This Louisiana Chicken Pasta recipe is a copycat version of the Cheesecake Factory favorite, featuring tender Cajun-spiced chicken strips in a creamy Parmesan sauce, served over fettuccine pasta. It's a deliciously indulgent dish that brings the flavors of the Louisiana cuisine to your dinner table!
Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon Cajun seasoning. 8 ounces fettuccine pasta. 2 tablespoons olive oil. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 small onion, thinly sliced. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Season chicken breasts with Cajun seasoning on both sides. Cook fettuccine pasta according to package instructions until al dente. In a large skillet, heat olive oil over medium-high heat. Add seasoned chicken breasts and cook until browned and cooked through, about 6-7 minutes per side. Remove from skillet and set aside. In the same skillet, add sliced bell peppers and onion. Saut until tender, about 5 minutes. Add minced garlic and cook for an additional 1 minute. Reduce heat to medium-low, pour in heavy cream, and stir to combine. Add grated Parmesan cheese and stir until melted and smooth. Slice cooked chicken breasts into strips and return to the skillet, stirring to coat with sauce. Season with salt and pepper to taste. Serve hot over cooked fettuccine pasta, garnished with fresh parsley.
Dean Whyte








