Description
Louisiana Chicken Pasta, inspired by the Cheesecake Factory, is a creamy and flavorful dish that brings the taste of Southern comfort to your dining table. Tender chicken, vibrant bell peppers, and perfectly cooked pasta are enveloped in a rich Alfredo sauce, making this meal a delightful crowd-pleaser. Perfect for family dinners or impressing guests, this recipe invites you to savor every bite while enjoying the warmth of good company and delicious food.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 8 oz fettuccine or penne pasta
- 1 cup creamy Alfredo sauce
- 1 cup fresh bell peppers, sliced (mixed colors)
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp Italian herbs
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente; drain and set aside.
- In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant.
- Add diced chicken breasts seasoned with salt and pepper; cook until golden and fully cooked through.
- Stir in sliced bell peppers and cook until tender-crisp.
- Pour in Alfredo sauce along with paprika and Italian herbs; stir until well combined.
- Gently fold in cooked pasta, allowing it to heat through for a couple of minutes.
- Serve on plates or a platter, garnished with grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Southern
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 580
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg