Louisiana Chicken Pasta Cheesecake Factory Fakeaway
Louisiana Chicken Pasta Cheesecake Factory Fakeaway
Ingredients
For the Chicken
- 2 chicken breasts, butterfly, around 300 grams
- 1 egg, whisked
- 20 grams breadcrumbs
- 15 grams Parmesan cheese, grated, for breading
- 1 tablespoon Cajun seasoning, for breading
For the Pasta and Sauce
- 150 grams dried pasta, such as farfalle or bow-tie
- 1 stock cube, optional, for pasta water
- 1 tablespoon oil, as needed for frying
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1 red onion, sliced
- 50 grams mushrooms, sliced
- 2 garlic cloves, crushed
- 1 teaspoon Cajun seasoning, for sauce
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- 1 pinch chilli flakes
- 200 ml pasta water, reserved
- 1 tablespoon cornflour, mixed with 2 tablespoons water to form a slurry
- 55 grams seriously strong spreadable cheese
- 15 grams Parmesan cheese, grated, for topping
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken breasts by butterflying them and then bashing them out until they are nice and thin. This helps them cook evenly and quickly.
⏱️ 5 min
- 2
Set up your breading station: In one shallow dish, add the whisked egg. In a second shallow dish, combine the 20 grams of breadcrumbs, 15 grams of grated Parmesan cheese, and 1 tablespoon of Cajun seasoning. Mix well.
⏱️ 2 min
- 3
Dip each chicken breast first into the whisked egg, ensuring it's fully coated. Then, transfer the chicken breast to the breadcrumb mix and press it down firmly to fully coat it. Repeat for both chicken breasts.
⏱️ 3 min
- 4
Place the coated chicken breasts into an air fryer basket. Air fry the chicken for 15 minutes at 190°C. (Note: Air fryer temperatures are typically Celsius in regions using metric measurements).
⏱️ 15 min•🌡️ 190
- 5
While the chicken cooks, bring a large pot of water to a rolling boil for the pasta. Optionally, add a stock cube to the pasta water for added flavor. Add the 150 grams of dried pasta and cook according to package directions until al dente. Before draining, reserve about 200 ml of the pasta water.
⏱️ 10 min
- 6
Heat 1 tablespoon of oil in a large pan or skillet over medium heat. Add the diced red and yellow peppers and the sliced red onion. Fry until they have softened, about 5-7 minutes.
⏱️ 7 min
- 7
Add the 50 grams of sliced mushrooms and 2 crushed garlic cloves to the pan. Stir-fry for a few seconds until fragrant.
⏱️ 2 min
- 8
Pour in the seasonings: 1 teaspoon of Cajun seasoning, 1 teaspoon of paprika, 1 teaspoon of garlic granules, and a pinch of chilli flakes. Stir well to combine with the vegetables.
⏱️ 1 min
- 9
Add the 200 ml of reserved pasta water to the pan. Let this reduce down slightly for a few minutes. Then, stir in the cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons water). Let the sauce bubble away and thicken.
⏱️ 4 min
- 10
Once the sauce has thickened, stir in the 55 grams of seriously strong spreadable cheese until it is completely melted and fully incorporated into the sauce.
⏱️ 2 min
- 11
Add the cooked and drained pasta to the sauce in the pan. Toss until the pasta is thoroughly coated with the creamy sauce.
⏱️ 2 min
- 12
Once the air-fried chicken is done, remove it from the air fryer and slice it into strips. To serve, plate a generous portion of the creamy pasta, top with the sliced chicken, and garnish with the remaining 15 grams of grated Parmesan cheese and fresh chopped parsley.
⏱️ 3 min
Kitchen Tools
Louisiana Chicken Pasta Cheesecake Factory Fakeaway
For the Chicken
- 2 chicken breasts, butterfly, around 300 grams
- 1 egg, whisked
- 20 grams breadcrumbs
- 15 grams Parmesan cheese, grated, for breading
- 1 tablespoon Cajun seasoning, for breading
For the Pasta and Sauce
- 150 grams dried pasta, such as farfalle or bow-tie
- 1 stock cube, optional, for pasta water
- 1 tablespoon oil, as needed for frying
- 1/2 red pepper, diced
- 1/2 yellow pepper, diced
- 1 red onion, sliced
- 50 grams mushrooms, sliced
- 2 garlic cloves, crushed
- 1 teaspoon Cajun seasoning, for sauce
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- 1 pinch chilli flakes
- 200 ml pasta water, reserved
- 1 tablespoon cornflour, mixed with 2 tablespoons water to form a slurry
- 55 grams seriously strong spreadable cheese
- 15 grams Parmesan cheese, grated, for topping
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken breasts by butterflying them and then bashing them out until they are nice and thin. This helps them cook evenly and quickly.
⏱️ 5 min - 2
Set up your breading station: In one shallow dish, add the whisked egg. In a second shallow dish, combine the 20 grams of breadcrumbs, 15 grams of grated Parmesan cheese, and 1 tablespoon of Cajun seasoning. Mix well.
⏱️ 2 min - 3
Dip each chicken breast first into the whisked egg, ensuring it's fully coated. Then, transfer the chicken breast to the breadcrumb mix and press it down firmly to fully coat it. Repeat for both chicken breasts.
⏱️ 3 min - 4
Place the coated chicken breasts into an air fryer basket. Air fry the chicken for 15 minutes at 190°C. (Note: Air fryer temperatures are typically Celsius in regions using metric measurements).
⏱️ 15 min•🌡️ 190 - 5
While the chicken cooks, bring a large pot of water to a rolling boil for the pasta. Optionally, add a stock cube to the pasta water for added flavor. Add the 150 grams of dried pasta and cook according to package directions until al dente. Before draining, reserve about 200 ml of the pasta water.
⏱️ 10 min - 6
Heat 1 tablespoon of oil in a large pan or skillet over medium heat. Add the diced red and yellow peppers and the sliced red onion. Fry until they have softened, about 5-7 minutes.
⏱️ 7 min - 7
Add the 50 grams of sliced mushrooms and 2 crushed garlic cloves to the pan. Stir-fry for a few seconds until fragrant.
⏱️ 2 min - 8
Pour in the seasonings: 1 teaspoon of Cajun seasoning, 1 teaspoon of paprika, 1 teaspoon of garlic granules, and a pinch of chilli flakes. Stir well to combine with the vegetables.
⏱️ 1 min - 9
Add the 200 ml of reserved pasta water to the pan. Let this reduce down slightly for a few minutes. Then, stir in the cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons water). Let the sauce bubble away and thicken.
⏱️ 4 min - 10
Once the sauce has thickened, stir in the 55 grams of seriously strong spreadable cheese until it is completely melted and fully incorporated into the sauce.
⏱️ 2 min - 11
Add the cooked and drained pasta to the sauce in the pan. Toss until the pasta is thoroughly coated with the creamy sauce.
⏱️ 2 min - 12
Once the air-fried chicken is done, remove it from the air fryer and slice it into strips. To serve, plate a generous portion of the creamy pasta, top with the sliced chicken, and garnish with the remaining 15 grams of grated Parmesan cheese and fresh chopped parsley.
⏱️ 3 min