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Cheesecake Factory Chicken Romano Pasta
Cheesecake Factory Crusted Chicken Romano is my new favorite Cheesecake Factory dish! Chicken cutlets light breaded with Romano and Parmesan cheeses then served up with angel hair pasta and their Four Cheese Pasta sauce. Cheese on cheese on chicken - this copycat recipe is a delicious weeknight dinner!
Equipment
Ingredients
Chicken
- 1 lb chicken breasts 2 large or 4 small
- 1 egg
- 1/8 cup water
- 1/3 cup flour
- 1/3 cup Romano cheese grated
- 1/3 cup Parmesan cheese grated
- 1 tsp salt
- 2 cups canola oil
Sauce
- 1 tbsp olive oil
- 3 cloves garlic minced
- 3 cups tomato puree Mutti tomato passata
- 1/2 teaspoon sugar
- 1/4 tsp coarse kosher salt
- 1/4 tsp black pepper
- 1 tsp basil dried
- 1/2 tsp oregano dried
- 8 oz angel hair pasta
- 1/4 cup ricotta
- 1/8 cup mozzarella finely shredded
- 1/8 cup parmesan grated
- ⅛ cup romano grated
- 2 tbsp basil fresh, chiffonade
Instructions
- Bring a large pot of salted water to a boil. Add pasta when water comes to a boil and cook according to package directions.8 oz angel hair pasta
- If using large chicken breasts (8 oz) - slice horizontally to make two thinner chicken breast slices. If using small, 4 oz chicken breasts - leave as one piece (use 4).1 lb chicken breasts
- Lay chicken breasts on cutting board and lay a sheet of parchment on top of chicken. Pound chicken breasts to even 1/3” thickness – pound lightly and set aside. (If you think it’s thin enough - keep going a little more.) If using larger chicken breast pieces, slice thinned piece in half so you have 4 pieces total.
- In a shallow plate, mix together flour, Romano, Parmesan and salt with a fork. In a small bowl, crack egg and beat with 1/8 c water. Set both aside.1 egg, 1/8 cup water, 1/3 cup flour, 1/3 cup Romano cheese, 1/3 cup Parmesan cheese, 1 tsp salt
- In a large saucepan, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes until fragrant. Add tomato puree, sugar, salt, pepper, basil and oregano. Bring to a simmer and simmer for 10 minutes over medium low heat, stirring occasionally.1 tbsp olive oil, 3 cloves garlic , 3 cups tomato puree, 1/2 teaspoon sugar, 1/4 tsp coarse kosher salt, 1/4 tsp black pepper, 1 tsp basil, 1/2 tsp oregano
- While sauce is simmering and pasta is cooking, dredge chicken in flour mixture – then egg – then flour again.
- Heat oil in hot skillet - you’ll know it’s hot enough when bubbles form steadily around a wooden utensil dipped into the oil.2 cups canola oil
- Add breaded chicken to skillet (use tongs and lay AWAY from you). Saute for 1.5-2 minutes per side until golden brown - keep flipping to ensure both sides are golden - about 3-4 min total. Watch closely and remove when LIGHTLY golden and plate on four plates. I did two at a time in the oil.
- Once the tomato sauce has thickened slightly, add in ricotta, mozzarella, parmesan and Romano cheeses, stirring until cheese is melted.1/4 cup ricotta, 1/8 cup mozzarella, 1/8 cup parmesan, ⅛ cup romano
- Add pasta to sauce, stirring until the pasta is coated. Divide coated pasta and serve next to chicken cutlets. Sprinkle with fresh basil.2 tbsp basil
Nutrition
Serving: 1breastCalories: 1625kcalCarbohydrates: 72gProtein: 47gFat: 130gSaturated Fat: 15gPolyunsaturated Fat: 33gMonounsaturated Fat: 77gTrans Fat: 0.5gCholesterol: 145mgSodium: 1302mgPotassium: 1499mgFiber: 6gSugar: 12gVitamin A: 1391IUVitamin C: 23mgCalcium: 354mgIron: 6mg
Tried this recipe?Let us know how it was!
