Cheesecake Factory Louisiana Chicken Pasta

This creamy and spicy Louisiana Chicken Pasta is just like the one from Cheesecake Factory! Crispy Parmesan chicken is served over buttery Cajun pasta with bell peppers and mushrooms in a rich, flavorful sauce. It’s a restaurant-quality meal you can easily make at home!

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Ingredients Needed:

Cajun Cream Sauce:

• 1 teaspoon red pepper flakes
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 cups heavy cream
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 cup Parmesan Cheese, shredded

Crispy Parmesan Chicken:

• 4 chicken breasts, butterflied
• 1/4 cup flour
• 1 cup breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 large eggs
• 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 crimini mushrooms, sliced
• 1 tablespoon minced garlic
• 1/4 cup parsley, for garnish (optional)

How To Make Louisiana Chicken Pasta?

1. Make the Cajun Cream Sauce: In a bowl, mix red pepper flakes, Cajun seasoning, salt, black pepper, heavy cream, chicken stock, and cornstarch. Stir well and set aside.
2. Cook the Pasta: Boil a large pot of water and cook the farfalle pasta until just shy of the package instructions. Drain but do not rinse.
3. Prepare the Chicken Coating: In a shallow bowl, mix flour, breadcrumbs, Parmesan cheese, salt, and black pepper. In another bowl, whisk the eggs. Dip each piece of chicken in the breadcrumb mixture, then into the eggs, and again into the breadcrumb mixture.
4. Sauté the Vegetables: Melt butter in a large skillet over medium heat. Add bell peppers, onion, garlic, and mushrooms. Cook for 3-5 minutes until slightly softened but not mushy. Remove from the skillet.
5. Cook the Chicken: Heat vegetable oil in the same skillet over medium heat. Cook each chicken breast for 3-5 minutes per side until crispy and golden brown. Remove from the skillet and let it rest.
6. Combine Pasta & Sauce: In the same skillet, add the cooked pasta, sautéed vegetables, and prepared Cajun cream sauce. Stir well and let it simmer for 3-5 minutes until the sauce thickens.
7. Serve: Slice the crispy chicken into strips and place on top of the pasta. Garnish with parsley and extra Parmesan if desired.

Recipe Tips:

• Use Thin Chicken for Crispy Texture: Butterfly the chicken breasts so they cook evenly and get extra crispy. Thicker pieces take longer to cook and may not crisp up as well.
• Coat the Chicken Properly: First, dredge the chicken in the dry breadcrumb mixture, then dip it in eggs, and coat it again in breadcrumbs. This double-coating makes the chicken extra crunchy and helps the breading stick better.
• Let the Chicken Rest Before Cooking: After coating the chicken, let it sit for at least 5 minutes. This helps the breading stick firmly so it won’t fall off while frying.
• Simmer the Sauce Until Thick: The Cajun cream sauce needs time to thicken. Let it simmer for 3-5 minutes, stirring constantly, until it reaches a creamy, rich texture. If it looks too thin, keep cooking it a little longer.
• Don’t Overcook the Vegetables: Cook the bell peppers, onions, and mushrooms for just a few minutes until they are slightly softened but still have a slight crunch. Overcooked vegetables will turn mushy and won’t add the right texture to the pasta.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Louisiana Chicken Pasta cool down first. Then, put it in an airtight container and keep it in the fridge for up to 3 days. If possible, store the chicken and pasta separately so the chicken stays crispy.
• Freeze: Cool the pasta completely before freezing. Put the pasta and sauce in one container and wrap the crispy chicken separately. Freeze for up to 2 months.
• Reheat: Place the chicken in the air fryer at 375°F for 3-5 minutes until crispy. Heat the pasta separately on the stove or in the microwave for the best texture.

Nutrition Facts:

• Calories: 1089 kcal
• Total Fat: 56g
• Saturated Fat: 28g
• Cholesterol: 276mg
• Sodium: 1242mg
• Potassium: 1192mg
• Total Carbohydrate: 84g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 61g