Description
This Cheesecake Factory Louisiana Chicken Pasta copycat recipe recreates the popular restaurant dish with crispy Parmesan chicken served over a bed of flavorful Cajun cream sauce-coated Farfalle pasta. A delicious and satisfying meal that brings the taste of the restaurant home.
Ingredients
Scale
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.
- 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.
- Add the ¼ cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.
- Add the pasta and vegetables to the pan with the sauce mixture.
- Slice up the chicken while the sauce is cooking.
- Serve the pasta with the sliced chicken on top and extra Parmesan as desired.
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.
Cook for 3-5 minutes until just starting to brown but not break down. Remove the vegetables from the pan.
Remove the chicken from the pan and drain the oil.
Let thicken and stir for 3-5 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 180mg
Keywords: Cheesecake Factory, Louisiana Chicken Pasta, Copycat Recipe, Cajun Cream Sauce, Parmesan Chicken
