Louisiana Chicken Pasta (Cheesecake Factory Copycat)

Ingredients

• 2 cups Heavy Cream (full‑fat)
• 1 cup Chicken Broth (low‑sodium)
• 1 each Red Bell Pepper (sliced)
• 1 each Yellow Bell Pepper (sliced)
• 1 cup Red Onion (diced)
• 1 cup Mushrooms (sliced)
• 2 tablespoons Garlic (minced; fresh preferred)
• 2 tablespoons Butter (unsalted)
• 2 tablespoons All-Purpose Flour (for thickening sauce)
• 1 teaspoon Tony's Creole Seasoning (or any Creole blend)
• 1 teaspoon Lemon Bay Seasoning (or lemon pepper)
• 0.5 teaspoon Red Pepper Flakes (optional for heat)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 pieces Chicken Breast (boneless, skinless; butterflied and flattened)
• 2 large Eggs (beaten)
• 1.5 cups All-Purpose Flour (for dredging; seasoned with Creole/Lemon Bay)
• 2 cups Panko Bread Crumbs (mixed with extra Parmesan)
• 12 oz Bow‑Tie Pasta (cooked al dente)
• 2 tablespoons Olive Oil (for frying; can use vegetable oil)

Instructions

1. Prep Vegetables

   Slice the red and yellow bell peppers, dice the red onion, and slice the mushrooms. Set aside.

   Time: PT10M

2. Sauté Vegetables

   Melt 2 tbsp butter in a large skillet over medium heat. Add the peppers, onion, and mushrooms. Cook, stirring occasionally, until tender, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Garlic

   Add 2 tbsp minced garlic and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

4. Season & Thicken

   Sprinkle 1 tsp Tony's Creole seasoning, 1 tsp Lemon Bay seasoning, and 0.5 tsp red pepper flakes. Stir in 2 tbsp all‑purpose flour and cook for 1 minute to coat the vegetables.

   Time: PT1M

   Temperature: medium heat

5. Deglaze with Broth

   Pour in 1 cup chicken broth, scraping the browned bits from the bottom of the skillet. Bring to a gentle simmer.

   Time: PT2M

   Temperature: medium heat

6. Add Cream and Reduce

   Stir in 2 cups heavy cream. Reduce heat slightly and let the sauce simmer, stirring occasionally, until it thickens slightly, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

7. Finish Sauce with Parmesan

   Add 0.5 cup freshly grated Parmesan cheese. Stir until melted and the sauce is smooth. Season with salt and pepper to taste.

   Time: PT2M

   Temperature: medium heat

8. Cook Pasta

   Bring a large pot of salted water to a boil. Add 12 oz bow‑tie pasta and cook according to package directions until al dente, about 10 minutes. Drain, reserving a splash of pasta water.

   Time: PT10M

   Temperature: boiling

9. Combine Pasta and Sauce

   Add the drained pasta to the skillet with the sauce. Toss to coat, adding a little reserved pasta water if needed to loosen the sauce. Let sit for 2 minutes.

   Time: PT2M

10. Butterfly and Flatten Chicken

    Place each chicken breast between two sheets of plastic wrap. Slice horizontally to butterfly, then gently pound with a meat mallet until about ½‑inch thick.

    Time: PT5M

11. Season Chicken

    Season both sides of the flattened chicken breasts with Lemon Bay seasoning (or lemon pepper/Cajun) and a pinch of salt.

    Time: PT1M

12. Set Up Dredging Station

    In three separate bowls, place: (1) 2 beaten eggs, (2) 1.5 cups all‑purpose flour mixed with a pinch of Creole seasoning, (3) 2 cups Panko breadcrumbs mixed with 0.5‑1 cup grated Parmesan.

    Time: PT3M

13. Dredge Chicken

    Coat each chicken piece in the seasoned flour, shaking off excess, dip into the egg wash, then press into the Parmesan‑Panko mixture ensuring an even coating.

    Time: PT5M

14. Fry Chicken

    Heat 2 tbsp olive oil (plus enough to fill the pan) in a deep pan to 350°F (175°C). Gently place the breaded chicken breasts in the oil. Fry 4‑5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

    Time: PT8M

    Temperature: 350°F

15. Rest and Slice Chicken

    Transfer fried chicken to a wire rack (or paper towels) to drain for 2 minutes. Slice each breast into strips.

    Time: PT2M

16. Plate and Serve

    Divide the creamy pasta among plates, top with sliced chicken, and garnish with extra freshly grated Parmesan.

    Time: PT2M

Nutrition Facts

Calories

966

Protein

70 g

Carbohydrates

95 g

Fat

187 g

Fiber

5 g