How To Make Cheesecake Factory’s Louisiana Chicken Pasta at Home

Start by gathering the ingredients for the sauce: 2 cups of heavy cream, 1 cup of chicken broth, red and yellow bell peppers, red onion, about 1 cup of mushrooms, 2 tablespoons of minced garlic, bow tie pasta, Tony's Creole seasoning, My Lemon Bay Seasoning, red pepper flakes, and Parmesan cheese.

Melt 1-2 tablespoons of butter in a skillet.

Add chopped red and yellow bell peppers, red onion, and mushrooms to the skillet and sauté until tender, making sure nothing sticks to the bottom.

Add 2 tablespoons of minced garlic and sauté until fragrant.

Season the veggies with My Lemon Bay Seasoning, Tony's Creole seasoning, and red pepper flakes to taste.

Sprinkle in 1-2 tablespoons of all-purpose flour and mix well.

Deglaze the skillet with 1 cup of chicken broth, scraping the bottom to release flavors.

Bring the mixture to a simmer and then add 2 cups of heavy cream, stirring to combine.

Allow the sauce to simmer and thicken, then add freshly grated Parmesan cheese and season to taste.

Salt the pasta water generously before cooking the bow tie pasta according to package instructions, then drain.

Finish cooking the pasta in the sauce, mixing to ensure it's evenly coated.

Butterfly the chicken breasts by cutting them in half and covering with Saran Wrap, then flatten with a mallet for even cooking.

Season the chicken with a light layer of My Lemon Bay Seasoning or your preferred all-purpose seasoning on both sides.

Set up a frying station with three bowls: beat 2 eggs in the first bowl, add 1.5 cups of all-purpose flour seasoned with your choice of seasoning in the second bowl, and place 2 cups of Panko bread crumbs mixed with grated Parmesan cheese in the third bowl.

Dredge the seasoned chicken in the flour, then dip in the egg wash, and finally coat with the Panko bread crumbs, ensuring even coverage.

Heat oil in a pan and fry the breaded chicken until golden brown and cooked through.

Equipment Needed

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Dietary

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