Fat 36g55%, Saturated Fat 17g106%, Cholesterol 209mg70%, Sodium 995mg43%, Potassium 959mg27%, Carbohydrates 62g21%, Fiber 3g13%, Sugar 5g6%, Protein 47g94%, Vitamin A 1985IU40%, Vitamin C 30.9mg37%, Calcium 398mg40%, Iron 3.3mg18%
Ingredients
- 1 pound chicken breasts thin (4 to 5 pieces)
- 2 tbsp olive oil (divided)
- 2 tbsp butter (divided)
- 1 Egg
- 1 tsp garlic powder
- 1 c. Parmesan cheese
- 1 tsp Italian Seasoning
- ½ c. bread crumbs
- ¼ c. flour
- 2 green onions chopped
- 8 ounces cremini mushrooms sliced
- ½ large red bell pepper chopped
- ½ large yellow bell pepper chopped
- 3 cloves garlic sliced
- salt and pepper
- Sauce:
- 1 c. heavy cream
- 2 tbsp Cajun Seasoning
- 10 ounces bow tie pasta
- 1 c. chicken stock sodium-free (adjust salt if not sodium-free)
- ½ c. Parmesan cheese grated
- 1 tsp Salt
Instructions
Step 1: Pat dry the chicken with paper towels. Grab two bowls. Place the egg, salt, pepper, garlic powder, and Italian seasoning in one bowl and lightly mix. Then, add the Parmesan, bread crumbs, and flour to the other bowl.
Step 2: In the egg/seasoning mixture dredge each piece of chicken breast. Then, coat both sides in the Parmesan mixture. Do the same for the remaining chicken pieces. Onto a plate or cutting board, place the coated Parmesan chicken.
Step 3: In a stainless steel skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Once the oil is hot, add the coated chicken to the skillet and sear for about 3 to 4 minutes. Lightly press the chicken down using a spatula. Once the first side is golden brown, turn the chicken using tongs and continue to cook the other side for another 3 to 4 minutes. To a large plate, transfer the cooked chicken.
Step 4: In the same skillet, add 2 tbsp olive oil and 1 tbsp butter. Then, add the sliced mushrooms and cook for a total of 3 minutes. Now, add the chopped bell peppers and green onions followed by a splash of olive oil. Cook for another 4 minutes over medium-high heat until tender. Then, add the garlic cloves and cook for a minute more until aromatic.
Step 5: For the sauce, whisk the chicken stock, heavy cream, Cajun Seasoning, and salt.
Step 6: Following the package directions, cook the pasta in a large pot of boiling water until al dente. When done, drain and rinse the pasta.
Step 7: To the pan, add the pasta and toss to coat in the sauce. Now, add the Parmesan and season with more salt if needed.
Step 8: Into thin strips, slice the chicken and serve over the pasta. Garnish with more shredded Parmesan and some chopped fresh green onions. Serve and enjoy!
