Description
Delicious Cheesecake Factory Louisiana Chicken Pasta Made Easy
Ingredients
Scale
- 1 teaspoon Red pepper flakes
- 2 tablespoons Cajun seasoning
- 1 teaspoon Kosher salt
- 1 teaspoon Ground black pepper
- 1 cup Heavy cream
- 1 cup Chicken stock
- 2 tablespoons Cornstarch
- 1 cup Parmesan cheese, shredded
- 2 pieces Chicken breasts, butterflied
- 1 cup Flour
- 1 cup Breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Kosher salt
- 1 teaspoon Ground black pepper
- 2 large Eggs
- 1/2 cup Vegetable oil
- 12 ounces Farfalle pasta
- 2 tablespoons Butter
- 1 medium Yellow bell pepper, sliced
- 1 medium Red bell pepper, sliced
- 1 medium Red onion, sliced
- 8 ounces Crimini mushrooms, sliced
- 2 cloves Minced garlic
- 1 tablespoon Parsley, for garnish
Instructions
- Mix the Sauce: Combine heavy cream, chicken stock, red pepper flakes, Cajun seasoning, Kosher salt, ground black pepper, cornstarch, and shredded Parmesan cheese in a bowl. Stir well and set aside.
- Boil the Pasta: Bring a large pot of salted water to a boil and cook farfalle until just undercooked, about one minute shy of package instructions. Drain but do not rinse.
- Prepare the Coating: In a medium bowl, whisk together flour, breadcrumbs, grated Parmesan cheese, Kosher salt, and black pepper until evenly mixed.
- Whisk the Eggs: Beat the large eggs in a bowl until smooth.
- Dredge the Chicken: Dip each butterflied chicken breast into the breadcrumb mixture, then into the egg, and back into the breadcrumbs. Set aside on a tray.
- Sauté the Vegetables: Melt butter in a skillet over medium heat. Add sliced yellow and red bell peppers, red onion, garlic, and mushrooms. Cook for 3-5 minutes, then remove from skillet.
- Fry the Chicken: Increase heat and add vegetable oil to the skillet. Once hot, add chicken breasts and cook for 3-5 minutes on each side until golden brown. Drain excess oil.
- Thicken the Sauce: Add drained pasta and sautéed vegetables to skillet with the Cajun cream sauce. Stir gently and let it thicken for 3-5 minutes.
- Slice the Chicken: Slice cooked chicken breasts into strips.
- Serve and Enjoy: Plate pasta, top with sliced chicken, and garnish with grated Parmesan cheese if desired.
Notes
- Adjust spice level by varying red pepper flakes.
- Use fresh herbs for garnish if available.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Cajun Chicken Pasta