75fit
Louisiana Chicken Pasta
Cheesecake Factory Copycat
The dish is higher in calories and fat than preferred for a quick meal.
The recipe is clear and practical, but may take longer than preferred.
Ingredients
Makes 4 servings
- —chicken breasts (cut into thin strips)
- —salt (to taste)
- —black pepper (to taste)
- —eggs
- —Italian-style breadcrumbs
- —panko breadcrumbs
- —Parmesan cheese (grated)
- —vegetable oil (for frying)
- —bowtie pasta
- —butter
- —red onion (diced)
- —red bell pepper (diced small)
- —yellow bell pepper (diced small)
- —mushrooms (chopped)
- —garlic cloves (minced)
- —Cajun seasoning
- —Cajun seasoning
- —smoked paprika
- —chicken broth
- —heavy cream
- —reserved pasta water (as needed)
How to make it
Prepare the chicken.
Cut the chicken breasts into thin strips and season with salt and black pepper. Prepare a breading station with beaten eggs, Italian-style breadcrumbs, panko breadcrumbs, and grated Parmesan cheese.
Bread the chicken.
Dip each chicken strip into the eggs, then coat with a mixture of Italian-style and panko breadcrumbs combined with Parmesan cheese.
Fry the chicken.
Heat oil in a frying pan over medium heat and fry the breaded chicken strips until golden brown and cooked through.
Cook the pasta.
In a large pot, boil water and cook the bowtie pasta according to package instructions until al dente.
Prepare the sauce.
In a large skillet, melt butter and sauté the diced red onion, bell peppers, mushrooms, and minced garlic until softened. Add Cajun seasoning, smoked paprika, salt, and black pepper, then pour in chicken broth and heavy cream.
Combine pasta and sauce.
Once the pasta is cooked, drain it and add it to the sauce. Mix well, adding reserved pasta water as needed to achieve desired consistency.
Serve the dish.
Plate the pasta and sauce, then top with the crispy chicken strips. Finish with a sprinkle of flaky salt.
Nutrition
Estimated per servingNutrition is estimated from ingredient amounts and may vary with brands and substitutions. In the app, values update automatically when you adapt the recipe or scale servings.
Frequently asked questions
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