How to Make Louisiana Chicken Pasta Exactly Like The Cheesecake Factory

Updated: Mar. 15, 2022

Learn how to replicate The Cheesecake Factory's best-selling Louisiana Chicken Pasta with this step-by-step recipe.

With pieces of crispy Parmesan-crusted chicken, colorful peppers and tender mushrooms, and al dente bow tie pasta bathed in a creamy Cajun cream sauce, one must wonder why The Cheesecake Factory has hundreds of items on its menu when Louisiana Chicken Pasta is such a standout!

Sure, the steak Diane is pretty darn amazing, and we’ll never say no to a serving of Cheesecake Factory Chicken Bellagio. However, it’s the Louisiana Chicken Pasta that keeps us going back for more.

We love this dish so much that we felt it time to share our copycat version. It’s a surprisingly easy dish to make and you can have it on your table in less than an hour.

The Cheesecake Factory’s Louisiana Chicken Pasta

This recipe makes 4 servings.


Louisiana Chicken Pasta ingredientsLauren Habermehl for Taste of Home

  • 1-1/2 pounds chicken breast, butterflied and pounded thin (about 1/4-inch thick)
  • 1/2 cup all-purpose flour
  • 2 teaspoons Cajun seasoning, store-bought or see below for a homemade Cajun blend
  • 1 cup panko bread crumbs
  • 1/2 cup Parmesan cheese, grated
  • 1 cup whole milk
  • 1 tablespoon Tabasco sauce (or your usual hot sauce)
  • 1/4 cup vegetable or canola oil


  • 2 tablespoons olive oil
  • 1 cup red bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 1 cup cremini mushrooms, sliced
  • 1/4 cup green onion, thinly sliced
  • 2 tablespoons fresh parsley, finely chopped

Cajun Cream Sauce:

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter
  • 4 teaspoons Cajun seasoning
  • 3/4 cup grated Parmesan cheese, grated
  • 1 pound bow tie pasta
  • 1/4 cup reserved pasta water

Tools You’ll Need

  • Pasta Pot: Choose a pot with a built-in colander to make draining and reserving the pasta water a snap.
  • Cast-Iron Skillet: This gorgeous Staub skillet is ideal for frying the chicken, sauteing the vegetables and whipping up the creamy Cajun sauce.
  • Chef’s Knife: I used this knife for slicing and dicing vegetables.


Step 1: Coat the chicken

Louisiana Chicken Pasta chicken coatingLauren Habermehl for Taste of Home

Gather three large, shallow bowls and line them up on your counter. In the first combine the flour and Cajun seasoning, in the second whisk together the milk and hot sauce, and in the third bowl toss together the panko and Parmesan cheese. Next, take a piece of chicken and dredge it through the flour. Then, dip it in the milk before pressing it into the panko-Parmesan mixture to generously coat on all sides. Set aside on a platter and repeat with the remaining pieces of chicken.

Editor’s Tip: For a thicker, crispier coating, we recommend dipping the chicken a second time in both the milk and the panko-Parmesan mixture.

Step 2: Fry the chicken

Louisiana Chicken Pasta fried chickenLauren Habermehl for Taste of Home

Heat a large skillet over medium heat. When the oil begins to shimmer, place 2-3 pieces of chicken into the skillet (don’t overcrowd the pan). Let cook on one side until deep golden brown, about 3-4 minutes, and then flip. Continue to cook until the second side is golden and the chicken is fully cooked, another 3-4 minutes. Remove the chicken to an oven-safe plate and repeat with the remaining chicken. Place the chicken in a low oven to keep warm while you finish the rest of the dish.

Step 3: Saute the veggies

Louisiana Chicken Pasta saute veggiesLauren Habermehl for Taste of Home

Wipe the skillet clean with a paper towel and then return to the stovetop over medium heat with 2 tablespoons of olive oil. Add the bell peppers, green onions and mushrooms and saute until tender, about 7-8 minutes. Remove to a bowl and set aside.

Step 4: Cook the pasta

Louisiana Chicken Pasta pasta cookingLauren Habermehl for Taste of Home

Fill a large pasta pot with water and season with salt. (Psst…here’s how to season pasta water the right way.) Bring to a boil and then cook the pasta until al dente. Drain, reserving 1/4 cup of the pasta water (here’s why we’re saving the pasta water).

Step 5: Make the sauce

Louisiana Chicken Pasta sauceLauren Habermehl for Taste of Home

While the pasta cooks, prepare the creamy sauce. In the same skillet you used for the vegetables, heat 2 tablespoons of olive oil, minced garlic and crushed red pepper flakes over medium-low heat. Once the garlic is fragrant, add 1 cup of heavy cream. B

ring to a boil and then reduce to a simmer. Let the cream reduce by half, about 10 minutes, then whisk in the whole milk, butter and Cajun seasoning. Remove from heat.

Step 6: Toss it together

Louisiana Chicken Pasta Lauren Habermehl for Taste of Home

To finish, add the cooked al dente pasta to the cream sauce with the Parmesan cheese and sauteed vegetables. Toss everything together, adding reserved pasta water as needed, until the desired creamy consistency is achieved.

How to Serve Louisiana Chicken Pasta

Louisiana Chicken PastaLauren Habermehl for Taste of Home

If you want to serve this dish as they do at The Cheesecake Factory, start with a heaping serving of the pasta coated in the creamy Cajun Parmesan sauce and vegetables. Top with 2-3 pieces of the spicy Parmesan-crusted chicken and garnish with chopped fresh parsley. Serve with a few slices of crusty sourdough bread or homemade Cheesecake Factory brown bread.

Don’t forget to save room for one of our Cheesecake Factory-inspired cheesecake recipes!

Homemade Cajun Spice Blend

Use your favorite store-bought Cajun spice blend for this recipe or make your own using herbs and spices you likely already have in your pantry. Simply combine the ingredients together in a small dish and then use as directed in the recipe above.

Yield: 6 teaspoons

  • 1-1/2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Our Best Cheesecake Factory Copycats
1 / 47