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.

Pin this recipe now to remember it later

Pin Recipe

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.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. i tryed this last night. it was really goooooood. If my picky son ate it and said let me have more. I know it was really gooooood. i took one of my co-worker some to try. two more of them ask for some of her’s. they all tryed an asking for the recipe.
    this recipe is a KEEPER.

  2. We’ve loved this recipe for years but I’ve never left a review – figured I should! It is delicious! I agree with others about the time it takes. It’s definitely closer to double what this says. However, it is always so yummy that it is worth an hour to make it! We actually ordered this at CF and thought the homemade version what MUCH BETTER!!!

  3. 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.

  4. 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

  5. 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.

  6. 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

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

  8. 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.

  9. 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!!

  10. 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!!!

  11. 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

  12. 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.

  13. 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.

  14. 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.

  15. Hi !! I am making this next week and wow it sounds day so good! One question, I’m allergic to mushrooms, do you think it’ll change the creaminess of the sauce without adding the mushrooms to soak it up??

  16. I’m about to make this for the first time. I’m super excited. Quick question: why is the chicken butterflied? Can’t it just be cut all the way through? I’m going to follow the recipe as is but just curious from a technique standpoint. Thanks!

  17. Made this as is, and it was outstanding ! This will be part of the rotation list from now on. Every recipe that I’ve made from your blog has been delicious so far, well done !

    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!

  18. 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!

  19. 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!

        1. It just means splitting the chicken horizontally and opening it like a book. It allows you to easily pound the meat to an even thickness.

  20. 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!
    Denise

  21. 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…..

  22. 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

  23. 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.

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

  25. 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.

  26. 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.

      2. I agree! It tastes almost exact, but really creamy. I’m going to try adding way less heavy cream and less chicken stock. Cheesecake Factory is more of an oily based sauce.

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

  28. 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!!!!

  29. 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!

  30. 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!

  31. 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 !

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

  33. 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!

  34. 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 ??

  35. 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.

  36. 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. Love it when my recipes win over the pickiest of eaters! Tell her I said thanks so much for the perfect score 🙂 🙂

    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.

  37. 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?

    1. I haven’t tried that myself so I can’t give a recommendation. If you try it out, I’d love to know how it works!

  38. 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!

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

  40. 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 🙂

  41. 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.

  42. 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! 🙂

  43. 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 🙂

  44. 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.

  45. 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!

  46. 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!

  47. 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!

  48. 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.

  49. to Copycat:
    I wish you would describe/name each dish rather than tag lines. I don’t have time to go
    through all of them to find one I previously read, so consequently neve make some of
    these delicious recipes. Please consider at least adding a category.

  50. I made this today and it was wonderful but mine didn’t have the same reddish color as the photo. Did I miss something ?

    1. I’m so glad you enjoyed it! The color could’ve been a bit different depending on how long the vegetables were browned. Hope this helps for next time.

  51. Do you use salted or unsalted butter in this recipe? Can’t wait to make this – thank you for the recipe!!!

    1. I use unsalted because I like to be able to control how much salt I’m adding to my dishes. I hope you enjoy it!

    2. Just wanted to suggest a shortcut I use: my supermarket has already breaded, already cooked, boneless chicken breasts in the deli area. I just heat them and slice before adding to the rest of the dish! Saves me time and makes less mess!

  52. I made this recipe tonight. It took a long time and I was afraid it was going to be all in vain. To my surprise, it was really, really good. I love to try new recipes and my son said he was impressed and one of the best I have ever cooked.

  53. I ALWAYS order this pasta everytime I go to Cheesecake Factory and ask for spaghetti instead. I made this recipe yesterday with spaghetti and it was delicious. I didn’t have enough heavy cream so I added more chicken stock. I used chicken thighs instead. My husband said the chicken was very flavorful and told me to keep the recipe. This recipe will definitely be in our dinner rotation!

  54. Hi there
    I’m going to make this wonderful recipe for my daughters surprise 25th birthday party. My question is, What do you think would be a good way to slice the chicken if this is going to be served buffet style for a crowd of about 30 people?(Im going to have to quadruple this) I would love any suggestion you have. Also have you thought about creating recipes for a large gathering? Ive been going through your recipes and every one looks like a must try! Thank you so much

    1. So sorry I’m just now seeing this. It got caught in my spam filter. I’m not sure this would make a good buffet choice though as it would dry out. I would recommend my copycat for The Cheesecake Factory Pasta Da Vinci. I think that would be a better choice. Good luck!

  55. Made this tonight and I had to keep chasing my husband away from the cooked chicken pieces so he wouldn’t eat them all before I finished making the sauce. They were that delicious! We are a family that likes spicy dishes so, as someone else mentioned, next time I’ll add a second teaspoon of Cajun seasoning. And I will use more cornstarch as you suggested to thicken up the sauce. One thing confused me in the recipe. I used bow tie pasta because that was what I saw in all of your photos, but in the recipe you call for farfalle. Which do you recommend?

  56. Thank you so much for the recipe! Hubby and I very much enjoyed it. Loved the spice- even added a little more red chili pepper to kale even spicier!

  57. I made this for dinner last night, and even though my small kitchen looked like a cyclone had moved through it, it was DELICIOUS! Husband and son thought so too! I only used two chicken breasts as they were quite large, and I had to look up online how to butterfly them. I did pound them between sheets of waxed paper, and they were so big each took up the whole skillet, but they were crispy on the outside and moist inside. Yum!! ?

  58. This used to be my favorite dish at the Cheesecake Factory. Now I’m vegetarian so I don’t get it anymore. I really want to try out this recipe will it still come out good if I don’t make the chicken part and use Vegetable broth for the sauce instead?

    1. I haven’t tested it but I don’t see why it wouldn’t work. If you decide to try, I’d love to know how it turns out.

  59. My boyfriend is making this for me right now. But I’m confused at the onions. I don’t see a single hint of red onion in your photos, and I’m not entirely sure it’s even in the Cheesecake Factory recipe; I’ve only had it once, but the photo on their website indicates they use green onion?? And sliced? Like in half? Anyway, I’m excited to try your take on this recipe.

    1. I hope you enjoy it! This is an exact duplicate of thier recipe. I believe they add green onions but only as a garnish so feel free to add them at the end if you’d like.

      1. We make this all the time now! It’s delicious, thank you! When the red onions are sliced and halved it’s really hard to see them, and we do add the green onion, but it’s definitely not necessary; there’s a lot of flavors already.

  60. This recipe was amazing! I worked at The Cheesecake Factory and this tasted EXACTLY like the Louisiana Chicken Pasta dish from there. The only thing I changed was I added a lot more of the cajun seasoning. I don’t know exactly how much, I just kept tasting it until it was as spicy as I wanted. Thank you so much for the recipe! It will definitely go in my rotation!

  61. Made this last night – it was awesome! Plenty for 2 nights. Used whipping cream instead of heavy cream and still turned out great!

  62. question with the c. of Parmesan cheese and heavy cream does this give it a sort of Alfredo taste? I am not a cheese lover so just wondering if this would be a really cheesy tasting dish, or if it would still be good if i omit the cheese? Any help would be appreciated.

    1. It’s not really cheesy but it does give a creamier taste to the sauce. I haven’t tried it without the cheese so I’m not sure how it would taste. If you decide to try, I’d love to know how it turns out. Thanks!

  63. I’ve tried other recipes for this but this was the best! I used twice the amount of seasoning using your recipe but we like it spicy! Thank you!

  64. Oh my goodness!! This has become one of my all-time favorite meals. My mom’s birthday is in June, and she is specifically requesting this as her birthday meal she loves it so much!

  65. I have done this recipe at least a dozen times and every time it came out a winner. My finicky daughter loves it and this recipe is on the menu tonight for Ramadan iftar. Thanks.

  66. Great recipe! This is my absolute favorite dish to get at Cheesecake Factory. Now that I no longer live near a Cheesecake Factory, I knew I had to make this because I have a constant craving for it. Tastes almost identical to the real one! I made a few changes per my taste and what I had around the house (more Cajun seasoning, panko instead of breadcrumbs, etc) but it was still amazing. And I impressed all my friends and family with photos. Excited to try other recipes! 

  67. This was beyond good! Made this tonight because I’m obsessed with this pasta dish from the Cheesecake Factory, but can’t pay $18 every weekend for it… This was really, really close to the real thing! Super amazing. I’m already dreaming about eating it for lunch tomorrow. 🙂 Thank you so much!

  68. So so good! Even my picky boyfriend loved it!  I doubled the cajun seasoning and it still could have used more. I dont like spicy food and it definitely wasnt-so dont worry about it being too spicy.  This will be on our rotations for sure.  Thanks for the recipe! 

  69. I eat this from cheese cake factory at least 4 or 5 time a month. This that can get quite expensive. This recipe is spot on! Thanks also this is great without the meat for vegetarians!

  70. This is one of the top 5 BEST dishes I have ever made, and that’s saying A LOT because I LOVE to cook! I’m making it again for my whole family this weekend and I can’t wait to see their faces! 

  71. AhhhhhhhMAZING! I added some panko to my bread crumbs to add crunch without double breading. This was a HUGE hit at my dinner party! Thank you for making me look like a decent cook!!! 

  72. Just made this recipe tonight, was so so so delicious!! Tasted almost exactly as the same one from The Cheesecake Factory. I used the Louisiana Fish Fry company’s Cajun seasoning and cayenne pepper instead of the red pepper flakes and it tasted amazing! I also added another half tablespoon of cornstarch to make it a little more thick! I honestly can’t thank you enough for sharing this recipe!!!!

  73. This is my absolute favorite meal at Cheesecake Factory. I cannot believe how spot on the flavor is. Now I can make it at home whenever I’m craving it

  74. I have been trying to change my menu and this worked well the grocery store didn’t have unseason breadcrumbs  used panko instead turned out ok. This is my favorite dish at Cheesecake Factory I also didn’t have red pepper flakes used cayenne pepper. I won’t stop making it do you have any suggestions?

    1. I would suggest making this following the ingredient list to achieve the taste that’s spot on. If your grocer doesn’t have unseasoned breadcrumbs you could always use day old bread and pulse it in a food processor or even order it off of amazon. Using cayenne instead of red pepper flakes is quite a different flavor so make sure to use red pepper flakes next time as well. I’d love to know how it turns out next time.

  75. I made this tonight following your post!! It was AMAZING!!!!!! Definitely a crowd pleaser!!! So so tasty!! 

  76. I made it ! Came out great but the sauce didn’t really thicken too much. Maybe I did something wrong. My sauce was also very light in color. Not yellow/brown like the photo. Still tasty ! Thank you ! 

    1. Next time you make it, if your sauce still seems thinner you could always add a bit more cornstarch to thicken it up. Also the coloring could be different depending on how long the vegetables were browned. I’m glad you still enjoyed it!

  77. I made this today. It was a great hit. five persons enjoyed for lunch and little left over. I cheated on the cajun spice by putting two teaspoons in instead of one but the effect was still minimal. I am going to do it again and soon but next time I am making my own cajun seasoning. My daughter is a finicky eater but she said that she expect me to do again next week. Please do not tell her there iscream.

    1. Thank you so much for catching that, sorry. You’ll want to use 1 pound of Farfalle pasta for this recipe. I edited the recipe card to add that part in.

  78. This recipe was AMAZING!!!!!  Soooo delicious!  My whole family (husband, 16,17, and 19 yr. children and myself) ALL loved it and my boys can be pretty picky.

  79. I’ve made this twice now I almost can’t believe how delicious this is and I MADE IT! haha my husband and a couple of buddies came over tonight and they ate the whole thing couldn’t stop bragging about how good it was this has been a go to dog for me at cheese cake and I’m so happy I can make it at home now! Thanks so much 

  80. In the recipe it says to dip the chicken into breadcrumbs, then oil, then back into breadcrumbs. I’m assuming you meant to dip into the eggs, not oil? Also, how much pasta, a whole 16 oz box? Just making sure there is enough sauce to cover that much pasta. Thanks! 

    1. Yes, thank you for catching that! I edited to show correctly now. You’ll want to use a whole 16 oz pasta box for this recipe. Hope you enjoy!

  81. I just want to chime in and say great recipe! I a even more excited about the button at the top of the page that allows me to jump to the recipe! It was that alone that got me to subscribe! Looking forward to more

  82. Ooo! I have so many fans of Cheesecake Factory in my family. They will love this copycat!

  83. Wow! This looks delicious! The chicken looks perfectly crispy, and I love the mushrooms, too! Nice!