Cheesecake Factory Louisiana Chicken Pasta Easy Recipes Copycat
This creamy, spicy Louisiana Chicken Pasta is a Cheesecake Factory copycat that's perfect for easy recipes and dinner ideas.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/4 cup grated Parmesan cheese
- 1 lb penne pasta
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley, for garnish
Instructions
- Place chicken breasts in buttermilk and let marinate for at least 1 hour.
- In a shallow bowl, combine flour, salt, pepper, paprika, garlic powder, cayenne pepper, and 1/4 cup Parmesan cheese.
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil.
- Dredge chicken in flour mixture and fry until golden and cooked through. Set aside.
- In the same skillet, sauté bell peppers and onions until softened. Add garlic and red pepper flakes; cook for 1 minute.
- Stir in heavy cream and 1/2 cup Parmesan. Season with salt and pepper.
- Simmer until sauce thickens slightly, about 5 minutes.
- Add cooked pasta to the sauce and toss to combine.
- Slice chicken and serve over the pasta. Garnish with parsley and extra Parmesan if desired.