Copycat Louisiana Chicken Pasta

1. Stage

Arrange three shallow bowls on the counter. In the first bowl, combine the flour and Cajun seasoning. In the second, whisk together the milk and hot sauce. In the third bowl, combine the panko bread crumbs and Parmesan cheese. Dredge a piece of chicken in the flour, shaking off any excess. Dip it into the milk, allowing any excess to drip off. Then coat it in the panko bread crumbs mixture, pressing to help it adhere. Set it aside on a platter, and repeat with the remaining chicken pieces. Editor's Tip: When breading chicken, let it rest in the refrigerator for 20 to 30 minutes before frying it. This will give the flour time to hydrate and become sticky, helping the breadcrumbs stick to the chicken while cooking.

2. Stage

Preheat the oven to 200°F. In a large skillet, heat the canola oil over medium heat. Working in batches, cook the chicken until it's golden brown and its internal temperature reaches 160°, three to four minutes per side. Place the chicken on a baking sheet or an oven-safe plate, and keep it warm in oven. Editor's Tip: Mind the temperature of your oil. Breaded fried chicken has a habit of looking fully cooked on the outside while remaining undercooked in the middle when the frying oil is too hot. For food safety, cook your chicken until it reaches an internal temperature of 165°. If the outside is browning too quickly, turn down the heat so the middle can catch up.

3. Stage

Wipe the skillet clean with a paper towel. Add the olive oil and return the skillet to the stovetop over medium heat. Stir in the bell peppers, mushrooms and green onion. Cook until they're tender, seven to eight minutes. Transfer them to a bowl, set them aside and keep them warm.

4. Stage

Meanwhile, cook the pasta according to the package directions for al dente. Drain the pasta, reserving 1/4 cup of the pasta water. Set the pasta aside and keep it warm. Editor's Tip: That reserved starchy pasta water helps create a thicker sauce later.

5. Stage

In the same skillet, heat the olive oil over medium heat. Add the garlic and crushed red pepper flakes, and cook until they're fragrant, 30 to 60 seconds. Add the heavy cream and bring the mixture to a simmer, then reduce the heat. Simmer until the cream has reduced by half, about 10 minutes, stirring frequently. Stir in the whole milk, butter and Cajun seasoning.

6. Stage

Add the cooked pasta, Parmesan and cooked vegetables to the cream sauce, and toss to coat. If needed, gradually add the reserved pasta water until your desired creamy consistency is reached. Serve the pasta immediately with chicken. If desired, top it with parsley.