Copycat Cheesecake Factory Louisiana Chicken Pasta
Yummy homemade Copycat Cheesecake Factory Louisiana Chicken Pasta recipe you don’t want to pass up.
Easy Copycat Cheesecake factory pasta with breaded chicken breast fillets, veggies, cheese, Cajun spice and Penne pasta noodles.
Tasty pasta sauce over penne noodles with chicken for dinner or lunch.
No need for Cheesecake Factory restaurant meals when you can make from scratch.
Learn how to make Louisiana Chicken Cheesecake Factory pasta with this easy recipe.
Follow the step by step instructions for this delicious pasta Cheesecake Factory copycat recipe.
Get ready to make the best Copycat Cheesecake Factory Louisiana Chicken Pasta.
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How to Make Copycat Cheesecake Factory Louisiana Chicken Pasta
1. Whisk together bread crumbs and Italian seasoning in a bowl.
2. Lightly season chicken breasts with salt and pepper on both sides.
3. Dredge in flour until evenly coated. Shake off any excess flour.
4. Dip chicken breasts in egg
then coat in breadcrumb mixture.
5. Heat olive oil in a pan.
6. Fry chicken for 3-4 minutes per side.
Set aside.
7. Pour out any excess oil in the pan, leaving just about a tablespoon.
8. Add mushrooms, bell peppers, onions, and garlic.
Sautee for 2-3 minutes.
9. Deglaze the pan with white wine.
Simmer to reduce.
10. Add in heavy cream, parmesan, and Cajun spice.
Bring to a gentle simmer. Season with salt and pepper as needed.
11. Toss in cooked pasta.
12. Transfer to a serving platter and top with sliced chicken breast.
Enjoy
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Copycat Cheesecake Factory Louisiana Chicken Pasta
Ingredients
- 200 grams Chicken Breast Fillets lightly pounded
- Salt and Pepper
- ½ cup Flour
- 1 Egg beaten
- 1 cup Panko Breadcrumbs
- 1 tbsp Italian Seasoning
- ¼ cup Olive Oil
- ¼ cup Sliced Button Mushrooms
- ½ cup Sliced Red Bell Peppers
- ¼ cup Chopped Green Onions
- 1 tsp Minced Garlic
- 1/3 cup White Wine
- 1.5 cups Heavy Cream
- ¼ cup Shredded Parmesan
- 2 tbsp Cajun Spice
- 250 grams Cooked Penne Rigatte Pasta
Instructions
- Whisk together bread crumbs and Italian seasoning in a bowl.
- Lightly season chicken breasts with salt and pepper on both sides.
- Dredge in flour until evenly coated. Shake off any excess flour.
- Dip chicken breasts in egg then coat in breadcrumb mixture.
- Heat olive oil in a pan.
- Fry chicken for 3-4 minutes per side. Set aside.
- Pour out any excess oil in the pan, leaving just about a tablespoon.
- Add mushrooms, bell peppers, onions, and garlic. Sautee for 2-3 minutes.
- Deglaze the pan with white wine. Simmer to reduce.
- Add in heavy cream, parmesan, and Cajun spice. Bring to a gentle simmer. Season with salt and pepper as needed.
- Toss in cooked pasta.
- Transfer to a serving platter and top with sliced chicken breast.
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