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–+ servings

Copycat Cheesecake Factory Louisiana Chicken Pasta

Yummy homemade Copycat Cheesecake Factory Louisiana Chicken Pasta recipe you don't want to pass up.
3.67 from 3 votes
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dinner
Cuisine Italian
Servings 3

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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