Southern Style Creamy Parmesan Chicken Pasta is a rich, indulgent dish that blends crispy pan-fried chicken with a creamy, cheesy pasta base infused with bold Southern spices and sautéed peppers. It’s a perfect comfort food for weeknights or a hearty weekend meal that’s sure to satisfy.
Why You’ll Love This Recipe
- Deliciously crispy chicken paired with creamy Cajun-spiced pasta
- Loaded with flavor from garlic, Parmesan, and colorful bell peppers
- Quick and easy—ready in about 30 minutes
- Perfect for feeding a crowd or saving leftovers
- Easily customizable for spice level, protein, or dietary preferences
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken cutlets or tenders
- Panko breadcrumbs
- Grated Parmesan cheese
- Olive oil
- Kosher salt, black pepper, Cajun seasoning, crushed red pepper
- Penne or bowtie pasta
- Yellow onion, red and green bell peppers
- Garlic cloves
- Whole milk and heavy cream (or coconut milk as substitute)
- Cream cheese
- Fresh parsley for garnish
Directions
- Cook the pasta according to package directions; drain and set aside.
- Prepare the chicken: Coat cutlets in a mixture of panko and Parmesan, season with salt and pepper.
- Pan-fry the chicken in olive oil until golden brown, about 3–4 minutes per side. Set aside.
- Sauté vegetables: In the same pan, cook onions, bell peppers, and garlic until softened.
- Spice it up: Add Cajun seasoning and crushed red pepper to the sautéed vegetables.
- Make the sauce: Stir in milk, cream, and cream cheese. Simmer until thickened, about 5–8 minutes.
- Finish the pasta: Add Parmesan and cooked pasta to the sauce. Toss until well-coated and heated through.
- Serve: Plate pasta and top with sliced chicken. Garnish with parsley.
Servings and timing
- Servings: 8
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Use shrimp or tofu instead of chicken
- Substitute coconut milk for a dairy-free option
- Top with a crunchy panko-parmesan breadcrumb mixture for extra texture
- Make it spicier with more red pepper flakes or milder by reducing seasoning
- Use one pot by cooking everything in stages in the same pan
Storage/Reheating
- Store pasta and chicken separately in airtight containers for up to 4 days
- Reheat chicken in the oven or air fryer to retain crispiness
- Warm pasta in a skillet with a splash of milk to loosen the sauce
FAQs
1. Can I use different pasta shapes?
Yes, penne, rigatoni, and farfalle are all great for holding the sauce.
2. Is Cajun seasoning necessary?
It adds a Southern flavor, but you can use Italian seasoning or paprika as a base alternative.
3. Can I bake the chicken instead of frying?
Yes—bake at 200°C (400°F) until crispy and cooked through.
4. How can I make it gluten-free?
Use gluten-free pasta and breadcrumbs.
5. Can I freeze this dish?
Freeze pasta and chicken separately. Reheat with added cream or milk.
6. What vegetables can I add?
Spinach, mushrooms, or broccoli work well with the creamy sauce.
7. Can I make it lighter?
Use half-and-half instead of cream and add more veggies for volume.
8. What’s the best cheese substitute for Parmesan?
Pecorino Romano or Asiago are great alternatives.
9. Can I make it ahead?
Yes—cook everything, store separately, and reheat just before serving.
10. Can I use pre-cooked chicken?
Yes, just warm it before serving over the pasta.
Conclusion
Southern Style Creamy Parmesan Chicken Pasta is the ultimate comfort dish—crispy, creamy, and packed with bold flavor. With just 30 minutes of cooking time, it’s perfect for both busy weeknights and laid-back weekends. Give it your own twist and enjoy every comforting bite.
PrintSouthern Style Creamy Parmesan Chicken Pasta
Creamy, comforting chicken pasta blended with Parmesan cheese, garlic, and a touch of Southern-style seasoning for a rich, satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Southern American / Italian Fusion
- Diet: Low Fat
Ingredients
- 400 g penne or fettuccine pasta
- 2 Tbsp olive oil
- 500 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 Tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped (about 1 cup)
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups freshly grated Parmesan cheese, plus extra for serving
- ½ tsp crushed red pepper flakes (optional)
- 2 Tbsp chopped fresh parsley, for garnish
- Juice of ½ lemon (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1 cup pasta water, then drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, smoked paprika, and garlic powder.
- Add chicken to the skillet and cook 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate and set aside.
- Reduce heat to medium and add butter. Once melted, sauté onion until soft, about 3 minutes, then add garlic and cook until fragrant, about 1 minute.
- Pour in heavy cream and milk, stirring to combine. Bring mixture to a gentle simmer and cook 2–3 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Return chicken to the sauce and stir to coat. Add cooked pasta and toss until evenly covered. Season with additional salt, pepper, and red pepper flakes if using.
- Finish with a squeeze of lemon juice if desired. Garnish with chopped parsley and extra Parmesan before serving.
Notes
- For a lighter version, substitute half-and-half instead of heavy cream.
- Use gluten-free pasta for a gluten-free option.
- Add vegetables like spinach, peas, or sun-dried tomatoes for extra flavor and texture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk.
- Shred leftover rotisserie chicken for a quicker prep time.
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg