Community Pick
Cheesecake Factory's Louisiana Chicken Pasta
photo by limeandspoontt
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Serves:
-
5-7
ingredients
-
Chicken
- 4 tablespoons vegetable oil
- 6 boneless skinless chicken breast halves
- 3⁄4 cup breadcrumbs
- 1⁄4 cup parmesan cheese (grated)
- 1 cup milk
- 2 tablespoons flour
-
Cajun Sauce
- 1 tablespoon butter
- 1 small yellow pepper (chopped)
- 1 small red bell pepper (chopped)
- 3⁄4 small red onion (chopped)
- 3 whole garlic cloves (minced)
- 1 teaspoon crushed red pepper flakes
- 1 1⁄4 pints whipping cream
- 1 cup low sodium chicken broth
- 4 tablespoons fresh basil (thinly sliced)
- 1 cup grated parmesan cheese
- 1 (12 ounce) package bow tie pasta
- 1 cup mushroom (sliced)
directions
- Melt butter in large skillet over medium heat.
- Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
- Add garlic and crushed red pepper to skillet and saute 3 minutes.
- Add whipping cream and chicken stock.
- Simmer until sauce re-heats and thickens slightly, about 5 minutes.
- Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
- Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
- Wash and drain chicken breasts.
- Pound until very thin (the thinner the chicken breasts the better).
- Mix breadcrumbs, flour, and Parmesan cheese together.
- Place milk in dish for dipping.
- Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
- Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
- Add more oil as needed.
- Remove and drain chicken; keep warm.
- Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain and return to pot.
- Add sauce and toss to coat.
- Place pasta with sauce on plate, and top with chicken breast.
- Serve, passing additional Parmesan separately.
Questions & Replies
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Reviews
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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.
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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...
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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.
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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.
see 25 more reviews
Tweaks
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As stated in the review, I had to add a tablespoon of cornstarch to the sauce. I did not measure the mushrooms by volume but I used 8 oz. Also, I cubed the chicken, dipped it in egg and shook it in a gallon bag filled with Parmesan cheese, homemade Cajun spice, and CRISPY Panko bread crumbs. I fried the pieces of chicken about 3 minutes.
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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...
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