Crispy Cajun Chicken and Pasta
Bring bold southern flavor to your table with this Crispy Cajun Chicken and Pasta. Crispy spice-encrusted chicken pairs perfectly with a creamy, spicy pasta in this restaurant quality dinner that’s easy to make at home.
Servings 4 servings
Calories 1225kcal
Ingredients
- 2 boneless, skinless chicken breasts (10-12 oz each)
- 1/2 cup buttermilk
- 2 tablespoon hot sauce
- 3 tablespoons Cajun seasoning divided
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 cup neutral oil (I used avocado oil)
- 8 oz short cut pasta
- 2 tablespoons butter
- 1 medium onion diced
- 1 small red bell pepper diced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups heavy whipping cream
- 1 cup milk
Instructions
- Preheat the oven to the lowest temperature it will go. (This will just be for keeping the chicken warm once it is cooked.)
- Take each of the chicken breasts and cut them in half horizontally, forming 4 total pieces of chicken. Use a meat mallet to pound them to an even thickness.2 boneless, skinless chicken breasts
- In a shallow dish, whisk together the buttermilk, hot sauce, and 1 tablespoon of Cajun seasoning.1/2 cup buttermilk, 2 tablespoon hot sauce, 1.01 tablespoons Cajun seasoning
- In another shallow dish, mix the panko breadcrumbs and 1 tablespoon of Cajun seasoning and the salt.1 tablespoons Cajun seasoning, 1 1/2 cups panko breadcrumbs, 1/2 teaspoon salt
- Heat the oil in a large skillet over medium heat.1/4 cup neutral oil
- Working with two of the pieces of chicken at a time, dip the chicken in the buttermilk mixture, then dip in the breadcrumbs, coating fully. Place the chicken into the hot pan.
- Cook until golden brown, about 4 minutes, then flip and cook the second side.
- Place the chicken on a cooling rack over a baking sheet and place in the oven to keep warm.
- Repeat with the remaining two pieces of chicken.
- While the chicken is cooking, bring a large pot of water to a boil. Salt generously, then add the pasta and cook until al dente. Drain and reserve.8 oz short cut pasta
- Once all of the chicken is done, drain off any remaining oil from the skillet.
- Add the butter to the same skillet and let it melt. Once melted, add the onion and red bell pepper and sauté, cooking until soft. Add in the garlic and let it cook for another 30 seconds.2 tablespoons butter, 1 medium onion, 1 small red bell pepper, 4 cloves garlic
- Sprinkle in the flour and the remaining 1 tablespoon of cajun seasoning. Stir for a minute or two.1/4 cup all-purpose flour, 1 tablespoons Cajun seasoning
- Pour in the cream and the milk and continue to cook, stirring often, until the sauce has thickened.2 cups heavy whipping cream, 1 cup milk
- Once thickened, add in the drained pasta and stir to combine. Taste, and season with salt and pepper, if needed.
- To serve, cut the chicken into slices and serve over a bed of pasta.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition information is overestimated, as you will not use all of the buttermilk mixture or breadcrumb mixture, and will most likely be discarding extra oil.
Nutrition
Serving: 1serving | Calories: 1225kcal | Carbohydrates: 94g | Protein: 52g | Fat: 69g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0g | Cholesterol: 258mg | Sodium: 1115mg | Potassium: 940mg | Fiber: 5g | Sugar: 18g