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Louisiana Chicken Pasta (Cheesecake Eatery-Inspired)

Rated as 5 out of 5 Stars
10

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

1 h 15 m servings 463
Original recipe yields 12 servings

Directions

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  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.

Footnotes

  • Cook's Notes:
  • You can substitute Italian bread crumbs for panko if desired.
  • The famous cheesecake restaurant uses bowtie (or farfalle) pasta in this recipe.
  • You can use vegetable stock instead of chicken stock if desired.
  • Substitute half-and-half or a combination of heavy cream and half-and-half for the heavy cream if desired.

Nutrition Facts


Per Serving: 463 calories; 21.4 42.2 26 115 333 Full nutrition

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Reviews

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So happy to find this recipe, it's not an exact match of the restaurants (possibly due to my substitutions) but it is so close, plus it's still absolutely delicious, hence the 5 Stars! My son sa...

Very nice recipe. Was enjoyed by all.

Dynamite...add lots of mushrooms and some zucchini and yellow squash (you need more veggies)...make more sauce also...and make lots of chicken for the next meal... this makes a lot of food. I a...