Louisiana Chicken Pasta (Cheesecake Factory Copycat)

6 standard portions

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Ingredients

• 1 tablespoon sweet paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons dried oregano
• 1 teaspoon cayenne pepper
• 12 ounces bowtie pasta
• 2 teaspoons Diamond Crystal kosher salt (for the pasta water)
• 3 medium boneless skinless chicken breasts (sliced in half horizontally to make 6 cutlets)
• ½ teaspoon Diamond Crystal kosher salt
• 1 tablespoon Cajun seasoning (homemade or store-bought)
• ¾ cup all purpose flour
• 2 large eggs (beaten)
• 2 cups panko breadcrumbs
• ½ cup freshly grated Parmesan cheese
• ½ cup avocado oil (for frying)
• 1 tablespoon olive oil (or avocado oil)
• 8 ounces cremini mushrooms (sliced)
• ½ teaspoon Diamond Crystal kosher salt (plus more to taste)
• 2 medium bell peppers (preferably different colors, seeded and diced)
• 1 shallot or 1 small yellow onion (diced)
• 1 tablespoon unsalted butter
• 2 cloves garlic (minced)
• 2 tablespoons Cajun seasoning (homemade or store-bought)
• 1 tablespoon tomato paste
• 1 cup low sodium chicken stock
• ¾ cup heavy cream (or double cream in the UK)
• ½ cup freshly grated Parmesan cheese (plus more for serving)
• 2 tablespoons chopped fresh parsley (for garnish)

Method

1. If making the homemade seasoning, stir together the paprika, garlic powder, onion powder, oregano, and cayenne in a small bowl. Set aside 1 tablespoon of your homemade or store-bought Cajun seasoning for the chicken and 2 tablespoons for the sauce.
2. Bring a large pot of water to a boil and add the 2 teaspoons of salt. Cook the pasta according to the package directions until al dente, preparing the chicken while it cooks.
3. Reserve ½ cup (120 ml) of the pasta water, then drain the pasta.
4. Season both sides of the chicken cutlets with the ½ teaspoon of salt and 1 tablespoon of Cajun seasoning.
5. Place the flour in one shallow dish and the beaten eggs in a second. Mix the panko and Parmesan in a third dish.
6. Coat each cutlet in flour, shaking off the excess, then dip it into the beaten eggs.
7. Press each cutlet into the panko mixture, coating both sides thoroughly.
8. Heat the avocado oil in the skillet over medium heat. Fry the cutlets in batches without crowding, about 3 to 4 minutes per side, until golden brown and the thickest part reaches 165°F (74°C).
9. Transfer the cooked cutlets to a wire rack set over a baking sheet with paper towels underneath the rack.
10. Carefully pour off the frying oil into a heatproof container. Wipe out any burnt crumbs with a paper towel held in tongs.
11. Heat the olive oil in the skillet over medium high heat. Add the mushrooms and salt and cook, stirring occasionally, for 3 minutes.
12. Add the bell peppers and shallot and cook, stirring occasionally, for 3 more minutes. Transfer the vegetables to a plate.
13. Reduce the heat to medium and melt the butter. Add the garlic and cook, stirring, for 30 seconds.
14. Stir in 2 tablespoons of Cajun seasoning and the tomato paste. Cook, stirring, for 30 seconds.
15. Reduce the heat to low and stir in the chicken stock and cream. Heat gently until hot, without boiling.
16. Stir in the Parmesan and cook gently until melted and the sauce lightly coats the back of a spoon, about 2 minutes.
17. Add the pasta and vegetables and toss to coat. If needed, add the reserved pasta water 1 to 2 tablespoons at a time to loosen the sauce. Taste and adjust the salt.
18. Slice the chicken cutlets into strips. Divide the pasta among 6 plates and top each serving with one sliced cutlet. Garnish with parsley and extra Parmesan, if desired.