Outback Cyclone Pasta Copycat
Recreate the bold and zesty flavors of a restaurant favorite with this Outback Cyclone Pasta Copycat recipe! This creamy pasta dish combines tender penne, perfectly seasoned and seared chicken breast, and a vibrant medley of garlic, red bell peppers, and onions, all coated in a luscious Parmesan cream sauce with a kick of cayenne and crushed red pepper flakes. Finished with fresh parsley and served with tangy lemon wedges, this crowd-pleasing meal delivers a delightful blend of spice and richness. Perfect for an easy yet impressive weeknight dinner, this recipe brings home the taste of the Outback and is ready in under 45 minutes. Whether you're searching for creamy pasta recipes, spicy chicken pasta, or restaurant-inspired dishes, this is sure to hit the spot!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb chicken breast
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves (minced)
- 1 red bell pepper (thinly sliced)
- 1 yellow onion (thinly sliced)
- 0.25 tsp crushed red pepper flakes
- 1.5 cups heavy cream
- 0.75 cup Parmesan cheese (grated)
- 2 tbsp parsley (chopped, for garnish)
- 4 lemon wedges (for serving)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Meanwhile, season the chicken breast with kosher salt, black pepper, paprika, and cayenne pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, or until cooked through and golden brown. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the minced garlic, sliced red bell pepper, and sliced yellow onion. Sauté for 3-4 minutes, or until the vegetables have softened and become fragrant.
Sprinkle the crushed red pepper flakes into the skillet, then pour in the heavy cream. Stir to combine, bringing the mixture to a gentle simmer.
Lower the heat to medium-low and stir in the grated Parmesan cheese, a little at a time, until the sauce becomes smooth and creamy.
Add the cooked pasta and sliced chicken to the skillet. Toss to coat everything evenly in the sauce. If the sauce is too thick, gradually add some of the reserved pasta water until it reaches your desired consistency.
Taste and adjust seasoning as needed with additional salt or pepper, if required.
Serve immediately, garnished with chopped parsley, and accompanied by lemon wedges for an extra burst of brightness.
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 546 mg | 42% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
