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Louisiana Chicken Pasta
Crispy Cajun chicken, creamy pasta, and peppers—this easy Cheesecake Factory copycat is a comfort food favorite you can make at home
Servings: 6 servings
servings
Ingredients
- 1 egg
- salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- 1 cup Parmesan cheese
- ½ cup bread crumbs
- ¼ cup flour
- 2 tablespoon olive oil, (divided)
- 2 tablespoon butter, (divided)
- 1 lb chicken breasts, thin (4 to 5 pieces)
- 8 oz cremini mushrooms, sliced
- ½ large yellow bell pepper, chopped
- ½ large red bell pepper, chopped
- 2 green onions, chopped
- 3 cloves garlic, sliced
Sauce:
- 1 cup chicken stock, sodium free (adjust salt if not sodium free)
- 1 cup heavy cream
- 2 tablespoons Cajun Seasoning, adjust if your bottle tastes too salty
- 1 teaspoon Salt
- 10 oz bow tie pasta
- ½ cup Parmesan cheese, grated
- a pinch of Cayenne pepper, optional
Instructions
Prepare Chicken
- First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. Whisk this egg mixture slightly.
- The second bowl is for the Parmesan, bread crumbs and flour.
- Dredge each chicken breast piece in egg/seasoning mixture. After that place in Parmesan, mixture and press. Turn to coat the other side of the chicken with Parmesan, mixture and press again. Repeat with remaining chicken pieces and place each coated chicken onto a plate or a cutting board.
Cook Chicken
- To cook chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter on medium high in the stainless steel skillet. Place coated chicken in skillet and cook on medium high heat for 3-4 minutes one one side.Do not move chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.
- Turn with tongs when the first side is golden brown and cook the other side for 3 to 4 minutes. Remove from the skillet onto a large plate.
Make Sauce
- Melt 2nd tablespoon olive oil and 1 tablespoon butter. Add sliced mushrooms to the hot pan and cook for a total of 3 minutes – 1.5 minute on each side.
- Add chopped bell peppers and green onions, and a splash of olive oil. Cook for 4 minutes on medium high until softened. Add garlic cloves and cook for 1 additional minute until garlic is fragrant.
- Add chicken stock, heavy cream, Cajun Seasoning, and salt to taste. NOTE: If your Cajun seasoning is loaded with sodium, skp the salt and reduce Cajun seasoning amount to half, then taste and adjust.
Cook Pasta
- In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse. For authentic “al dente” pasta, boil your pasta uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.
Final Assembly
- Add pasta to the pan and stir until fully coated in sauce. Add Parmesan to the sauce now. Taste and season with more salt if necessary.
- Slice chicken into thin strips and serve on top of pasta in individual plates. Sprinkle with additional shredded Parmesan, cayenne pepper (optional) and chopped fresh green onions, if desired.
Nutrition Facts
Louisiana Chicken Pasta
Amount per Serving
Calories
674
% Daily Value*
Fat
36
g
55
%
Saturated Fat
17
g
106
%
Cholesterol
209
mg
70
%
Sodium
995
mg
43
%
Potassium
959
mg
27
%
Carbohydrates
62
g
21
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
47
g
94
%
Vitamin A
1985
IU
40
%
Vitamin C
30.9
mg
37
%
Calcium
398
mg
40
%
Iron
3.3
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
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