Monday, August 17, 2009

Cheesecake Factory's Louisiana Chicken Pasta


4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 cup milk
2 tablespoons flour

Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper

Melt butter in heavy large skillet over medium-high heat. Add
yellow and red bell peppers, mushrooms, and onion to same skillet
and saute until crisp-tender, about 4 minutes.

Add minced garlic and crushed red pepper to skillet and saute 2 or
3 minutes.

Add whipping cream and chicken stock. Simmer until sauce re-heats
and thickens slightly, about 5 minutes.

Add basil and 1 cup 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.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or
thinner then 1/4-inch thick (the thinner the chicken breasts the

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in
dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in

Place in fry pan that the oil has been heated and fry at medium
high temperature until golden, crisp, and cooked through. Add more
oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water
until tender but still firm to bite. Drain and return to pot. Add
sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.

Serves 6


  1. I've eaten at the cheesecake factory many times with friends and for meetings, and this is by far my favorite dish from there. I decided to give it a try at home, and the family LOVED it. I did add some extra red and yellow peppers and onion to the sauce as I'm a huge fan of them and cooked the mushrooms on the side allowing people to add them on their own since I don't eat them. But the recipe is a sure-fire win for friends and family.

  2. Okay so I had a question!

    In the ingredients list, it says chicken broth, in the instructions, it says chicken stock. Which one should I actually use? I've used broth twice and I always feel like the sauce isn't thick enough, is this why?