Pan-Fry
Louisiana Chicken Pasta
- Serves 2-3
Author Notes
Louisiana chicken pasta incorporates all the flavours we enjoy as a family – creamy, luscious, rich sauce with the aroma and flavours of the Cajun seasoning wafting through tossed through perfectly cooked penne and topped with succulent, fried Cajun spiced chicken pieces. And yes, a generous grating of Parmesan to transport you to culinary heaven. —Dhanya Samuel
What You'll Need
Ingredients
- Cajun Sauce
-
1 tablespoon
butter
-
1 tablespoon
olive oil
-
1
bell pepper, chopped ( you can mix red green and yellow)
-
1/2
onion, chopped
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3
garlic cloves, minced
-
1 teaspoon
crushed red pepper flakes
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1 1/2 cups
cups heavy cream
-
1 1/2 teaspoons
Cajun spice or Creole seasoning
-
1/2 cup
low sodium chicken broth
- Pasta and chicken
-
300 grams
boneless skinless chicken breast, cut into big cubes
-
1 1/2 teaspoons
Cajun spice
-
3/4 cup
breadcrumbs
-
1 tablespoon
flour
-
1/2 cup
parmesan cheese (grated)
-
1 cup
milk
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4 tablespoons
vegetable oil
-
2 tablespoons
fresh basil or parsley
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Salt, to season
-
freshly ground black pepper, to season
-
250 grams
Fusili
-
Chilli flakes (optional), for garnish
Directions
- For Cajun Sauce: • Melt butter and olive oil in large pan over medium heat. Add the peppers, and onion to same pan, until crisp-tender, about 4 minutes. • Add garlic and crushed red pepper to pan and sauté 3 minutes. • Add cream and chicken stock and mix in the Cajun spice blend. • Simmer until sauce thickens slightly, about 5 minutes. • Add basil and Parmesan cheese to sauce, stirring to incorporate. • Season sauce to taste with salt and pepper. Reduce heat to low, and simmer till the sauce thickens.
- For the chicken: • Marinate chicken pieces with Cajun seasoning and leave for 30 minutes. • Mix breadcrumbs, flour, and Parmesan cheese together. • Place milk in dish for dipping. • Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. • Heat oil in a pan, fry the chicken pieces till golden brown and keep aside.
- For the final dish: • Cook the fusili in large pot of boiling salted water and drain. • Add sauce and toss to coat. • Place pasta with sauce on plate, sprinkle chilli flakes and top with chicken breast. • Serve hot and tuck in!
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