Louisiana Chicken Pasta (Cheesecake Factory Copycat)

Cheesecake Factory Copycat Louisiana Chicken Pasta with Parmesan, mushrooms, peppers and onions in a spicy cajun cream sauce.

Louisiana Chicken Pasta (Cheesecake Factory Copycat) #Chicken #Pasta #Mushroom #Cajun
image credit dinnerthendessert.com


  • 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


  • 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 eggs
  • 4 tablespoons vegetable oil


  • 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)


Note: click on times in the instructions to start a kitchen timer while cooking.

  • Mix the Sauce ingredients together and set aside.
  • Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
  • Drain but do not rinse.
  • Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
  • In a second bowl whisk the eggs.
  • Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
  • Let chicken sit on a tray while you cook the vegetables.
  • Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
  • Cook for 3-5 minutes until just starting to brown but not break down.
  • Remove the vegetables from the pan.
  • Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.
  • Remove the chicken from the pan and drain the oil.
  • Add the pasta and vegetables to the pan with the sauce mixture.
  • Let thicken and stir for 3-5 minutes.
  • While the sauce is cooking slice up the chicken.
  • Serve the pasta with the sliced chicken on top and extra Parmesan as desired.

Recipe Notes

  • The first pass will leave mostly flour on the chicken, that is what we need, just to adhere the eggs, so don’t worry.

more detail recipe dinnerthendessert.com

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