If you’ve ever craved the Cheesecake Factory’s iconic Louisiana Chicken Pasta but didn’t want to leave the comfort of your home, you’re in for a treat. This copycat recipe brings all the creamy, spicy goodness of the restaurant favorite right to your kitchen. The combination of tender chicken, perfectly cooked pasta, and that signature Cajun cream sauce creates a restaurant-quality dish that will impress family and friends alike.
What makes this dish special is the balance of flavors – the slight kick from the Cajun seasoning, the richness of the cream sauce, and the freshness from the bell peppers and tomatoes. In just about 45 minutes, you can recreate this beloved Cheesecake Factory classic without the wait or the hefty restaurant bill.
Why You’ll Love This
- Restaurant-quality meal at a fraction of the cost
- Adjustable spice level to suit your family’s preferences
- One-pan preparation makes cleanup a breeze
- Impressive enough for guests but easy enough for weeknight dinners
- Leftovers taste even better the next day as flavors continue to meld
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup flour
- 1 cup Italian breadcrumbs (or panko, or plain breadcrumbs)
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs, whisked
- 4 tablespoons vegetable oil
- 1 ½ cups chicken broth
- 2 cups heavy cream
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 1 cup grated Parmesan cheese
- 3 tablespoons minced garlic
- 1 lb bow tie pasta (or pasta of choice)
- 2 tablespoons butter
- 2 cups sliced cremini mushrooms
- 1 chopped red onion
- 1 teaspoon red pepper chili flakes
- 1 chopped yellow bell pepper
- 1 chopped red bell pepper
- Chopped fresh parsley
- Chopped green onion
- Grated Parmesan cheese
Instructions
- Slice each chicken breast in half lengthwise to create thin cutlets. Pound the chicken until very thin. Combine breadcrumbs, flour, salt, pepper, and Parmesan cheese in a shallow bowl. Whisk eggs in a second shallow bowl. Dip each chicken piece first in breadcrumbs, then egg, then breadcrumbs again. Heat oil in a frying pan over medium-high heat. Fry chicken in batches until golden brown and cooked through, 3-5 minutes per side. Keep fried chicken warm on a wire rack in a 250°F oven.
- In a skillet, melt butter over medium-high heat. Sauté mushrooms and onion until tender, about 2-3 minutes. Stir in peppers, garlic, Cajun seasoning, and chili flakes. Sauté for 2 more minutes until garlic is fragrant. Add heavy cream and chicken stock. Simmer on low heat, stirring occasionally, until thickened, about 4-5 minutes. Stir in Parmesan cheese until combined. Season with salt and pepper to taste.
- Boil pasta in salted water according to package directions. Reserve 1 cup of cooking water, then drain pasta. Return pasta to the pot and mix in the sauce. Add half the reserved pasta water to thicken the sauce, stirring to combine. Add more reserved water if needed for desired consistency.
- On a plate, serve a portion of pasta coated in sauce. Slice a chicken cutlet into strips and place it over the pasta. Garnish with Parmesan cheese, fresh parsley, and green onion. Serve and enjoy at once.
Tips & Variations
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the sauce
- Substitute shrimp for chicken for a seafood variation
- Use half-and-half instead of heavy cream for a lighter version
- Add mushrooms or zucchini for extra vegetables
- Make your own Cajun seasoning by combining paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper
- For a gluten-free option, use your favorite gluten-free pasta
Serving Suggestions
This Louisiana Chicken Pasta is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the richness of the cream sauce. For an authentic Cheesecake Factory experience, serve with warm, crusty garlic bread for soaking up every last bit of that delicious sauce.
If you’re hosting a dinner party, start with a light appetizer like bruschetta or stuffed mushrooms, and finish with a slice of homemade cheesecake for the full restaurant experience at home.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of milk or cream to revive the sauce
- The sauce will thicken as it cools – this is normal
- For best results, don’t overcook the pasta; it will continue to soften slightly in the hot sauce
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the components separately (cook the chicken and make the sauce) and store them in the refrigerator. Cook the pasta fresh when ready to serve and combine everything.
Is this dish very spicy?
With the recommended amount of Cajun seasoning, it has a moderate kick. You can always adjust the amount to suit your taste preferences.
What can I substitute for heavy cream?
Half-and-half or a combination of milk and cream cheese can work as substitutes, though the sauce won’t be quite as rich.
Can I freeze this pasta dish?
Cream-based pasta dishes don’t freeze well as the sauce can separate when thawed. It’s best enjoyed fresh or as refrigerated leftovers within a few days.
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