Description
A delicious and spicy Cajun chicken pasta dish that combines crispy chicken thighs with a creamy Cajun sauce and farfalle pasta.
Ingredients
Scale
- 4 tbsp canola oil
- 4 boneless skinless chicken thighs
- 3/4 cup panko
- 1/4 cup grated Parmesan
- 1 cup milk
- 2 tbsp flour
- 1 tbsp butter
- Old bay seasoning to taste
- Paprika to taste
- Cayenne to taste
- 1 small yellow bell pepper, diced
- 1 small red bell pepper, diced
- 1 small red onion, diced
- 3 minced garlic cloves
- 2–3 tsp chili flakes
- 1 1/4 pints of heavy cream
- 1 cup chicken broth
- 1 box of farfalle pasta
Instructions
- Melt butter in a large skillet over medium heat.
- Add yellow and red bell peppers, and onion to the same skillet, cooking until crisp-tender, about 4 minutes.
- Add garlic and crushed red pepper to the skillet and sauté for 3 minutes.
- Add whipping cream and chicken stock to the skillet.
- Simmer until the sauce re-heats and thickens slightly, about 5 minutes.
- Add 1 cup grated Parmesan cheese to the sauce, stirring to incorporate.
- Season sauce to taste with salt and pepper. Reduce heat to low and simmer; the sauce will reduce.
- Pound chicken thighs until very thin (the thinner the better).
- Mix panko breadcrumbs, flour, and Parmesan cheese together. Season with salt, pepper, and Italian seasoning.
- Place milk in a dish for dipping.
- Dip chicken in the breadcrumb mixture, then in milk, and then back in breadcrumbs.
- Place in a cast iron pan with heated oil and fry at medium-high temperature until golden crisp and cooked through. Add more oil as needed.
- Remove and drain chicken; keep warm.
- Meanwhile, cook farfalle pasta in a large pot of boiling salted water until tender but still firm to the bite.
- Save some pasta water. Drain remaining water and return pasta to pot.
- Add sauce to pasta and toss to coat, slowly adding reserved pasta water as needed.
- Place pasta with sauce on a plate, and top with chicken thighs.
- Serve, adding additional Parmesan and chili flakes to taste.
Notes
- Adjust the level of spiciness by varying the amount of cayenne and chili flakes.
- For a lighter version, you can use less cream or substitute with a lighter cream alternative.
- Ensure the chicken is cooked through before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying and simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Spicy Cajun chicken pasta, Cajun pasta, chicken pasta recipe