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    You are in: Home / Recipes / Cheesecake Factory's Louisiana Chicken Pasta Recipe
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    Cheesecake Factory's Louisiana Chicken Pasta

    Cheesecake Factory's Louisiana Chicken Pasta. Photo by aencalada

    1/7 Photos of Cheesecake Factory's Louisiana Chicken Pasta

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    45 mins

    1 hrs

    #1 Baker's Note:

    Recipe created by Abigael at cajuncookingrecipes.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Chicken

    Cajun Sauce

    Directions:

    1. 1
      Melt butter in large skillet over medium heat.
    2. 2
      Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
    3. 3
      Add garlic and crushed red pepper to skillet and saute 3 minutes.
    4. 4
      Add whipping cream and chicken stock.
    5. 5
      Simmer until sauce re-heats and thickens slightly, about 5 minutes.
    6. 6
      Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
    7. 7
      Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
    8. 8
      Wash and drain chicken breasts.
    9. 9
      Pound until very thin (the thinner the chicken breasts the better).
    10. 10
      Mix breadcrumbs, flour, and Parmesan cheese together.
    11. 11
      Place milk in dish for dipping.
    12. 12
      Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
    13. 13
      Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
    14. 14
      Add more oil as needed.
    15. 15
      Remove and drain chicken; keep warm.
    16. 16
      Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
    17. 17
      Drain and return to pot.
    18. 18
      Add sauce and toss to coat.
    19. 19
      Place pasta with sauce on plate, and top with chicken breast.
    20. 20
      Serve, passing additional Parmesan separately.

    Ratings & Reviews:

    • on October 16, 2011

      55

      I added a link of hot italian sausage, cajun spice, and sundried tomatoes and it was heavenly! Also substituted the cream for milk so it had less fat.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2013

      45

      I've never been to the Cheesecake Factory so I can't speak to the authenticity of the recipe. It had really great flavour, though! If I was to make it again, I would "re-arrange" the method - I would get the chicken & pasta going before I made the sauce. With the method stated, the sauce got cold before everything else was cooked, and started to solidify - took a bit of elbow grease to get the sauce worked into the pasta.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2012

      Very good copy. But like some other users have stated, it doesnt have that Louisiana kick, like the one at the restaurant.

      HOWEVER, I did add some Louisiana seasoning(bought at my local supermarket) about 1-2 Tablespoons and it adds nice coloring and some great flavor. Please try

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)

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    Nutritional Facts for Cheesecake Factory's Louisiana Chicken Pasta

    Serving Size: 1 (403 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 1198.7
     
    Calories from Fat 668
    55%
    Total Fat 74.2 g
    114%
    Saturated Fat 37.6 g
    188%
    Cholesterol 346.0 mg
    115%
    Sodium 786.3 mg
    32%
    Total Carbohydrate 75.4 g
    25%
    Dietary Fiber 4.1 g
    16%
    Sugars 4.1 g
    16%
    Protein 58.1 g
    116%

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