Cheesecake Factory Louisiana Chicken Pasta (Recipe 69 of 150)

Photo from Kitchen Fun
with my 3 sons

This recipe was a bit more involved than my normal recipes, but y'all it was so worth it. This was a delicious recipe. The crispy chicken on top of the spicy past was a texture combination that wins in my book. 

Please note I didn't add any of those nasty bell peppers to my meal. I'm sure they'd be delicious if you like that sort of thing. 

The only modification I made is when I cut this recipe in half I felt like the amount of liquid involved (1.5 total when you cut it in half) was a bit much. I only added 1/2 cup heavy cream and 1/2 a c chicken stock. Even with the cornstarch it ended up just fine. 

Cheesecake Factory Louisiana Chicken Pasta

Recipe from Kitchenfunwithmy3sons.com

Serves 4

Cream Sauce

• 1 tsp red pepper flakes
• 1 tsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 c heavy cream
• 1 c chicken stock
• 1 T cornstarch
• 1 c Parmesan Cheese shredded

Parmesan Crispy Chicken

• 4 chicken breasts thinly sliced
• 1/4 c flour
• 1 c breadcrumbs
• 1/2 c Parmesan Cheese grated
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 large eggs
• 4 T vegetable oil

Pasta

• 1 Lb. Farfalle pasta
• 2 T unsalted butter
• 2 Yellow peppers sliced
• 2 red peppers sliced
• 1 green pepper sliced
• 1 red onion sliced
• 2 packages Crimini mushrooms sliced
• 1 T minced garlic
• 1/2 c parsley chopped - garnish

In a medium bowl add the sauce ingredients together. Stir to blend. Set aside.

Add water the the large pot, bring to a boil and add the pasta. Check the box for timing on cooking the pasta. Remove the pot from the heat one minute short of the length of time listed on the box. Drain the pot but do not rinse.

In the second bowl blend the dry ingredients (flour, breadcrumbs, Parmesan cheese, salt, and pepper) together. Set aside.

Whisk the eggs in the third bowl. Line the breadcrumb mixture bowl next to the whisked egg bowl.

Dredge each piece of chicken in the breadcrumb mixture, next into the whisked eggs, and back to the breadcrumb mixture for a second time.

Transfer each piece of coated chicken to a tray. Set aside.

Put the skillet on medium heat, add butter. Add the bell peppers, onion, garlic, and mushrooms to the melted butter. Cook the veggies until they begin to brown about 3-5 minutes. (Do not let the vegetables to break down.)

Transfer the cooked veggies to a bowl. Set aside.

Heat the oil in the skillet. Cook the chicken for 3-5 minutes on each side. (The chicken will be crispy and a golden brown). Transfer the cooked chicken to a plate. Drain the oil.

Return the pasta and veggies to the skillet. Add the sauce mixture to the skillet. Stir to mix.

Let the sauce thicken stirring for 3-5 minutes.

Slice the chicken while watching the sauce, veggies, and pasta. Add the pasta and veggies to individual serving plates.

Top with the sliced chicken on each plate.

Garnish with chopped to parsley and additional Parmesan cheese.