LOUISIANA CHICKEN PASTA (CHEESECAKE EATERY-INSPIRED)

Louisiana Chicken Pasta (Cheesecake Eatery-Inspired) image

Wonderful, indulging recipe the whole family loves. Impressive dinner party dish, as well.

Provided by Kristina Harrison Krueger

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h15m

Yield 12

Number Of Ingredients 22

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Ingredients

2 pounds skinless, boneless chicken breast halves
1 cup grated Parmesan cheese, divided
1 cup panko bread crumbs
2 eggs
½ cup all-purpose flour
¼ cup extra virgin-olive oil, divided
¼ teaspoon black pepper
¼ cup white wine
1 (16 ounce) package penne pasta
1 cup sliced fresh mushrooms
1 small red onion, chopped
1 yellow bell pepper, cut into matchsticks
1 red bell pepper, cut into matchsticks
¼ cup white wine
1 tablespoon garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups heavy cream
1 cup chicken stock
1 tablespoon dried basil
1 ½ teaspoons Cajun seasoning
½ teaspoon red pepper flakes, or to taste

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.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 42.2 g, Cholesterol 115 mg, Fat 21.4 g, Fiber 2.1 g, Protein 26 g, SaturatedFat 9.7 g, Sodium 332.8 mg, Sugar 2.6 g