Crispy Cajun Chicken Parmesan Pasta (Print Version)
Crispy Cajun chicken cutlets over creamy Parmesan rigatoni with bell peppers, a bold comfort-food dinner ready in under an hour.
# Ingredients:
→ For the crispy chicken
01 -
2 boneless, skinless chicken breasts (about 1 1/2 lb / 680 g), sliced horizontally into 4 thin cutlets
02 -
1 cup (240 ml) buttermilk
03 -
1 large egg
04 -
1 cup (125 g) all-purpose flour
05 -
2 tablespoons cornstarch
06 -
1 1/2 tablespoons Cajun seasoning, divided
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1/2 teaspoon salt, plus more to taste
10 -
Vegetable oil, for frying (about 1/2 inch / 1 cm deep)
→ For the Cajun Parmesan pasta
11 -
12 oz (340 g) rigatoni
12 -
1 tablespoon butter
13 -
1 green bell pepper, diced
14 -
1 red bell pepper, diced
15 -
1 small yellow onion, diced
16 -
3 cloves garlic, minced
17 -
2 tablespoons tomato paste
18 -
1 cup (240 ml) chicken broth
19 -
1 1/2 cups (360 ml) heavy cream
20 -
1 cup (100 g) freshly grated Parmesan
21 -
1 1/2 tablespoons Cajun seasoning
22 -
Salt and black pepper, to taste
23 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Slice each chicken breast horizontally into two thin cutlets, for four total. Season both sides with salt and pepper.
02 -
Whisk the buttermilk and egg together in one bowl. In a second bowl, stir together the flour, cornstarch, half the Cajun seasoning, the garlic powder and the onion powder.
03 -
Dip each cutlet in the buttermilk mixture, letting the excess drip off, then press into the flour mixture until fully coated. Set the breaded cutlets on a wire rack and let them rest 5 to 10 minutes so the coating sets.
04 -
Heat about 1/2 inch of vegetable oil in a large skillet to 350 degrees F (175 degrees C). Fry the cutlets in batches for 3 to 4 minutes per side, until deep golden and the internal temperature reaches 165 degrees F. Drain on a wire rack.
05 -
Boil the rigatoni in well-salted water until just shy of al dente. Reserve a cup of the pasta water, then drain.
06 -
Wipe most of the oil from the skillet and melt the butter over medium heat. Sauté the bell peppers and onion until soft, about 4 minutes. Stir in the garlic and tomato paste for 1 minute. Add the chicken broth and the remaining Cajun seasoning, then pour in the cream. Simmer gently for 3 to 4 minutes, remove from the heat, and stir in the Parmesan until smooth.
07 -
Add the drained rigatoni to the sauce and toss to coat, loosening with reserved pasta water if needed. Divide between bowls, top each with a sliced crispy cutlet, and scatter with parsley.
# Notes:
01 -
Best served right away so the chicken crust stays crisp.
02 -
Freshly grated Parmesan melts smoother into the sauce than pre-shredded cheese.