Cheesecake Factory CopyCat Recipe : Louisiana Chicken Pasta

Add 2 tablespoons of butter to a pot and melt it.

Once melted, add diced red pepper, yellow pepper, red onion, and mushrooms; cook for 4-5 minutes.

Add minced garlic and crushed red pepper; mix and cook for 2 minutes.

Pour in 1 cup of chicken broth and 1 and 1/4 pints of heavy cream; bring to a boil and simmer for about 6 minutes until slightly thickened.

Stir in 1 cup of grated Parmesan cheese and 4 tablespoons of chopped basil.

Add 3 tablespoons of Cajun seasoning, 1 teaspoon of salt, and 1 teaspoon of black pepper; simmer for about 10 minutes until thickened.

To thicken the sauce further, mix 1 teaspoon of cornstarch with some sauce in a bowl, then add it back to the pot and mix until thickened.

Boil water in a separate pot, add a couple of tablespoons of canola oil, and cook the bowtie pasta for about 12 minutes.

Drain the pasta and let it cool for a few minutes before adding it to the sauce; ensure the pasta is well coated.

In a bowl, mix 1/4 cup of Parmesan cheese with 1 cup of panko breadcrumbs and 1 tablespoon of flour; add 1 teaspoon of salt and mix well.

Dip each chicken breast in flour, then in milk, and finally in the breadcrumb mixture, pressing the breadcrumbs into the chicken.

Fry the coated chicken in canola oil for a few minutes on each side until fully cooked.

Cut the fried chicken into strips.

Plate the pasta and top with the chicken strips.

Equipment Needed

Spice Level:

Allergens