Louisiana Chicken Pasta (Cheesecake Factory Copycat)
User Reviews
4.9
Louisiana Chicken Pasta (Cheesecake Factory Copycat)
Description
This recipe starts by preparing a Cajun cream sauce composed of heavy cream, chicken stock, cornstarch, Parmesan cheese, and seasoning including red pepper flakes and Cajun spices. Farfalle pasta is cooked until nearly tender and drained without rinsing to retain starch for sauce adhesion. Vegetables like yellow and red bell peppers, red onion, garlic, and cremini mushrooms are sautéed in butter until just beginning to brown.
Chicken breasts are butterflied, coated with a seasoned mixture of flour, breadcrumbs, and Parmesan, then dipped in egg, and coated again before pan-frying in vegetable oil until crisp and golden. After removing the chicken and draining excess oil, the pasta, vegetables, and prepared sauce are combined in the pan and gently simmered until the sauce thickens and coats the ingredients.
The chicken is served atop or alongside the creamy pasta, yielding a dish with rich flavors, a combination of tender pasta, crunchy chicken, and sautéed vegetables. The spicy undertones from Cajun seasoning paired with the creamy sauce make this recipe a filling and savory meal.
Ingredients
CAJUN CREAM SAUCE
- 1 teaspoon red pepper flakes
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 2 cups heavy cream
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1 cup Parmesan Cheese , shredded
CRISPY PARMESAN CHICKEN
- 4 chicken breast butterflied
- 1/4 cup flour
- 1 cup breadcrumbs
- 1/2 cup Parmesan Cheese , grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 2 large egg
- 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 cremini mushroom sliced
- 1 tablespoon garlic minced
- 1/4 cup parsley , for garnish (optional)
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 initial flour coating on chicken ensures the breadcrumbs and egg adhere properly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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