If you have ever tried the Louisiana Chicken Pasta at The Cheesecake Factory, then this recipe will put that to shame. Some might know of the similar recipe called Chicken Alla King – which is a similar dish but resembling more of a chicken pot pie casserole. And every king needs his queen, so I came up a sister recipe: Creamy Spicy Southern Chicken Alla Queen.
Chicken Alla Queen has a bit more of a southern take, with a thick and rich cream sauce, and a bite from paprika and red pepper. It’s a flavorful favorite, with a kick, but you can always turn it down a notch by eliminating the red pepper. Think Chicken Madeira – southern style! If you wanted, you could also add white wine to the cream sauce (which I label as an option in the recipe below), but in this case I did without.
1 Pint Heavy Whipping Cream
1 Can Chicken Broth
1 Cup white wine (optional)
1 1/2 cups Flour
1/2 cup Asiago cheese
1/2 cup Parmesan cheese
1 red bell pepper
1 yellow bell pepper
1 cup sliced mushrooms
3 boneless chicken breasts
1 small white onion
1 Tsp paprika
1 Tsp red pepper
Parsley, salt & pepper to taster
(Optional) Pasta of your choice
Instructions
First, cut up all of the necessary veggies - the onion, mushrooms and bell peppers. Then get together a bowl with 1/2 cup of flour, with salt, pepper and garlic powder mixed (1 tsp of each)
Saute veggies in a large Wok or soup pot until slightly under tender. Then pour in heavy cream, chicken broth, white wine (optional), paprika, red pepper and salt and pepper - then turn heat down to a simmer.
In another small bowl, add 1 cup of hot water with 1/2 cup of flour. Whisk well until diluted, then pour into the pot of cream. Whisk again until mixture is thoroughly blended. The cream sauce will begin to thicken - keep the temperature on a low simmer.
Now prepare the chicken. Slice the breasts thinly so you have 6 thin breasts (beat them flat if desired), and heat up a large pan with 3 cups of olive oil or 1/4 cup butter on medium heat.
Coat each chicken breast with salt, pepper, and in flour, then place into the frying pan.
Flip to cook each side for approximately 2-3 minutes or until golden browned. When chicken is done, lay the pieces on a paper towel to soak up excess oil.
Add your chicken to your cream sauce, and allow to cook on simmer for another 15-20 minutes.
In the meantime, boil up your favorite pasta - in this case I whipped up No Yolk noodles (easy, and they cook fast!), but you can use Penne or Bow-tie works well for this dish.
Add in Asiago, Parmesan and fresh parsley to your cream sauce minutes prior to serving.
