30-Minute Dinners
Cajun Crispy Chicken & Pepper Pasta
Crispy chicken cutlets over creamy Cajun pasta with peppers, onions, and Parmesan.
Directions
Bread the chicken
Season chicken with 1 tablespoon Cajun seasoning. Dredge in flour, egg, then panko.
Crisp
Shallow-fry chicken in oil over medium-high until golden and 165°F, about 3 to 4 minutes per side. Rest on a rack.
Cook pasta
Boil linguine until al dente and reserve 1 cup pasta water.
Build the sauce
Sauté peppers and onion until crisp-tender. Add garlic and remaining Cajun seasoning, then broth and cream. Simmer 3 minutes.
Finish
Toss pasta with Parmesan and enough pasta water to coat. Slice chicken over top and finish with scallions.
Why this works
Swaps & notes
Easy swaps
- Use shrimp instead of chicken.
- Use smoked paprika plus oregano if you do not have Cajun seasoning.
- Half-and-half can replace cream.
Cook notes
- Taste Cajun seasoning before adding extra salt.
- Do not put fried chicken directly into the sauce or the crust will soften.
Storage
Refrigerate chicken and pasta separately up to 3 days. Re-crisp chicken in an air fryer or oven.
Questions
Can I air fry the chicken?
Yes. Spray well and air fry at 390°F until crisp and cooked through.
How spicy is this?
Usually medium. Cajun blends vary, so adjust to your brand.
Can I add mushrooms?
Yes. Brown sliced mushrooms before the peppers.