Louisiana Chicken Pasta (Cheesecake Eatery-Inspired) recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

2 pounds skinless, boneless chicken breast halves
1 cup grated Parmesan cheese, divided
1 cup panko bread crumbs
2 eggs
½ cup all-purpose flour
¼ cup extra virgin-olive oil, divided
¼ teaspoon black pepper
¼ cup white wine
1 (16 ounce) package penne pasta
1 cup sliced fresh mushrooms
1 small red onion, chopped
1 yellow bell pepper, cut into matchsticks
1 red bell pepper, cut into matchsticks
¼ cup white wine
1 tablespoon garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups heavy cream
1 cup chicken stock
1 tablespoon dried basil
1 ½ teaspoons Cajun seasoning
½ teaspoon red pepper flakes, or to taste

Nutrition Info

463.1 calories
carbohydrate: 42.2 g
cholesterol: 115 mg
fat: 21.4 g
fiber: 2.1 g
protein: 26 g
saturatedFat: 9.7 g
servingSize: -
sodium: 332.8 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Lay chicken breasts flat on a cutting board and slice horizontally into 2 thin pieces using a sharp knife.

  3. Place 1/2 cup flour in a shallow bowl. Mix 1/4 cup Parmesan cheese and panko bread crumbs together in a separate shallow bowl. Beat eggs together in another shallow bowl.

  4. Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat.

  5. Dredge chicken in flour, dip in cheese-bread crumb mixture, and coat with eggs. Place chicken in the hot skillet and cook until evenly browned, about 5 minutes per side. Transfer skillet to the oven.

  6. Bake in the preheated oven until no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  7. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

  8. Heat remaining olive oil in a skillet over medium-high heat. Add mushrooms and onion, saute until tender, 3 to 5 minutes. Add yellow bell pepper, red bell pepper, white wine, and garlic. Cook until peppers are softened, 3 to 5 minutes more. Remove vegetables from pan.

  9. Melt butter in the same skillet, add 2 tablespoons flour and whisk well. Add cream and chicken stock, whisk constantly until bubbling and thickened, 5 to 7 minutes. Remove from heat, stir in basil, Cajun seasoning, and red pepper flakes. Return pasta and vegetables to the sauce, mix in remaining 3/4 cup Parmesan cheese. Lay baked chicken on top.

Recipe Yield

12 servings

Recipe Note

Wonderful, indulging recipe the whole family loves. Impressive dinner party dish, as well.

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