Cheesecake Factory Louisiana Chicken Pasta (Copycat)
Crispy panko-crusted chicken breast over bow tie pasta in a rich Cajun cream sauce loaded with bell peppers, mushrooms, and onion.
Servings: 4
Ingredients
The Chicken
- 2 chicken breasts butterflied and pounded flat
- 1 cup all-purpose flour seasoned with Make It Happen All Purpose Seasoning
- 2 eggs beaten
- Panko breadcrumbs
- Make It Happen Cajun Seasoning to taste
- Oil for frying
The Sauce & Pasta
- 1 lb bow tie pasta (farfalle) cooked al dente
- 2 tablespoon butter
- ½ red bell pepper diced
- ½ yellow bell pepper diced
- 1 red onion diced
- 1 cup sliced baby bella mushrooms
- 3-4 cloves garlic or garlic paste
- 2 tablespoon all-purpose flour for the roux
- 1 ½ cups chicken broth
- 1 ½ cups heavy whipping cream
- ½ cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- Make It Happen Cajun Seasoning to taste
- Make It Happen All Purpose Seasoning to taste
- Salt to taste
Instructions
- Butterfly chicken breasts and pound flat with a meat mallet until even.
- Season chicken with Cajun Seasoning. Dredge in seasoned flour, egg wash, then panko breadcrumbs.
- Fry in 350°F oil until golden brown and crispy, about 4-5 minutes per side. Rest on wire rack.
- Melt butter in a large skillet over medium heat. Add bell peppers, onion, and mushrooms. Season with salt and sauté 8-10 minutes until tender. Add garlic and cook 1 minute more.
- Sprinkle flour over vegetables and stir. Cook 1-2 minutes to remove raw flour taste.
- Add chicken broth, scraping the bottom of the pan. Bring to a boil — sauce will thicken.
- Add red pepper flakes and Cajun seasoning. Reduce heat and stir in heavy cream. Simmer a few minutes.
- Turn heat to low. Stir in Parmesan cheese slowly until fully melted. Taste and adjust seasoning.
- Add cooked pasta and toss to coat.
- Slice crispy chicken on a bias and lay over pasta. Garnish with Parmesan, parsley, and red pepper flakes.
Notes
Never add Parmesan to a boiling sauce — lower the heat first or it will separate. Cook pasta al dente as it finishes in the sauce. Fry the chicken fresh for best crunch.
Nutrition
Calories: 650kcal | Carbohydrates: 72g | Protein: 38g | Fat: 22g | Saturated Fat: 9g | Sodium: 1180mg | Fiber: 4g | Sugar: 8g
