Cheesecake Factory Louisiana Chicken Pasta (Copycat)

Instructions

1. Bring a large pot of salted water to boil. Add in pasta and cook al dente. Drain and set it aside.
2. Mix flour, bread crumbs, grated parmesan, 2 tsp Cajun or Creole seasoning, salt, pepper in a large, wide bowl. In another bowl, whisk eggs.
3. Heat ¼ cup oil in a skillet over medium high heat. While oil is heating, pat chicken dry with a paper towel. Dredge each piece of butterflied chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture. Pess this coating a little on the chicken.
4. Fry the chicken until crispy and golden brown, about 4-5 minutes on each side. Remove the chicken from the pan and drain it on a paper towel lined plate.
5. If using the same skillet, discard all oil, or start with new large skillet or wider dutch oven, and melt butter over medium high heat. Sauté bell peppers, onion and mushrooms for 3-4 minutes. Add in garlic along with salt and pepper and sauté for a minute.
6. Add 2 Tbsp Creole or Cajun seasoning and cook for a minute.
7. Add chicken stock and cream, and cook for a minute. Add in grated parmesan cheese and red chili flakes. Simmer for 4-5 minutes. Taste and adjust salt and pepper to taste.
8. Add cooked pasta and mix well with sauce.
9. Slice the chicken into strips. Serve the pasta with the sliced chicken on top, garnish with chopped parsley and extra Parmesan.