So this Cajun chicken pasta is a copycat recipe from The Cheesecake Factory. My family and I traveled up to Lubbock for a weekend getaway and decided to have dinner here one night. My husband ordered their Louisiana chicken pasta, So I of course had to make it again for him since he loved it! And did I mention it was his first time ever to eat at The Cheesecake Factory? Yes, and he absolutely loved it!! Can’t wait to go back with them! So this is my version of the Louisiana chicken pasta to Cajun chicken pasta!
Ingredients:
A package of thin chicken breast (4-5)
3 eggs
1/4 cup flour
1 cup breadcrumbs
1 1/2 cups parmesan cheese
5 tbs oil
1 tbs salt
1 tbs pepper
Half white onion
1/2 red bell pepper
1/2 yellow bell pepper
4 garlic (chopped)
1 1/2 cup mushrooms
1 tsp Cajun seasoning (I use chupicabra and add 1/2 tsp of cayenne pepper and 1/2 tsp of oregano)
2 cups heavy cream
1 cup chicken stock
1 tbs cornstarch
1 tsp red pepper flakes
1 package of bow tie pasta
2 tbs butter
Parsley for garnish
Okay so we are going to cut this into a few sections to make it a little easier! Here are the directions:
First thing first get a pot of water going to boil your noodles.
Second thing we are going to mix together the Cajun cream sauce we are going to use and we will set that aside to while we work with the other parts of this dish.
1. So in a mixing bowl combine 2 cups heavy cream, 1tsb red pepper flakes, 1 tsp cornstarch, 1 cup chicken stock, 1 cup of Parmesan cheese, 1 tsp of Cajun seasoning plus 1/2tsp of cayennes and 1/2tsp of oregano, 1/2 tsp salt and 1/2 tsp pepper.
2. Stir all of these together and set Aside.
* check to make sure your water is boiling and add your noodles in! Cook as directed on package! Do not rinse your noodles after you drain them.
Third thing we will do is chop all of our veggies and get them in the castiron pan to cook.
1. Cut up 1/2 red bell, 1/2 yellow bell, half an onion, 4 pieces of garlic (chopped) and mushrooms.
2. Place 2tbs of butter in a castiron skillet and pour all of your veggies in and cook for about 5 mins.
3. Take the veggies out of your pan and place to the side. You don’t want these fully soft yet but close!
Next we need to get the breading for the chicken done and get the chicken into the castiron.
1. I use plastic reusable containers for this part. In one I put 3 eggs, whisky them, in the other I put all the dry ingredients. 1/4 cup flour, 1 cup bread crumbs, 1/2 cup Parmesan cheese, 1/2 tsp salt and 1/2 tsp pepper. Stir this up good!
2. Pour 5 tbs of oil into the castiron skillet and turn it to medium heat.
3. Place the chicken in the egg mixture, then into the breading mixture and repeat with all 4-5 chicken breast.
4. Once skillet is hot place the breaded chicken and cook 4-5 minutes on each side. (Depending on your stove top this time may vary)
5. Take the chicken out and set aside.
Now back to the castiron, place the noodles in with the veggies, stir together and then add the Cajun cream sauce we set aside. Mix everything together and let simmer for about 5 minutes.
1. Place pasta mixture on a plate or bowl
2. Add chicken on top
3. Garnish with fresh parsley and Parmesan cheese
4. Enjoy!
Ingredients:
A package of thin chicken breast (4-5)
3 eggs
1/4 cup flour
1 cup breadcrumbs
1 1/2 cups parmesan cheese
5 tbs oil
1 tbs salt
1 tbs pepper
Half white onion
1/2 red bell pepper
1/2 yellow bell pepper
4 garlic (chopped)
1 1/2 cup mushrooms
1 tsp Cajun seasoning (I use chupicabra and add 1/2 tsp of cayenne pepper and 1/2 tsp of oregano)
2 cups heavy cream
1 cup chicken stock
1 tbs cornstarch
1 tsp red pepper flakes
1 package of bow tie pasta
2 tbs butter
Parsley for garnish
Okay so we are going to cut this into a few sections to make it a little easier! Here are the directions:
First thing first get a pot of water going to boil your noodles.
Second thing we are going to mix together the Cajun cream sauce we are going to use and we will set that aside to while we work with the other parts of this dish.
1. So in a mixing bowl combine 2 cups heavy cream, 1tsb red pepper flakes, 1 tsp cornstarch, 1 cup chicken stock, 1 cup of Parmesan cheese, 1 tsp of Cajun seasoning plus 1/2tsp of cayennes and 1/2tsp of oregano, 1/2 tsp salt and 1/2 tsp pepper.
2. Stir all of these together and set Aside.
* check to make sure your water is boiling and add your noodles in! Cook as directed on package! Do not rinse your noodles after you drain them.
Third thing we will do is chop all of our veggies and get them in the castiron pan to cook.
1. Cut up 1/2 red bell, 1/2 yellow bell, half an onion, 4 pieces of garlic (chopped) and mushrooms.
2. Place 2tbs of butter in a castiron skillet and pour all of your veggies in and cook for about 5 mins.
3. Take the veggies out of your pan and place to the side. You don’t want these fully soft yet but close!
Next we need to get the breading for the chicken done and get the chicken into the castiron.
1. I use plastic reusable containers for this part. In one I put 3 eggs, whisky them, in the other I put all the dry ingredients. 1/4 cup flour, 1 cup bread crumbs, 1/2 cup Parmesan cheese, 1/2 tsp salt and 1/2 tsp pepper. Stir this up good!
2. Pour 5 tbs of oil into the castiron skillet and turn it to medium heat.
3. Place the chicken in the egg mixture, then into the breading mixture and repeat with all 4-5 chicken breast.
4. Once skillet is hot place the breaded chicken and cook 4-5 minutes on each side. (Depending on your stove top this time may vary)
5. Take the chicken out and set aside.
Now back to the castiron, place the noodles in with the veggies, stir together and then add the Cajun cream sauce we set aside. Mix everything together and let simmer for about 5 minutes.
1. Place pasta mixture on a plate or bowl
2. Add chicken on top
3. Garnish with fresh parsley and Parmesan cheese
4. Enjoy!
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