**Cooking with Flavor: A Step-by-Step Guide to Louisiana Chicken Pasta**

When it comes to cooking pasta, many of us tend to follow the same old recipes without giving much thought to the actual process. However, today we're going to take a step back and explore the art of cooking pasta in a flavorful sauce. In this article, we'll guide you through the steps of creating a delicious Louisiana chicken pasta dish that's sure to impress.

**Preparation is Key**

The first step in any recipe is preparation. We start by bringing your pasta in the sauce, ensuring it's evenly coated with the flavorful sauce. This simple step sets the tone for the rest of the dish and helps to bring all the flavors together. As we wait for our pasta to cook, let's focus on preparing our main ingredient – the chicken.

**Butterflying the Chicken**

For this recipe, we need to butterfly the chicken breast. This involves cutting it in half and then covering it with Saran Wrap before malletting it flat. The purpose of this step is not only to make the chicken even but also to ensure that it cooks evenly. We'll season the chicken breast with a light layer of lemon pepper or all-purpose seasoning, and then flip it over to cover both sides.

**The Frying Station**

To achieve that crispy exterior, we need to set up our frying station. In three separate bowls, we have two eggs, one and a half cups of all-purpose flour, and two cups of Panko bread crumbs. For the flour, we add some all-purpose seasoning similar to what we've been using throughout the recipe. This is where you can get creative with your seasonings, so feel free to experiment.

**Double Dredging**

The next step in our frying station is double dredging. We take our seasoned chicken breast and coat it first in flour, then in egg wash, and finally in Panko bread crumbs mixed with grated Parmesan cheese. To ensure even coating, we gently press the breadcrumbs onto the chicken to help them stick.

**Frying the Chicken**

With our frying station set up, we're ready to fry our chicken breast. Gently place it into hot oil at 350 degrees until it reaches an internal temperature of 165 degrees. The key here is not to overcrowd the pot and to stir the chicken occasionally as it fries. After a few minutes, we'll have a perfectly fried chicken breast that's crispy on both sides.

**Slicing and Serving**

Once our chicken has finished cooking, we allow it to cool for a minute or two before slicing it up. To add a touch of elegance to our dish, we reserve some of the sauce to drizzle over the top just before serving.

**The Final Touches**

Finally, we're ready to taste our delicious Louisiana chicken pasta. We slice our cooled chicken breast into thin strips and place them on top of our pasta, along with a sprinkle of Parmesan cheese. Take a step back and admire your handiwork – it's a dish that's sure to impress.

**Conclusion**

Cooking pasta is not just about following a recipe; it's an art form that requires patience, attention to detail, and a willingness to experiment. With these simple steps, you can create a delicious Louisiana chicken pasta dish that's sure to become a favorite in your household. Remember, practice makes perfect, so don't be afraid to try new things and adjust the recipe to suit your taste buds.

**The Taste Test**

But before we wrap up this article, let's take a moment to savor our delicious Louisiana chicken pasta. As you take that first bite, let the flavors dance on your palate – it's a truly transcendent experience. If you're feeling generous, be sure to share some with your loved ones and ask them to try it out for themselves.

**A Word from the Chef**

I hope you've enjoyed this step-by-step guide to Louisiana chicken pasta. Remember, cooking is all about experimentation and having fun in the kitchen. Don't be afraid to try new things and make mistakes – they're an essential part of the learning process. And if you do decide to give this recipe a try, please don't forget to subscribe to our channel and hit that notification bell so you can stay up-to-date on all our latest recipes and cooking tips.

**The Cheesecake Factory Challenge**

Recently, I took on a challenge on Twitter – what's the most delicious Louisiana chicken pasta dish out there? While some of my followers were quick to suggest Chick-fil-A, others broke into cheers when they heard that I was going to be trying this dish from The Cheesecake Factory. Will we burn ourselves trying this recipe or will it live up to its name? Stay tuned for the final verdict.

**The Poll**

In the interest of transparency, I've taken to social media to ask our followers what they think – which Louisiana chicken pasta dish reigns supreme? Cast your vote in the comments below and let's get the conversation started. And don't forget to share your own favorite recipes with us using the hashtag #LouisianaChickenPasta.

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back so recently on Twitter I put a poll out asking everyone what copycat recipes they wanted to see next and the most common request was this Louisiana chicken pasta from Cheesecake Factory it's actually one of my favorites from Cheesecake Factory as well and today I'm going to show you how to make it at home but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well alright guys meet me in the kitchen let's make it happen first things first let's take a look at the ingredients for our sauce today we're gonna need two cups of heavy cream one cup of chicken broth we've got red and yellow bell peppers along with some red onions about a cup or so of mushrooms two tablespoons of minced garlic we have our pasta you can use whatever you want I'm using bow ties today for the seasonings we have some Tony's Creole seasoning My Lemon Bay Seasoning of course some red pepper flakes to bring a little heat and some Parmesan cheese now my friends it's time for the fun part we've got about a tablespoon or two of butter in there for health then we're gonna add our veggies so we got red and yellow bell pepper we got some red onion we're gonna let this cook in this butter start to absorb those flavors can't forget our mushrooms so we're gonna go ahead and add those if you hate mushrooms obviously you can leave them out plenty of veggies in this dish we're just gonna saute them let them get nice and tender we'll start to season them in a minute but right now just give them you know a little toss mix them around make sure they're absorbing that butter nothing sticking to the bottom or sticking to the sides so once those veggies get ahead start we're going in with our minced garlic you can use garlic paste or stuff from the jar fresh is best obviously but use what you got laying around don't have to make a grocery trip just for fresh garlic if you got some garlic paste in the refrigerator so right now we're just going to go ahead and work that garlic in it's going to start smelling amazing in your house and now it's time to season this up going in with a little sprinkle of my lemon base seasoning if you don't have this guys use whatever you have laying around we're also going in with some Creole seasoning use whatever Brands you like always feel free to adjust the seasonings to your preference another adjustable ingredient is the red pepper flakes if you don't want it to be spicy guys you can leave this out but for the rest of us that like a little Heat in goes the red pepper flakes I'm going to toss that around make sure that everything is evenly coated in flavor maybe even two tablespoons of all-purpose flour depending on how thick you want your sauce to be we're gonna work that in and then we're going to deglaze with one cup of chicken broth after that we're going in with two cups of heavy cream all right so in goes one cup of chicken broth we're gonna bring that up to a simmer kind of deglaze your Skillet scrape the side scrape the bottom no flavor left behind I'm going to increase the heat a bit once that comes up to a boil you'll start to notice that it'll start to thicken up because the flour is working its way into that chicken broth and that's when we're going to add in our heavy cream if you can't use heavy cream guys use whatever substitute you like half and half whole milk will work the further away from heavy cream you get though the thinner your sauce might be so just keep that in mind as you're making your adjustments but as you can see our sauce is already thickened up a bit so once you see that in goes two cups of heavy cream we're gonna give that a mix bring that up to a simmer allow it to reduce a little bit season it to taste so right now we're working over medium heat just want to slowly bring this up to temperature it'll begin to simmer a bit it'll start to thicken up as it reduces and then we'll add in that parmesan cheese and season to taste always salt your pasta water as well guys quick PSA on that adequately salt that pasta water so your pasta has some flavor when it hits the sauce as well so as you can see our sauce is beginning to thicken up a bit I'm going to reduce the heat at this point and start to go in with that parmesan cheese freshly grated Parmesan cheese or store-bought I'm not going to judge you as long as you don't judge me we'll use fresh for the final presentation we go ahead and work that in for anyone that's interested that's the brand that we use when the grated Parmesan cheese a lot better than the stuff we kind of Shake on our pizza so just keep that in mind all right right before you guys go make that comment in the comment section about me not using fresh cheese we went ahead and broke some out just for the haters in goes a little freshly grated Parmesan cheese one thing to keep in mind guys the more parmesan cheese you use the less seasoning you're probably going to need because parmesan cheese has pretty high salt content only way to find out though is to get in there and taste it that's good he's a little Lemon Bay though just a splash of that a little bit of Tony's and a little bit of those red pepper flakes and that my friends is a phenomenal pasta sauce and for pro tip number two on the day always finish cooking your pasta in the sauce so in goes the pasta I'm gonna give that a little mix make sure it's evenly coated you guys can make nasty jokes in the comments about the pasta sound and we'll just set that aside fry our chicken and plate this up all right so right now for the chicken we need to go ahead and Butterfly the chicken which basically means cut it in half then we're going to cover in Saran Wrap use a mallet and flatten it out it's more about making the chicken even than making it flat that way it Cooks evenly but this is the best technique in my opinion for this particular recipe all right so once your chicken breast is nice and even we're gonna go ahead and season it up nice light layer of Lemon Bay or whatever your favorite all-purpose seasoning is lemon pepper will work here Cajun seasoning whatever you like guys I'm going to flip that over show The Other Side the same love and attention and then we're going to get our frying station set up all right so for the frying station you need three bowls sorry to the dishwasher in advance and the first Bowl you need two overpriced eggs you're going to beat those the second bowl you need one and a half cups of all-purpose flour and then the third Bowl we need two cups of Panko bread crumbs all right so real simple on the flour guys we're just gonna go ahead and add some all-purpose seasoning similar seasoning to what we've been using this whole recipe so just use whatever you like you just want to make sure you have some flavor in there and then for the Panko bread crumbs we're going to grate some fresh parmesan cheese in there like I said about a half cup to a Full Cup to depending on how much parmesan flavor you want in there let's go ahead and mix that seasoning into the flour and then take that same spoon and mix that parmesan into the Panko bread crumbs and you officially have your frying station ready all right my friends so for this technique super simple you're going to take your seasoned chicken breast into that seasoned flour just Pat it in there you don't have to make it like you're you know frying chicken wings or something like that because we're double dredging this basically to make sure there's no bald spots knock off any excess flour then go directly into that egg wash flip it over then we're going from the egg wash right into those bread crumbs with the parmesan cheese now this is where you want to kind of get in there with your hands and make sure that they're nicely coated and those breadcrumbs adequate cheese distribution can't go short on the parmesan guys remember we're here for a good time not a long time so just make sure that these are coated nicely in those breadcrumbs kind of press it in like so there you have it that'll go into the oil at 350 degrees until it's 165 degrees internal temperature once your oil gets to 350 degrees gently place your chicken breast on in there this is going to fry up faster than me at an open bar wetting because it's thinly sliced or butterflied so make sure it's not sticking to the bottom move them around a little bit and at about four or five minutes you have a perfectly fried chicken breast so after a few minutes you should have a golden brown and beautiful piece of chicken two of them actually flip them over and let that other side cook as well you can just see how crispy that is doesn't get much better than that my friends I'm gonna let that finish cooking put it on a wire rack allow it to drain and cool a bit then we'll slice it up and plate it up all right so after you allow it to cool for a minute or two we're just going to slice it up you guys can hear how crispy it is no sound effects involved here so I like to reserve a little bit of my sauce for final presentation this is the part where I say brace yourself for a trademark money shot say it with me guys looking good a little freshly grated Parmesan cheese for good measure the only thing left to do with digging here for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell so they were notifications as well all right my cameraman has made me wait long enough it's time for the Moment of Truth cheers a chicken pasta from about to say Chick-fil-A from Chick-fil-A put a poll out on Twitter asking everyone what the next went ahead and broke some out just for the haters love y'all too damn they like it myself it has crisp then we're gonna burn ourselves then when I request was this delicious Louisiana chicken pasta from Cheesecake Factory that's like a tongue twister back so recently on Twitter I did what do I want to say to wrap it upwhat's up guys welcome back so recently on Twitter I put a poll out asking everyone what copycat recipes they wanted to see next and the most common request was this Louisiana chicken pasta from Cheesecake Factory it's actually one of my favorites from Cheesecake Factory as well and today I'm going to show you how to make it at home but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well alright guys meet me in the kitchen let's make it happen first things first let's take a look at the ingredients for our sauce today we're gonna need two cups of heavy cream one cup of chicken broth we've got red and yellow bell peppers along with some red onions about a cup or so of mushrooms two tablespoons of minced garlic we have our pasta you can use whatever you want I'm using bow ties today for the seasonings we have some Tony's Creole seasoning My Lemon Bay Seasoning of course some red pepper flakes to bring a little heat and some Parmesan cheese now my friends it's time for the fun part we've got about a tablespoon or two of butter in there for health then we're gonna add our veggies so we got red and yellow bell pepper we got some red onion we're gonna let this cook in this butter start to absorb those flavors can't forget our mushrooms so we're gonna go ahead and add those if you hate mushrooms obviously you can leave them out plenty of veggies in this dish we're just gonna saute them let them get nice and tender we'll start to season them in a minute but right now just give them you know a little toss mix them around make sure they're absorbing that butter nothing sticking to the bottom or sticking to the sides so once those veggies get ahead start we're going in with our minced garlic you can use garlic paste or stuff from the jar fresh is best obviously but use what you got laying around don't have to make a grocery trip just for fresh garlic if you got some garlic paste in the refrigerator so right now we're just going to go ahead and work that garlic in it's going to start smelling amazing in your house and now it's time to season this up going in with a little sprinkle of my lemon base seasoning if you don't have this guys use whatever you have laying around we're also going in with some Creole seasoning use whatever Brands you like always feel free to adjust the seasonings to your preference another adjustable ingredient is the red pepper flakes if you don't want it to be spicy guys you can leave this out but for the rest of us that like a little Heat in goes the red pepper flakes I'm going to toss that around make sure that everything is evenly coated in flavor maybe even two tablespoons of all-purpose flour depending on how thick you want your sauce to be we're gonna work that in and then we're going to deglaze with one cup of chicken broth after that we're going in with two cups of heavy cream all right so in goes one cup of chicken broth we're gonna bring that up to a simmer kind of deglaze your Skillet scrape the side scrape the bottom no flavor left behind I'm going to increase the heat a bit once that comes up to a boil you'll start to notice that it'll start to thicken up because the flour is working its way into that chicken broth and that's when we're going to add in our heavy cream if you can't use heavy cream guys use whatever substitute you like half and half whole milk will work the further away from heavy cream you get though the thinner your sauce might be so just keep that in mind as you're making your adjustments but as you can see our sauce is already thickened up a bit so once you see that in goes two cups of heavy cream we're gonna give that a mix bring that up to a simmer allow it to reduce a little bit season it to taste so right now we're working over medium heat just want to slowly bring this up to temperature it'll begin to simmer a bit it'll start to thicken up as it reduces and then we'll add in that parmesan cheese and season to taste always salt your pasta water as well guys quick PSA on that adequately salt that pasta water so your pasta has some flavor when it hits the sauce as well so as you can see our sauce is beginning to thicken up a bit I'm going to reduce the heat at this point and start to go in with that parmesan cheese freshly grated Parmesan cheese or store-bought I'm not going to judge you as long as you don't judge me we'll use fresh for the final presentation we go ahead and work that in for anyone that's interested that's the brand that we use when the grated Parmesan cheese a lot better than the stuff we kind of Shake on our pizza so just keep that in mind all right right before you guys go make that comment in the comment section about me not using fresh cheese we went ahead and broke some out just for the haters in goes a little freshly grated Parmesan cheese one thing to keep in mind guys the more parmesan cheese you use the less seasoning you're probably going to need because parmesan cheese has pretty high salt content only way to find out though is to get in there and taste it that's good he's a little Lemon Bay though just a splash of that a little bit of Tony's and a little bit of those red pepper flakes and that my friends is a phenomenal pasta sauce and for pro tip number two on the day always finish cooking your pasta in the sauce so in goes the pasta I'm gonna give that a little mix make sure it's evenly coated you guys can make nasty jokes in the comments about the pasta sound and we'll just set that aside fry our chicken and plate this up all right so right now for the chicken we need to go ahead and Butterfly the chicken which basically means cut it in half then we're going to cover in Saran Wrap use a mallet and flatten it out it's more about making the chicken even than making it flat that way it Cooks evenly but this is the best technique in my opinion for this particular recipe all right so once your chicken breast is nice and even we're gonna go ahead and season it up nice light layer of Lemon Bay or whatever your favorite all-purpose seasoning is lemon pepper will work here Cajun seasoning whatever you like guys I'm going to flip that over show The Other Side the same love and attention and then we're going to get our frying station set up all right so for the frying station you need three bowls sorry to the dishwasher in advance and the first Bowl you need two overpriced eggs you're going to beat those the second bowl you need one and a half cups of all-purpose flour and then the third Bowl we need two cups of Panko bread crumbs all right so real simple on the flour guys we're just gonna go ahead and add some all-purpose seasoning similar seasoning to what we've been using this whole recipe so just use whatever you like you just want to make sure you have some flavor in there and then for the Panko bread crumbs we're going to grate some fresh parmesan cheese in there like I said about a half cup to a Full Cup to depending on how much parmesan flavor you want in there let's go ahead and mix that seasoning into the flour and then take that same spoon and mix that parmesan into the Panko bread crumbs and you officially have your frying station ready all right my friends so for this technique super simple you're going to take your seasoned chicken breast into that seasoned flour just Pat it in there you don't have to make it like you're you know frying chicken wings or something like that because we're double dredging this basically to make sure there's no bald spots knock off any excess flour then go directly into that egg wash flip it over then we're going from the egg wash right into those bread crumbs with the parmesan cheese now this is where you want to kind of get in there with your hands and make sure that they're nicely coated and those breadcrumbs adequate cheese distribution can't go short on the parmesan guys remember we're here for a good time not a long time so just make sure that these are coated nicely in those breadcrumbs kind of press it in like so there you have it that'll go into the oil at 350 degrees until it's 165 degrees internal temperature once your oil gets to 350 degrees gently place your chicken breast on in there this is going to fry up faster than me at an open bar wetting because it's thinly sliced or butterflied so make sure it's not sticking to the bottom move them around a little bit and at about four or five minutes you have a perfectly fried chicken breast so after a few minutes you should have a golden brown and beautiful piece of chicken two of them actually flip them over and let that other side cook as well you can just see how crispy that is doesn't get much better than that my friends I'm gonna let that finish cooking put it on a wire rack allow it to drain and cool a bit then we'll slice it up and plate it up all right so after you allow it to cool for a minute or two we're just going to slice it up you guys can hear how crispy it is no sound effects involved here so I like to reserve a little bit of my sauce for final presentation this is the part where I say brace yourself for a trademark money shot say it with me guys looking good a little freshly grated Parmesan cheese for good measure the only thing left to do with digging here for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell so they were notifications as well all right my cameraman has made me wait long enough it's time for the Moment of Truth cheers a chicken pasta from about to say Chick-fil-A from Chick-fil-A put a poll out on Twitter asking everyone what the next went ahead and broke some out just for the haters love y'all too damn they like it myself it has crisp then we're gonna burn ourselves then when I request was this delicious Louisiana chicken pasta from Cheesecake Factory that's like a tongue twister back so recently on Twitter I did what do I want to say to wrap it up\n"