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New Orleans Paneed Chicken With Shrimp and Fusilli

The scent of garlic sizzling in olive oil instantly transports me back to my grandmother’s kitchen in New Orleans. I remember standing on a stool, mesmerized as she deftly dredged chicken in seasoned breadcrumbs, the rhythmic thwack of her knife chopping parsley a comforting soundtrack to my childhood. This dish, inspired by flavors reminiscent of her cooking, offers a taste of that nostalgia, a little bit of New Orleans sunshine on a plate.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4
Dietary Type: Pescatarian

Ingredients

2 eggs
2 cups Italian style breadcrumbs
⅓ cup fresh parsley, plus 2 tablespoons chopped fresh parsley
¾ teaspoon salt
½ teaspoon ground pepper
4 boneless skinless chicken breast halves, pounded out slightly
4 tablespoons olive oil
½ lb uncooked large shrimp, peeled, deveined
¾ cup green onion, chopped
¼ red bell pepper, chopped
¼ green bell pepper, chopped
2 garlic cloves, finely minced
⅔ cup dry white wine
1 cup whipping cream
¼ teaspoon cayenne pepper
¼ cup freshly grated parmesan cheese
½ lb fusilli

Equipment Needed

Shallow bowls
Heavy large skillet
Large pot
Slotted spoon
Warm oven (optional)

Instructions

Begin by preparing the chicken. In a shallow bowl, beat the eggs until well blended. In another shallow bowl, combine the Italian style breadcrumbs, ⅓ cup of the fresh parsley, ¾ teaspoon of salt, and ½ teaspoon of ground pepper. Mix well to ensure even distribution of the seasonings.
Dip each chicken breast into the beaten eggs, ensuring it’s fully coated. Then, dredge it in the breadcrumb mixture, pressing gently to help the crumbs adhere. Make sure the entire surface of each chicken breast is covered in the seasoned breadcrumbs.
Heat 3 tablespoons of olive oil in a heavy large skillet over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken breasts to the skillet. Sauté the chicken until it’s cooked through, about 4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Once the chicken is cooked, transfer it to a dish and place it in a warm oven to keep it warm while you prepare the rest of the dish. If you don’t have a warm oven setting, simply cover the dish with foil to retain heat.
Discard the oil remaining in the skillet and add the remaining 1 tablespoon of olive oil. Add the shrimp, green onions, and bell peppers to the skillet. Sauté over medium-high heat until the shrimp is just cooked through and turns pink, about 3 minutes. The vegetables should be tender-crisp.
Using a slotted spoon, transfer the shrimp and vegetables to the dish with the chicken. This will prevent the sauce from becoming too diluted later on.
Add the dry white wine to the skillet. Boil the wine until it’s reduced to about ½ cup, approximately 2 minutes. This concentrates the flavors and creates a flavorful base for the sauce.
Add the whipping cream and minced garlic to the skillet. Boil the mixture until the sauce thickens slightly, about 3 minutes, stirring occasionally to prevent scorching.
Mix in the cayenne pepper and freshly grated Parmesan cheese into the sauce. This adds a touch of heat and richness to the creamy sauce.
Return the shrimp, vegetables, and any collected juices from the chicken dish to the sauce in the skillet. Stir everything over medium heat until heated through, about 1 minute.
While the sauce is simmering, cook the fusilli in a large pot of boiling salted water until it’s just tender but still firm to the bite (al dente), following the package directions.
Once the fusilli is cooked, drain it well. Add the drained pasta to the skillet with the sauce and shrimp. Toss to coat the pasta evenly in the creamy sauce. Season with salt and pepper to taste.
To serve, plate each paneed chicken breast and divide the pasta between the plates. Sprinkle the 2 tablespoons of fresh chopped parsley over each serving to garnish. Serve immediately.

Expert Tips & Tricks

Pounding the chicken breasts ensures even cooking and tenderizes the meat. Place the chicken between two sheets of plastic wrap or in a resealable bag before pounding.
For a richer flavor, use a dry sherry or Marsala wine in place of the white wine.
If the sauce becomes too thick, add a splash of chicken broth or pasta water to thin it out.
Don’t overcook the shrimp; they become rubbery. Cook just until they turn pink and opaque.
If you don’t have fusilli, penne or rotini work well as substitutes.

Serving & Storage Suggestions

This dish is best served immediately while the chicken is crispy and the pasta is hot and creamy. Serve it alongside fresh french bread and butter for soaking up the delicious sauce. A simple green salad complements the richness of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of milk or cream if the sauce has thickened too much. The breaded chicken may lose some of its crispness upon reheating. Leftovers are not recommended for freezing, as the sauce may separate upon thawing, and the chicken’s texture could be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	35g	54%
Saturated Fat	20g	100%
Cholesterol	250mg	83%
Sodium	900mg	38%
Total Carbohydrate	60g	20%
Dietary Fiber	4g	16%
Sugars	5g	N/A
Protein	45g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs and gluten-free pasta.
Dairy-Free: Substitute the whipping cream with full-fat coconut milk or cashew cream. Omit the Parmesan cheese or use a dairy-free Parmesan alternative.
Spicy: Increase the amount of cayenne pepper or add a pinch of red pepper flakes to the sauce.
Vegetarian: Replace the chicken with thick slices of eggplant or portobello mushrooms, breaded and sautéed in the same way. Replace the shrimp with artichoke hearts.
Seafood Variation: Add crab meat to the sauce along with the shrimp for an extra decadent flavor.

FAQs (Frequently Asked Questions)

Q: What does “paneed” mean?
A: In New Orleans cuisine, “paneed” typically refers to a dish that is pan-fried, usually after being coated in breadcrumbs and seasonings.

Q: Can I use pre-cooked shrimp for this recipe?
A: While you can use pre-cooked shrimp, the flavor will be best if you use raw shrimp and cook it fresh in the skillet with the vegetables.

Q: Can I make the paneed chicken ahead of time?
A: You can bread the chicken ahead of time and keep it refrigerated for a few hours before cooking. However, for the best texture, it’s best to cook it right before serving.

Q: What type of white wine is best for this recipe?
A: A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well in this recipe. Choose a wine that you would also enjoy drinking.

Q: Can I use a different type of pasta?
A: Absolutely! Penne, rotini, or farfalle (bow tie) pasta are all great alternatives to fusilli in this dish.

Final Thoughts

I hope this recipe brings a taste of New Orleans into your kitchen! Don’t be afraid to experiment with the flavors and make it your own. Whether you’re a seasoned cook or just starting out, this Paneed Chicken with Shrimp and Fusilli is sure to impress. If you try it, I’d love to hear your feedback and see your creations. Pair it with a crisp white wine and a side of garlic bread for a truly unforgettable meal. Bon appétit!