Name: Copycat Cheesecake Factory Avocado Sun-Dried Tomato Pasta (Elevated)
Prep time: 16 min
Cook time: 24 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 pound Fresh Tagliatelle Pasta; 1 pound Chicken Thighs-boneless, skinless, organic, free-range; 2 tbsp Duck Fat; 1 tsp Maldon Sea Salt Flakes; 1/2 tsp Tellicherry Black Pepper-freshly cracked; 1/3 cup Japanese Kewpie Mayonnaise; 1/3 cup European-Style Butter-cold; 1 Avocado-hass, perfectly ripe; 1/4 cup Sun-Dried Tomatoes-oil-packed, drained, finely chopped; 1/4 cup Parmigiano-Reggiano-freshly grated; 1 tbsp Meyer Lemon Juice-freshly squeezed; 2 cloves Garlic-microplaned; 1/4 tsp Maldon Sea Salt Flakes; 1/8 tsp Smoked Paprika; 2 tbsp Microgreens; 1 tbsp Toasted Pine Nuts

Recipe tier

Pasta
1 pound 454 g Fresh Tagliatelle Pasta
Chicken
1 pound 454 g Chicken Thighs-boneless, skinless, organic, free-range
2 tbsp 30 mL Duck Fat
1 tsp 5 mL Maldon Sea Salt Flakes
1/2 tsp 2.5 mL Tellicherry Black Pepper-freshly cracked
Sauce
1/3 cup 80 g Japanese Kewpie Mayonnaise
1/3 cup 80 g European-Style Butter-cold
1 1 Avocado-hass, perfectly ripe
1/4 cup 60 mL Sun-Dried Tomatoes-oil-packed, drained, finely chopped
1/4 cup 60 mL Parmigiano-Reggiano-freshly grated
1 tbsp 15 mL Meyer Lemon Juice-freshly squeezed
2 cloves 2 Garlic-microplaned
1/4 tsp 1.25 mL Maldon Sea Salt Flakes
1/8 tsp 0.625 mL Smoked Paprika
Garnish
2 tbsp 30 mL Microgreens
1 tbsp 15 mL Toasted Pine Nuts

Equipment

Large pot
Skillet
Food processor
Large bowl

Instructions

🎙️ Cook with voice coach

Cook Pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Set aside.
Pat Chicken Thighs dry and season generously with Maldon Sea Salt Flakes and Tellicherry Black Pepper. Sear in Duck Fat over medium-high heat until golden brown and cooked through, about 8-10 minutes. Let rest for 5 minutes, then slice thinly.
While the chicken is resting, prepare the Sauce. In a food processor, combine Kewpie Mayonnaise, cold European-Style Butter, Avocado, Sun-Dried Tomatoes, Parmigiano-Reggiano, Meyer Lemon Juice, and Garlic. Blend until incredibly smooth and emulsified, adding reserved pasta water, one tablespoon at a time, to achieve a luxurious, velvety consistency. Season with Maldon Sea Salt Flakes and Smoked Paprika.
In a large bowl, gently toss cooked Pasta with Sauce, ensuring every strand is coated. Add sliced Chicken and toss lightly to combine.
Serve immediately, garnished with Microgreens and Toasted Pine Nuts.

Nutrition per serving

Calories 850