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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!
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.
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 (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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
For the Cajun seasoning, is there a replacement for thyme (not rosemary) my husband hates both. I would much rather use homemade Cajun seasoning instead of store bought.
Marjoram or summer savory are my go-to subs for standard Italian herbs like oregano or thyme.
Hi Melissa,
I would just skip it:) Let me know if you give the recipe a try, I hope you love it! xTieghan
I just made this and it turned out amazing. It came together quickly and easily.
Hi Kara,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
Can I ask why you can’t cook the chicken first and do the sauce second in the same pan?
Hi Jordan,
You could totally do that. Let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
A 10 star recipe!!! Yum!
Hi Chris,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Had everything to make this without needing to go to grocery! For those having issues with cook time, key is to prep everything first and then cook. I find the cook time spot on. I also recommend cooking the chicken first and then after removing the chicken, use the same pan to start the sauce. Easy peasy! And yummy! Thank you Tieghan!
Hi Jerri,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
What color bell peppers should we use?
We use what we have on hand – a mix of red, yellow and orange. We arent fans of green bells so go with what you like!
Hey Kay,
Whatever you like, I used orange and red. Let me know if you give the recipe a try, I hope you love it! xTieghan
Yes yes yes. So delicious. One of my favorites I’ve made so far and I try not to make pasta too often because it’s a lot of carbs, but it lasted 3 days, which is rare for a meal for us. Loved this pasta though. Double the chicken. 1 pound isn’t that much for a pound of pasta but 2 was perfect. Swapped heavy cream for extra 1/2 cup of 2% milk because heavy cream has 500 calories per 1/2 cup lmao too much for me! The bell peppers are so amazing. Recommend egg wash first before panko…. helps it stick better. Have made this recipe twice, last time no egg wash, this time was better. Extra cheese at the end, simmered for a good 10 min. Super yum.
Hey Nicole,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
This happened to me as well!! I think mine was because I didn’t use grated Parmesan and didn’t simmer the sauce long enough but not sure /:
Hi Macy,
So sorry to hear you are having issues with the recipe. I would allow the sauce to keep simmering and stir the cheese until fully combined. I hope this helps! xTieghan
What did I do wrong? Everything looked & smelled great until I added the Parmesan. It got clumpy & all the dairy seemed to collect on the grated cheese.
Hey Christina,
So sorry to hear this! Was your parmesan super cold? Let me know how I can help! xT
Yes, this happened to me as well. As soon as I added the parmesan cheese it was liquidy and clumpy.
Mine also did this. I used a good quality Parmesan and it was out for a bit so not super cold. It seems that all the dairy separated in the sauce and it looked like I had added water (which I did not). Next time I think I will stir in the Parmesan at the very end and maybe I let it simmer too long while I was waiting on my pasta to cook. .
Just made this and it was amazing. What I love about your recipes is-they never require adjustments and I haven’t tried one I didn’t like!!
Hey Tracy,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Can you share what kind of pan you use to make the chicken? Or give a couple of best options? Thanks in advance!
Hi Nina,
I used a Staub cast iron skillet. Please let me know if you have any other questions! xTieghan
Made this last night and it was amazing! Felt like I was in a rut with my meals and found this recipe. Loved the flavor of the pasta and chicken. It was easy to make and so tasty! Would definitely recommend. The leftovers were pretty great too.
Hey Lisa,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Tasted good but pasta absorbed a lot of the sauce and was pretty thick. Hard to make for a week night.
Thanks so much for giving the recipe a try! xTieghan
I’m not a huge fan of cooking but This recipe has been on my weekly meals list now for a good six months! So easy to make and tastes good every time! Big hit With my family!
Making it now as I type it’s that good and smells delicious
Hey Donna,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
Tieghan, girlfriend. You’ve done it again. I gotta say, I was kind of wondering how good it would be since it’s more of a southern dish and I’m from MS, but I. WAS. AMAZED. It was SO dang good. And easy, too! Nothing but good things to say about this recipe!
Hey Courtney,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT