Go Back Email Link
cheesecake factory pasta

Copycat Cheesecake Factory Louisiana Chicken Pasta Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 820
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts, halved horizontally into 4 thin cutlets
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 2 tbsp cajun seasoning, divided
  • 3 tbsp vegetable oil
  • 12 oz penne pasta
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 green onions, sliced

Method
 

  1. Dredge the chicken cutlets in flour, egg, and panko mixed with 1 tbsp cajun seasoning, then fry in 3 tbsp oil over medium-high heat about 4 minutes per side until they reach 165°F.
  2. Boil the penne in salted water for about 10 to 11 minutes until al dente, reserving 1 cup of pasta water before draining.
  3. Sauté the sliced bell peppers in 3 tbsp butter for 4 minutes, then add the minced garlic and cook 30 seconds more.
  4. Deglaze with the chicken broth, simmer 2 minutes, then stir in the heavy cream and remaining cajun seasoning and simmer 5 minutes before melting in the parmesan.
  5. Toss the pasta through the sauce, top with sliced chicken and green onions, and serve hot.

Notes

Pound the chicken to an even thickness before breading so it cooks evenly and doesn't dry out on the thinner edges. If you're making this ahead for a weeknight, you can bread and fry the chicken up to a day early and just reheat it in a 350°F (175°C) oven while you make the sauce fresh.