Cheesecake Factory Louisiana Chicken Pasta
Louisiana chicken pasta is just another wonderful and easy meal. It is just as colorful as their carnival!
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Servings: 6
Calories: 700kcal
Ingredients
For the chicken:
- 4 boneless, skinless chicken breast halves
- 4 tablespoons vegetable oil
- ¾ cup breadcrumbs
- ¼ cup shredded Parmesan cheese
- ½ cup milk
- 3 tablespoons all-purpose flour
For the sauce:
- 1 ½ tablespoon butter
- ¼ cup red bell pepper, chopped
- 2 garlic cloves, minced
- ¼ cup red onion, finely chopped
- ¼ cup orange bell pepper, chopped
- ¼ cup green bell pepper, chopped
- 1 ½ cups mushrooms, sliced
- 1 teaspoon red pepper flakes
- 1 cup chicken broth
- 1 1/2 cup heavy or whipping cream
- 1 cup shredded Parmesan cheese
- ¼ cup fresh basil, chopped
- 1 - 12 oz package bow pasta
Instructions
- Start by making the sauce. In a Dutch oven or large saucepan, melt the butter and saute the red onion, red, green, and orange bell peppers, and sliced mushrooms until cooked but still firm
- Add the minced garlic cloves and red pepper flakes and cook one more minute
- Pour in the chicken broth and whipping cream. Simmer for about 5 mins
- Sprinkle the Parmesan cheese and fresh basil into the sauce and remove from heat
- Cook the bow-tie pasta according to package instructions. Drain and keep warm. Pound the chicken breast halves as thin as you can
- In a shallow dish, mix the breadcrumbs, flour, and Parmesan cheese, and in another shallow dish, pour the milk. Dip the chicken first in the breadcrumbs on both sides, then into the milk, and then into the breadcrumbs again
- Heat the oil in a large skillet and pan-fry the breaded chicken breasts until golden brown and cooked through. Set aside on a plate lined with paper towels.
- Reheat the sauce and add the cooked pasta. Mix and cook until everything is heated through. Serve in individual bowls and top with a sliced chicken breast and shredded Parmesan cheese on top.
Nutrition
Calories: 700kcal | Carbohydrates: 71g | Protein: 42g | Fat: 30g
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