Louisiana Chicken Pasta (Cheesecake Eatery-Inspired)

Crispy chicken cutlets top a creamy pasta in this cheesecake restaurant copycat recipe with peppers, mushrooms, and Louisiana-inspired flavors.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 463 Calories

Ingredients

• 2 eggs
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• ½ cup all-purpose flour
• 1 tablespoon dried basil
• 1 cup chicken stock
• ¼ cup white wine
• 1 (16 ounce) package penne pasta
• 1 cup sliced fresh mushrooms
• 1 ¼ cups heavy cream
• 1 cup grated Parmesan cheese, divided
• 2 pounds skinless, boneless chicken breast halves
• 1 small red onion, chopped
• 1 tablespoon garlic, minced
• ¼ teaspoon black pepper
• 1 cup panko bread crumbs
• ½ teaspoon red pepper flakes, or to taste
• 1 ½ teaspoons Cajun seasoning
• 1 red bell pepper, cut into matchsticks
• ¼ cup extra virgin-olive oil, divided
• 1 yellow bell pepper, cut into matchsticks

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Step 3

Lay chicken breasts flat on a cutting board and slice horizontally into 2 thin pieces using a sharp knife.

Step 4

Place 1/2 cup flour in a shallow bowl. Mix 1/4 cup Parmesan cheese and panko bread crumbs together in a separate shallow bowl. Beat eggs together in another shallow bowl.

Step 5

Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat.

Step 6

Dredge chicken in flour, dip in cheese-bread crumb mixture, and coat with eggs. Place chicken in the hot skillet and cook until evenly browned, about 5 minutes per side. Transfer skillet to the oven.

Step 7

Bake in the preheated oven until no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 8

Heat remaining olive oil in a skillet over medium-high heat. Add mushrooms and onion; saute until tender, 3 to 5 minutes. Add yellow bell pepper, red bell pepper, white wine, and garlic. Cook until peppers are softened, 3 to 5 minutes more. Remove vegetables from pan.

Step 9

Melt butter in the same skillet; add 2 tablespoons flour and whisk well. Add cream and chicken stock; whisk constantly until bubbling and thickened, 5 to 7 minutes. Remove from heat; stir in basil, Cajun seasoning, and red pepper flakes. Return pasta and vegetables to the sauce; mix in remaining 3/4 cup Parmesan cheese. Lay baked chicken on top.