Cheesecake Factory Louisiana Chicken Pasta (Copycat) delivers creamy Cajun flavor and indulgent, crispy golden meat. Try it for dinner!
If there is a ranking list of the Cheesecake Factory menu, their popular Cajun Jambalaya Pasta is on it. But that’s not their only spicy Pasta Recipe– this one has the same bold flavors and crispy chicken—it’s definitely a must-try!
Sabrina’s Cheesecake Factory Louisiana Chicken Pasta Copycat Recipe
There are so many winning dishes across all categories on The Cheesecake Factory menu, it’s tough to pick a top recipe. My personal go-to order is Spicy Cashew Chicken with some Tamale Corn Cakes to start. And what table order would be complete without the iconic Avocado Egg Rolls? Plus, Farfalle with Chicken and Roasted Garlic is another family favorite. But I have to tell you – their Louisiana Chicken Pasta is a sleeper pick!
Recipe Card
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 large 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 let it get hot. 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
Nutrition
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Table of contents
About this Recipe
What’s so great about this dish? Well, first of all, the chicken is super crispy, and well seasoned with Cajun spices and Parmesan Cheese. The sauce is creamy with a spicy bite, and the veggies add some nice texture. And while it does have a long list of ingredients and steps, I promise, this amazing pasta is easier than you’d think to make at home.
Chef’s Note: Copycat Recipes
I love creating copycat recipes because it lets my readers try a new dish at home without that “order regret”. If you are like me, you have my go-to dishes at most places. It’s hard to try something new because what if it ends up not as good as our usual order? In fact, I only discovered this tasty pasta because my husband decided to be adventurous, which allowed me to finally give it a try. I filled my Copycat Catalog with spot-on recipes so you can recreate your usual order or discover a new favorite that tastes as good (if not better) as the restaurant!
Ingredients
Cajun Spice Blend
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 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
Can this be made ahead of time?
You can make some parts of this recipe ahead of time, but I would suggest breading the chicken and cooking everything all at once. This will give you the crispiest coating and the best flavor since cooking it all in the same pan builds the flavors. Combine the sauce ingredients and make the dry breading mixture, and keep them in separate containers in the fridge. This will save you a bit of prep time when you actually start making dinner.
Recipe Tips & Tricks
How to Butterfly Chicken Breast
- Start with a boneless, skinless chicken breast flat on a cutting board.
- Using a sharp, large chef’s knife, start along the long side of the breast.
- Place your knife halfway up the breast (from the cutting board) and carefully cut through one side to the other long side, stopping before you cut through fully.
- Use one hand to gently press down on the breast to anchor it as you are cutting.
- You should be able to open the breast like a book, but have it be one large, thin piece.
- Using a meat mallet, gently pound the halves in any larger areas so that they are even across.
Related Recipes
More Cheesecake Factory Copycat Recipes
These photos were in a previous version of this post
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??
I think you’ll be ok with just leaving them out. Enjoy!
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!
I was just trying to go for the true copycat of how The Cheesecake Factory makes it. I hope you enjoy it!
If I don’t have a red onion, can I replace it with a yellow onion? Will it change the flavor?
You can use a yellow onion or even shallots instead. Enjoy!
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 !
Yay!! Thanks for letting me know, Myriam.
Making this recipe for a ladies luncheon. Can it be made hours ahead of time and heated up right before they arrive?
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!
That just might do the trick! Thanks for the advise Sabrina! Can’t wait to try it!
Happy Thanksgiving!
Same to you!
SO good
Made this tonight, I went exact to the recipe. It was FABULOUS
Yay!!
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!
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.
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!
What is butterflie chicken
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.
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
Sure 🙂
Enjoy!
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…..
You may want to use less chicken stock to make up for the cream as it has a thinner consistency.
How many will this recipe feed?
This yields 6 servings.
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
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.
It will adjust the flavor but it will still be delicious, just not as seasoned.
Make this on the regular at my house. It’s a family favorite!
Tried tonight and this was delicious, will definitely add to my faves. I would add a bit more of the Cajun seasoning next time. ?
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.
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.
A new favorite! Thank you!
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.
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.
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.
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.
My family can’t get enough of this recipe. Its awesome.
Unbelievably good and so easy!!!!
Thanks for the 5 stars, Traci.
Hello, I am making this tonight and list want to confirm the sauce isnt being cooked until the end?
Sorry I’m just now seeing this. You were correct and I hope you enjoyed it!
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!!!!
Yay!! Glad you decided to give it a try, Liz.
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!
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!
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 !
Omg!!! Thank you thank you thank you so much this recipe is everything! My whole family absolutely loves it. Thanks again?
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!
Thanks for coming back to let me know, Tim. I appreciate the 5 stars.
Absolutely delicious!
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 ??
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.
made this for sunday dinner! it came out perfect. added more cajun seasoning to kick up the spice, delish!
Soooo good. Made it for my family for my Culinary final and it was fairly easy and soo delicious,
How awesome! Thanks for coming back to let me know how much you all enjoyed it, Abby.
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!
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!
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!!!
What breadcrumb did u use?
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!
Amazing! My picky 11 year old gave it 10/10. Thank you!!
Love it when my recipes win over the pickiest of eaters! Tell her I said thanks so much for the perfect score 🙂 🙂
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As I really can’t stand the taste or texture of mushrooms, what do you recommend as a substitute?
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.
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?
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!
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!
We reached out via email so that we can help you troubleshoot offline 🙂
It’s was amazing thanks for the recipe. This coming from someone who doesn’t care for pasta. It’s better than cheesecake one.
Wowing a non-pasta person is a huge win in my book! Thanks for the review and making my day!
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!
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 🙂
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.
So glad you liked it – it is a family favorite here!
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.
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! 🙂
Made tonight. Absolute goodness!!
I agree! Happy you enjoyed!
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 🙂
So glad to hear you liked it! Hope your kids and their families love it as much as we both do!
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.
You just made my day! Thank you so much.
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!
You’re welcome Erin.
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!
You’re welcome Dawn. I’m so glad you found the recipe and decided to give it a try!
What type of vegetable oil do you use?
I just used a store brand. You can use whatever vegetable oil you’d like.
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!
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.
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.