Ingredients
Scale
- ½ cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 2 large eggs, lightly whisked
- ½ cup bread crumbs, regular or seasoned Italian-style, not panko
- ½ cup Parmesan cheese, freshly grated
- 2 large chicken breasts, sliced in half horizontally, about 1 to 1.5 pounds total (or use a 4-pack of thin-sliced breasts)
- 2 tablespoons olive oil
- 1 pound dry pasta (bowtie recommended)
- 2 tablespoons olive oil
- ½ large yellow pepper, seeded and diced small
- ½ large red bell pepper, seeded and diced small
- ½ large green pepper, seeded and diced small
- ½ cup white or yellow onion, diced small
- 8 ounces baby Portobello or button mushrooms, sliced (optional)
- 3 to 5 cloves garlic, finely minced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 tablespoon Cajun seasoning
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ cup low or reduced sodium chicken broth
- 2 cups heavy cream
- ½ cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, finely minced (optional)
- 2 green onions, sliced thin (optional)
Instructions
- Prepare three shallow dishes: one with flour and Cajun seasoning, one with whisked eggs, and one with bread crumbs and Parmesan.
- Coat each chicken breast in flour, dip in egg, then coat with bread crumb-Parmesan mixture.
- Heat olive oil in a skillet and cook chicken over medium-high heat for 4-5 minutes per side. Set aside.
- Cook pasta according to package instructions. Drain and set aside.
- In the same skillet, sauté bell peppers, onion, and mushrooms in olive oil for 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant. Set vegetables aside.
- Melt butter in the skillet, whisk in flour to form a roux, and cook until golden.
- Whisk in Cajun seasoning, salt, and pepper.
- Slowly add chicken broth, whisking until slightly thickened.
- Reduce heat, add heavy cream, and whisk continuously.
- Stir in Parmesan cheese until melted. Adjust seasoning if needed.
- Combine vegetables, pasta, and sauce in the skillet.
- Slice cooked chicken and add to pasta. Garnish with parsley and green onions if desired.
Notes
- Use heavy cream for best results.
- Leftovers last up to 5 days in the fridge or 4 months in the freezer.
- Adjust Cajun seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 180mg