Cheesecake Factory's Louisiana Chicken Pasta

Recipe by 1 Baker
READY IN: 1hr 45mins




  • Melt butter in large skillet over medium heat.
  • Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
  • Add garlic and crushed red pepper to skillet and saute 3 minutes.
  • Add whipping cream and chicken stock.
  • Simmer until sauce re-heats and thickens slightly, about 5 minutes.
  • Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
  • Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
  • Wash and drain chicken breasts.
  • Pound until very thin (the thinner the chicken breasts the better).
  • Mix breadcrumbs, flour, and Parmesan cheese together.
  • Place milk in dish for dipping.
  • Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
  • Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
  • Add more oil as needed.
  • Remove and drain chicken; keep warm.
  • Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
  • Drain and return to pot.
  • Add sauce and toss to coat.
  • Place pasta with sauce on plate, and top with chicken breast.
  • Serve, passing additional Parmesan separately.