Louisiana Chicken Pasta Cheesecake Factory Copycat Recipe (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless skinless chicken breasts
02 -
¼ cup flour
03 -
1 cup Italian breadcrumbs (or panko, or plain breadcrumbs)
04 -
½ cup grated Parmesan cheese
05 -
1 teaspoon salt
06 -
¼ teaspoon black pepper
07 -
2 eggs, whisked
08 -
4 tablespoons vegetable oil
→ Cajun Sauce
09 -
1 ½ cups chicken broth
10 -
2 cups heavy cream
11 -
2 tablespoons Cajun seasoning
12 -
1 teaspoon salt
13 -
1 cup grated Parmesan cheese
→ Pasta
14 -
3 tablespoons minced garlic
15 -
1 lb bow tie pasta (or pasta of choice)
16 -
2 tablespoons butter
17 -
2 cups sliced cremini mushrooms
18 -
1 chopped red onion
19 -
1 teaspoon red pepper chili flakes
20 -
1 chopped yellow bell pepper
21 -
1 chopped red bell pepper
→ Garnish
22 -
Chopped fresh parsley
23 -
Chopped green onion
24 -
Grated Parmesan cheese
# Instructions:
01 -
Slice each chicken breast in half lengthwise to create thin cutlets. Pound the chicken until very thin. Combine breadcrumbs, flour, salt, pepper, and Parmesan cheese in a shallow bowl. Whisk eggs in a second shallow bowl. Dip each chicken piece first in breadcrumbs, then egg, then breadcrumbs again. Heat oil in a frying pan over medium-high heat. Fry chicken in batches until golden brown and cooked through, 3-5 minutes per side. Keep fried chicken warm on a wire rack in a 250°F oven.
02 -
In a skillet, melt butter over medium-high heat. Sauté mushrooms and onion until tender, about 2-3 minutes. Stir in peppers, garlic, Cajun seasoning, and chili flakes. Sauté for 2 more minutes until garlic is fragrant. Add heavy cream and chicken stock. Simmer on low heat, stirring occasionally, until thickened, about 4-5 minutes. Stir in Parmesan cheese until combined. Season with salt and pepper to taste.
03 -
Boil pasta in salted water according to package directions. Reserve 1 cup of cooking water, then drain pasta. Return pasta to the pot and mix in the sauce. Add half the reserved pasta water to thicken the sauce, stirring to combine. Add more reserved water if needed for desired consistency.
04 -
On a plate, serve a portion of pasta coated in sauce. Slice a chicken cutlet into strips and place it over the pasta. Garnish with Parmesan cheese, fresh parsley, and green onion. Serve and enjoy at once.
# Notes:
01 -
Pound the chicken as thin as possible for even cooking and a crispy texture.