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Cheesecake Factory Louisiana Chicken Pasta Recipe

When you are craving Cheesecake Factory Louisiana Chicken Pasta but can't get out, you need to make it at home. This amazingly flavorful chicken recipe will have everyone asking for more. Make Louisiana Chicken past for a special weeknight dinner or for friends and family when you want to make a meal that will surely impress.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 1094 kcal
Course: Dinner
Cuisine: American

Ingredients

Cream Sauce
  • 1 tsp red pepper flakes
  • 1 tsp Cajun Seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 C heavy cream
  • 1 C chicken stock
  • 1 TBSP cornstarch
  • 1 C Parmesan Cheese shredded
  • Ingredients:
Parmesan Crispy Chicken
  • 4 chicken breasts thinly sliced
  • 1/4 C flour
  • 1 C breadcrumbs
  • 1/2 C Parmesan Cheese grated
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 large eggs
  • 4 TBSP vegetable oil
Pasta
  • 1 Lb. farfalle pasta
  • 2 TBSP unsalted butter
  • 2 Yellow Peppers sliced
  • 2 red peppers sliced
  • 1 green pepper sliced
  • 1 red onion sliced
  • 2 packages Crimini mushrooms sliced
  • 1 TBSP minced garlic 
  • 1/2 cup parsley chopped - garnish

Instructions

    Cup of Yum
  1. In a medium bowl add the sauce ingredients together.
  2. Stir to blend.
  3. Set aside.
  4. Add water the the large pot, bring to a boil and add the pasta. Check the box for timing on cooking the pasta.
  5. Remove the pot from the heat one minute short of the length of time listed on the box.
  6. Drain the pot but do not rinse.
  7. In the second bowl blend the dry ingredients (flour, breadcrumbs,Parmesan cheese, salt, and pepper) together. Set aside.
  8. Whisk the eggs in the third bowl.
  9. Line the breadcrumb mixture bowl next to the whisked egg bowl.
  10. Dredge each piece of chicken in the breadcrumb mixture, next into the whisked eggs, and back to the breadcrumb mixture for a second time.
  11. Transfer each piece of coated chicken to a tray. Set aside.
  12. Put the skillet on medium heat, add butter. Add the bell peppers, onion, garlic, and mushrooms to the melted butter. Cook the veggies until they begin to brown about 3-5 minutes. (Do not let the vegetables to break down.)
  13. Transfer the cooked veggies to a bowl. Set aside.
  14. Heat the oil in the skillet. Cook the chicken for 3-5 minutes on each side. (The chicken will be crispy and a golden brown)
  15. Transfer the cooked chicken to a plate.
  16. Drain the oil.
  17. Return the pasta and veggies to the skillet.
  18. Add the sauce mixture to the skillet. Stir to mix.
  19. Let the sauce thicken stirring for 3-5 minutes.
  20. Slice the chicken while watching the sauce, veggies, and pasta.
  21. Add the pasta and veggies to individual serving plates.
  22. Top with the sliced chicken on each plate.
  23. Garnish with chopped to parsley and additional Parmesan cheese.

Nutrition Information

Calories 1094kcal (55%) Carbohydrates 88g (29%) Protein 59g (118%) Fat 56g (86%) Saturated Fat 34g (170%) Cholesterol 233mg (78%) Sodium 1217mg (51%) Potassium 1194mg (34%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 3602IU (72%) Vitamin C 150mg (167%) Calcium 427mg (43%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1094

% Daily Value*

Calories 1094kcal 55%
Carbohydrates 88g 29%
Protein 59g 118%
Fat 56g 86%
Saturated Fat 34g 170%
Cholesterol 233mg 78%
Sodium 1217mg 51%
Potassium 1194mg 25%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 3602IU 72%
Vitamin C 150mg 167%
Calcium 427mg 43%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.