Cheesecake Factory's Louisiana Chicken Pasta
Description
This just may be one of the best, most delicious copycat recipes ever. It certainly won't disappoint your family or guests when you serve it.
Ingredients
Chicken:
4 T. vegetable oil
6 boneless, skinless chicken breast halves
3⁄4 c. breadcrumbs
1⁄4 c. grated Parmesan cheese
1 c. milk
2 T. flour
Cajun sauce:
1 T. butter
1 small yellow pepper, chopped
1 small red bell pepper, chopped
3⁄4 small red onion, chopped
3 -4whole garlic cloves, minced
1 t. crushed red pepper flakes, cayenne pepper or both (or Emeril's Bayou Blast cajun seasoning)
1- 1 1⁄4 pints whipping cream
1 c. low-sodium chicken stock
4 T. fresh basil, thinly sliced
1 c. grated Parmesan cheese
12 oz. bow tie pasta
1 c. mushroom, sliced
Directions
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Melt butter in large skillet over medium heat. Add yellow and red bell peppers, mushrooms, and onion, saute until crisp-tender, about 4 minutes. Add garlic and crushed red pepper to skillet; saute 3 minutes. Add whipping cream and chicken stock. Simmer until sauce heats and thickens slightly, about 5 minutes. Add basil and 1 c. grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.
Wash, drain and pat chicken breasts dry with paper towels. Pound until very thin, the thinner the chicken breasts the better.
Mix breadcrumbs, flour, and Parmesan cheese together.
Pour milk into a dish for dipping.
Dip chicken in breadcrumb mixture, then in milk and then back into breadcrumbs.
Place in skillet where the oil has been heated; fry at medium-high temperature until golden crisp and cooked through. Add more oil, if needed. Remove and drain chicken; keep warm.
Meanwhile, cook bow-tie pasta in large pot of well salted boiling water until tender but still firm to the bite. Drain; return to pot. Add sauce; toss to coat.
Place pasta with sauce on plate/platter; top with chicken breast.
Serve. Top with additional Parmesan cheese.
5-7 servings.