Cheesecake Factory Louisiana Chicken Pasta (Print-Friendly Version)

Crispy chicken crowns creamy bowtie pasta with mushrooms, peppers, Parmesan, and a hint of heat.

# What You’ll Need to Make This:

→ For the Chicken

01 - 2 chicken breasts, butterflied and halved
02 - 60 millilitres vegetable oil
03 - 1 tablespoon salt
04 - 1 tablespoon ground black pepper
05 - 60 grams bread crumbs
06 - 32 grams all-purpose flour
07 - 60 grams parmesan cheese, finely grated
08 - 2 eggs, beaten
09 - 1 teaspoon onion powder
10 - 1 teaspoon garlic powder

→ For the Pasta and Sauce

11 - 500 grams bowtie (farfalle) pasta
12 - 240 millilitres cooking cream
13 - 240 millilitres chicken stock
14 - 200 grams cremini mushrooms, sliced
15 - 1/2 red bell pepper, diced
16 - 1/2 red onion, diced
17 - 1/2 yellow bell pepper, diced
18 - 1 teaspoon crushed red chilli flakes
19 - 1 teaspoon onion powder
20 - 1 teaspoon garlic powder
21 - 1 tablespoon salt
22 - 1 tablespoon ground black pepper
23 - 1 teaspoon dried oregano
24 - 1 teaspoon dried thyme
25 - 1 teaspoon paprika
26 - 100 grams parmesan cheese, freshly grated
27 - 60 millilitres dry white wine
28 - 14 grams butter
29 - 1 garlic clove, minced
30 - 2 tablespoons cornstarch

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. Reserve 120 millilitres of pasta water, then drain the pasta and set aside. Heat a large saucepan over medium-high heat, add butter, and once melted, sauté the minced garlic, diced onions, red bell pepper, yellow bell pepper, and cremini mushrooms for 5–6 minutes until softened. Transfer the cooked vegetables to a bowl and set aside.
02 - Season butterflied and halved chicken breasts with salt and pepper on both sides. In one shallow bowl, beat the eggs. In a separate bowl, mix flour, bread crumbs, 30 grams parmesan, onion powder, garlic powder, salt, and black pepper. Dredge each piece of chicken first in the egg mixture, then coat thoroughly in the breadcrumb mixture, shaking off any excess. Set aside on a tray.
03 - Heat vegetable oil in a large skillet over medium-high heat to 175°C (350°F). Working in batches, carefully lay chicken pieces in the hot oil, away from you. Fry for 3–4 minutes per side until golden brown and fully cooked. Transfer to a wire rack and season immediately with additional flaky salt. Keep warm.
04 - In a large saucepan over medium-high heat, combine cooking cream, chicken stock, and white wine. Once heated, whisk in cornstarch until fully dissolved. Add onion powder, garlic powder, oregano, thyme, paprika, salt, pepper, and 70 grams of freshly grated parmesan. Stir continuously until the sauce is thickened, about 6–7 minutes. Reduce to a low simmer.
05 - Add the cooked pasta and sautéed vegetables to the sauce. Toss to combine thoroughly and ensure even coating. Gradually mix in reserved pasta water, 60 millilitres at a time, until desired sauce consistency is reached. Adjust seasoning to taste.
06 - Plate the creamy pasta and vegetables, then slice the crispy chicken and lay on top. Finish with additional parmesan, black pepper, and a sprinkle of crushed red chilli flakes. Serve immediately.

# Extra Tips:

01 - For extra crispiness, allow breaded chicken to rest on a wire rack before frying.
02 - Adjust the amount of chilli flakes according to desired spice level.

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