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2025-06-28 04:38:07

Southern Chicken and Waffle Pasta

Crispy Chicken & Maple Cream Pasta with Waffle Crumble

Ingredients:

8 oz penne or rigatoni pasta

2 boneless, skinless chicken breasts

1/2 cup buttermilk

1/2 cup all-purpose flour

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

Vegetable oil for frying

2 tablespoons unsalted butter

2 tablespoons all-purpose flour (for roux)

1 1/2 cups milk

1/2 cup heavy cream

1/2 teaspoon ground nutmeg

1/3 cup maple syrup

1/2 teaspoon Dijon mustard

1 cup shredded sharp cheddar cheese

1 Belgian waffle, toasted and crumbled (or 1 cup mini waffle pieces)

Fresh thyme or chopped chives for garnish

Directions:

Cook the pasta according to package directions. Drain and set aside.

Slice the chicken breasts into strips, season with salt, pepper, paprika, and garlic powder. Soak in buttermilk for at least 15 minutes.

Dredge chicken in flour and fry in hot oil until golden and crispy. Transfer to paper towels to drain.

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to make a roux.

Slowly whisk in milk and cream, stirring constantly until smooth and thickened.

Stir in maple syrup, nutmeg, Dijon mustard, and cheddar cheese. Mix until the cheese is melted and sauce is creamy.

Toss the cooked pasta with the sauce.

Plate the pasta and top with crispy chicken and toasted waffle crumble.

Garnish with fresh thyme or chives. Serve warm.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 680 kcal | Servings: 4 servings

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Pasta meets the South! This Southern Chicken and Waffle Pasta brings crispy buttermilk chicken, maple cheddar sauce, and waffle crumble together in one unforgettable dish

Southern Chicken and Waffle Pasta Crispy Chicken & Maple Cream Pasta with Waffle Crumble Ingredients: 8 oz penne or rigatoni pasta 2 boneless, skinless chicken breasts 1/2 cup buttermilk 1/2 cup all-purpose flour 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder Salt and pepper to taste Vegetable oil for frying 2 tablespoons unsalted butter 2 tablespoons all-purpose flour (for roux) 1 1/2 cups milk 1/2 cup heavy cream 1/2 teaspoon ground nutmeg 1/3 cup maple syrup 1/2 teaspoon Dijon mustard 1 cup shredded sharp cheddar cheese 1 Belgian waffle, toasted and crumbled (or 1 cup mini waffle pieces) Fresh thyme or chopped chives for garnish Directions: Cook the pasta according to package directions. Drain and set aside. Slice the chicken breasts into strips, season with salt, pepper, paprika, and garlic powder. Soak in buttermilk for at least 15 minutes. Dredge chicken in flour and fry in hot oil until golden and crispy. Transfer to paper towels to drain. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to make a roux. Slowly whisk in milk and cream, stirring constantly until smooth and thickened. Stir in maple syrup, nutmeg, Dijon mustard, and cheddar cheese. Mix until the cheese is melted and sauce is creamy. Toss the cooked pasta with the sauce. Plate the pasta and top with crispy chicken and toasted waffle crumble. Garnish with fresh thyme or chives. Serve warm. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 680 kcal | Servings: 4 servings #southernpasta #chickenandwaffles #comfortfoodrecipes #maplecheddarsauce #crispychicken #soulfoodtwist #pastaideas #fusionrecipes #chickenpasta #cheesysauce #buttermilkchicken #wafflecrumbles #southerninspired #decadentdinners #creativecooking #pastanight #savorysweetcombo #maplesyrupmagic #brunchdinner #flavorfusion Pasta meets the South! This Southern Chicken and Waffle Pasta brings crispy buttermilk chicken, maple cheddar sauce, and waffle crumble together in one unforgettable dish

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