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.
Ingredients
Lauren 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
Vegetables:
- 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.
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
TMB Studio
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!
Go to Recipe
The Cheesecake Factory Brown Bread CopycatThe Cheesecake Factory's brown bread is almost as famous as the
cheesecake itself. Now, you can get it without even making a reservation!
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
New to making cheesecake? Check out our complete
guide to homemade cheesecake.
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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!
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Lauren Habermehl for taste of home
The 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!
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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
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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
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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
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