LOUISIANA CHICKEN PASTA (CHEESECAKE FACTORY COPYCAT)
Cheesecake Factory Copycat Louisiana Chicken Pasta with Parmesan, mushrooms, peppers and onions in a spicy cajun cream sauce.
Provided by Sabrina Snyder
Categories Main Course
Time 35m
Number Of Ingredients 24
Steps:
- 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 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.
Nutrition Facts : Calories 1095 kcal, Carbohydrate 83 g, Protein 60 g, Fat 57 g, SaturatedFat 34 g, Cholesterol 289 mg, Sodium 1252 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CHEESECAKE FACTORY'S LOUISIANA CHICKEN PASTA
Make and share this Cheesecake Factory's Louisiana Chicken Pasta recipe from Food.com.
Provided by 1 Baker
Categories One Dish Meal
Time 1h45m
Yield 5-7 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in large skillet over medium heat.
- Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
- Add garlic and crushed red pepper to skillet and saute 3 minutes.
- Add whipping cream and chicken stock.
- Simmer until sauce re-heats and thickens slightly, about 5 minutes.
- Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
- Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
- Wash and drain chicken breasts.
- Pound until very thin (the thinner the chicken breasts the better).
- Mix breadcrumbs, flour, and Parmesan cheese together.
- Place milk in dish for dipping.
- Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
- Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
- Add more oil as needed.
- Remove and drain chicken; keep warm.
- Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain and return to pot.
- Add sauce and toss to coat.
- Place pasta with sauce on plate, and top with chicken breast.
- Serve, passing additional Parmesan separately.
Nutrition Facts : Calories 1198.8, Fat 74.2, SaturatedFat 37.6, Cholesterol 346.1, Sodium 786.3, Carbohydrate 75.4, Fiber 4.2, Sugar 4.2, Protein 58.1
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