Louisiana Chicken Pasta

July  1, 2015
0 Ratings
Photo by Dhanya Samuel
  • 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
  • Cajun Sauce
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 bell pepper, chopped ( you can mix red green and yellow)
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 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
  • 4 tablespoons vegetable oil
  • 2 tablespoons fresh basil or parsley
  • Salt, to season
  • freshly ground black pepper, to season
  • 250 grams Fusili
  • Chilli flakes (optional), for garnish
  1. 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.
  2. 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.
  3. 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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