Louisiana Chicken Pasta with Cajun Cream Sauce
Savor crispy chicken cutlets over Cajun cream pasta with mushrooms, onions, and peppers. A flavor-packed southern classic.
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Cooking tools:
- Meat tenderizer
- Mixing bowl
- Whisk
- Skillet
- Cooling rack
- Oven
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Wooden spoon
- Tongs
- Plate
- Kitchen towel
- Plastic wrap
- Baking sheet
- Stove
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup flour
- 1 cup Italian breadcrumbs (or panko, or plain breadcrumbs)
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs, whisked
- 4 tablespoons vegetable oil
- 1 ½ cups chicken broth
- 2 cups heavy cream
- 2 tablespoons Cajun seasoning
- 1 cup grated Parmesan cheese
- 3 tablespoons minced garlic
- 1 lb bow tie pasta (or pasta of choice)
- 2 tablespoons butter
- 2 cups sliced cremini mushrooms
- 1 chopped red onion
- 1 teaspoon red pepper chili flakes
- 1 chopped yellow bell pepper
- 1 chopped red bell pepper
- Chopped fresh parsley
- Chopped green onion
- Grated Parmesan cheese
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