Cheesecake Factory's Louisiana Chicken Pasta Recipe

Place the cut chicken strips into a Ziploc bag along with the beaten egg and buttermilk.

In another large Ziploc bag, combine breadcrumbs, cornmeal, and spices.

Add the marinated chicken strips to the bag with the breadcrumb mixture and shake to coat the chicken with the breading.

Preheat your oven to 425 degrees.

Cut the butter into slices and place them on the baking sheet.

Put the baking sheet into the oven to melt the butter.

Once the butter has melted, use a brush to spread the butter over the bottom of the pan.

Place the chicken strips on the baking sheet.

Bake the chicken strips for 10 minutes, then remove from the oven and flip the chicken over.

Bake the chicken for an additional 10 minutes until it is golden brown.

While the chicken is cooking, melt the butter in a large skillet over medium-high heat.

Add the peppers and onions and sauté until they are tender, about 3 to 5 minutes.

Add the garlic and red pepper flakes and cook for one more minute.

Add the chicken broth, cream, Cajun seasoning, and the box of pasta.

Bring the mixture to a boil.

Reduce the heat and let the pasta simmer for 15 minutes, stirring often.

Serve it in a bowl topped with the chicken.

Equipment Needed

Spice Level:

Allergens