Louisiana Chicken Pasta (Cheesecake Eatery-Inspired)

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Lay chicken breasts flat on a cutting board and slice horizontally into 2 thin pieces using a sharp knife.

3. 3

   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.

4. 4

   Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat.

5. 5

   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.

6. 6

   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).

7. 7

   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.

8. 8

   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.

9. 9

   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.

* Per serving · 4 servings · Values may vary.