Cheesecake Factory Louisiana Chicken Pasta (Copycat)

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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 1/2 teaspoons dried oregano
  • 1 1/2 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.



Louisiana Chicken Pasta (Cheesecake Factory Copycat)

4.97 from 54 votes
  • Yield: 6 servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Cheesecake Factory Copycat Louisiana Chicken Pasta with Parmesan, mushrooms, peppers and onions in a spicy 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


  • 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


  • 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)


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Mix the Sauce ingredients together and set aside.
  2. Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
  3. Drain but do not rinse.
  4. Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.

  5. In a second bowl whisk the eggs.
  6. Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
  7. Let chicken sit on a tray while you cook the vegetables.
  8. Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
  9. Cook for 3-5 minutes until just starting to brown but not break down.

  10. Remove the vegetables from the pan.
  11. Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.

  12. Remove the chicken from the pan and drain the oil.
  13. Add the pasta and vegetables to the pan with the sauce mixture.
  14. Let thicken and stir for 3-5 minutes.

  15. While the sauce is cooking slice up the chicken.
  16. Serve the pasta with the sliced chicken on top and extra Parmesan as desired.

Recipe 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 Information

Yield: 6 servings, Amount per serving: 1095 calories, Calories: 1095g, Carbohydrates: 83g, Protein: 60g, Fat: 57g, Saturated Fat: 34g, Cholesterol: 289mg, Sodium: 1252mg, Potassium: 1165mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2405g, Vitamin C: 37.1g, Calcium: 424g, Iron: 3.7g

All images and text © for Dinner, then Dessert.

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!

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    1. The crispy chicken topping makes that harder to accomplish. I’d cook the pasta and toss with just a bit of butter or olive oil to coat. Refrigerate in covered container, aside from the sauce. You’ll have to re-crisp fully cooked chicken in the oven, 350 degrees for 10-12 should do it. Heat large skillet and add sauce, you may need to thin with more liquid then toss with pasta until warmed through and top with chicken. Hope that helps! Happy Thanksgiving!

  1. I made this for dinner tonight and it really was delicious! I thought next time I might double the vegetables, but then I would most likely need to increase the sauce. The chicken turned out fantastic, but cooked longer than 5 minutes even butterflied. It only had a hint of spicy, so if you like it spicy, add more red pepper flakes and Cajun seasoning. Will make it again for sure and make sure to have some cheesecake for dessert! 🙂 Thank you for the recipe!

  2. It looks delicious but my question is: Can this be adapted to an Instant Pot. I can saute the chilcken but don’t know how long to set it for (I would put the noodles uncooked and sauce in with the crisped chicken and mushrooms.

    1. I haven’t tested it in an instant pot so I can’t really give a recommendation. If you decide to try, I’d love to know how it turns out. Thanks!

  3. Hi Sabrina,
    Love, love, love this recipe..did I mention I love this recipe.. I Would like to double the batch for a Sunday dinner tonight would I double all the ingredients?

    Thanks so much!

  4. If I wanted to reduce the cream by a cup and increase the chicken stock by a cup, that should still be ‘creamy’ in consistency correct? I love it this original way but my hubby isn’t a huge fan of overly creamy sauces…..

  5. I made this pasta for my family only really changing the recipe by adding my own chicken stock with chicken stock (duh) and half a bullion cube and my own cajun spice mix and it was sooo good. The only thing I would change is maybe to use 3/4 lb of pasta because I like my pasta a little more saucy. I honestly can’t remember what the Cheesecake Factory tasted like rn but this tastes exactly like the pasta from chili’s Cajun chicken pasta except the chicken is way better ?? would highly recommend but it is a bit of a time commitment as most good meals are

  6. Hello if I skip the Cajun seasoning and red pepper flakes will it make a big difference in the taste? I want to attempt to make it but I can’t handle spicy.

  7. Tried tonight and this was delicious, will definitely add to my faves. I would add a bit more of the Cajun seasoning next time. ?

  8. Hi,
    This recipe is fantastic. The Louisiana Chicken Pasta at The Cheesecake factory is my absolute favorite and I can’t count how many times a month I order from there. This recipe taste just like it or better.
    The only question I have is how do you get that deeper brown color for the sauce? Mine turns out quite pale from the heavy whipping cream everytime.

    1. The color really depends on the chicken stock too. If it’s a thinner stock, the color won’t be as deep. As long as the flavor is there, then I wouldn’t worry about the coloring so much.

  9. I made this for my husband tonight. I did not add quite as much parmesan cheese as the recipe called for but it was still very tasty, well balanced and pairs wonderfully with white wine.

    1. It was a great pasta, however the sauce was not accurate to Cheesecake Factory. More of a Cajun Alfredo recipe. Great sauce, just didn’t fill the craving I had for the original sauce.

      1. I agree. It was good, but did not taste similar to the Cheesecake Factory version. Sauce was way creamier than how it is at the restaurant.

  10. Hello, I am making this tonight and list want to confirm the sauce isnt being cooked until the end?

  11. was craving this CF dish but didn’t wanna spend $20 a plate. This’s is the easiest and most spot on recipe!! It tastes exactly like the original but less greasy. Will definitely make again, my family loved it!!!!

  12. This recipe was AMAZING! I had been “eyeing” it for some time now, and when my son saw the picture, he immediately requested it . I halved most of the ingredients because it is just the two of us. Everything turned out perfect! It definitely taste likes the Cheesecake Factory pasta dish. Which is great since we can not really get out right now. The only thing I changed was I used penned pasta instead, because I didn’t have farfalle on hand. Will definitely be saving and cooking this meal again. Thank You Sabrina!

  13. This dish is amazing! I just went to the Cheesecake Factory in Atlanta for the first time some months ago and I was in Love! Their food is soo good and I couldn’t wait to have it again! Thanks for this recipe! My children couldn’t stop talking about how good it is! You nailed it!

  14. Thank you! Made tonigh, easy and came out perfect. My husband said it tasted just like the Cheesecake Factory one! I did substitute half and half for cream because i didn’t have full cream But apparently that didn’t impact it! Will definitely make again !

  15. Omg!!! Thank you thank you thank you so much this recipe is everything! My whole family absolutely loves it. Thanks again?

  16. This dish is amazing. My kids absolutely love it. I omit the red pepper because they are still little, but the flavors in this dish are sooo great!

  17. Made this for my daughter who came home to visit from school. Absolutely amazing. No tweaks made exactly as the directions say and it’s perfect ??

  18. Very good! I reduced the amount of red pepper flakes because my family doesn’t like really spicy and they really liked it. This made enough to feed my family of four and have enough for leftovers.

  19. I NEVER post any comments on recipes. With that being said, I had to with this one. This is my all time favorite dish and I ALWAYS order this when I go to CF. I have to say I was a bit skeptical before trying this recipe because a lot of the copycat recipes I see on Pinterest taste nothing like the original. This recipe was dead on and I actually liked it better than CF, I felt like it was less greasy. My boyfriend literally hates anything Cajun, he took one bite of this and fell in love. He said that this chicken was the best chicken “cutlet” and I will be using this breading from now on. I will now be making this dish religiously, thank you, thank you!

    1. This makes me so happy! Thank you so much for taking the time to come back and leave a comment. I’m honored to be your first, haha!

    2. I love this dish from CF, but with our closest being an hour away, I needed a good copycat recipe. This is soooo good, my hubby loves it, its honestly very easy to put together and prep ahead of time, and it makes a LOT! I make this usually twice a month. Thank you for this recipe!!!

      1. I usually use half regular Italian breadcrumbs and half panko breadcrumbs. Since the last time I made this recipe I tried it by cutting the chicken into bite size pieces first and then breading it. It kind of makes it easier to eat since you don’t need a knife to cut the chicken!

    1. Hi there! So sorry that you are having trouble unsubscribing. If you can email contact @ dinnerthendessert. com and let them know what you would like to be unsubscribed from and they can help you take care of that!

    1. For this dish, you could substitute soy marinated tofu or maybe eggplant. It’s not going to taste exactly the same but should still be good. You can also leave them out.

  20. I’d love to try this cream recipe but am Lactose intolerant. I’ve heard I can substitute lactose free whole milk, adding butter, for the cream. Could you advise me if this is so?

  21. How can I X out of the video? I don’t have unlimited internet, so the videos are eating up my internet time! I used to be able to X out, but I can’t anymore. HELP!

  22. It’s was amazing thanks for the recipe. This coming from someone who doesn’t care for pasta. It’s better than cheesecake one.

  23. Made this tonight for dinner. It’s excellent! My husband and I felt like we were at the Cheesecake Factory. Now all I need is a big fat slice of cheesecake! Comes together quick after preparing all the ingredients. Thanks for another good meal!

    1. Haha yes, I haven’t figured out how to magic a slice of their amazing cheesecake to go with – it’s the only thing that’s missing 🙂

  24. OMG Yum made this for dinner and it was so good … entire family loved it … def a keeper … didn’t have bow tie pasta so used penne.

  25. Sabrina, this is a winner. I had this at the Cheesecake Factory last year and loved it so when I saw this copycat recipe I had to try it.

    There are three of us in this household and we all loved it. The menfolk can’t wait to take the leftovers as a work lunch.

    I made three small alterations. One, I used fresh parmesan cheese. Two, I used chicken tenders because that’s what I had on hand, and three, I used made roasted baby bell peppers this afternoon and used them.

    The breading on the chicken came out fantastic and I plan to use the breaded chicken component in other creations in the future.

    The only thing I would do differently next time is to prep the parts of this recipe earlier. It was an hour and a half from start to finish eating and 2.25 hrs from start to putting the dishes away and closing the kitchen.

    Thank you for this recipe. It’s a keeper.

    1. I’m so glad that it was a hit! Prepping will definitely cut down on time spent making/cleaning up and more time enjoying it with your family. Thanks for letting me know how it went! 🙂

  26. This dish is amazing!! My husband loved it . Thank you for your recipe.Will make it when my kids come home to visit,I already sent it to my daughter she’s making it tonight for her man 🙂

  27. My prep was not that long at all because I don’t measure, I eyeball my amounts. I have cooked this once a week for the last 3 weeks and it has gotten easier each time. This recipe is my new favorite and I’m so glad I found it. You are truly my new go to for all things food, thanks so much.

  28. This is one of my favorite dishes to make! It turns out so close to the cheesecake factory version. Thank so much for making this!

  29. I love this pasta at The Cheesecake Factory! I came across this recipe looking for a cheaper way to have it more often. This is extremely close if not dead on! I made it a couple of nights ago and it is really good. Thank you for sharing all those helpful tips, they made ALL the difference. It took longer to make than I expected but I anticipate the more I make it the faster I’ll get. Again thank you for sharing!

  30. I loved this dish but the prep time is waaaay longer than 15 minutes. The first time I made it I was sweating and scrambling lol. I use gluten free Penne and breadcrumbs because I have celiac and it’s still yummy. It’s a favorite in our home but be prepared for a Lot of prep for sure. So because of that I save this for special occasions and I prep earlier in the day to make it come together easier. BUT YUMMO!

  31. I will drive 30 minutes out of the way to get this dish when I *need* a fix. I made it a couple weeks back, and, for not being a really good cook, this was as close as I could have expected.
    You are awesome, and thanks for putting these recipes out there. Side note, I also did the chicken Madeira, and even though I have never had it at CCF, I was impressed that I was capable of cooking something that tasted that good.

    1. I’m so glad you found these copycats to help get your fix! Thanks for coming back to let me know how much you enjoyed them.