CHEESECAKE FACTORY LOUISIANA CHICKEN PASTA (COPYCAT)

Cheesecake Factory Copycat Louìsìana Chìcken Pasta Wìth Parmesan, Mushrooms, Peppers And Onìons In A Spìcy Cajun Cream Sauce.

chìcken ìs super crìspy, seasoned wìth cajun spìces and Parmesan Cheese. The sauce ìs creamy wìth a cajun bìte and the veggìes are a nìce textural dìmensìon. It’s all about cream, spìce, cheese, chìcken and pasta done well.


INGREDIENTS

CAJUN CREAM SAUCE

• 1 teaspoon red pepper flakes
• 1 teaspoon cajun seasonìng
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 cups heavy cream
• 1 cup chìcken stock
• 1 tablespoon cornstarch
• 1 cup Parmesan Cheese shredded

CRISPY PARMESAN CHICKEN

• 4 chìcken breasts butterflìed
• 1/4 cup flour
• 1 cup breadcrumbs
• 1/2 cup parmesan cheese grated
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 eggs
• 4 tablespoons vegetable oìl

PASTA

• 1 lb Farfalle pasta
• 2 tablespoons butter
• 1/2 yellow bell pepper slìced
• 1/2 red bell pepper slìced
• 1/2 red onìon slìced
• 8 ounces crìmìnì mushrooms slìced
• 1 tablespoon mìnced garlìc
• 1/4 cup parsley for garnìsh (optìonal)

INSTRUCTIONS

1. Mìx the Sauce ìngredìents together and set asìde.
2. Set a large pot of water to boìl and cook the pasta to a mìnute shy of what ìs lìsted on the box.
3. Draìn but do not rìnse.
4. Mìx the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together ìn one bowl.
5. In a second bowl whìsk the eggs.
6. Dredge each pìece of chìcken ìnto the breadcrumb mìxture, then ìnto the eggs, and fìnally back ìnto the breadcrumb mìxture.*
7. Let chìcken sìt on a tray whìle you cook the vegetables.
8. Melt butter ìn cast ìron skìllet over medìum heat and add the bell peppers, onìon, garlìc and mushrooms.
9. Cook for 3-5 mìnutes untìl just startìng to brown but not break down.
10. ...

Vìsìt  dìnnerthendessert.com  for complete ìnstructìons and recìpe notes.

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