Cheesecake Factory Louisiana Chicken Pasta (Copycat)

Cheesecake Factory Copycat Louisiana Chicken Pasta with Parmesan, mushrooms, peppers and onions in a spicy cajun cream sauce.

Cheesecake Factory Copycat Louisiana Chicken Pasta with Parmesan, mushrooms, peppers and onions in a spicy cajun cream sauce.

Louisiana Chicken Pasta, my third favorite Cheesecake Factory Copycat is actually easier than you’d believe given the long list of ingredients. My two favorite Cheesecake Factory items, Spicy Cashew Chicken and Tamale Corn Cakes are my go-to order, without fail.

My husband on the other hand is all about trying new dishes. One day he ordered this Louisiana Chicken Pasta and I actually switched dishes with him. I know. Spicy Cashew Chicken has been my #1 for probably a dozen years.

What’s so great about this Louisiana Chicken Pasta? Well first of all the chicken is super crispy, seasoned with cajun spices and Parmesan Cheese. The sauce is creamy with a cajun bite and the veggies are a nice textural dimension. It’s all about cream, spice, cheese, chicken and pasta done well. Louisiana Chicken Pasta with crispy Parmesan chicken is the best Cheesecake Factory Copycat ever!

Looking for more pasta recipes?

 Looking for more copycat recipes?

WE LOVE THIS Copycat Cheesecake Factory Louisiana Chicken Pasta!

I use Mountain Rose Herbs and Spices but if you have a cabinet full of spices and you’re looking to make your own cajun spice mix, here is an easy Cajun Spice Recipe Blend!

  • 1 tablespoon salt
  • 2 teaspoons garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon ground black pepper
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper

Tools Used in the Making of this Louisiana Chicken Pasta:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Cajun Seasoning: Using cajun spices is an easy way to pump up the flavor of the recipe.
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.

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Louisiana Chicken Pasta (Cheesecake Factory Copycat)

Cheesecake Factory Copycat Louisiana Chicken Pasta with Parmesan, mushrooms, peppers and onions in a spicy cajun cream sauce.
Yield 6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

CAJUN CREAM SAUCE

  • 1 teaspoon red pepper flakes
  • 1 teaspoon cajun seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 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
  • 1/4 cup flour
  • 1 cup breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs
  • 4 tablespoons vegetable oil

PASTA

  • 1 lb Farfalle pasta
  • 2 tablespoons butter
  • 1/2 yellow bell pepper sliced
  • 1/2 red bell pepper sliced
  • 1/2 red onion sliced
  • 8 ounces crimini mushrooms sliced
  • 1 tablespoon minced garlic
  • 1/4 cup parsley for garnish (optional)

Instructions

  • Mix the Sauce ingredients together and set aside.
  • Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
  • Drain but do not rinse.
  • Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
  • In a second bowl whisk the eggs.
  • Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
  • Let chicken sit on a tray while you cook the vegetables.
  • Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
  • Cook for 3-5 minutes until just starting to brown but not break down.
  • Remove the vegetables from the pan.
  • Add the ¼ cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.
  • Remove the chicken from the pan and drain the oil.
  • Add the pasta and vegetables to the pan with the sauce mixture.
  • Let thicken and stir for 3-5 minutes.
  • While the sauce is cooking slice up the chicken.
  • Serve the pasta with the sliced chicken on top and extra Parmesan as desired.

Notes

*The first pass will leave mostly flour on the chicken, that is what we need, just to adhere the eggs, so don?t worry.

Nutrition

Calories: 1095kcal | Carbohydrates: 83g | Protein: 60g | Fat: 57g | Saturated Fat: 34g | Cholesterol: 289mg | Sodium: 1252mg | Potassium: 1165mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2405IU | Vitamin C: 37.1mg | Calcium: 424mg | Iron: 3.7mg
Keyword: The Cheesecake Factory Louisiana Chicken Pasta
WE LOVE THIS Copycat Cheesecake Factory Louisiana Chicken Pasta!
Cheesecake Factory Copycat Louisiana Chicken Pasta with Parmesan, mushrooms, peppers and onions in a spicy cajun cream sauce.
Louisiana Chicken Pasta with crispy Parmesan chicken is the best Cheesecake Factory Copycat ever!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Sauce was very good and pretty close to the real thing, but chicken was not.

    Something is missing from the chicken- maybe CF fries in butter? Maybe they add another spice or more salt?

    Not sure. Followed directions to the t and my chicken just tasted bland/like typical cutlets I usually make.

    Going to use this as a base recipe and will keep experimenting to get the chicken closer to CF.

    One other concern- as others have commented- the time it took to make it was double what this recipe says. I cut veggies quickly, flour/egg/breadcrumbed chicken quickly (I do this often so it’s a no brainer), took me well over an hour to make. I’m glad I saw the other comments because we had to be somewhere after dinner and we wouldn’t have made it if not.

    Still very good, 3 stars.

  2. Even with the little modifications I had to make (I had no chicken broth so I used a water/butter/spice mixture as well as cheated with pre-made chicken strips) this recipe was delicious! I can only imagine how good it will be when I get to make it properly. I live 4 hours and a border crossing from the nearest Cheesecake Factory so being able to make it at home is going to be amazing! Thanks for sharing this recipe, I’ll definitely have to pass it along

  3. I make this alllll the time and my boyfriend is obsessed with it! He has never had the cheesecake factory version but is already convinced this is better because of how amazing it is.

  4. This was INCREDIBLE. Tastes almost exactly like at the Cheesecake Factory! However I think 35 mins is definitely pushing it as it took me over an hour to make. But sooo worth it!! I added a little bit of tomato sauce in the end to make it a little less creamy and it was delicious! Thank you so much, I can’t wait to try all your other recipes

  5. I have never had the Cheesecake Factory version so I can’t compare but this was absolutely delicious. Will most definitely make it again.

  6. This is one of those recipes that I truly couldn’t believe I had made. It is literally restaurant quality. I have never ordered this from the Cheesecake Factory to be able to compare this recipe to, but WOW, the flavor was immense and delicious.

  7. I wish I could give this recipe more stars. This is a hit every time I make it! My mom is a great cook so I get a bit intimidated when I cook for her. Let’s just say she had seconds and maybe even thirds of this delicious dish! Tastes straight from the restaurant. Thank you for sharing!!

  8. Thank you so much for sharing the recipe! It was absolutely just as delicious, if not slightly better because I cooked my noodles longer then they typically do. Will be a go to when I’m in the mood for pasta. I can’t wait to try more of your recipes. Thanks again!!!

  9. I made this for my family and everyone loved it. We go to cheese cake factory just to get this and now we will make it at home from now on. Love love love

  10. My son and I worked together to make this for dinner. It was very delicious—no doubt. As far as the prep and cooking times go—it definitely took more like an hour with two people sharing the prep. We did make our own Cajun seasoning. We will definitely make this again, but probably not on a work day. Again, it was DELICIOUS and worth every bit of effort.

  11. Love the flavors of this recipe! I ended up taking 2 large chicken breasts & cutting them up into 1” chunks, salt & peppering them and sautéed them on md till cooked with no breading. Putting the chicken aside. I added chicken andouille sausage till warmed and put that aside. Trader Joe’s has a great frozen yellow, red pepper sliced combo so I added that. I did 1/2 cup heavy cream and 1/2 & 1/2 for the rest. I held off on the red pepper flakes as I was also feeding my 3 boys. This dish was amazing and super easy.

  12. I love this recipe it’s sooo good! I’ve made it a handful of times the only thing I do is take out the red onions and add more cream for the sauce. I also double up on the mushrooms and peppers. It’s a family favorite and a different take on pasta. I can eat leftovers for days.

    1. Good tasty recipe but the overall cook time took well over 1 hr and 20 minutes for one person. I am not a professional cook by any means but I consider myself to be pretty good.

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