You could head out to dinner, or you could stay in and replicate The Cheesecake Factory's best-selling Louisiana chicken pasta recipe at home. We'll show you how.
Copycat Louisiana Chicken Pasta
Updated on Mar. 03, 2025
With crispy pieces of Parmesan-crusted chicken, colorful peppers, tender mushrooms and al dente bow tie pasta bathed in a creamy Cajun cream sauce, Louisiana chicken pasta stands out among the hundreds of items on the menu at The Cheesecake Factory. Sure, the steak Diane is pretty darn amazing, and we’ll never say no to a serving of Cheesecake Factory chicken Bellagio. But this is the dish that has us going back for more.
We’re pretty fond of copycat Cheesecake Factory recipes, and this one is surprisingly easy to make in less than an hour. One key is having a good Cajun spice mix, which you can buy at the grocery store or make from scratch. Serve Cheesecake Factory Louisiana chicken pasta with a big salad and breadsticks—just like you’d get at the restaurant—to make a meal worth staying in for.
Ingredients for Copycat Louisiana Chicken Pasta
- Chicken breasts: For quick, even frying, you’ll want to butterfly chicken breasts and flatten them with a meat mallet to an even thickness of about 1/4 inch.
- Flour: Dredging the chicken in flour gives the milk and bread crumbs something to stick to. Otherwise, the bread crumbs will slide off the chicken while frying.
- Cajun seasoning: Layering flavor is key when cooking, so use Cajun seasoning in the dredging flour, and then again for the sauce.
- Bread crumbs: While you could use homemade bread crumbs or traditional bread crumbs for this Cheesecake Factory Louisiana chicken pasta recipe, we like the extra texture and crunch of panko.
- Parmesan cheese: A generous amount of grated Parmesan is stirred into the breadcrumbs to create a wonderfully golden, toasted, cheesy coating.
- Milk: Milk acts as a sticky “glue” for the bread crumbs to stick to. For more Southern tang, use buttermilk instead.
- Hot sauce: Adding a few dashes of your favorite hot sauce to the milk is a great way to give this spicy Louisiana chicken pasta a bigger kick.
- Vegetables: We follow The Cheesecake Factory’s lead and add colorful red and yellow bell peppers (any color will do), sliced cremini mushrooms and green onion to this zesty, zippy pasta recipe.
- Bow tie pasta: While you can use any small pasta shape, we stick to bow tie pasta (aka farfalle) because that’s what The Cheesecake Factory uses to make this dish.
- Cajun cream sauce: To make a rich, creamy, velvety sauce, use a combination of heavy cream, milk, Parmesan cheese and butter. You can opt for half-and-half rather than heavy cream, but the sauce won’t be as rich. Fresh garlic, red pepper flakes and more Cajun seasoning flavor the sauce.
- Parsley: Parsley adds a final flourish of color and freshness that gives this satisfyingly spicy pasta a true restaurant-style appearance.
Directions
Step 1: Coat the chicken
Arrange three shallow bowls on the counter. In the first bowl, combine the flour and Cajun seasoning. In the second, whisk together the milk and hot sauce. In the third bowl, combine the panko bread crumbs and Parmesan cheese. Dredge a piece of chicken in the flour, shaking off any excess. Dip it into the milk, allowing any excess to drip off. Then coat it in the panko bread crumbs mixture, pressing to help it adhere. Set it aside on a platter, and repeat with the remaining chicken pieces.
Editor’s Tip: When breading chicken, let it rest in the refrigerator for 20 to 30 minutes before frying it. This will give the flour time to hydrate and become sticky, helping the breadcrumbs stick to the chicken while cooking.
Step 2: Fry the chicken
Preheat the oven to 200°F. In a large skillet, heat the canola oil over medium heat. Working in batches, cook the chicken until it’s golden brown and its internal temperature reaches 160°, three to four minutes per side. Place the chicken on a baking sheet or an oven-safe plate, and keep it warm in oven.
Editor’s Tip: Mind the temperature of your oil. Breaded fried chicken has a habit of looking fully cooked on the outside while remaining undercooked in the middle when the frying oil is too hot. For food safety, cook your chicken until it reaches an internal temperature of 165°. If the outside is browning too quickly, turn down the heat so the middle can catch up.
Step 3: Cook the vegetables
Wipe the skillet clean with a paper towel. Add the olive oil and return the skillet to the stovetop over medium heat. Stir in the bell peppers, mushrooms and green onion. Cook until they’re tender, seven to eight minutes. Transfer them to a bowl, set them aside and keep them warm.
Step 4: Make the pasta
Meanwhile, cook the pasta according to the package directions for al dente. Drain the pasta, reserving 1/4 cup of the pasta water. Set the pasta aside and keep it warm.
Editor’s Tip: That reserved starchy pasta water helps create a thicker sauce later.
Step 5: Make the sauce
In the same skillet, heat the olive oil over medium heat. Add the garlic and crushed red pepper flakes, and cook until they’re fragrant, 30 to 60 seconds. Add the heavy cream and bring the mixture to a simmer, then reduce the heat. Simmer until the cream has reduced by half, about 10 minutes, stirring frequently. Stir in the whole milk, butter and Cajun seasoning.
Step 6: Build the dish
Add the cooked pasta, Parmesan and cooked vegetables to the cream sauce, and toss to coat. If needed, gradually add the reserved pasta water until your desired creamy consistency is reached. Serve the pasta immediately with chicken. If desired, top it with parsley.
Copycat Louisiana Chicken Pasta Variations
- Homemade Cajun spice blend: While you can use store-bought Cajun or Creole seasoning, you can also make your own using everyday spices. Combine 1-1/2 teaspoons of smoked paprika with 1 teaspoon each of garlic and onion powder. Then add 1/2 teaspoon each of oregano, thyme, chili powder, cayenne pepper, salt and black pepper and stir to combine. Store the spice blend in an airtight container.
- Add shrimp or sausage: Add 1/2 pound of grilled large shrimp or sliced andouille sausage to this Louisiana chicken pasta Cheesecake Factory recipe for added protein.
- Grilled chicken swap: Skip frying the chicken to save fat, calories and mess, and grill it instead. Season the chicken with salt, pepper and additional Cajun season to kick things up a notch.
How to Store Copycat Louisiana Chicken Pasta
Leftover Louisiana chicken pasta should be stored in an airtight container and refrigerated for three to four days. The chicken should be stored separately from the pasta with sauce.
How do you reheat Cheesecake Factory Louisiana chicken pasta?
Believe it or not, you can make leftovers of this Louisiana chicken pasta taste as good as day one with a few simple tricks. To keep the chicken crispy, reheat it in the oven rather than the microwave. Then, warm the pasta and sauce on the stovetop over medium-low heat. Due to the sauce’s dairy content, reheating in the microwave or over high heat will cause the sauce to split and curdle. Working slowly over low heat will ensure the pasta stays rich and creamy.
Copycat Louisiana Chicken Pasta Tips
How can I make Louisiana chicken pasta spicier or more mild?
The best way to add more heat and spice to this tasty Cheesecake Factory recipe is to add additional Cajun seasoning and/or chili flakes to the sauce. You could also saute a few diced jalapenos (or another type of pepper) with the bell peppers and mushrooms for more heat.
For a mild Cheesecake Factory Louisiana chicken pasta recipe, omit the hot sauce from the milk when breading the chicken and reduce the amount of Cajun seasoning and chili flakes in the sauce. If you are making your own Cajun seasoning, consider omitting the cayenne pepper from the spice blend.
What can you serve with Louisiana chicken pasta?
Serve this spicy, creamy Louisiana chicken pasta with a few slices of crusty sourdough or homemade Cheesecake Factory brown bread. Since this is a heavier pasta dish, we like to lighten things up with a fresh green salad. You definitely want to save room for a slice of copycat Cheesecake Factory original cheesecake for dessert.
Copycat Cheesecake Factory Louisiana Chicken Pasta
Prep Time
30 min
Cook Time
40 min
Yield
4 servings
Ingredients
- 1-1/2 pounds boneless skinless chicken breasts, butterflied, cut into four fillets and pounded 1/4-in. thick
- 1/2 cup all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 cup whole milk
- 1 tablespoon Louisiana-style hot sauce
- 1/4 cup canola oil
- VEGETABLES:
- 2 tablespoons olive oil
- 1 cup chopped sweet red pepper
- 1 cup chopped sweet yellow pepper
- 1 cup sliced fresh cremini mushrooms
- 1/4 cup thinly sliced green onions
- 2 tablespoons minced fresh parsley
- PASTA:
- 1 pound uncooked bow tie pasta
- CAJUN CREAM SAUCE:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- 2 tablespoons butter
- 4 teaspoons Cajun seasoning
- 3/4 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
Directions
- In a shallow bowl, combine flour and Cajun seasoning. In a second shallow bowl, combine milk and hot sauce. In a third shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken first in flour mixture, shaking off excess. Next, dip in milk mixture, allowing excess to drip off. Finally, coat in the bread crumb mixture, pressing to adhere. Repeat with remaining pieces of chicken.
- Preheat oven to 200°. In a large skillet, heat canola oil over medium heat; working in batches, cook chicken until golden brown and internal temperature reaches 160°, 3-4 minutes per side. Place chicken on baking sheet or oven-safe plate; keep warm in oven.
- Wipe skillet clean with a paper towel; add olive oil and return to the stovetop over medium heat. Stir in bell peppers, mushrooms and green onion; cook until tender, 7-8 minutes. Remove to a bowl; set aside and keep warm.
- Meanwhile, cook pasta according to package directions for al dente. Drain pasta, reserving 1/4 cup pasta water. Set pasta aside and keep warm.
- For sauce, in the same skillet, heat olive oil over medium heat. Add garlic and crushed red pepper flakes; cook until fragrant, 30-60 seconds. Add heavy cream and bring to a simmer; reduce heat. Simmer until cream has reduce by half, about 10 minutes, stirring frequently. Stir in whole milk, butter and Cajun seasoning.
- Add cooked pasta, Parmesan and vegetable mixture to the cream sauce; toss to coat. If needed, gradually add reserved pasta water until desired creamy consistency is reached.
- Serve immediately with chicken. If desired, top with parsley.
Nutrition Facts
1 serving: 1284 calories, 60g fat (27g saturated fat), 208mg cholesterol, 1433mg sodium, 121g carbohydrate (14g sugars, 7g fiber), 66g protein.
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If you’ve never tried The Cheesecake Factory’s Louisiana chicken pasta, this copycat recipe will show you exactly what you’ve been missing out on. A delicious Cajun cream sauce covers Parmesan-crusted chicken and bow-tie pasta, making it hard to resist a second serving. —Lauren Habermehl, Pewaukee, Wisconsin
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