Louisiana Chicken Pasta (Cheesecake Factory Copycat) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
