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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!
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 (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!
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.
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:Â 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.Â
Planning to make this weekend. Do I need to dip the chicken in an egg wash before dredging in Panko? Also looking to make it a bit less spicy….should I decrease the cayenne?
Hey Jill,
No need for the egg wash:) I would just omit the cayenne if you are sensitive to spice. I hope you love this recipe, please let me know if you give it a try! xTieghan
I’ve made this like 15 times I love it so much. The only thing I change is I use 2 red and 2 yellow bell peppers and slice them instead of chop because I love those bites mixed with the pasta.
Hey Christy,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try!
This is the most delicious meal I’ve ever made. My husband and I are obsessed!
Hi Bailey,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
I made this for a friend’s birthday dinner this evening and everyone loved it! Easy to follow recipe and great flavor!
Hi Mika,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
Great recipe! Super delicious. Is there a way I could bake the panini/Parmesan chicken to make it a little healthier?
Hey Samantha,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Sure, it just won’t be as crispy. Have the best weekend! xxT
Hello I am planning to make this recipe, is there something I can use other than cram cheese?
Hi there,
You could use ricotta cheese or mascarpone, both of those would work well for you! I hope you love this dish! xTieghan
This was a hit! The sauce came together beautifully (not sure why others had issues). It was simple enough to make and will definitely be added to our weeknight rotation.
Hi Monica,
Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! xT?
My bestie sent me this recipe the other day, it’s finally the weekend and I believe I’ll make this for dinner. Hers looked amazing and I’m so excited to try this!
Awesome!! Let me know how the dish turns out Brian, I hope you love it! xxT
Family favorite! My son just asked me to make this while he is home for college.
Hi Beth,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT
This is the 2nd time I’ve made this, the first time it was way too spicy for our 5 kids, so I cut back a bit on the cayenne in the homemade Cajun seasoning notes you made this time around. So when I made this last night, OMG! Totally amazing, husband and kids absolutely LOVED it and couldn’t stop raving about it. This is a family fave ?.
Hey Jenny,
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan
Oh my God. The sauce is the best pasta i’ve ever had. Made exactly to recipe and worked like a charm. Second time making this one. The 8 min at the end helped thicken up the sauce. First round we had issues with the chicken so we used an egg wash before breading, Could not recommend any more highly. God bless this pasta.
Hey Maggie,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan
Can you leave out the bell pepper or will it completely ruin it?
Hi Jamie,
You can totally skip the pepper:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
The chicken was delicious but the sauce left a lot to be desired. It didn’t thicken up at all, which was surprising considering it has cream and cream cheese. I added cornstarch which helped a little but it was overall very thin and plain. Love the idea but would make my own white sauce in the future and just add the cajun seasoning.
Okay I just reread the recipe and realized I forgot to add the parmesan to the sauce! No wonder! Maybe add a note to the recipe that the parmesan is divided.
Hi Allysa,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear it was not enjoyed. xTieghan
Hey there, I think the reason her sauce didn’t turn out was because the recipe directions don’t say to add that 1 cup of parmesan cheese to the sauce. My husband and I love your recipes though!!
That is directed in step 5:)
Just made this for the fam! Even the pickiest eater wanted seconds! I love all your recipes I have tried, but this one was sooo easy and simple! Thank you?
Hey Rebecca,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
How do you prevent the cream cheese from not melting? It always leaves the sauce with crumbles and I’ve made sure it’s at room temp.
Hi Cristina,
Sorry I am not sure what you mean about not melting, you want the cream cheese to melt. I like to stir the cream cheese gently until it is fully melted into the sauce. I hope this helps!! xx
Excellent!! Thank you for helping me figure out dinner! Amazing!!!!
Hey there,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan