How to Make Louisiana Chicken Pasta | Cheesecake Factory Copycat Recipe

Dice 1/2 of a yellow onion and 1/2 of a green and red bell pepper.

Season the chicken breasts to taste.

In a bowl, beat 1 egg and season with a little all seasoning.

In a different bowl, combine 3/4 cup of Italian bread crumbs, 3 tablespoons of panko bread crumbs, and 1/4 cup of grated parmesan cheese; mix well.

Coat the chicken with the egg mixture and then with the bread crumb mixture.

Allow the breaded chicken to rest for 5 minutes.

Boil bow tie noodles until tender.

While the noodles are boiling, heat 1 tablespoon of olive oil in a skillet.

Add the diced peppers, onions, and mushrooms to the skillet; season to taste and sauté until tender.

Add 1 tablespoon of minced garlic, 1/2 cup of chicken broth, 1 cup of heavy whipping cream, 1/4 cup of grated parmesan cheese, and 1 teaspoon of lemon pepper to the skillet; season to taste.

Fry the breaded chicken for 10 minutes or until golden brown.

Once the sauce has thickened, add the cooked bow tie noodles to the skillet and mix well.

Plate the pasta and garnish with red pepper flakes and fresh parmesan cheese.

Equipment Needed

Spice Level:

Allergens