Go Back

Louisiana Chicken Pasta

Course: Main Course
Cuisine: American, Pasta



  • 300 gm or 2 boneless skinless chicken breast cut into big cubes
  • 4 Tbsp vegetable oil
  • 1 ½ tsp Cajun spice
  • ¾ cup breadcrumbs
  • 1 Tbsp flour
  • ½ cup parmesan cheese grated
  • ½ cup milk

For the pasta

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 small bell pepper chopped ( you can mix red green and yellow)
  • ½ small onion chopped
  • 3 whole garlic cloves minced
  • 1 tsp crushed red pepper flakes
  • 1 ½ cups heavy cream
  • 1 ½ tsp Cajun spice or Creole seasoning
  • ½ cup low sodium chicken broth
  • 1 Tbsp fresh basil or parsley
  • ½ cup grated parmesan cheese
  • Salt to season
  • freshly ground black pepper to season
  • 250 g Fusili
  • Chilli flakes optional, for garnish


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.

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.

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!