Rich, spicy, and downright comforting—this Louisiana Chicken Pasta has all the Southern soul and Italian flair you could want. Golden, crispy Parmesan chicken sits on a bed of creamy Cajun pasta packed with colorful peppers, onions, and mushrooms. It’s bold, buttery, and full of flavor with just the right kick of heat.
Table of Contents
WHY YOU’LL LOVE THIS LOUISIANA CHICKEN PASTA
This pasta delivers restaurant-quality flavor with easy, home-cooked comfort.
- Crispy chicken with a golden Parmesan crust
- Creamy Cajun sauce that’s rich and spicy
- Loaded with colorful veggies for texture and balance
- Perfect blend of Louisiana heat and Italian comfort
- Great for family dinners or weekend indulgence
- Easy to make in under an hour
This dish takes me back to my Texas roots, where Cajun flavors were a weekend staple. My mom used to make something similar when friends came over—always a little spicy, a lot of cheese, and packed with love.
INGREDIENTS YOU’LL NEED
Classic ingredients come together for a perfect Cajun-inspired meal.
For the Sauce
- 1 tsp red pepper flakes
- 1 tsp Cajun seasoning
- ½ tsp Kosher salt
- ¼ tsp ground black pepper
- 2 cups heavy cream
- 1 cup chicken stock
- 1 tbsp cornstarch
- 1 cup Parmesan cheese, shredded
For the Crispy Parmesan Chicken
- 4 chicken breasts, butterflied
- ¼ cup flour
- 1 cup breadcrumbs (panko or regular)
- ½ cup Parmesan cheese, grated
- ½ tsp Kosher salt
- ¼ tsp ground black pepper
- 2 large eggs
- 4 tbsp vegetable oil
For the Pasta
- 1 lb Farfalle pasta
- 2 tbsp butter
- ½ yellow bell pepper, sliced
- ½ red bell pepper, sliced
- ½ red onion, sliced
- 8 oz crimini mushrooms, sliced
- 1 tbsp minced garlic
- ¼ cup parsley, chopped (for garnish)
Optional Add-Ons or Substitutes
- Use linguine or rigatoni instead of bowtie pasta
- Add extra Cajun seasoning for more heat
- Substitute chicken with shrimp for a coastal twist
- Use half-and-half instead of heavy cream for a lighter sauce
- Sprinkle with extra Parmesan and chopped green onions before serving
STEP-BY-STEP INSTRUCTIONS
This recipe layers flavor from the pan-fried chicken to the final creamy toss.
- Cook the Pasta: Boil Farfalle in salted water until al dente. Drain and set aside.
- Prepare the Chicken: Season flour with salt and pepper. Dredge chicken in flour, dip in beaten eggs, then coat in breadcrumbs mixed with Parmesan.
- Fry the Chicken: Heat oil in a skillet over medium-high. Fry chicken until golden brown on both sides, about 4–5 minutes per side. Remove and place on paper towels.
- Sauté the Veggies: In a clean skillet, melt butter. Add peppers, onion, mushrooms, and garlic. Cook until soft and fragrant, about 5 minutes.
- Make the Sauce: Whisk cornstarch into chicken stock, then pour into skillet. Add cream, Cajun seasoning, red pepper flakes, salt, and pepper. Simmer until thickened, then stir in Parmesan until smooth.
- Combine Everything: Add pasta to the sauce and toss to coat evenly. Slice chicken and arrange on top.
- Garnish: Sprinkle parsley and a little more cheese on top before serving.
Quick reminders:
- Don’t skip dredging steps—it ensures crispy chicken.
- Simmer the sauce gently for a smooth finish.
- Reserve a splash of pasta water to loosen the sauce if needed.
- Serve hot for the best creamy texture.
EXPERT TIPS FOR SUCCESS
This pasta is all about balance—heat, cream, and crunch.
- Fry chicken in batches to keep it crispy
- Always shred Parmesan fresh for a creamy melt
- Taste as you go—Cajun seasoning can vary in saltiness
- For extra depth, add a dash of smoked paprika
- Use tongs to toss pasta evenly in the sauce
- Pair it with creamy garlic chicken penne for a two-pasta dinner
- Serve alongside garlic parmesan dinner rolls to soak up that sauce
These tips make the difference between good pasta and unforgettable pasta.
SERVING SUGGESTIONS
Louisiana Chicken Pasta is rich and hearty, so serve it with light sides or crisp veggies.
- Add a side salad with lemon vinaigrette
- Serve with roasted asparagus or green beans
- Pair with honey pepper chicken pasta for spice lovers
- Garnish with extra parsley for color
- Enjoy with sparkling water and lime to cut the richness
Every bite hits creamy, crunchy, and spicy notes—just like true Cajun comfort food should.
STORING AND REHEATING
This pasta keeps beautifully and reheats like a dream.
How to Store It
- Cool completely before storing
- Keep in airtight containers up to 3 days in the fridge
- Store pasta and chicken separately for best texture
- Freeze sauce and pasta for up to 2 months
- Avoid freezing fried chicken—it may lose crispness
How to Reheat It
- Stovetop: warm sauce and pasta on low with a splash of cream or milk
- Oven: 325°F covered for 15 minutes
- Air fryer: reheat chicken separately at 350°F for 5 minutes
- Avoid microwaving the sauce—it may separate
- Stir gently to keep the sauce creamy
This meal stays flavorful and rich, even after reheating.
Nutrition (per serving)
Calories: 780 | Sugar: 4g | Sodium: 950mg | Fat: 45g | Saturated Fat: 20g | Unsaturated Fat: 22g | Trans Fat: 0g | Carbohydrates: 48g | Fiber: 3g | Protein: 45g | Cholesterol: 175mg
FREQUENTLY ASKED QUESTIONS
Can I make it less spicy?
Yes! Reduce red pepper flakes and Cajun seasoning to taste.
Can I use grilled chicken instead of fried?
Absolutely—grilled chicken adds a lighter, smoky twist.
What can I serve with it?
Try garlic steak tortellini or a side of Texas Trash Dip for Southern flair.
FINAL THOUGHTS
This Louisiana Chicken Pasta is comfort food done right—crispy chicken, creamy sauce, and a spicy Cajun kick. Every bite feels like a celebration of Southern flavor.
- Fry chicken golden for the perfect crunch
- Let sauce simmer until smooth and rich
- Finish with fresh parsley and extra Parmesan
This dish brings the warmth of Louisiana straight to your kitchen—bold, buttery, and unforgettable.
Louisiana Chicken Pasta
Ingredients
Equipment
Method
- Cook Farfalle pasta in salted water until al dente. Drain and set aside.
- Season flour with salt and pepper. Dredge butterflied chicken in flour, dip in eggs, and coat with breadcrumb and Parmesan mixture.
- Heat vegetable oil in a skillet over medium-high heat. Fry chicken 4–5 minutes per side until golden. Drain on paper towels.
- In another skillet, melt butter. Add bell peppers, onion, mushrooms, and garlic. Sauté for 5 minutes until soft.
- Whisk cornstarch into chicken stock. Add to skillet with veggies along with cream, Cajun seasoning, red pepper flakes, salt, and pepper. Simmer until thickened, then stir in Parmesan cheese.
- Add cooked pasta to the sauce. Toss to coat evenly.
- Slice fried chicken and place on top of pasta. Garnish with parsley and additional Parmesan if desired.
Nutrition
Notes
- Use freshly grated Parmesan for a smooth sauce.
- Fry chicken in batches to keep it crispy.
- Adjust Cajun seasoning for heat preference.
- Store sauce and chicken separately.
