Louisiana Chicken Pasta (Cheesecake Factory Copycat)
User Reviews
4.9
318 reviews
Excellent
Louisiana Chicken Pasta (Cheesecake Factory Copycat)
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Spot on Cheesecake Factory Copycat Louisiana Chicken Pasta recipe with their addicting spicy Cajun cream sauce and crispy breaded chicken!
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Ingredients
CAJUN CREAM SAUCE
- 1 teaspoon red pepper flakes
- 1 teaspoon Cajun Seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups heavy cream
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1 cup Parmesan Cheese , shredded
CRISPY PARMESAN CHICKEN
- 4 chicken breasts , butterflied
- 1/4 cup flour
- 1 cup breadcrumbs
- 1/2 cup Parmesan Cheese , grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 large eggs
- 4 tablespoons vegetable oil
PASTA
- 1 lb farfalle pasta
- 2 tablespoons butter
- 1/2 yellow bell pepper , sliced
- 1/2 red bell pepper , sliced
- 1/2 red onion , sliced
- 8 ounces crimini mushrooms , sliced
- 1 tablespoon minced garlic
- 1/4 cup parsley , for garnish (optional)
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Instructions
- Mix the Sauce ingredients together and set aside.
- Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
- Drain but do not rinse.
- Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
- In a second bowl whisk the eggs.
- Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
- Let chicken sit on a tray while you cook the vegetables.
- Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
- Cook for 3-5 minutes until just starting to brown but not break down.
- Remove the vegetables from the pan.
- Add the 1/4 cup oil and let it get hot. Cook the chicken until crispy and golden brown, 3-5 minutes on each side.
- Remove the chicken from the pan and drain the oil.
- Add the pasta and vegetables to the pan with the sauce mixture.
- Let thicken and stir for 3-5 minutes.
- While the sauce is cooking slice up the chicken.
- Serve the pasta with the sliced chicken on top and extra Parmesan as desired.
Notes
- *The first pass will leave mostly flour on the chicken, that is what we need, just to adhere the eggs, so don't worry.
Nutrition Information
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Calories
1089kcal
(54%)
Carbohydrates
84g
(28%)
Protein
61g
(122%)
Fat
56g
(86%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
9g
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
276mg
(92%)
Sodium
1242mg
(52%)
Potassium
1192mg
(34%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
2420IU
(48%)
Vitamin C
38mg
(42%)
Calcium
437mg
(44%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1089 kcal
% Daily Value*
| Calories | 1089kcal | 54% |
| Carbohydrates | 84g | 28% |
| Protein | 61g | 122% |
| Fat | 56g | 86% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 276mg | 92% |
| Sodium | 1242mg | 52% |
| Potassium | 1192mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2420IU | 48% |
| Vitamin C | 38mg | 42% |
| Calcium | 437mg | 44% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
318 reviews
Excellent
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