About
Copycat Louisiana Chicken Pasta is a rendition of a dish that's served at a certain restaurant that prides itself on its lengthy menu and abundance of cheesecake choices... you know what we're talking about? If you don't, well, that honestly doesn't matter. Just trust us when we say that our version of the bouncy bow tie pasta tossed in a creamy, Cajun sauce is way better. Mmm, and the crispy, golden-brown chicken strips rested on top will satisfy in every way. Tell that restaurant chain to just focus on cheesecake, because our Copycat Louisiana Chicken Pasta is the best!
Ingredients
- For the pasta and the chicken:
- 8 ounces bow tie pasta
- 1/4 cup flour
- 3/4 cup breadcrumbs
- 1/4 cup parmesan, grated
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- 1/4 cup vegetable or canola oil
- 2 chicken breasts, boneless and skinless, butterflied and patted dry
- For the sauce:
- 2 tablespoons butter
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 small red onion, diced
- 1 (8-ounce) package cremini mushrooms, sliced
- 4 cloves garlic, finely chopped
- salt, to taste
- pepper, to taste
- 2 tablespoons Cajun or Creole seasoning
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes
- parmesan cheese, to taste, grated
- fresh parsley leaves, to taste, for garnish
Directions
Step 1 -In a large pot of salted, boiling water, cook the bow tie pasta to al dente, according to the package directions. Drain the pasta.
Step 2 -In a large, wide bowl, add the flour, the breadcrumbs, 1/4 cup of the parmesan, 2 teaspoons of the Cajun seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix to combine.
Step 3 -In a second, large, wide bowl, whisk the eggs.
Step 4 -In a skillet over medium-high heat, add the oil.
Step 5 -Dredge the chicken breasts into the breadcrumb mixture, then into the beaten eggs, and then back into the breadcrumb mixture, pressing to help the coating adhere.
Step 6 -Add the coated chicken breasts to the heated oil and fry until they reach an internal temperature of 165 degrees F and the outside is crispy and golden-brown, about 4-5 minutes per side.
Step 7 -Transfer the cooked chicken breasts to a paper-towel-lined plate and cover to keep them warm. Wipe the skillet clean.
Step 8 -In the same skillet over medium-high heat, melt the butter.
Step 9 -Add the red bell peppers, the yellow bell peppers, the red onions, and the mushrooms to the melted butter and sauté, about 3-4 minutes.
Step 10 -Add the garlic, the extra salt, and the extra pepper to the veggie mixture and sauté, about 1 minute.
Step 11 -Add the remaining Cajun seasoning to the veggie mixture and cook, about 1 minute.
Step 12 -Add the chicken stock and the heavy cream to the sauce and cook, about 1 minute.
Step 13 -Add the red pepper flakes and the extra parmesan to the sauce and simmer, about 4-5 minutes.
Step 14 -Taste the sauce and season with the extra salt and the extra pepper, as needed. Stir to combine.
Step 15 -Add the cooked bow tie pasta to the sauce and mix well.
Step 16 -Cut the chicken breasts into slices.
Step 17 -Top the pasta with the chicken slices, garnish with the parsley, and serve.
