Best Louisiana Chicken Pasta Recipes

LOUISIANA CHICKEN PASTA (CHEESECAKE EATERY-INSPIRED)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay chicken breasts flat on a cutting board and slice horizontally into 2 thin pieces using a sharp knife.
• Place 1/2 cup flour in a shallow bowl. Mix 1/4 cup Parmesan cheese and panko bread crumbs together in a separate shallow bowl. Beat eggs together in another shallow bowl.
• Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat.
• Dredge chicken in flour, dip in cheese-bread crumb mixture, and coat with eggs. Place chicken in the hot skillet and cook until evenly browned, about 5 minutes per side. Transfer skillet to the oven.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat remaining olive oil in a skillet over medium-high heat. Add mushrooms and onion; saute until tender, 3 to 5 minutes. Add yellow bell pepper, red bell pepper, white wine, and garlic. Cook until peppers are softened, 3 to 5 minutes more. Remove vegetables from pan.
• Melt butter in the same skillet; add 2 tablespoons flour and whisk well. Add cream and chicken stock; whisk constantly until bubbling and thickened, 5 to 7 minutes. Remove from heat; stir in basil, Cajun seasoning, and red pepper flakes. Return pasta and vegetables to the sauce; mix in remaining 3/4 cup Parmesan cheese. Lay baked chicken on top.

CHEESECAKE FACTORY'S LOUISIANA CHICKEN PASTA

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.

LOUISIANA CHICKEN AND PASTA

Steps:

• Cook gemelli to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, cook bacon in large skillet over medium heat until crisp. Add chicken, bell pepper and onion; cook 4 to 6 minutes or until chicken is browned, stirring occasionally.
• Add all remaining ingredients except parsley; mix well. Reduce heat to medium-low; cover and cook until chicken is no longer pink in center, stirring occasionally. Stir in gemelli; cook and stir until thoroughly heated. Sprinkle with parsley.

LOUISIANA CHICKEN PASTA RECIPE - (4.4/5)

Steps:

• 1. Melt butter in a large skillet over medium heat. 2. Add yellow and red bell peppers, mushrooms, and onion to same skillet, until crip-tender, about 4 minutes. 3. Add garlic and crushed red pepper flakes to skillet and saute 3 minutes. 4 4. Add whipping cream and chicken stock. 5. Simmer until sauce re-heats and thickens slightly, about 5 minutes. 6. Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. 7. Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken. 8. Wash and drain chicken breasts. 9. Pound until very thin (the thinner the better). 10. Mix breadcrumbs, flour, and Parmesan cheese together. 11. Place milk in dish for dipping. 12. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. 13. Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through. 14. Add more oil as needed. 15. Remove and drain chicken; keep warm. 16. Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. 17. Drain and return to pot. 18. Add sauce and toss to coat. 19. Place pasta with sauce on plate, and top with chicken breast. 20. Serve, passing additional Parmesan separately.

LOUISIANA CHICKEN PASTA (CHEESECAKE EATERY INSPIRED)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay chicken breasts flat on a cutting board and slice horizontally into 2 thin pieces using a sharp knife.
• Place 1/2 cup flour in a shallow bowl. Mix 1/4 cup Parmesan cheese and panko bread crumbs together in a separate shallow bowl. Beat eggs together in another shallow bowl.
• Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat.
• Dredge chicken in flour, dip in cheese-bread crumb mixture, and coat with eggs. Place chicken in the hot skillet and cook until evenly browned, about 5 minutes per side. Transfer skillet to the oven.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat remaining olive oil in a skillet over medium-high heat. Add mushrooms and onion. Saute until tender, 3 to 5 minutes. Add yellow bell pepper, red bell pepper, white wine, and garlic. Cook until peppers are softened, 3 to 5 minutes more. Remove vegetables from pan.
• Melt butter in the same skillet. Add 2 tablespoons flour and whisk well. Add cream and chicken stock. Whisk constantly until bubbling and thickened, 5 to 7 minutes. Remove from heat. Stir in basil, Cajun seasoning, and red pepper flakes.
• Return pasta and vegetables to the sauce. Mix in remaining 3/4 cup Parmesan cheese. Lay baked chicken on top.
• Note: You can substitute Italian bread crumbs for panko if desired. You can use vegetable stock instead of chicken stock if desired. Substitute half-and-half or a combination of heavy cream and half-and-half for the heavy cream if desired.
• Note: The famous cheesecake restaurant uses bowtie (or farfalle) pasta in this recipe.

LOUISIANA STYLE CRISPY PARMESAN CHICKEN PASTA - GLUTEN FREE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, do not rinse
• Using a large skillet, heat 2 tablespoons of olive oil/butter over medium-high heat. Add onions, bell peppers and mushrooms and cook until just starting to soften. Not more than three minutes. Remove the vegetables from the skillet
• PARMESAN CHICKEN
• In a medium bowl, mix panko crumbs, rice flour, parmesan, parsley and black pepper
• Season chicken with salt. Dip each piece in the egg, then into the panko mixture. Press the panko firmly to adhere to the chicken
• To the same skillet, heat 3 - 4 tablespoons of olive oil over medium heat. Add the chicken pieces and cook about 3 - 4 minutes per side, until golden brown and cooked through. Transfer to a cutting board and slice just before serving. Or keep warm in the oven until ready to serve
• SAUCE
• Return vegetables to the skillet, add the sauce ingredients except for the parsley and mix to combine. Cook over medium-high heat until the sauce starts to thicken. Toss in the pasta and cook for about 3 minutes. Stir in parsley
• Divide pasta between bowls and top with sliced chicken, extra parsley, parmesan and red pepper flakes