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.

Recipe

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Louisiana Chicken Pasta (Cheesecake Factory Copycat)

4.94 from 32 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.

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

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: 48.1g, Vitamin C: 45g, Calcium: 42.4g, Iron: 20.7g

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Keyword: The Cheesecake Factory Louisiana Chicken Pasta
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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.

See more posts by Sabrina

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.

Categories:

Chicken Recipes Copycats Main Course Main Dishes Meat & Seafood Most Popular Pastas Recipe

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Comments

  1. 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!

  2. 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!

  3. 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.