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
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Ingredients
- Cajun Sauce
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1 tablespoon
butter
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1 tablespoon
olive oil
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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
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1 1/2 teaspoons
Cajun spice or Creole seasoning
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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
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3/4 cup
breadcrumbs
-
1 tablespoon
flour
-
1/2 cup
parmesan cheese (grated)
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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
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Chilli flakes (optional), for garnish
Directions
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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.
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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.
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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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