Description
Cheesecake Factory Louisiana Chicken Pasta is a creamy, flavorful dish featuring crispy Cajun-seasoned chicken breast served over farfalle pasta with sautéed bell peppers, onions, mushrooms, and a rich Parmesan cream sauce that beautifully blends Cajun spices and comforting textures.
Ingredients
Scale
Sauce Ingredients
- 1 tsp red pepper flakes
- 1 tsp Cajun seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups heavy cream
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1 cup Parmesan cheese, shredded
Chicken Coating Ingredients
- 4 chicken breasts, thinly sliced
- 1/4 cup flour
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 large eggs
Additional Ingredients
- 4 tablespoons vegetable oil
- 1 pound farfalle pasta
- 2 tablespoons unsalted butter
- 2 yellow bell peppers, sliced
- 2 red bell peppers, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 2 packages Crimini mushrooms, sliced
- 1 tablespoon minced garlic
- 1/2 cup parsley, chopped (for garnish)
Instructions
- Prepare the sauce: In a medium bowl, combine red pepper flakes, Cajun seasoning, salt, pepper, heavy cream, chicken stock, cornstarch, and shredded Parmesan cheese. Stir well until blended. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package directions, removing one minute before the full cooking time. Drain the pasta but do not rinse. Set aside.
- Prepare the chicken coating: In a bowl, mix together flour, breadcrumbs, grated Parmesan cheese, salt, and pepper. In a separate bowl, whisk the eggs. Set the breadcrumb mixture next to the egg mixture for easy dredging.
- Coat the chicken: Dredge each thinly sliced chicken breast piece first in the breadcrumb mixture, then dip into the whisked eggs, and again into the breadcrumb mixture to double coat. Place the coated chicken pieces on a tray and set aside.
- Sauté the vegetables: Heat a skillet over medium heat and add the butter. Add sliced bell peppers, red onion, minced garlic, and mushrooms. Cook, stirring occasionally, until vegetables begin to brown but still maintain some firmness, about 3 to 5 minutes. Transfer the cooked vegetables to a bowl and set aside.
- Cook the chicken: In the same skillet, heat vegetable oil over medium heat. Add the coated chicken pieces and cook for 3 to 5 minutes on each side, until the chicken is crispy and golden brown. Remove chicken from skillet and place on a plate. Drain excess oil from the skillet.
- Combine pasta, vegetables, and sauce: Return the cooked pasta and sautéed vegetables to the skillet. Pour the prepared sauce over them and stir to combine. Cook over medium heat, stirring frequently, until the sauce thickens, about 3 to 5 minutes.
- Prepare to serve: Slice the cooked chicken into strips. Plate the pasta and vegetable mixture onto individual serving plates. Top each plate with sliced chicken.
- Garnish and serve: Sprinkle chopped parsley and additional Parmesan cheese over the plated pasta and chicken. Serve immediately.
Notes
- For best flavor, do not overcook the vegetables; they should be slightly crisp.
- Use freshly grated Parmesan cheese for a more intense cheesy flavor.
- Adjust red pepper flakes according to your spice preference.
- Use a medium heat to ensure chicken cooks through without burning the coating.
- This recipe serves 6; adjust ingredient quantities accordingly for larger or smaller groups.
