Cheesecake Factory's Louisiana Chicken Pasta

"Recipe created by Abigael at cajuncookingrecipes.com"
 
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Ready In:
1hr 45mins
Ingredients:
18
Serves:
5-7
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ingredients

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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.

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Reviews

  1. 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.
     
  2. 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...
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
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Tweaks

  1. 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.
     
  2. 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...
     
  3. 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.
     

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