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Cheesecake Factory's Louisiana Chicken Pasta
5.0(29)Make and share this Cheesecake Factory's Louisiana Chicken Pasta recipe from Food.com.
by 1 Baker·published 2006-12-21
Open original recipeOne Dish Meal
Melt butter in large skillet over medium heat.
02Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.03Add garlic and crushed red pepper to skillet and saute 3 minutes.04Add whipping cream and chicken stock.05Simmer until sauce re-heats and thickens slightly, about 5 minutes.06Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.07Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.08Wash and drain chicken breasts.09Pound until very thin (the thinner the chicken breasts the better).10Mix breadcrumbs, flour, and Parmesan cheese together.11Place milk in dish for dipping.12Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.13Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.14Add more oil as needed.15Remove and drain chicken; keep warm.16Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.17Drain and return to pot.18Add sauce and toss to coat.19Place pasta with sauce on plate, and top with chicken breast.20Serve, passing additional Parmesan separately.