Louisiana Chicken Pasta (Cheesecake Factory Copycat) Recipe

Introduction

This Louisiana Chicken Pasta is a creamy, spicy, and comforting dish featuring crispy Parmesan-coated chicken served over bowtie pasta in a rich Cajun cream sauce. Inspired by the Cheesecake Factory favorite, it balances bold flavors with a luscious texture perfect for a satisfying meal.

Ingredients

• Cajun Cream Sauce:
• 1 teaspoon red pepper flakes
• 1 teaspoon Cajun seasoning
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 2 cups heavy cream
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 cup Parmesan cheese, shredded
• Crispy Parmesan Chicken:
• 4 chicken breasts, butterflied
• ¼ cup flour
• 1 cup breadcrumbs (panko or regular)
• ½ cup Parmesan cheese, grated
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 2 large eggs
• 4 tablespoons vegetable oil
• Pasta and Vegetables:
• 1 pound Farfalle pasta
• 2 tablespoons butter
• ½ yellow bell pepper, sliced
• ½ red bell pepper, sliced
• ½ red onion, sliced
• 8 ounces crimini mushrooms, sliced
• 1 tablespoon minced garlic
• ¼ cup parsley, chopped (for garnish, optional)

Instructions

1. Step 1: In a bowl, combine red pepper flakes, Cajun seasoning, Kosher salt, black pepper, heavy cream, chicken stock, cornstarch, and shredded Parmesan cheese. Mix well and set aside.
2. Step 2: Bring a large pot of salted water to a boil. Cook Farfalle pasta until just shy of al dente. Drain and set aside without rinsing.
3. Step 3: In one bowl, mix flour, breadcrumbs, grated Parmesan, salt, and pepper. In another bowl, whisk the eggs.
4. Step 4: Coat each butterflied chicken breast first in the breadcrumb mixture, then dip into the eggs, and coat again in the breadcrumb mixture. Let rest on a tray.
5. Step 5: In a large skillet, melt butter over medium heat. Add sliced bell peppers, onion, garlic, and mushrooms. Sauté for 3–5 minutes until vegetables are tender-crisp and slightly browned. Remove and set aside.
6. Step 6: Heat vegetable oil in the same skillet over medium-high heat. Cook the coated chicken breasts for 3–5 minutes per side until golden brown and crispy. Remove chicken and drain excess oil.
7. Step 7: Add the cooked pasta and sautéed vegetables back to the skillet. Pour the Cajun cream sauce mixture over them and cook, stirring, until thickened, about 3–5 minutes.
8. Step 8: Slice the cooked chicken into strips. Serve the pasta mixture in bowls, topping with sliced chicken. Garnish with extra Parmesan cheese and chopped parsley if desired.

Tips & Variations

• Use shrimp or salmon instead of chicken for a seafood twist.
• Add spinach or sun-dried tomatoes to the sauce for extra flavor and color.
• Try penne or linguine pasta instead of Farfalle for a different texture.
• For a lighter version, bake or air fry the chicken instead of pan-frying.
• Adjust the amount of Cajun seasoning and red pepper flakes to control the spice level.
• Serve immediately to keep the chicken crispy and the sauce creamy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat with a splash of cream or chicken stock to loosen the sauce. Avoid microwaving to maintain the chicken’s crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken?

Yes, you can use rotisserie or cooked chicken to save time, but freshly breaded and fried chicken offers the best texture and flavor.

How spicy is the Cajun cream sauce?

The sauce is mildly spicy; you can reduce or increase the red pepper flakes and Cajun seasoning to suit your heat preference.

Louisiana Chicken Pasta (Cheesecake Factory Copycat) Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

This Louisiana Chicken Pasta is a creamy, spicy, and comforting dish featuring crispy Parmesan-coated chicken served over bowtie pasta in a rich Cajun cream sauce. Inspired by the Cheesecake Factory favorite, it’s full of bold flavor, creamy texture, and restaurant-quality goodness made easily at home.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American, Cajun
• Diet: Halal

Ingredients

Scale 1x2x3x

Cajun Cream Sauce:

• 1 teaspoon red pepper flakes
• 1 teaspoon Cajun seasoning
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 2 cups heavy cream
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 cup Parmesan cheese, shredded

Crispy Parmesan Chicken:

• 4 chicken breasts, butterflied
• ¼ cup flour
• 1 cup breadcrumbs (panko or regular)
• ½ cup Parmesan cheese, grated
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 2 large eggs
• 4 tablespoons vegetable oil

Pasta and Vegetables:

• 1 pound Farfalle pasta
• 2 tablespoons butter
• ½ yellow bell pepper, sliced
• ½ red bell pepper, sliced
• ½ red onion, sliced
• 8 ounces crimini mushrooms, sliced
• 1 tablespoon minced garlic
• ¼ cup parsley, chopped (for garnish, optional)

Instructions

1. Prepare the Cajun Cream Sauce: In a bowl, combine red pepper flakes, Cajun seasoning, kosher salt, black pepper, heavy cream, chicken stock, cornstarch, and shredded Parmesan cheese. Stir thoroughly and set aside to let the flavors meld while you prepare other components.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the Farfalle pasta and cook until just shy of al dente, about 9-10 minutes. Drain the pasta and do not rinse to allow the sauce to cling better. Set aside.
3. Prepare Chicken Breading Mixtures: In one bowl, mix together flour, breadcrumbs, grated Parmesan cheese, kosher salt, and black pepper. In another bowl, whisk the eggs thoroughly.
4. Bread the Chicken: Take each butterflied chicken breast and first coat it in the breadcrumb mixture. Next, dip it into the whisked eggs, then coat again in the breadcrumb mixture. Place the breaded chicken on a tray and allow it to rest while preparing vegetables.
5. Sauté the Vegetables: Heat butter in a large cast iron skillet (or heavy skillet) over medium heat. Add sliced bell peppers, onions, minced garlic, and mushrooms. Sauté for 3 to 5 minutes until the vegetables become tender-crisp and slightly browned. Remove the vegetables from the skillet and set aside.
6. Cook the Chicken: Add vegetable oil to the same skillet and heat over medium-high heat. Cook the coated chicken breasts for 3 to 5 minutes per side until they become golden brown and crispy on the outside and cooked through internally. Remove from the pan and drain any excess oil on a paper towel.
7. Combine Pasta, Vegetables, and Sauce: Return the sautéed vegetables and the cooked pasta to the skillet. Pour the prepared Cajun cream sauce over the mixture. Stir constantly over medium heat for 3 to 5 minutes until the sauce thickens and evenly coats the pasta and vegetables.
8. Serve: Slice the cooked crispy chicken into strips. Serve the pasta and vegetable mixture in bowls and top with the sliced chicken. Garnish with additional Parmesan cheese and chopped parsley if desired. Serve immediately to maintain the chicken’s crispiness.

Notes

• Substitute shrimp or salmon for chicken to create a seafood variation.
• Add spinach or sun-dried tomatoes to the sauce for added flavor and vegetable content.
• For a lighter version, bake or air fry the chicken instead of pan-frying.
• Adjust the amount of Cajun seasoning and red pepper flakes to modify the spiciness to your preference.
• Serve immediately to keep the crispy texture of the chicken intact.
• Leftovers can be stored refrigerated in an airtight container for up to 3 days; reheat gently in a skillet with a splash of cream or chicken stock to loosen the sauce.
• Avoid microwaving leftovers to maintain crispiness of the chicken.

Keywords: Louisiana chicken pasta, Cajun cream sauce, crispy Parmesan chicken, Farfalle pasta, cheesecake factory copycat, creamy pasta recipe, spicy pasta dish, pan-fried chicken pasta