Description
This Cheesecake Factory Louisiana Chicken Pasta copycat recipe recreates the popular restaurant dish with crispy Parmesan chicken served over a bed of Farfalle pasta in a spicy Cajun cream sauce.
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)
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 ¼ 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
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying, Boiling, Sauteing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 45g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 225mg
Keywords: Cheesecake Factory, Louisiana Chicken Pasta, copycat recipe, Cajun cream sauce, Parmesan chicken, Farfalle pasta
