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Louisiana Chicken Pasta (Cheesecake Factory Copycat) Recipe

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3.9 from 28 reviews

This Louisiana Chicken Pasta recipe is a delicious copycat of the Cheesecake Factory classic featuring crispy breaded chicken cutlets served over bowtie pasta tossed in a rich and creamy Cajun sauce with sautéed bell peppers, mushrooms, and garlic. The dish combines bold Cajun spices with a cheesy, creamy sauce for a flavorful and satisfying comfort meal you can easily make at home.

Ingredients

Chicken

  • 4 boneless skinless chicken breasts, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Cajun seasoning
  • 1/4 cup flour
  • 2 eggs, beaten
  • 3/4 cup panko breadcrumbs
  • 1 cup Parmesan cheese, grated
  • 1/4 cup oil for frying

Pasta

  • 1 tablespoon olive oil
  • 2 teaspoons garlic, minced
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/4 cup onion, diced
  • Salt and pepper to taste
  • 10 ounces bowtie pasta, cooked and drained

Cajun Cream Sauce

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 2 cups heavy cream
  • 3/4 cup low-sodium chicken broth
  • 1 cup Parmesan cheese
  • 1 tablespoon Cajun seasoning
  • Salt and pepper to taste
  • Cayenne pepper, optional to taste

Instructions

  1. Prepare the Chicken: Season the thinly sliced chicken breasts with salt and pepper. Set up a breading station with three shallow bowls: one with flour mixed with Cajun seasoning, one with beaten eggs, and one with panko breadcrumbs combined with Parmesan cheese. Dredge each chicken piece first in the flour mixture, then in the beaten eggs, and finally coat with the breadcrumb and cheese mixture.
  2. Cook the Chicken: Heat 1/4 cup oil in a large skillet over medium-high heat. Fry the breaded chicken pieces for about 5 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. Cook the Pasta: Boil bowtie pasta according to package instructions until al dente. Drain and set aside.
  4. Sauté Vegetables: In the same skillet, heat 1 tablespoon olive oil. Add the minced garlic, sliced mushrooms, red and yellow bell peppers, and diced onion. Sauté until vegetables are tender, about 4-5 minutes. Season with salt and pepper to taste, then remove vegetables from the skillet and set aside.
  5. Make Cajun Cream Sauce: In the same skillet, melt butter over medium-high heat. Whisk in flour to form a roux and cook briefly. Slowly whisk in heavy cream and chicken broth. Add Parmesan cheese and Cajun seasoning, stirring continuously. Allow the sauce to cook and thicken for 3-5 minutes. Season with salt, pepper, and optional cayenne pepper to desired heat level.
  6. Combine Ingredients: Add the cooked pasta and sautéed vegetables into the creamy Cajun sauce. Stir well to coat evenly.
  7. Serve: Slice the fried chicken and arrange it on top of the sauced pasta. Garnish with chopped fresh parsley and an extra dash of cayenne pepper if desired. Serve immediately.

Notes

  • For extra crispy chicken, use panko breadcrumbs mixed with Parmesan cheese as shown.
  • Adjust the amount of Cajun seasoning and cayenne pepper according to your preferred spice level.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream.
  • This recipe works well with other pasta shapes like penne or fusilli.
  • Make sure to slice the chicken thinly for quicker cooking and better breading coverage.

Find it online: https://deliciousyum.com/louisiana-chicken-pasta-cheesecake-factory-copycat-recipe/