Indulge in the delectable flavors of Cheesecake Factory's Louisiana Chicken Pasta, a culinary masterpiece that tantalizes taste buds with its unique blend of Cajun spices, tender chicken, and creamy Alfredo sauce. This dish transports you to the vibrant streets of New Orleans, where bold flavors reign supreme. Succulent chicken breasts, seared to perfection, are smothered in a rich and flavorful sauce, infused with a symphony of herbs and spices that awaken the senses. Creamy Alfredo sauce envelops the chicken and pasta, creating a velvety texture that harmonizes perfectly with the Cajun seasonings. Each bite is an explosion of flavors, leaving you craving more. Immerse yourself in the culinary journey of Cheesecake Factory's Louisiana Chicken Pasta and explore the diverse recipes inspired by this iconic dish. Whether you prefer a classic rendition or a creative twist, these recipes offer something for every palate.
Let's cook with our recipes!
LOUISIANA CHICKEN PASTA (CHEESECAKE FACTORY COPYCAT)
Cheesecake Factory Copycat Louisiana Chicken Pasta with Parmesan, mushrooms, peppers and onions in a spicy cajun cream sauce.
Provided by Sabrina Snyder
Categories Main Course
Time 35m
Number Of Ingredients 24
Steps:
- Mix the Sauce ingredients together and set aside.
- Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
- Drain but do not rinse.
- Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
- In a second bowl whisk the eggs.
- Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
- Let chicken sit on a tray while you cook the vegetables.
- Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
- Cook for 3-5 minutes until just starting to brown but not break down.
- Remove the vegetables from the pan.
- Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.
- Remove the chicken from the pan and drain the oil.
- Add the pasta and vegetables to the pan with the sauce mixture.
- Let thicken and stir for 3-5 minutes.
- While the sauce is cooking slice up the chicken.
- Serve the pasta with the sliced chicken on top and extra Parmesan as desired.
Nutrition Facts : Calories 1095 kcal, Carbohydrate 83 g, Protein 60 g, Fat 57 g, SaturatedFat 34 g, Cholesterol 289 mg, Sodium 1252 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CHEESECAKE FACTORY'S LOUISIANA CHICKEN PASTA
Make and share this Cheesecake Factory's Louisiana Chicken Pasta recipe from Food.com.
Provided by 1 Baker
Categories One Dish Meal
Time 1h45m
Yield 5-7 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 1198.8, Fat 74.2, SaturatedFat 37.6, Cholesterol 346.1, Sodium 786.3, Carbohydrate 75.4, Fiber 4.2, Sugar 4.2, Protein 58.1
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your Louisiana Chicken Pasta. Use free-range chicken, ripe tomatoes, and a good quality olive oil.
- Don't overcrowd the pan: When cooking the chicken, make sure to give it enough space in the pan so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of brown.
- Cook the pasta al dente: Al dente pasta is slightly firm to the bite, which will help it hold up better in the sauce. Cook the pasta according to the package directions, but be sure to taste it before it's done to make sure it's not overcooked.
- Make sure the sauce is thick enough: The sauce for Louisiana Chicken Pasta should be thick and creamy. If it's too thin, add a little cornstarch or flour to thicken it up.
- Serve immediately: Louisiana Chicken Pasta is best served immediately after it's made. The pasta will start to absorb the sauce and become soggy if it sits for too long.
- Garnish with fresh herbs: Fresh herbs, such as basil, parsley, or thyme, will add a pop of color and flavor to your Louisiana Chicken Pasta.
Conclusion:
Louisiana Chicken Pasta is a delicious and easy-to-make dish that's perfect for a weeknight meal. With its creamy sauce, tender chicken, and flavorful vegetables, it's sure to be a hit with the whole family. So next time you're looking for a quick and easy pasta dish, give Louisiana Chicken Pasta a try. You won't be disappointed!
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