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.
I thought this recipe was pretty good compared to the one at the Cheesecake Factory. The only thing I would change would be to replace the milk with egg so that the breadcrumb mixture for the chicken stick can stick better. I used the milk and barely had any batter on the chicken when I cooked it... bummer...
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.
This is my one of my husband's favorite cheesecake factory dishes. We enjoyed it but I would change a few things. This recipe called for too much heavy cream. It definitely could be reduced to just 1 pint or even 3/4. Also, I felt that the dish was missing that Louisiana kick. Maybe more crushed red pepper or maybe some cayenne pepper. Just a thought. Other than that it was very close to Cheesecake's version.
This is a really close approximation of the original. I would say it calls for way too much cream. 1.25 pints = 2.5 cups, I would say you'd be fine with 1.5 to 2 cups easily. Because I found it to be very creamy, I doubled the crushed red pepper and added a touch of creole seasoning to cut the fat. I also added about a teaspoon of flour to the sauce because I didn't think it was thick enough. Also, if you are looking for ways to avoid frying chicken, you can use a mixture of regular bread crumbs and panko bread crumbs and bake the chicken for a similar texture. Overall it was a winner, I will definitely make this again with less cream.
I love this recipe and tastes so much like the cheesecake factory! I however prefer to use tomato sauce instead of chicken stock. Also, to switch things up sometimes I eat this with grilled salmon instead of chicken- really good!
It was good just be sure to have enough prep time. You are frying, simmering, and boiling at the same which can be messy and problematic in a small kitchen.
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
Love this! I have made this at leat 4xs. SO similar to cheesecake. I use heavy cream and cut it down to 1 pint with a whole yellow and whole green pepper. Delicious.
always a popular dish at my house !! Everyone can not get enough, this recipe is even better than the restaurants version !!