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–+ servings

Louisiana Chicken Pasta

Danielle Dunn
Copycat recipe of Cheesecake Factory's Louisiana Chicken pasta
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, lunch, Main Course
Cuisine American, cajun
Servings 4

Ingredients
  

For the sauce

  • 12 oz pasta of choice fettucine and bow ties are my favorites to use.
  • 4 tbsp unsalted butter
  • 3 garlic gloves diced or minced, or 2 tsp minced garlic
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, diced
  • 8 oz white mushrooms, sliced
  • 1 tsp cajun seasoning I used Tony Chachere's
  • 2 tsp smoked paprika regular can also be used
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp all-purpose flour
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup shredded parmesan plus more for garnish
  • 1/3 cup fresh basil, chopped optional
  • salt to taste
  • fresh parsley to garnish optional

For the chicken

  • 2 boneless, skinless chicken breasts split into halves
  • 2 eggs lightly beaten
  • 1 tsp cajun seasoning I used Tony Chachere's
  • 2 cups seasoned bread crumbs
  • 1/2 cup all-purpose flour
  • vegetable or canola oil for frying

Instructions
 

  • Season chicken on both sides with cajun seasoning.
  • In a small bowl, add eggs and beat lightly. In another large bowl, add bread crumbs, flour and cajun seasoning. Whisk until combined. Coat your chicken breasts halves in bread crumb mixture, then egg, then back to bread crumb mixture. Repeat until all pieces of chicken is coated. Set aside and let rest for at least 10 minutes.
  • Cook pasta according to package instructions.
  • Heat 1 inch of oil in a skillet on medium-high heat. Once oil has reached a temp of 350 degrees, add each coated piece of chicken to hot oil. Cook each piece of chicken for 3-4 minutes on each side. Remove and let rest while you prepare sauce.
  • In another large skillet, melt butter over medium heat. Add bell peppers, onions and garlic, then sauté for 2 minutes. Add mushrooms and continue to cook for an additional 5 minutes, or until vegetables are tender. Stir in crushed red pepper flakes, Cajun seasoning and smoked paprika
  • Stir in flour. Continue to stir until you can no longer see the flour. Whisk in chicken broth and heavy cream. Once sauce starts simmer, reduce heat to low. Let simmer for 5 minutes.
  • Taste sauce and add more salt if needed. Stir in Parmesan cheese. Once parmesan has melted, add cooked pasta and optional basil. Toss until pasta is fully coated.
  • Serve pasta with fried chicken breasts. Garnish with extra parmesan cheese and parsley if desired.
Keyword cajun pasta, chicken parmesan pasta, chicken pasta, louisiana chicken pasta
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