Louisiana Chicken Pasta (Cheesecake Factory Copycat)
User Reviews
5.0
6 reviews
Excellent
Louisiana Chicken Pasta (Cheesecake Factory Copycat)
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Breaded, crispy chicken cutlets and a creamy Cajun sauce come together in this AMAZING Louisiana chicken pasta recipe. Inspired by Cheesecake Factory, you're going to love making this at home!
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Ingredients
Chicken
- 4 boneless skinless chicken breasts, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Cajun Seasoning
- 1/4 cup flour
- 2 eggs, beaten
- 3/4 cup panko breadcrumbs
- 1 cup Parmesan cheese, grated
- 1/4 cup oil for frying
Pasta
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 cup mushrooms, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/4 cup onion, diced
- salt and pepper to taste
- 10 ounces bowtie pasta, cooked and drained
Cajun Cream Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups heavy cream
- 3/4 cup low-sodium chicken broth
- 1 cup Parmesan Cheese
- 1 tablespoon Cajun Seasoning
- salt and pepper to taste
- cayenne pepper, optional to taste
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Instructions
For the Chicken
- Season 4 boneless skinless chicken breasts, pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Gather three shallow bowls for the breading station. In the first shallow bowl, mix 1/4 cup flour and 1/2 teaspoon cajun seasoning. In the second dish, whisk 2 eggs,. In the third shallow dish, combine 3/4 cup panko breadcrumbs and 1 cup parmesan cheese,.
- Dredge each piece of chicken into the flour mixture, then into the eggs, and finally, coat the chicken in the breadcrumb mixture.
- Heat 1/4 cup oil for frying in a large skillet over medium-high heat. Cook the chicken until cooked through and golden brown, 5 minutes on each side. Remove the chicken from the skillet.
For the Pasta
- Boil 10 ounces bowtie pasta, according to the package instructions. Drain the pasta and set aside.
- Returning to the same skillet, heat 1 tablespoon olive oil and saute 1 red bell pepper, 1 yellow bell pepper, 1/4 cup onion,1 cup mushrooms, and 2 teaspoons garlic, minced until tender.
- Season with salt and pepper to taste, then remove the vegetables from the skillet.
Cajun Cream Sauce
- Return to the same skillet and melt 2 tablespoons butter over medium-high heat. Whisk in 1 tablespoon flour to create a roux.
- Pour in 2 cups heavy cream, 3/4 cup low-sodium chicken broth, 1 cup parmesan cheese, and 1 tablespoon cajun seasoning . Whisk to combine.
- Allow the sauce to cook and thicken while stirring for 3-5 minutes. Season with salt and pepper to taste and more Cajun seasoning if needed.
To Serve
- Add the cooked pasta and vegetables to the sauce and stir to combine.
- Slice the chicken and layer on top of the Cajun pasta.
- Garnish with fresh chopped parsley and an extra dash of Cayenne pepper, if you like it spicy!
Nutrition Information
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Calories
1368kcal
(68%)
Carbohydrates
86g
(29%)
Protein
63g
(126%)
Fat
87g
(134%)
Saturated Fat
43g
(215%)
Polyunsaturated Fat
9g
Monounsaturated Fat
30g
Trans Fat
0.3g
Cholesterol
338mg
(113%)
Sodium
1296mg
(54%)
Potassium
1161mg
(33%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
4444IU
(89%)
Vitamin C
97mg
(108%)
Calcium
769mg
(77%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1368 kcal
% Daily Value*
| Calories | 1368kcal | 68% |
| Carbohydrates | 86g | 29% |
| Protein | 63g | 126% |
| Fat | 87g | 134% |
| Saturated Fat | 43g | 215% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 338mg | 113% |
| Sodium | 1296mg | 54% |
| Potassium | 1161mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 4444IU | 89% |
| Vitamin C | 97mg | 108% |
| Calcium | 769mg | 77% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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