Cheesecake Factory Louisiana Chicken Pasta (Restaurant Copycat)
⏱️ 40 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 2 large boneless, skinless chicken breasts
- •- 1 lb fettuccine pasta
- •- 2 tbsp Cajun seasoning
- •- 1/4 cup all-purpose flour
- •- 1/4 cup olive oil
- •- 2 medium yellow onions, finely diced
- •- 3 garlic cloves, minced
- •- 1 red bell pepper, julienned
- •- 1 cup heavy cream
- •- 1/2 cup chicken stock
- •- 1/4 cup white wine
- •- 1/4 cup fresh parsley, chopped
- •- 2 green onions, thinly sliced
- •- Salt and black pepper to taste
- •- 2 tbsp unsalted butter
Instructions
- 11. Butterfly chicken breasts and pound to 1/2-inch thickness. Coat thoroughly with Cajun seasoning and flour.
- 22. Heat olive oil in large cast-iron skillet over medium-high heat. Sear chicken until golden brown and crispy, about 4-5 minutes per side. Remove and rest on wire rack.
- 33. In same skillet, sauté onions and garlic until translucent, about 3 minutes. Add bell peppers, cooking until slightly softened.
- 44. Deglaze pan with white wine, scraping up browned bits. Add chicken stock and cream, whisking continuously until sauce thickens, about 5 minutes.
- 55. Cook fettuccine in salted water until al dente. Drain, reserving 1/4 cup pasta water.
- 66. Slice chicken on diagonal. Toss pasta with cream sauce, adding reserved pasta water if needed for consistency.
- 77. Plate pasta, top with sliced chicken. Garnish with fresh parsley and green onions.