Southern Style Creamy Parmesan Chicken Pasta

Southern Style Creamy Parmesan Chicken Pasta

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Sausage Hashbrown Casserole Reading Southern Style Creamy Parmesan Chicken Pasta 2 minutes Next Levi’s Tortillas


  • 1 pound chicken tender
  • 1 cup Panko
  • 1 1/2 cups Parmesan
  • 3 tablespoons olive oil, divided
  • 3 tablespoons butter, divided
  • Kosher salt & pepper
  • 1 pound pasta of your choice
  • 1 yellow onion, chopped
  • 2 bell pepper, diced
  • 3 cloves garlic, minced
  • 4 teaspoons Cajun seasoning
  • Red pepper flakes
  • 2 cups milk
  • 1 1/2 cups heavy cream
  • 2 ounces cream cheese, softened


Cook pasta and set aside.  Place Panko and 1/2 cup Parmesan in coating dish and mix.  Pound chicken tenders with meat tenderizer.  Dredge chicken in Panko mixture.  Press mixture firmly into chicken. 

Heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat in large skillet.  Add onion, bell pepper and garlic.  Cook until soft.  Stir in Tony’s and a pinch of red pepper flakes.  Add salt and pepper.  Cook 1 more minute. 

Pour in milk and cream.  Add cream cheese.  Whisk until smooth.  Simmer 5-8 minutes until slightly thickened. 

In another skillet heat remaining olive oil and butter over medium-high heat.  Add chicken and cook 3-4 minutes on each side.  Season to your liking.  Slice lengthwise into strips.

Add Parmesan to sauce.  Toss in pasta.  Top pasta with chicken and serve.

*Original recipe from Half-Baked Harvest.