30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cheesecake Factory Louisiana Chicken Pasta
A premium version of the dish, utilizing high-quality ingredients and refined techniques for a truly exceptional experience.
Total Time
90
Yield
6
Calories
1050 cal
Difficulty
Hard
Cuisine
Cajun
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What You'll Need
Equipment:
Cast-iron skillet, Heavy-bottomed saucepan, Large pot •
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Instructions
Marinate Chicken breasts in Louisiana hot sauce and Sherry vinegar for at least 2 hours, or preferably overnight.
Heat Duck fat in a large cast-iron skillet over medium-high heat. Sear Chicken until golden brown and cooked through.
Cook Artisan penne pasta in salted water according to package directions. Reserve 1 cup of pasta water.
In a separate heavy-bottomed saucepan, melt European-style butter over medium heat. Whisk in stone-ground flour and cook for 3-4 minutes to create a dark roux.
Gradually whisk in Homemade chicken stock until smooth. Bring to a simmer, then stir in Heavy cream, Parmigiano-Reggiano, roasted Garlic, Smoked paprika, Cayenne pepper, Fleur de sel, and Freshly ground black pepper.
Add roasted Bell pepper, caramelized Onion, and Celery to the Sauce and cook until heated through.
Add cooked Chicken and Penne pasta to the Sauce. Toss to coat, adding reserved pasta water as needed to achieve desired consistency.
Serve immediately, garnished with sliced Green onions.
