Louisiana Chicken Pasta (Cheesecake Eatery-Inspired) recipe
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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 caloriescarbohydrate: 42.2 gcholesterol: 115 mgfat: 21.4 gfiber: 2.1 gprotein: 26 gsaturatedFat: 9.7 gservingSize: -sodium: 332.8 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Louisiana Chicken Pasta (Cheesecake Eatery-Inspired)
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Lay chicken breasts flat on a cutting board and slice horizontally into 2 thin pieces using a sharp knife.
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.
Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat.
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.
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).
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.
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.
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.