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

Gallery

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Chicken:
Pasta:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

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

463 calories; protein 26g; carbohydrates 42.2g; fat 21.4g; cholesterol 115mg; sodium 332.8mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2018
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 said it was his favorite meal that I had ever prepared. Minor changes as follows: for chicken I used 1/2 panko & 1/2 italian breadcrumbs along w/ garlic salt, dried basil and parm. I cooked chicken through in pan so I omitted baking it in the oven. Be sure though that you keep it warm and crispy in the oven b/c you have many more steps that follow. I also subbed heavy cream for half and half and used cheap parm from a can, which I will not do that again - go for the good stuff. Will definitely make this again, although it is labor intensive - it is so worth it! Thank You for submitting. Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/10/2018
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 said it was his favorite meal that I had ever prepared. Minor changes as follows: for chicken I used 1/2 panko & 1/2 italian breadcrumbs along w/ garlic salt, dried basil and parm. I cooked chicken through in pan so I omitted baking it in the oven. Be sure though that you keep it warm and crispy in the oven b/c you have many more steps that follow. I also subbed heavy cream for half and half and used cheap parm from a can, which I will not do that again - go for the good stuff. Will definitely make this again, although it is labor intensive - it is so worth it! Thank You for submitting. Read More
(1)
Rating: 5 stars
12/02/2017
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 am definitely adding this to my go-to crowd pleaser file. Read More
Rating: 5 stars
08/25/2019
Turned out well but took a lot of prep time. I almost doubled the amount of chicken, while keeping the pasta measurements the same, then served the chicken on the side. Read More
Advertisement
Rating: 5 stars
12/05/2017
Very nice recipe. Was enjoyed by all. Read More
Advertisement