Louisiana Chicken Pasta – Easy Cheesecake Factory  Copycat

This homemade Louisiana Chicken Pasta is a spicy, creamy take on the Cheesecake Factory version — crispy Parmesan chicken over Cajun cream farfalle with sautéed veggies. It’s bold, comforting, and works when you’re tired of the usual pasta but still want something easy-ish and filling.

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Quick Summary

Prep time: 15 mins
Cook time: 25 mins
Flavor: creamy, spicy, crispy, buttery
Great for: weeknight dinners, leftovers, pasta cravings

Why I Like This Recipe

Wasn’t in the mood for anything complicated — just had some chicken to use up. Found some peppers, cream, bowtie pasta… and yeah, it turned out kind of amazing. The chicken is extra crispy, the sauce has heat, and it’s definitely a “wow I made this??” type of meal.

Ingredients

Cajun Cream Sauce:

• 1 tsp red pepper flakes
• 1 tsp Cajun seasoning
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 cups heavy cream
• 1 cup chicken stock
• 1 tbsp cornstarch
• 1 cup Parmesan, shredded

Crispy Parmesan Chicken:

• 4 chicken breasts, butterflied
• ¼ cup flour
• 1 cup breadcrumbs
• ½ cup Parmesan, grated
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 large eggs
• 4 tbsp vegetable oil

Pasta + Veggies:

• 1 lb farfalle pasta
• 2 tbsp butter
• ½ yellow bell pepper, sliced
• ½ red bell pepper, sliced
• ½ red onion, sliced
• 8 oz crimini mushrooms, sliced
• 1 tbsp garlic, minced
• ¼ cup parsley (optional)

How To Make Louisiana Chicken Pasta 

1. Make the sauce: Whisk together red pepper flakes, Cajun seasoning, salt, pepper, cream, stock, and cornstarch. Set it aside.
2. Boil the pasta: Salted water, farfalle in. Cook until al dente (8–10 mins). Drain — don’t rinse.
3. Prep the chicken: Mix flour, breadcrumbs, Parmesan, salt, pepper in a bowl. Beat eggs in another. Dip chicken: flour → egg → breadcrumb. Let it rest a few mins.
4. Cook the veggies: Melt butter in a skillet. Add peppers, onion, garlic, mushrooms. Sauté 3–5 mins. Remove and set aside.
5. Fry the chicken: Same skillet, heat oil. Cook chicken 3–5 mins per side until crispy and golden. Let it rest, then slice.
6. Bring it together: Pour Cajun sauce into the pan. Stir in pasta and veggies. Simmer 3–5 mins ‘til sauce thickens and clings.
7. Serve: Top pasta with sliced chicken. Add parsley and more Parmesan if you’re into it.

Tips for Success

• Let chicken rest before slicing — stays juicy.
• Don’t skip the cornstarch — helps thicken the sauce without boiling.
• Veggies should still have some bite.
• Add more Cajun seasoning if you like it spicier.
• Sauce gets thicker as it sits — give it a few minutes.

Storage and Reheating

• Fridge: Store chicken and pasta separately in airtight containers. Lasts about 3 days.
• Freezer: Sauce and pasta can go together. Freeze chicken separately. 2 months max.
• Reheating: Air fryer for chicken (375°F, 3–5 mins). Pasta on the stove with a splash of cream or broth.

Frequently Asked Questions

• Do I have to butterfly the chicken?
  Yeah — it helps it cook evenly and crisp up better. You can also use thin-sliced cutlets.
• Can I use milk instead of cream?
  It’ll work but won’t be as rich. Maybe add more cheese if you go that route.
• What if I don’t have farfalle?
  Penne or rigatoni work too. Use whatever holds sauce well.
• How spicy is this?
  Mild-medium, depending on your Cajun seasoning. You can always add more chili flakes.
• Can I skip the mushrooms?
  Totally — just add more peppers or another veggie if you want.

Common Mistakes and How to Dodge Them

• Rushing the crust: Let the chicken sit a few minutes after breading so the coating stays on when frying.
• Sauce too thin: Don’t boil it — just let it simmer with the cornstarch. It’ll thicken gently.
• Overcooking the veggies: They should still snap a bit. Mushy bell peppers kinda ruin it.
• Skipping the rest for chicken: It’s tempting to cut right away, but you’ll lose the juice. Rest it first.
• Forgetting to season the pasta water: Unseasoned pasta makes everything taste a bit flat. Salt it properly — like the sea.

Nutrition Facts (Per Serving)

• Calories: 1089 kcal
• Total Fat: 59g
• Saturated Fat: 27g
• Cholesterol: 225mg
• Sodium: 1040mg
• Potassium: 690mg
• Total Carbohydrate: 80g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 55g

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