New Orleans Paneed Chicken with Shrimp and Fusilli
Dive into the bold, vibrant flavors of the South with this New Orleans Paneed Chicken with Shrimp and Fusilli recipe—a true showstopper for any dinner table. Perfectly pan-fried, crispy Parmesan-crusted chicken breasts are paired with tender, juicy shrimp seasoned with Cajun spice, creating a harmonious blend of textures and tastes. Tossed with al dente fusilli in a rich, creamy garlic and green onion sauce, this dish captures the essence of Louisiana cuisine in an elegant yet approachable way. Garnished with fresh parsley and a sprinkle of Parmesan, it’s a feast for both the eyes and the palate. Ready in under an hour, this one-pan meal effortlessly combines comfort and sophistication, making it ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 12 pieces Shrimp, peeled and deveined
- 8 ounces Fusilli pasta
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Cajun seasoning
- 1 cup Heavy cream
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 3 stalks Green onions, sliced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Parsley, chopped
Instructions
Cook the fusilli pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Pound the chicken breasts to an even thickness of about 1/2 inch.
Set up a breading station: Place the flour in one shallow bowl, beat the eggs in a second shallow bowl, and mix the breadcrumbs with Parmesan cheese and 1 tablespoon of Cajun seasoning in a third shallow bowl.
Dredge each chicken breast in the flour, then dip into the egg, and coat with the breadcrumb mixture. Press to adhere and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the breaded chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside on a plate lined with paper towels.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp, 1/2 teaspoon of Cajun seasoning, paprika, salt, and black pepper. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Remove and set aside.
Melt the remaining 1 tablespoon of butter in the skillet. Add the minced garlic and green onions, sautéing until fragrant, about 1 minute.
Pour in the heavy cream and the reserved pasta water. Stir in the remaining 1/2 tablespoon of Cajun seasoning and simmer for 3-5 minutes, until the sauce thickens slightly.
Add the cooked fusilli pasta to the skillet and toss to coat in the sauce.
To serve, plate the pasta, top with a paneed chicken breast, and arrange the shrimp on top. Garnish with chopped parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.9 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 206 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
