Golden Fried Chicken Pasta

Finding a dinner that satisfies everyone at the table while still being easy to make on busy weeknights can feel like an impossible task. Between work schedules, school activities, and everything else life throws at you, you need something that’s both comforting and simple to pull together, especially when you’re dealing with picky eaters.

That’s where this fried chicken pasta comes in perfectly: it combines two family favorites into one satisfying dish, uses ingredients you probably already have in your kitchen, and comes together in about 30 minutes from start to finish.

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What Kind of Chicken Should I Use?

For this fried chicken pasta, you can use either chicken cutlets or chicken tenders – both work great and it really comes down to what’s available at your store. Chicken cutlets are basically flattened chicken breasts, while tenders are the naturally tender strips that come from underneath the breast. If you can only find regular chicken breasts, no worries – just slice them horizontally to create thinner cutlets, or cut them into tender-sized strips. The key is making sure your chicken pieces are roughly the same thickness so they cook evenly and get that perfect golden crust from the panko coating.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Chicken cutlets or tenders: You can use boneless chicken thighs or breasts instead. Just pound them to an even thickness for consistent cooking. Even leftover rotisserie chicken works – just skip the breading step and add it at the end.
• Panko breadcrumbs: Regular breadcrumbs work fine, or you can make your own by pulsing stale bread in a food processor. Crushed cornflakes or crackers also make a crispy coating.
• Parmesan cheese: Romano or Pecorino cheese work well as substitutes. You can also use a mix of whatever hard cheeses you have on hand.
• Heavy cream: If you’re out of heavy cream, use the canned coconut milk as suggested, or try half-and-half. For a lighter version, you can use more milk and an extra ounce of cream cheese.
• Cajun seasoning: Make your own with paprika, garlic powder, onion powder, oregano, and cayenne pepper. Italian seasoning works too if you want a milder flavor profile.
• Short cut pasta: Penne, rigatoni, or rotini all work great. Really any pasta shape that holds sauce well will do the job.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fried chicken pasta is overcooking the chicken, which turns it dry and tough – use a meat thermometer to ensure it reaches 165°F, then remove it immediately from heat. Don’t skip letting your cream cheese come to room temperature beforehand, as cold cream cheese will create lumps in your sauce that are nearly impossible to smooth out. Another common error is adding the milk too quickly, which can cause the sauce to break or curdle – pour it in slowly while whisking constantly to create a smooth, creamy base. Finally, resist the urge to dump everything together at once; instead, toss the pasta with the sauce first, then gently fold in the fried chicken at the end to keep that crispy coating intact.

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What to Serve With Fried Chicken Pasta?

This hearty pasta is pretty much a complete meal on its own, but I love serving it with a simple side salad to balance out all that creamy goodness. A basic mixed greens salad with a light vinaigrette or even just some crisp romaine with ranch dressing works perfectly. If you want something warm on the side, garlic bread or dinner rolls are great for soaking up any extra sauce left in the bowl. For a Southern twist that plays into the Cajun flavors, try serving it with some buttery cornbread or biscuits.

Storage Instructions

Refrigerate: This creamy fried chicken pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day! Just keep in mind that the crispy coating on the chicken will soften a bit, but it’s still delicious.

Freeze: You can freeze portions of this pasta in freezer-safe containers for up to 3 months. I like to freeze it in individual serving sizes so I can grab just what I need. The cream sauce might look a little separated when you thaw it, but don’t worry – it comes back together when you reheat it.

Warm Up: To reheat, add a splash of milk or cream to help loosen the sauce and warm it gently on the stovetop over medium-low heat, stirring frequently. You can also microwave it in 30-second intervals, stirring between each one. If the sauce seems too thick, just add a little more milk until it’s creamy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3450-3750
• Protein: 175-200 g
• Fat: 160-185 g
• Carbohydrates: 315-340 g

Ingredients

For the chicken:

• 1 lb chicken cutlets or tenders
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 tbsp extra virgin olive oil
• Kosher salt
• Ground black pepper

For the pasta and sauce:

• 1 lb short pasta (like penne or rotini)
• 1 medium yellow onion, diced
• 2 bell peppers, diced
• 3 garlic cloves, minced or grated
• 3 to 4 tsp cajun seasoning mix
• Crushed red pepper flakes, to taste
• 2 cups milk
• 1/2 cup heavy cream or coconut milk
• 2 oz cream cheese, softened
• 1 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp extra virgin olive oil

Step 1: Cook the Pasta

• 1 lb short pasta (like penne or rotini)
• kosher salt

Bring a large pot of salted water to a boil.

Add the short pasta and cook according to package directions until al dente.

Once cooked, drain the pasta and set aside.

I always taste a piece of pasta a minute before the lowest suggested cooking time to ensure it doesn’t overcook.

Step 2: Bread the Chicken

• 1 lb chicken cutlets or tenders
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• kosher salt
• ground black pepper

In a shallow bowl, mix the panko breadcrumbs and 1/2 cup grated parmesan cheese.

Season the chicken cutlets or tenders with kosher salt and black pepper.

Dredge each piece of chicken in the breadcrumb mixture, pressing firmly so the coating adheres well.

Set the breaded chicken aside on a plate.

Step 3: Prepare the Cajun Cream Sauce

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 2 bell peppers, diced
• 3 garlic cloves, minced or grated
• 3 to 4 tsp cajun seasoning mix
• crushed red pepper flakes, to taste
• kosher salt
• ground black pepper
• 2 cups milk
• 1/2 cup heavy cream or coconut milk
• 2 oz cream cheese, softened

Heat 2 tablespoons of extra virgin olive oil over medium-high heat in a large skillet.

Add the diced onion and sauté until soft, about 5 minutes.

Stir in the diced bell peppers and cook for another 5 minutes until softened.

Add the minced garlic and cook for 1 minute, until fragrant.

Stir in the cajun seasoning, a pinch of red pepper flakes, salt, and pepper, and cook for another minute.

Pour in the milk and heavy cream (or coconut milk), then add the softened cream cheese.

Whisk everything together until the sauce is smooth.

Bring to a gentle simmer and let it bubble for 5-8 minutes until the sauce thickens slightly.

Step 4: Cook the Breaded Chicken

• 2 tbsp extra virgin olive oil
• breaded chicken from Step 2
• kosher salt

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat.

Add the breaded chicken from Step 2 and cook until golden brown, about 3-4 minutes on each side.

Once cooked, transfer the chicken to a cutting board, season with a bit more salt, and slice into thin strips.

I let the chicken rest for a couple of minutes before slicing to keep it juicy inside.

Step 5: Finish the Sauce and Combine with Pasta

• 1 cup grated parmesan cheese
• cooked pasta from Step 1
• 2 tbsp chopped fresh parsley

To the sauce in the skillet, stir in 1 cup grated parmesan cheese until melted and combined.

Add the cooked pasta from Step 1 and toss in the sauce.

Cook everything together for 3-5 minutes so the pasta absorbs the flavors and the sauce thickens further.

Remove from heat and stir in the chopped parsley.

For extra flavor, I like to add a squeeze of lemon or a pinch more red pepper flakes at this stage.

Step 6: Plate and Serve

• sliced chicken from Step 4

Divide the creamy cajun pasta among plates.

Top each serving with slices of the cooked chicken from Step 4.

Serve immediately and enjoy!

Golden Fried Chicken Pasta

Delicious Golden Fried Chicken Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 3600 kcal

Ingredients

  

For the chicken:

• 1 lb chicken cutlets or tenders
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 tbsp extra virgin olive oil
• kosher salt
• ground black pepper

For the pasta and sauce:

• 1 lb short pasta (like penne or rotini)
• 1 medium yellow onion, diced
• 2 bell peppers, diced
• 3 garlic cloves, minced or grated
• 3 to 4 tsp cajun seasoning mix
• crushed red pepper flakes, to taste
• 2 cups milk
• 1/2 cup heavy cream or coconut milk
• 2 oz cream cheese, softened
• 1 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp extra virgin olive oil

Instructions

 

• Bring a large pot of salted water to a boil. Add the short pasta and cook according to package directions until al dente. Once cooked, drain the pasta and set aside. I always taste a piece of pasta a minute before the lowest suggested cooking time to ensure it doesn't overcook.
• In a shallow bowl, mix the panko breadcrumbs and 1/2 cup grated parmesan cheese. Season the chicken cutlets or tenders with kosher salt and black pepper. Dredge each piece of chicken in the breadcrumb mixture, pressing firmly so the coating adheres well. Set the breaded chicken aside on a plate.
• Heat 2 tablespoons of extra virgin olive oil over medium-high heat in a large skillet. Add the diced onion and sauté until soft, about 5 minutes. Stir in the diced bell peppers and cook for another 5 minutes until softened. Add the minced garlic and cook for 1 minute, until fragrant. Stir in the cajun seasoning, a pinch of red pepper flakes, salt, and pepper, and cook for another minute. Pour in the milk and heavy cream (or coconut milk), then add the softened cream cheese. Whisk everything together until the sauce is smooth. Bring to a gentle simmer and let it bubble for 5-8 minutes until the sauce thickens slightly.
• In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the breaded chicken from Step 2 and cook until golden brown, about 3-4 minutes on each side. Once cooked, transfer the chicken to a cutting board, season with a bit more salt, and slice into thin strips. I let the chicken rest for a couple of minutes before slicing to keep it juicy inside.
• To the sauce in the skillet, stir in 1 cup grated parmesan cheese until melted and combined. Add the cooked pasta from Step 1 and toss in the sauce. Cook everything together for 3-5 minutes so the pasta absorbs the flavors and the sauce thickens further. Remove from heat and stir in the chopped parsley. For extra flavor, I like to add a squeeze of lemon or a pinch more red pepper flakes at this stage.
• Divide the creamy cajun pasta among plates. Top each serving with slices of the cooked chicken from Step 4. Serve immediately and enjoy!