Creamy Parmesan Chicken Dish

Down-home Southern Parm Chicken features juicy chicken strips with a crispy cheese coating alongside pasta soaked in a smooth, spicy cajun sauce. You'll get that perfect mix of crunch and creaminess in one comfy yet fancy dinner the whole family will ask for again and again.

I whipped this up when my sister came to visit, and now we can't get together without making it. There's something magical about biting through that parmesan-crusted chicken into the rich sauce underneath that makes everyone grab seconds before they've finished firsts.

What You'll Need

• 1 pound chicken cutlets or tenders: they cook up fast and stay juicy in this recipe
• 1 cup Panko breadcrumbs: gives that amazing crunch you just won't get from ordinary breadcrumbs
• 1 1/2 cups grated parmesan cheese: grab a block and grate it yourself for the best taste and melt
• 4 tablespoons extra virgin olive oil: helps get that beautiful golden outside on your chicken
• Kosher salt and black pepper: brings out all the tasty bits throughout your dish
• 1 pound short cut pasta: try shapes like rotini or penne that catch all that yummy sauce
• 1 medium yellow onion: adds a touch of sweetness to your sauce base
• 2 bell peppers: pops of color and sweet crunch that cuts through the richness
• 3 cloves garlic: you can't skip this for a proper cajun cream sauce
• 3-4 teaspoons cajun seasoning: the key flavor punch - add more or less depending on how spicy you like it
• Crushed red pepper flakes: lets you fine-tune the heat to what your family enjoys
• 2 cups milk: forms the backbone of your smooth sauce
• 1/2 cup heavy cream or canned coconut milk: makes everything decadently creamy
• 2 ounces cream cheese: the hidden trick that makes your sauce unbelievably smooth
• 2 tablespoons chopped fresh parsley: adds a pop of color and freshness at the end

Let's Cook It Up

Make Your Pasta:

Fill a big pot with water, add plenty of salt, and bring it to a boil. Toss in your pasta and cook until it's just firm to the bite. This usually takes 8-10 minutes, but keep an eye on it - mushy pasta ruins the dish. When it's done, drain it well but don't rinse it. That starchy coating helps the sauce stick better.

Coat Your Chicken:

Mix the Panko and 1/2 cup parmesan in a flat dish until they're completely combined. Take each piece of chicken and push it firmly into the mixture, making sure both sides get a good thick layer. Really press it in there so it sticks well. Set them aside on a plate, making sure they don't overlap.

Whip Up The Sauce:

Pour 2 tablespoons olive oil into a deep, wide pan over medium-high heat until it's hot and shiny. Toss in the chopped onion and cook for a full 5 minutes until they're soft and see-through. Add your bell peppers and garlic, cooking another 5 minutes with occasional stirring until the peppers soften but still have some bite. Sprinkle in the cajun seasoning, red pepper flakes, salt and pepper, and let them cook for about a minute to wake up their flavors. Pour in your milk and cream slowly while stirring the whole time. Drop in little bits of cream cheese, whisking non-stop until it's all melted in smoothly. Let everything bubble gently for 5-8 minutes until the sauce coats the back of a spoon.

Cook That Chicken:

While your sauce bubbles away, heat the other 2 tablespoons of olive oil in another big pan over medium-high heat until it's hot but not smoking. Carefully lay your breaded chicken in the oil, giving them plenty of space. Cook about 3-4 minutes on each side until they turn a gorgeous golden brown and reach 165°F inside. Move them to a cutting board, sprinkle with a tiny bit of salt, and slice them into thin strips across the grain.

Mix Everything Together:

Stir the rest of your parmesan into the bubbling sauce until it melts completely. Tip in your drained pasta and fold everything together until each piece is coated in sauce. Let it all cook together on low heat for 3-5 minutes so the pasta soaks up some flavor. Take it off the heat and mix in the fresh parsley.

Get It On The Table:

Scoop the creamy pasta onto warm plates, making a little bed for the chicken. Lay the sliced chicken pieces on top, spreading them out a bit. Dig in right away while the chicken's still got its crunch. If you want, throw a little extra parmesan on top.

Pin it

I love watching the cream cheese disappear into the sauce, turning everything silky smooth. My grandma taught me this trick and always said a bit of cream cheese was what made Southern sauces so special. The first time I cooked this for my significant other, they said it was "better than a restaurant" - still makes me smile whenever I make it.

Do Some Prep Work

This dish is great for planning ahead if you keep everything separate. The sauce actually tastes even better after sitting in the fridge overnight. Just store sauce, pasta, and chicken in different containers. When you're ready to eat, warm the sauce slowly on the stove, adding a splash of milk if it's too thick. Dunk the pasta in hot water for half a minute to heat it, and pop the chicken in a 350°F oven for about 5 minutes to crisp it back up.

What Goes Well With It

This indulgent Southern Parm Chicken pairs beautifully with light, fresh sides. Try a simple arugula salad with a squeeze of lemon and drizzle of olive oil to cut through the richness. For a true Southern touch, add some tangy pickled veggies like quick-pickled red onions or sweet pickle chips on the side. Wash it all down with a glass of cold Pinot Grigio or some fresh-squeezed lemonade to cleanse your palate between bites.

All About Cajun Spice

Cajun seasoning gives this dish its Southern charm. While store-bought works just fine, mixing your own lets you control both the flavor profile and how hot it gets. The smoky paprika brings depth, while cayenne brings the heat. True Cajun cooking is all about balance - spicy but not overwhelming. The seasoning comes from Louisiana's French Acadian traditions, where complex flavors matter more than just making something hot enough to make you sweat.

Pin it

Frequently Asked Questions

→ Can I use chicken breasts instead of cutlets?

Totally! Chicken breasts are great as long as you flatten them to about 1/2 inch to ensure even cooking. You could also slice bigger breasts into cutlets for convenience.

→ What pasta shapes work best with this dish?

Penne, fusilli, or even bow ties work like a charm as they hold the creamy sauce well. Skip spaghetti since it won’t grab the flavorful bits as evenly.

→ Can I make this dish ahead of time?

Yes, you can prep parts separately. Store fried chicken in the fridge and prepare the pasta and sauce early (undercook the pasta a bit). Reheat pasta gently with some milk, and heat chicken in the oven so it stays crisp.

→ How spicy is this dish with the cajun seasoning?

The spice level’s mild to moderate but easy to tweak. Use less Cajun spice for less heat, and more for a spicy kick. Red pepper flakes are optional for extra spice!

→ What can I substitute for heavy cream?

Thick coconut milk can work if you don’t want dairy. Lighter options include half-and-half or mixing whole milk with a bit of melted butter. Non-dairy versions can use coconut milk and cheese substitutes.

→ What are good side dishes to serve with this?

Try roasted greens like asparagus, some steamed broccoli, or a simple garden salad. Crusty garlic bread or a baguette is perfect for soaking up extra sauce too!