Crispy, golden Cajun-seasoned chicken served over creamy, flavorful pasta tossed in a rich Parmesan sauce. This easy comfort-food dinner is packed with bold Cajun flavor!
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:Cajun
Diet:Gluten Free
Ingredients
Scale
600 g boneless, skinless chicken breasts
2 tbsp Cajun seasoning
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
80 g all-purpose flour
1 large egg
100 g panko breadcrumbs
2 tbsp olive oil
1 tbsp butter
350 g penne or fettuccine
1 tbsp butter
1 small onion, finely diced
3 cloves garlic, minced
240 ml heavy cream
180 ml chicken broth
80 g grated Parmesan cheese
½ tsp Cajun seasoning
½ tsp Italian seasoning
¼ tsp black pepper
100 g fresh spinach, optional
50 g sun-dried tomatoes, sliced, optional
Instructions
Slice the chicken breasts horizontally into thinner cutlets. Gently pound them to an even thickness.
Season with Cajun seasoning, garlic powder, paprika, salt, and black pepper.
Place flour in one bowl, beaten egg in another, and panko breadcrumbs in a third.
Dip each chicken piece into the flour, then egg, then press into the breadcrumbs until well coated.
Heat olive oil and butter in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side, until golden brown and cooked through.
Transfer to a plate and let rest for a few minutes.
Cook the pasta in salted water according to the package directions until al dente. Reserve about 120 ml of pasta water, then drain.
Melt butter in the same skillet over medium heat. Add the onion and cook for 2–3 minutes. Add garlic and cook for 30 seconds.
Pour in the chicken broth and heavy cream. Add Cajun seasoning, Italian seasoning, and black pepper. Simmer gently for 3–5 minutes.
Reduce the heat to low and stir in the Parmesan until melted and smooth.
Stir in the spinach and sun-dried tomatoes, if using. Cook for 1–2 minutes, until the spinach wilts.
Add the cooked pasta to the sauce and toss well. If the sauce is too thick, add a splash of reserved pasta water.
Slice the crispy Cajun chicken and place it over the creamy pasta. Sprinkle with extra Parmesan and Cajun seasoning.
Notes
Use panko breadcrumbs for a crunchier coating.
Don’t cover the chicken while cooking, as steam will soften the crust.
Let the chicken rest for 3–5 minutes before slicing.
For extra heat, add ½–1 tsp cayenne pepper to the seasoning.
Serving idea: Add garlic bread and a simple green salad for a complete meal.