LOUISIANA CHICKEN PASTA

 

LOUISIANA CHICKEN PASTA

Louisiana Chicken Pasta is a recipe for one of Cheesecake Factory's most popular Cajun chicken pasta dishes. This is a delicious Parmesan crusted chicken served on bowtie pasta with mushrooms, green onions and peppers in a spicy New Orleans sauce. Very easy, a pan meal that comes together quickly and is full of flavor!

Ingredients

CAJUN CREAM SAUCE

• 2 cups heavy cream
• 1/2 teaspoon kosher salt
• 1 tablespoon of cornstarch
• 1 teaspoon of Cajun seasoning
• 1 cup of grated Parmesan
• 1 teaspoon of red pepper flakes
• 1/4 teaspoon ground black pepper
• 1 cup of chicken broth

CRUNCHY PARMESAN CHICKEN

• 1/2 teaspoon kosher salt
• 1/4 cup flour
• 2 eggs
• 1/2 cup grated Parmesan
• 4 tablespoons of vegetable oil
• 4 butterfly chicken breasts
• 1 cup of breadcrumbs
• 1/4 teaspoon ground black pepper

PASTA

• 1/2 red onion, sliced
• 1/2 yellow pepper, sliced
• 1 tablespoon minced garlic
• 1/2 red pepper, sliced
• 8 ounces of sliced crimini mushrooms
• 1 lb Farfalle pasta
• 2 tablespoons of butter
• 1/4 cup parsley for garnish (optional)

Instructions

First, mix the ingredients for the sauce and set aside.

Then, bring a large pot of water to the boil and cook the pasta one minute less than indicated on the box.

Drain but do not rinse.

Combine flour, breadcrumbs, Parmesan, kosher salt and black pepper in a bowl.

In a second bowl, whisk the eggs.

Dredge each piece of chicken into the breadcrumb mixture, then into the eggs and finally back into the breadcrumb mixture. *

Let the chicken rest on a platter while you cook the vegetables.

Melt the butter in a cast iron skillet over medium heat and add the peppers, onion, garlic and mushrooms.

Cook for 3 to 5 minutes until it begins to brown but does not break down.

Remove the vegetables from the pan.

Add 1/4 cup of oil and cook chicken until crispy and golden, 3 to 5 minutes per side.

Remove the chicken from the pan and drain the oil.

Add the pasta and vegetables to the pan with the sauce mixture.

Let thicken and stir for 3 to 5 minutes.

While the sauce is cooking, cut the chicken into slices.

Serve the pasta with the sliced chicken on top and additional Parmesan if desired. Happy Cooking Time.

Recipe Notes

* The first pass will mostly leave flour on the chicken, that's what we need, just to make the eggs stick together, so don't worry.