Copycat The Cheesecake Factory Louisiana Chicken Pasta

I never said I was a chef, but I love love LOVE to cook. I try new recipes all the time and we don't have very many recipes that are in standard rotation. But when it comes to eating out at restaurants, I am nothing if not a creature of habit. At pretty much every single most of the places I go out to eat, I get the exact same thing every time. At Starbucks? An iced skinny vanilla latte (decaf when I'm preggers) and a veggie breakfast sandwich. At Panera? The frontega chicken sandwich with a side of field greens and a side of chipotle mayo. And at The Cheesecake Factory? The Louisiana Chicken Pasta. Hands down. Every Time.

And I have been craving this dish with this pregnancy like woah. The problem is, there is no cheesecake factory where we live.

Sadface.

So I decided to scour the internet for a similar dish. Or a recipe that I could convert into a similar dish.But I couldn't find one that was just right. So I did what any good pregnant lady with a serious craving blogger would do...

I made my own.

Sidenote: food photography isn't as easy as it seems it would be. Props to all my food blogger friends out there who make their meals look sooooo delish. 

My favorite thing about this pasta is the contrast in flavors and textures. The crispy Cajun chicken breast, the creamy pasta, the sweet peppers and the tangy Cajun sauce all come together perfectly. Seriously, it's like mardi gras in your mouth. But in a good way.

I'll always have a soft spot in my stomach for The Cheesecake Factory version. But y'all, I think my dish is better. And I know it's cheaper. $17 for a pasta? Ain't nobody got money for that. And guys... its super duper easy. And I promise, much prettier in person.

 Louisiana Cajun Chicken Pasta

Serves 4

Ingredients:

For the Chicken:

4 Chicken breasts

1-2 tsps of Cajun seasoning (I used  Tony Chachere’s original creole)

1 cup breadcrumbs

1/4 cup Parmesan cheese 

1 egg

splash of water

2 Tbls olive oil

For the Pasta:

1 lb penne pasta (or bowtie)

1 Tblsp butter

1 Tblsp extra virgin olive oil

1 small onion- diced

4 garlic cloves- minced

1 tsp crushed red pepper flakes

1 red pepper- chopped

1 yellow pepper- chopped

1 cup chicken stock

2 1/2 cups half & half

1 Tbls Cajun seasoning

1 cup Parmesan cheese

1/4 cup fresh basil- julienned

Salt & Pepper to taste

Directions: 

Put a pot of water on to boil for the pasta.

Pound the chicken breasts into thin chicken cutlets. Season both sides with the Cajun seasoning (use as you would normally use salt and pepper.) Beat egg and water in a shallow dish. On a separate plate combine breadcrumbs and Parmesan cheese. Set aside.

Heat a large saute pan to med-high. Melt the butter and olive oil. When butter melts add onion, garlic and crushed red pepper flakes. Saute for 2-3 mins. Add the chopped peppers and saute for 5 mins. Whisk in the broth and half & half and bring to a bubble. Add Cajun seasoning and reduce heat to simmer. 

Cook Pasta according to the package.

Heat a second skillet with olive oil. Coat chicken cutlets in the egg then breadcrumb mixture then add to pan.  Saute until cooked through and golden brown, about 3-4 mins on each side. 

Add Parmesan cheese and Basil to the sauce. Drain the pasta and combine with the sauce. Season to taste with salt and (lots of!) pepper.

To serve: Plate the pasta and top with chicken cutlets. Serve topped Parmesan cheese. Enjoy!