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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: 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.
I only used one teaspoon of cayenne and it had quite the kick! ? Overall delicious recipe. Thank you.
Hey there,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
My boyfriend and I picked this out based off your photo and it did not disappoint! We’ve already added it to our monthly dishes.
The spice is just enough and the sauce is perfectly creamy- chicken was super easy and tasted delicious!
Great job, Tieghan! I received your cookbook for Christmas and I’m so excited to try more from you! Thanks for sharing your creativeness and happy holidays!
Hi Mary,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
Best one yet! Made it for a last minute date night with friends and they couldn’t stop talking about how good it was!
Hey Elizabeth,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
Not sure where I went wrong with this recipe, but the sauce had no flavor. Even after adding more than recommended cajun seasoning, salt, pepper, garlic, etc. It was just very creamy with little flavor. On the other hand, the chicken was great! We actually opted to air fry ours and it was delicious, the coating was was perfect. Also I made this for 2 people and there enough for about a family of 7 haha so be prepared for leftovers!
Hey Autumn,
So sorry this recipe was not enjoyed, thanks for giving it a try! xTieghan
Excellent recipe. I did opt to bake the chicken versus frying and did use a flour/butter/panko/parm assembling for the coating.
Hey Tracy,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
Made this tonight and it’s so so GOOD!!
Hey! Thanks so much for giving this recipe a try, I really appreciate it! Happy Monday ? xTieghan
This is really delicious!
Love it !
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Hi just want to confirm is it red or green bell peppers? Thanks!
Hi there! I used red 🙂 xxTieghan
Hey this looks great! Just to clarify, you don’t put the chicken in an egg wash or anything first? The panko and parm just stick fine on their own? thanks!
Yes, that’s correct! 🙂 xTieghan
Hi, I’m curious I’m going to make this tonight and curious if anyone seasoned them chicken with salt and pepper?
Update, I added a little bit of garlic salt to the chicken before dredging it in panko and parm, tasted delicious. I also put 4 TABLESPOONS instead of teaspoons of the Cajun seasoning (not on purpose). Once I realized the huge mistake,
I added some more milk and heavy cream and it was still delicious. I would definitely stick the 4 teaspoons next time though. Everyone loved it.
Hi there! That should work just fine 🙂 xTieghan
Hi Tiegan,
This recipe was delicious! Do you know of any veggies that might go well in this dish?
Hi there! Some brussel sprouts or spinach would be delicious 🙂 xTieghan
Really good recipe! Love the Cajun flavor and the crispiness of the chicken! My only recommendation is if you like a lot of sauce to double what the recipe calls for. Other than that enjoy this dish for dinner today, tomorrow, whenever you like!
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan
Made this tonite. It was fairly easy and delicious!
Hey Pam,
Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
sooooo good. i can’t believe i was capable of making a dinner that delicious (under your guidance of course). thanks for the recipe!
Hey Rachel,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
Hi- all your recipes are delicious and my wife loves sending them to me to make while she takes care of our newborn baby boy. I would ask that you please adjust the time it takes to make your dishes because my wife thinks these are “quick and easy” but it always takes me 3x longer than stated and my wife gets hangry. Again they are delicious but please do all the husbands/dads a favor and be more realistic with the time it takes to cook!
Hey Chris,
So sorry, unfortunately everyone moves around and cooks differently in the kitchen, it is really quite impossible for me to give a cook time for every type of cook. The times are what it takes me to make the meal without any interruptions:) xTieghan
I have to agree with him and honestly anyone else I know who uses your recipes says that exact same thing about the timing. You’re recipes are incredible, and we use them weekly. However, it might be advisable for you to be generous with your time frames and remind yourself that we aren’t all as efficient as you are cooking. A labeled 30 min. meal usually takes me an hour to and hour and a half to make.