Louisiana Chicken Pasta (Cheesecake Factory Copycat)
Breaded, crispy chicken cutlets and a creamy Cajun sauce come together in this AMAZING Louisiana chicken pasta recipe. Inspired by Cheesecake Factory, you're going to love making this at home!
Servings: 4 people
Ingredients
Chicken
- 4 boneless skinless chicken breasts, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cajun seasoning
- 1/4 cup flour
- 2 eggs, beaten
- 3/4 cup panko breadcrumbs
- 1 cup parmesan cheese, grated
- 1/4 cup oil for frying
Pasta
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 cup mushrooms, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/4 cup onion, diced
- salt and pepper to taste
- 10 ounces bowtie pasta, cooked and drained
Cajun Cream Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups heavy cream
- 3/4 cup low-sodium chicken broth
- 1 cup parmesan cheese
- 1 tablespoon cajun seasoning
- salt and pepper to taste
- Cayenne pepper, optional to taste
Instructions
For the Chicken
- Season 4 boneless skinless chicken breasts, pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Gather three shallow bowls for the breading station. In the first shallow bowl, mix 1/4 cup flour and 1/2 teaspoon cajun seasoning. In the second dish, whisk 2 eggs,. In the third shallow dish, combine 3/4 cup panko breadcrumbs and 1 cup parmesan cheese,.
- Dredge each piece of chicken into the flour mixture, then into the eggs, and finally, coat the chicken in the breadcrumb mixture.
- Heat 1/4 cup oil for frying in a large skillet over medium-high heat. Cook the chicken until cooked through and golden brown, 5 minutes on each side. Remove the chicken from the skillet.
For the Pasta
- Boil 10 ounces bowtie pasta, according to the package instructions. Drain the pasta and set aside.
- Returning to the same skillet, heat 1 tablespoon olive oil and saute 1 red bell pepper, 1 yellow bell pepper, 1/4 cup onion,1 cup mushrooms, and 2 teaspoons garlic, minced until tender.
- Season with salt and pepper to taste, then remove the vegetables from the skillet.
Cajun Cream Sauce
- Return to the same skillet and melt 2 tablespoons butter over medium-high heat. Whisk in 1 tablespoon flour to create a roux.
- Pour in 2 cups heavy cream, 3/4 cup low-sodium chicken broth, 1 cup parmesan cheese, and 1 tablespoon cajun seasoning . Whisk to combine.
- Allow the sauce to cook and thicken while stirring for 3-5 minutes. Season with salt and pepper to taste and more Cajun seasoning if needed.
To Serve
- Add the cooked pasta and vegetables to the sauce and stir to combine.
- Slice the chicken and layer on top of the Cajun pasta.
- Garnish with fresh chopped parsley and an extra dash of Cayenne pepper, if you like it spicy!
Nutrition
Calories: 1368kcal | Carbohydrates: 86g | Protein: 63g | Fat: 87g | Saturated Fat: 43g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 338mg | Sodium: 1296mg | Potassium: 1161mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4444IU | Vitamin C: 97mg | Calcium: 769mg | Iron: 4mg
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