Southern Creamy Parmesan Garlic Chicken Pasta

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Southern Creamy Parmesan Garlic Chicken Pasta

Get ready to indulge in comfort food heaven with our Southern Creamy Parmesan Garlic Chicken Pasta! This dish is the epitome of Southern comfort, combining tender chicken, al dente pasta, and a luxuriously creamy parmesan garlic sauce. It's a meal that's guaranteed to satisfy your cravings and warm your soul. Gluten-free + Dairy-free Option.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Keyword: cajun, chicken, creamy, crispy, dairy-free, family-friendly, garlic, gluten-free, kid-friendly, meatless, parmesan, pasta, southern, stovetop, weeknight, weeknight meals

Servings: servings

Calories: 647kcal

Author: Shanika

Ingredients

CRISPY PARMESAN CHICKEN:

2 lbs. organic chicken breast
4 tsps On Everything All-Purpose Blend, divided (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
2 tsps smoked paprika, divided
1 teaspoon sea salt
2 large eggs, beaten
¼ cup Almond milk (You can also use whole milk or your fave plant-based milk, if desired)
2 Tbsps dijon mustard
¼ cup organic all-purpose flour
¼ cup cornstarch
2 cups organic cornflakes, crushed finely (This is optional; You can sub with breadcrumbs)
1 cup freshly-grated parmesan cheese

PASTA:

1 (16 oz.) package Ribbon-shaped pasta (I use bucatini; See Post for more options!)
3 Tbsps unsalted butter
5 garlic cloves, minced
1 ½ cups heavy cream, organic
¼ cup organic chicken stock or pasta water
3 Tbsps white cooking wine (You can sub with chicken stock or pasta water)
1 cup freshly-grated parmesan cheese
1 teaspoon cajun seasoning
½ teaspoon garlic powder

US Customary - Metric

Instructions

TO MAKE THE CRISPY PARMESAN CHICKEN:

Pre-heat the oven to 400 degrees Fahrenheit and prep a large baking sheet lined with parchment paper and a wire rack (this helps both sides to crisp up nicely).
In a bowl, add the chicken breasts and 2 teaspoon of All-Purpose Blend, 1 teaspoon of smoked paprika, and salt, tossing everything together until well coated. Let it sit for 5-10 minutes so that everything marinates. NOTE: It's always best to marinate overnight in the fridge.
In the bowl of the beaten eggs, add the milk and dijon mustard and whisk together until combined.

TO MAKE THE 'BREADED' COATING:

In a separate bowl, add the crushed corn flakes (or breadcrumbs if using), grated parmesan, and remaining 2 tsps of All-Purpose Blend and 1 teaspoon of smoked paprika together and stir until combined.
In a separate bowl or plate, mix together the cornstarch and flour.

ASSEMBLE + BAKE:

Now, dip one chicken breast into the flour followed by the egg mixture (shaking off any excess) and then add it into the cornflake coating mixture-----tossing it around until the chicken is well coated. Then lay the chicken breast side by side onto the baking sheet (about an inch apart). Repeat until all chicken breasts are coated.
Lightly brush or spray tops of chicken with olive oil or cooking spray and bake them for 30-35 minutes or until chicken has fully cooked through. Once done and slightly cool enough to handle-----slice or chop the breasts for an easier bite.

BOIL THE PASTA:

Cook pasta according to packaging. NOTE: Bucatini cooks about the same time as other pastas, usually 8-10 minutes, depending on brand. NOTE: Be sure to keep about ¼ cup of boiled pasta water for sauce, if needed.

TO MAKE THE PASTA SAUCE:

In a medium skillet over medium-high heat, add the butter until melted. Add the minced garlic and sauté for 1 minute or so, until fragrant. Add the cajun seasoning and garlic powder, stirring until combined.
Reduce the heat to medium-low and slowly add in the heavy cream, white cooking wine, and stock or pasta water, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes.
When the pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta. Add chopped or sliced crispy chicken and lightly toss to incorporate. Serve immediately and garnish with additional parmesan, if desired.
Bon Appetit!

Notes

STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
MAKE AHEAD (CHICKEN): All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve. Be sure to store crushed corn flakes + seasoning mixture in a nicely sealed zip loc bag, kept at room temp.
CHICKEN: If you don’t have chicken breasts, you can always use chicken tenderloins which are already pre-cut into strips.
GLUTEN-FREE OPTION: To ensure that this dish is GF-friendly, ensure that you use GF breadcrumbs or cornflakes, flour, and you can use arrowroot starch which is a great GF-friendly option for the chicken breasts. Also, be sure that heavy cream and stock are GF-friendly as well as the pasta.
EGG SUBSTITUTE: If you'd prefer not to use eggs for "egg wash", you can always substitute with 1 tablespoon of dijon mustard or mayonnaise.
PASTA: You can use long pastas like Pappardelle, Tagliatelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.
DAIRY-FREE OPTION: To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or nutritional yeast instead of parmesan.
HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.

Nutrition