Tony’s Take on Louisiana Chicken Pasta at The Cheesecake Factory

Ingredients

• 2 large chicken breasts, pounded to 1/4 inch thickness
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1.5 cups panko breadcrumbs
• 1 cup grated Parmesan cheese (for the crust)
• 1 lb farfalle (bow-tie) pasta
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup sliced white mushrooms
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1/2 cup chicken stock
• 1 tbsp Cajun seasoning blend (paprika, cayenne, garlic powder, onion powder, thyme)
• 1/2 cup grated Parmesan cheese (for the sauce)
• Salt and black pepper to taste
• Green onions or parsley, chopped (for garnish)
• Smokin' Chipotle Finishing Salt (for the final kick)

Instructions

1. Set up a standard breading station. Place flour in one shallow dish, beaten eggs in a second, and a mixture of panko and 1 cup grated Parmesan in a third. Season the flour with a pinch of salt and pepper.
2. Dredge the pounded chicken breasts in the flour, shaking off excess. Dip them fully into the egg wash, then press them firmly into the parmesan-panko mixture to coat. Set aside on a wire rack.
3. Boil a large pot of salted water. Cook the farfalle pasta until al dente according to package instructions. Drain and set aside.
4. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the chicken cutlets until golden brown and crispy, about 3-4 minutes per side. Remove chicken and let it rest on a clean wire rack to stay crisp.
5. Wipe out the skillet if needed. Add remaining butter and olive oil. Sauté the diced onion, red and yellow peppers, and mushrooms until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
6. Pour in the chicken stock to deglaze the pan, scraping up any browned bits. Stir in the heavy cream and the Cajun seasoning. Bring to a gentle simmer.
7. Reduce heat to medium-low. Stir in the remaining 1/2 cup of Parmesan cheese until melted and the sauce thickens slightly. Taste and adjust salt or Cajun spice levels if you want more heat.
8. Toss the cooked pasta into the sauce, ensuring every bow-tie is coated with the vegetables and cream.
9. Plate the pasta in wide bowls. Slice the crispy chicken (or leave whole) and place it directly on top of the pasta.
10. Garnish with chopped green onions and a final sprinkle of Smokin' Chipotle Finishing Salt for that extra layer of fire and smoke. DUNZO!