Cheesecake Factory Copycat Louisiana Chicken Pasta

Season the thin chicken strips with salt and black pepper. Set up a dredging station: beaten eggs in one bowl, and a mix of Italian-style breadcrumbs, panko, and grated Parmesan in another.

Dip each strip into the egg, then press into the breadcrumb mixture to coat thoroughly. Use panko for extra crunch and Parmesan for savory depth.

Heat oil in a skillet to medium-high. Fry chicken strips in batches until golden brown and cooked through. Drain on paper towels and finish with a sprinkle of flaky salt.

Cook bowtie pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.

In a large pan, melt butter over medium heat. Add diced red onion and cook until softened. Stir in diced red and yellow bell peppers and chopped mushrooms; sauté until peppers are tender.

Add minced garlic, 1 tbsp Cajun seasoning, 1 tsp additional Cajun seasoning, smoked paprika, salt, and black pepper. Toast the spices briefly to release aromas.

Pour in chicken broth and let it reduce slightly. Stir in heavy cream and bring to a gentle simmer.

Add 1/2 cup grated Parmesan cheese and stir until the sauce thickens. If the sauce seems too thick, add reserved pasta water a splash at a time to reach desired consistency.

Toss the cooked bowtie pasta into the sauce until evenly coated.

Plate a generous portion of creamy Cajun bowtie pasta, top with several crispy chicken strips, and finish with an extra dusting of Parmesan or flaky salt if desired.

Serve immediately so the chicken stays crisp on the creamy pasta.