LOUISIANA CHICKEN PASTA CHEESECAKE FACTORY COPYCAT
Louisiana Chicken Pasta Copycat is a recipe for a Few of the Hottest Cajun Chicken Pasta dishes of the Cheesecake Factory. It is a tasty Parmesan chicken served over bow tie pasta with bell peppers, green onions, mushrooms and tomatoes. Simple, 1 skillet meal comes together and is packed with flavor!
When Emeril Lagasse needed a show on Food Network all, my very first introduction to Cajun spices years back. What he was able to create his Cajun Chicken Pasta recipe has been a blend of oregano, garlic powder, onion powder, black pepper, cayenne pepper, thyme, paprika and salt. I still utilize his seasoning.
Delicious Parmesan crusted chicken is served in a hot New Orleans sauce over bow tie pasta with tomatoes, green onions, bell peppers and mushrooms. Simple, 1 skillet meal comes together and is packed with flavor!
Course Main Course
Cuisine American
Complete Time 45 minutes
Servings 6 servings
Calories 674kcal
Ingredients
Chicken:
- 1.5 pound chicken breasts lean (4 to 5 bits )
- 1/3 cup flour
- 2 eggs
- 1/2 tsp salt
- 1 teaspoon Italian Seasoning
- 1 tablespoon olive oil for cooking poultry
Part of this sauce:
- 2 tablespoon butter
- 1 tablespoon olive oil
- Cremini mushrooms chopped
- 2 onions chopped
- 1/2 big yellow bell pepper sliced
- 1/2 big red bell pepper sliced
- 3 cloves garlic chopped
Sauce:
- 1 cup thick cream
- 1 cup chicken stock salt free (fix salt or even sodium free)
- 1 tablespoon flour
Spices:
- 1/2 tsp paprika
- 1/2 teaspoon red pepper flakes
- Salt to taste
Pasta:
- Tie pasta
Directions
- TO MAKE FLOUR MIXTURE FOR CHICKEN: we wish to create the flour mix so it's right there in front of us when we must utilize it Although we will not cook chicken inside this measure. In a shallow dish mix Parmesan cheese, flour, bread crumbs, salt and Italian Seasoning and place aside.
- TO PREPARE EGGS FOR DIPPING CHICKEN: Add two eggs into a bowl or a different dish and then whisk them. Put.
- Add chopped cremini mushrooms into the skillet and then cook for a total of 3 minutes -- 1.5 min on every side. If you would like them to remain complete and flavorful to the sauce remove mushrooms. You can leave them. As they retain taste and feel much better that way, I prefer to eliminate them .
- Add yellow bell pepper and bell pepper, chopped to small cubes and onions and a dab of olive oil. Cook for 4 minutes on medium.
- Insert 3 cloves until garlic is aromatic, and cook for 1 minute.
- Add 1 sliced tomato and simmer over low heat for approximately 5 minutes.
- Next add 1 cup shredded cheese to sauce. Taste the sauce today it's seasoned to your liking, then add of Cajun seasoning, red pepper flakes and salt.
- TO COOK PASTA: At the meantime bring a large kettle of water to boil, add pasta and cook it in accordance with directions. Drain the pasta, but don't rinse. For tender pasta, boil.
- TO PREPARE CHICKEN BREASTS: butterfly them flatten them In case your chicken breasts aren't lean.
- TO COAT THE CHICKEN: Require a chicken and dip in flour mixture then to the egg jar back to the bread mixture. Until I enjoyed how much material I had on the chicken, I moved from 1 bowl into another. Repeat with each chicken breast and place them aside.
- Check to be certain that the chicken is cooked.
- FINAL ASSEMBLY: Add bread and stir fry until coated in sauce. Add mushrooms (if you eliminated them earlier) into the sauce today. Season with salt.
- Slice chicken and serve together with pasta. Sprinkle with fresh green onions and shredded Parmesan, if desired.