A Cheesecake Factory copycat made lighter, this creamy Louisiana Chicken Pasta recipe is definitely not lacking in the epic flavor department. Creamy sauce blankets tender chicken breasts and bowtie pasta for an easy one pot dinner the whole family will love.
Keyword: BAked Chicken Breast, chicken pasta, louisiana chicken pasta
12ouncesbow tie pasta
4bonelessskinless chicken breasts
1/2tablespoonfresh ground pepper
1cupchopped yellow bell pepper
1cupchopped red bell pepper
1/2cupchopped red onion
1teaspooncrushed red pepper flakes
1 1/2cupshalf and half or heavy cream
1cupgrated parmesan cheese
Bring a pot of generously salted water to a boil and cook the pasta according to package directions. Drain and set aside.
Heat the oil in a large skillet over medium high heat.
Season the chicken breasts on both sides with salt and pepper.
Add the chicken to the pan and cook for 4-5 minutes until golden brown. Flip the chicken over and cook on the opposite side for an additional 4-5 minutes or until cooked through.
Transfer the chicken to a platter, cover and keep warm.
Add the butter to the pan and stir in the bell pepper. Cook for 2 minutes.
Add the mushrooms and onions cooking for an additional 2-3 minutes or until softened.
Stir in the garlic and crushed red pepper cooking for 1 minute longer.
Whisk in the half and half and chicken stock. Bring the mixture to a simmer and lower the heat.
Continue cooking until slightly thickened. Stir in the cheese and pasta, tossing to coat.
Slice the chicken and arrange on the pasta. Sprinkle with the basil.
Serve with parmesan cheese.
Louisiana Chicken Pasta may be made up to 24 hours in advance. Store in an airtight container and refrigerate until ready to reheat.To reheat, add the chicken pasta to a skillet and stir in 3 tablespoons milk or heavy cream. Heat until warmed through.