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Cheesecake Factory's Louisiana Chicken Pasta

This Louisiana Chicken Pasta is one of my all-time favorite pasta dishes and one of the best copycat recipes I have ever made! Crispy golden chicken over creamy, spicy pasta with the most irresistible sauce. It tastes just like the restaurant version, maybe even better.
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4

Ingredients

Chicken

  • 2 chicken breast, butterflied & halved
  • 1/4 cup vegetable oil
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1/2 cup bread crumbs
  • 1/4 cup all-purpose flour
  • 1/2 cup parmesan cheese
  • 2 eggs, beaten
  • 1 tsp onion powder
  • 1 tsp garlic powder

Pasta

  • 1 box bowtie pasta
  • 1 cup cooking cream
  • 1 cup chicken stock
  • 2 cups cremini mushrooms
  • 1/2 red pepper, diced
  • 1/2 red onion, diced
  • 1/2 yellow pepper, diced
  • 1 tsp red chilli flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 cup parmesan cheese
  • 1/4 cup white wine
  • 1 tbsp butter
  • 1 garlic clove, minced
  • 2 tbsp cornstarch

Instructions

  • 1. Bring a large pot of salted water to boil. Add in pasta and cook al dente. Reserve 1/2 cup of pasta water and set aside. Heat a large saucepan over medium-high heat. Add butter to saucepan and once melted, add in garlic, onions, peppers and mushrooms. Cook mushrooms for 5-6 minutes until softened. Once cooked, add to a bowl and set aside.
  • 2. Once chicken breast has been butterflied and halved. Place on a baking sheet and season with salt & pepper. Heat a large skillet over medium-high heat and add in vegetable oil. While skillet is heating, beat 2 eggs and add to a shallow bowl. In another shallow bowl, add together flour, bread crumbs, 1/2 parmesan cheese, onion + garlic powder, salt & pepper. Mix together until combined. Add 1 chicken breast at a time to the egg mixture followed by the bread crumb mixture. Make sure to shake off any excess bread crumbs / flour. Place coated chicken on baking sheet until oil is heated.
  • 3. Once oil is at 350F temp. Carefully add in one piece of chicken at a time (away from you) to the skillet. Let sit for 3-4 minutes per side. Once chicken is cooked, place on drying rack and top with flakey salt and set aside.
  • 4. Add cream, chicken stock and white wine to a large sauce pan over medium-high heat. Once combined add in cornstarch and mix together. Add in seasonings and freshly grated parmesan cheese and mix together until sauce has thickened. Around 6-7 minutes. Once sauce is thickened, bring sauce to a low simmer. Add in pasta & cooked vegetables to the sauce. Mix together until all pasta & vegetables are evenly coated. Add in 1/4 cup of pasta water at a time to the pasta and mix together. Top with freshly grated parmesan cheese, black pepper & red chilli flakes. Plate pasta and top with sliced crispy chicken. Serve and enjoy!