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cheesecake factory louisiana chicken pasta

Cheesecake Factory Louisiana Chicken Pasta Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 820
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 1.5 lbs), pounded to even thickness
  • 3 tbsp Cajun blackening seasoning, divided
  • 2 tbsp olive oil
  • 12 oz penne pasta
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 2 tbsp tomato paste
  • 1 cup chicken broth
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 4 green onions, sliced, plus more for garnish
  • Salt, to taste

Method
 

  1. Heat the olive oil in a large skillet, season the chicken with 2 tbsp of the cajun seasoning, and sear 4 to 5 minutes per side until blackened and cooked to 165°F (74°C). Set aside to rest.
  2. Boil the penne in salted water for 9 to 10 minutes until al dente, reserving 1 cup of pasta water before draining.
  3. In the same skillet, melt the butter and sauté the garlic and bell pepper for 3 to 4 minutes until softened.
  4. Stir in the tomato paste and remaining 1 tbsp cajun seasoning, then add the chicken broth and heavy cream. Simmer 5 to 6 minutes, then whisk in the Parmesan until smooth.
  5. Toss the pasta in the sauce, slice the chicken and lay it over the top, and finish with the sliced green onions.

Notes

If your sauce thickens too much while sitting, loosen it with a splash of the reserved pasta water or a little extra cream before serving. This recipe doubles well if you're feeding a crowd, just use two skillets for searing the chicken so it browns instead of steaming.