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Louisiana Chicken Pasta (Cheesecake Eatery-Inspired)

"Wonderful, indulging recipe the whole family loves. Impressive dinner party dish, as well."

Ingredients :

• Chicken:
• 2 pounds skinless, boneless chicken breast halves
• 1 cup grated Parmesan cheese, divided
• 1 cup panko bread crumbs
• 2 eggs
• 1/2 cup all-purpose flour
• 1/4 cup extra virgin-olive oil, divided
• 1/4 teaspoon black pepper
• 1/4 cup white wine
• Pasta:
• 1 (16 ounce) package penne pasta
• 1 cup sliced fresh mushrooms
• 1 small red onion, chopped
• 1 yellow bell pepper, cut into matchsticks
• 1 red bell pepper, cut into matchsticks
• 1/4 cup white wine
• 1 tablespoon garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups heavy cream
• 1 cup chicken stock
• 1 tablespoon dried basil
• 1 1/2 teaspoons Cajun seasoning
• 1/2 teaspoon red pepper flakes, or to taste

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H15M

• Preheat oven to 350 degrees F (175 degrees C).
• Lay chicken breasts flat on a cutting board and slice horizontally into 2 thin pieces using a sharp knife.
• Place 1/2 cup flour in a shallow bowl. Mix 1/4 cup Parmesan cheese and panko bread crumbs together in a separate shallow bowl. Beat eggs together in another shallow bowl.
• Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat.
• Dredge chicken in flour, dip in cheese-bread crumb mixture, and coat with eggs. Place chicken in the hot skillet and cook until evenly browned, about 5 minutes per side. Transfer skillet to the oven.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat remaining olive oil in a skillet over medium-high heat. Add mushrooms and onion; saute until tender, 3 to 5 minutes. Add yellow bell pepper, red bell pepper, white wine, and garlic. Cook until peppers are softened, 3 to 5 minutes more. Remove vegetables from pan.
• Melt butter in the same skillet; add 2 tablespoons flour and whisk well. Add cream and chicken stock; whisk constantly until bubbling and thickened, 5 to 7 minutes. Remove from heat; stir in basil, Cajun seasoning, and red pepper flakes. Return pasta and vegetables to the sauce; mix in remaining 3/4 cup Parmesan cheese. Lay baked chicken on top.

Notes :

• You can substitute Italian bread crumbs for panko if desired.
• The famous cheesecake restaurant uses bowtie (or farfalle) pasta in this recipe.
• You can use vegetable stock instead of chicken stock if desired.
• Substitute half-and-half or a combination of heavy cream and half-and-half for the heavy cream if desired.

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