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Louisiana Chicken Pasta (Cheesecake Factory Copycat)
4.9 from 318 votes

Louisiana Chicken Pasta (Cheesecake Factory Copycat)

Louisiana Chicken Pasta features farfalle pasta tossed with sautéed bell peppers, onion, mushrooms, and a spicy Cajun cream sauce. Crispy Parmesan-coated chicken breasts add a golden, crunchy texture contrasting the creamy sauce. The dish balances heat from red pepper flakes and Cajun seasoning with the richness of heavy cream and Parmesan, creating a flavorful, hearty pasta entrée reminiscent of the Cheesecake Factory version.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 1089 kcal
Course: Dinner
Cuisine: American

Ingredients

CAJUN CREAM SAUCE
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper ground
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 cup Parmesan Cheese , shredded
CRISPY PARMESAN CHICKEN
  • 4 chicken breast butterflied
  • 1/4 cup flour
  • 1 cup breadcrumbs
  • 1/2 cup Parmesan Cheese , grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper ground
  • 2 large egg
  • 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 cremini mushroom sliced
  • 1 tablespoon garlic minced
  • 1/4 cup parsley , for garnish (optional)

Instructions

    Cup of Yum
  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 let it get hot. 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.

Notes

  • The initial flour coating on chicken ensures the breadcrumbs and egg adhere properly.

Nutrition Information

Calories 1089kcal (54%) Carbohydrates 84g (28%) Protein 61g (122%) Fat 56g (86%) Saturated Fat 28g (140%) Polyunsaturated Fat 9g (53%) Monounsaturated Fat 14g (70%) Trans Fat 0.2g (10%) Cholesterol 276mg (92%) Sodium 1242mg (52%) Potassium 1192mg (25%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 2420IU (48%) Vitamin C 38mg (42%) Calcium 437mg (44%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 1089

% Daily Value*

Calories 1089kcal 54%
Carbohydrates 84g 28%
Protein 61g 122%
Fat 56g 86%
Saturated Fat 28g 140%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 14g 70%
Trans Fat 0.2g 10%
Cholesterol 276mg 92%
Sodium 1242mg 52%
Potassium 1192mg 25%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 2420IU 48%
Vitamin C 38mg 42%
Calcium 437mg 44%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.