This is another Cheesecake Factory copycat recipe, and it’s quickly become a family favorite. The first time I made this we had just finished finding our very first Christmas tree out in the Black Hills. Even though it was relatively warm for a December day in South Dakota, we were still pretty cold in the shade. When we got home this hit the spot, with the Cajun spice warming everyone right up!

A few things to take note of for this recipe… if you don’t like mushrooms they’re totally optional. My family has decided they hate mushrooms, but this dish is just as good without them. Instead of using half a yellow and half a red bell pepper you can always just use one whole of either. They have the same sweetness, which is a great contrast to the heat of the Cajun, but the different colors are more for appearance than anything. Finally, leave yourself a bit of extra time the first time you make this. There are quite a bit of steps, but they’re worth it and I promise it does go faster after the initial cooking experience. Depending on how thin you cut your chicken it may take longer than five minutes on each side to cook through. You can always cut it a bit in the middle to make sure. You can also throw it in the oven or toaster oven at about 375 degrees to ensure the middle is cooked without continuing to brown the outside in the oil. I store the chicken breasts separately from the pasta as leftovers and then reheat the chicken in the toaster oven to create that fresh crunch to the breadcrumbs.

Louisiana Chicken Pasta

Ingredients

CAJUN CREAM SAUCE

• 1 teaspoon red pepper flakes
• 1 teaspoon cajun seasoning
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 cups heavy cream
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 cup Parmesan Cheese shredded

CRISPY PARMESAN CHICKEN

• 4 chicken breasts butterflied
• 1/4 cup flour
• 1 cup Italian breadcrumbs
• 1/2 cup parmesan cheese shredded
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 eggs
• 1/4 cup vegetable oil

PASTA

• 1 lb Farfalle pasta
• 2 tablespoons butter
• 1 small yellow bell pepper, diced
• 1 small red bell pepper, diced
• 1 small red onion, diced
• 8 ounces crimini mushrooms sliced (optional)
• 1 tablespoon minced garlic
• 1/4 cup parsley for garnish (optional)

Instructions

1. Whisk the sauce ingredients together in a large pot and set aside.
2. Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
3. Drain but do not rinse.
4. Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one shallow bowl. (I like to use a pie pan.)
5. In a second bowl (or pie pan) whisk the eggs.
6. Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.
7. Let chicken sit on a tray while you cook the vegetables.
8. Melt butter in cast skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
9. Cook for 5 minutes until just starting to brown but not break down.
10. Remove the vegetables from the pan.
11. Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 5 minutes on each side.
12. Remove the chicken from the pan and drain the oil.
13. Add the pasta and vegetables to the pan with the sauce mixture.
14. Let thicken and stir for 3-5 minutes.
15. While the sauce is cooking slice up the chicken.
16. Serve the pasta with the sliced chicken on top, a sprinkle of parsley and extra Parmesan as desired.

Recipe by Sabrina Snyder of dinnerthendessert.com