Learn how to replicate The Cheesecake Factory's best-selling Louisiana Chicken Pasta with this step-by-step recipe.
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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.
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.
Directions
Step 1: Coat the chicken
Lauren 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
Lauren 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
Lauren 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
Lauren 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
Lauren 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
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
Lauren 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
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The Cheesecake Factory Original Cheesecake Copycat
You can’t go wrong with a slice of The Cheesecake Factory’s original cheesecake. A slice at the restaurant doesn’t come with glazed strawberries, but you can add some to your copycat recipe if you like!
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The Cheesecake Factory Pumpkin Cheesecake CopycatWith its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
The Cheesecake Factory Chocolate Chip Cookie Dough Cheesecake CopycatI created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin
Cheesecake Factory Shrimp ScampiUse your favorite dry, crisp white wine to make this copycat Cheesecake Factory shrimp scampi recipe. Plate it just like the restaurant by arranging the shrimp around a mound of angel hair pasta.
The Cheesecake Factory White Chicken Chili CopycatChili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia
The Cheesecake Factory Chicken Piccata CopycatThis satisfying chicken piccata copycat recipe from The Cheesecake Factory has capers, mushrooms, a creamy lemon sauce and angel hair pasta to round out the meal. Serve it with a few lemon slices to make it really feel like you're dining at the restaurant.
The Cheesecake Factory Fish Tacos CopycatSearching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
The Cheesecake Factory Ultimate Red Velvet Cake Cheesecake CopycatI love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee
The Cheesecake Factory Caramel Pecan Turtle Cheesecake CopycatFor an almost instant dessert, I spread homemade ganache and caramel sauce over premade cheesecake. It always makes busy holidays feel slightly less hectic. —Laura McDowell, Lake Villa, Illinois
The Cheesecake Factory Chicken Enchiladas CopycatLeftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas
The Cheesecake Factory Louisiana Chicken Pasta CopycatParmesan-crusted chicken and a creamy Cajun sauce makes The Cheesecake Factory Louisiana chicken pasta a standout dish on the restaurant's menu—and our copycat recipe is just like it!
The Cheesecake Factory Cobb Salad CopycatMade on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. —Taste of Home Test Kitchen
The Cheesecake Factory Americana Cheeseburger CopycatGo on a burger road trip in your own backyard. Grill the patties and load them sky-high with your favorite toppings. For instance, peanut butter and bacon make them southern style; coleslaw and tomatoes,
a northern version. —Susan Mahaney, New Hartford, New York
The Cheesecake Factory Crispy Crab Bites CopycatOur region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
The Cheesecake Factory Pasta Carbonara CopycatWhen a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. —Kristine Chayes, Smithtown, New York
The Cheesecake Factory Stuffed Mushrooms CopycatHeat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the "real" food we serve. Everyone reaches for seconds of these tasty morsels. —Judith LaBrozzi, Canton, Ohio
The Cheesecake Factory Chicken Bellagio CopycatBasil oil, prosciutto, breaded chicken and arugula are just a few of the ingredients that make The Cheesecake Factory Chicken Bellagio so flavorful. Stacked high on your plate, this copycat recipe can make one large portion (just like The Cheesecake Factory), or be divided into multiple, smaller servings.
The Cheesecake Factory The Everything Flatbread Pizza CopycatOur daughter, Stephanie, makes this pizza for her dad whenever he has a craving for it. Meat eaters will definitely get their fill with a slice of this deep-dish delight.—Nancy Jo Leffler, DePauw, Indiana
The Cheesecake Factory Fish & Chips Copycat"Tuck in" as if you're in a traditional British pub. These oven-baked, moist fish fillets have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned and also baked, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado
The Cheesecake Factory Spicy Edamame CopycatEdamame (pronounced eh-duh-MAH-may) are young soybeans in their pods. In our Test Kitchen, we boiled and seasoned them with salt, ginger, garlic powder and red pepper flakes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
The Cheesecake Factory Bacon-Bacon Cheeseburger CopycatWhere can you get a juicy burger that is so superior to drive-thru fare? Right in your backyard with this delicious bacon cheeseburger recipe. —Jackie Burns, Silverdale, Washington
The Cheesecake Factory Chicken Madeira CopycatThe sauce is the star of The Cheesecake Factory's Chicken Madeira. Going out of your way to find Madeira wine is key to making a true copycat recipe at home!
The Cheesecake Factory Beet and Avocado SaladBeets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada
The Cheesecake Factory Four-Cheese Pasta CopycatThis cheesy pasta dish is comforting, hearty, delicious and—surprise!—meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. —Janet Elrod, Newnan, Georgia
The Cheesecake Factory Pasta Da Vinci CopycatI fell in love with this dish at the restaurant and experimented until I could duplicate it at home. What's so nice is that the sauce can be made ahead and be refrigerated or frozen. Now you can have a delicious copycat Cheesecake Factory pasta da Vinci on a weeknight. —Trisha Kruse, Eagle, Idaho
The Cheesecake Factory Tiramisu Cake CopycatThis is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter recipe over other tiramisu.—Ale Gambini, Beverly Hills, California
The Cheesecake Factory Steak Diane CopycatSteak Diane is one of the most popular items at The Cheesecake Factory—and with the help of this copycat recipe, you can enjoy it at home, too.
The Cheesecake Factory Veggie Burger CopycatThese juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They hold their own against any veggie burger you‘d buy at the supermarket. —Marguerite Shaeffer, Sewell, New Jersey
The Cheesecake Factory Southern Fried Catfish CopycatPancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. Serve with coleslaw or sweet potato fries, and get ready for smiles. —Taste of Home Test Kitchen
The Cheesecake Factory Orange Chicken CopycatWe enjoy these tangy nuggets so many ways—over noodles or rice, in sandwiches, even on top of lettuce and cabbage. —Darlene Brenden, Salem, Oregon
The Cheesecake Factory Fried Zucchini CopycatI often make these fries for my husband and myself, especially when our garden is full of zucchini. The cornmeal coating gives them a nice crunch. —Sarah Gottschalk, Richmond, Indiana
The Cheesecake Factory Grilled Turkey Burger CopycatThese juicy, tender patties on whole wheat buns make a wholesome, satisfying sandwich. We especially like to grill this turkey burger recipe, but you could also pan-fry them. —Sherry Hulsman, Elkton, Florida
The Cheesecake Factory Eggplant Parmesan CopycatBecause my recipe calls for baking the eggplant instead of frying it, it’s much healthier than other parmesans! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
The Cheesecake Factory Pepperoni Flatbread Pizza CopycatI've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. —Susan Lindahl, Alford, Florida
The Cheesecake Factory Grilled Porkchop CopycatA little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin
The Cheesecake Factory Spicy Cashew Chicken CopycatThere are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
The Cheesecake Factory Oreo Dream Extreme Cheesecake CopycatI used to think cheesecake sounded intimidating, but since I started making them I can’t stop! This simple but special cookie-topped version will make your family feel fussed over. —Rose Yoder, Middlebury, Indiana
The Cheesecake Factory Shrimp Scampi CopycatUse your favorite dry, crisp white wine to make this copycat version of The Cheesecake Factory shrimp scampi recipe. Plate it just like the restaurant by arranging the shrimp around a mound of angel hair pasta.
The Cheesecake Factory Chicken Marsala and Mushrooms CopycatChicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. We live near the Faribault, MN, caves that are used to age the lovely AmaBlu Gorgonzola cheese, so this is a favorite for us. —Jill Anderson, Sleepy Eye, Minnesota
The Cheesecake Factory Fresh Grilled Salmon CopycatI love salmon, but my husband doesn't. So I combined flavors I knew he liked to create this grilled recipe, and now it's the only salmon he will eat. It's so easy and only requires a handful of ingredients. —Nicole Clayton, Prescott, Arizona
The Cheesecake Factory Shepherd's Pie CopycatThis is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most—if not all—of the ingredients already on hand. —Tirzah Sandt, San Diego, California
The Cheesecake Factory Factory Nachos CopycatThis chicken nachos recipe is delicious and so simple. Rotisserie (or leftover) chicken keeps it quick, and the seasonings and splash of lime juice lend fantastic flavor. My husband enjoys this snack so much that he often requests it for dinner! —Gail Cawsey, Geneseo, Illinois
The Cheesecake Factory Teriyaki Chicken CopycatHere’s a real sensation: Asian-style slow-cooker chicken thighs and rice. They always go over big with my family. —Gigi Miller, Stoughton, Wisconsin
Lauren Habermehl is a recipe developer, food photographer and creator of the blog, Frydae. She is a prolific quoter of FRIENDS, lover of weekend DIY projects and procrastinating fitness enthusiast who enjoys exploring the Milwaukee-area with her husband, daughter and ugly mutt named Tyson Doodles.
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Updated: Mar. 15, 2022
