This Louisiana Chicken Pasta is a flavorful dish inspired by the famous Cheesecake Factory recipe. Featuring crispy chicken cutlets coated in Cajun seasoning, served over bowtie pasta with a creamy, zesty sauce, this dish is the perfect blend of savory vegetables and just the right amount of spice. Whether you’re craving comfort food or an impressive dinner, this dish has it all!

Why You’ll Love This Recipe

Flavor-packed – The crispy Cajun chicken pairs beautifully with the creamy and zesty pasta sauce.
Restaurant-quality at home – A Cheesecake Factory favorite that you can easily recreate in your own kitchen.
One-pan meal – Minimal cleanup with everything cooked in one skillet.
Perfect balance of spice – Not too hot, just a delightful level of Cajun heat to satisfy your taste buds.
Customizable – You can add more spice or adjust the veggies to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2 boneless chicken breasts – Tender, juicy chicken cutlets.
Salt & black pepper – For seasoning.
1 tbsp Cajun seasoning – Adds bold, flavorful heat.
1 cup flour – For dredging the chicken.
2 eggs, beaten – For the egg wash.
1 cup panko breadcrumbs – For a crispy coating.
½ cup Parmesan cheese – For extra flavor in the breading.
Oil for frying – For crispy golden chicken.

For the Pasta and Veggies:

1 tbsp olive oil – For sautéing.
3 cloves garlic, minced – Aromatic base for the veggies.
1 cup sliced mushrooms – Earthy mushrooms for added texture.
1 red bell pepper, diced – Adds sweetness and color.
1 yellow bell pepper, diced – More color and crunch.
1 onion, diced – Savory flavor to balance the sauce.
Salt & pepper to taste – For seasoning the veggies.
1 lb bowtie pasta – Classic pasta shape for a hearty dish.

For the Sauce:

2 tbsp butter – Richness and flavor for the base.
1 tbsp flour – For thickening the sauce.
1 cup heavy cream – For a rich, creamy sauce.
1 cup low-sodium chicken broth – Adds depth without being too salty.
½ cup Parmesan cheese – For a cheesy finish.
1 tbsp Cajun seasoning – To bring out the signature flavor of the dish.
Salt & pepper to taste – For seasoning the sauce.
¼ tsp cayenne pepper (optional) – Adds extra heat for those who like it spicy.

Directions

1. Prepare the Chicken:

Season the chicken with salt and black pepper.
Set up a breading station: In one bowl, mix flour and Cajun seasoning; in another bowl, beat the eggs; and in a third bowl, combine panko breadcrumbs and Parmesan cheese.
Dredge the chicken: Coat each chicken breast first in the flour mixture, then dip in the eggs, and coat with the breadcrumb mixture.
Heat oil in a skillet over medium-high heat. Fry the chicken for 5 minutes per side until golden brown. Remove and set aside.

2. Cook the Pasta:

Cook the bowtie pasta according to package instructions. Drain and set aside.

3. Sauté the Veggies:

In the same skillet, add olive oil and sauté garlic, bell peppers, mushrooms, and onion until tender, about 5-7 minutes. Season with salt and pepper. Remove veggies from the skillet and set aside.

4. Make the Sauce:

In the same skillet, melt butter and whisk in flour to create a roux.
Gradually add heavy cream, chicken broth, Parmesan cheese, and Cajun seasoning. Stir to combine, and simmer for 3-5 minutes until thickened. Season with salt, pepper, and cayenne pepper (if using).

5. Combine & Serve:

Stir in the cooked pasta and sautéed veggies into the sauce. Toss to coat.
Slice the fried chicken and lay it on top of the pasta.
Garnish with additional Cajun seasoning and fresh parsley, if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 620 kcal per serving

Variations & Tips

Vegetarian option – Skip the chicken and use tofu or more vegetables like zucchini, squash, or spinach.
More heat? Increase the Cajun seasoning or add a dash of hot sauce for an extra kick.
Add shrimp – Swap chicken for shrimp for a seafood twist.
Make it lighter – Use half-and-half instead of heavy cream and cut back on the butter.

Storage & Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the pasta and sauce (without the chicken) for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in the microwave or on the stovetop with a splash of chicken broth or cream to restore the sauce’s creaminess.

FAQs

Can I use regular pasta instead of bowtie pasta?

Yes, feel free to use any pasta shape you prefer, such as penne, fusilli, or spaghetti.

How do I know when the chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check.

Can I make the sauce ahead of time?

Yes! The sauce can be made ahead of time and stored in the fridge. Just reheat it before adding the pasta and veggies.

Can I make this dish spicier?

Absolutely! Add red pepper flakes, more Cajun seasoning, or a splash of hot sauce to give it an extra spicy kick.

Conclusion

This Louisiana Chicken Pasta is the perfect comfort food with a touch of spice and creamy goodness. Inspired by the Cheesecake Factory’s signature dish, it’s simple to make, packed with flavor, and perfect for a weeknight meal or special occasion. Enjoy the bold flavors of Cajun seasoning, crispy chicken, and creamy pasta in one delicious dish!

Louisiana Chicken Pasta (Cheesecake Factory Copycat)

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Print Recipe

This Louisiana Chicken Pasta is a flavorful, Cheesecake Factory-inspired dish featuring crispy Cajun-seasoned chicken served over bowtie pasta with a creamy, zesty sauce. Packed with savory vegetables and the perfect balance of spice, this one-pan meal is quick to prepare and perfect for a cozy weeknight dinner or special occasion.

Total Time: 35 minutes
Yield: 4 servings

Instructions

Prepare the Chicken:
- Season chicken breasts with salt and pepper. Set up a breading station with flour mixed with Cajun seasoning, beaten eggs, and a mixture of panko breadcrumbs and Parmesan cheese.
- Dredge chicken in the flour mixture, dip in the egg, then coat with the breadcrumb mixture.
- Heat oil in a skillet over medium-high heat. Fry chicken for 5 minutes per side, until golden brown and fully cooked. Remove from skillet and set aside.
Cook the Pasta:
- Cook bowtie pasta according to package instructions. Drain and set aside.
Sauté the Veggies:
- In the same skillet, add olive oil and sauté garlic, mushrooms, bell peppers, and onion for 5-7 minutes until tender. Season with salt and pepper. Remove veggies and set aside.
Make the Sauce:
- In the same skillet, melt butter and whisk in flour to form a roux. Gradually add heavy cream, chicken broth, Parmesan cheese, and Cajun seasoning. Simmer for 3-5 minutes until thickened. Season with salt, pepper, and cayenne pepper (if using).
Combine & Serve:
- Stir in cooked pasta and sautéed veggies into the sauce. Toss to coat evenly.
- Slice the fried chicken and place it on top of the pasta. Garnish with additional Cajun seasoning and fresh parsley if desired.

Notes

Vegetarian Option: Skip the chicken and add tofu or more vegetables like zucchini, spinach, or squash.
More Heat: Increase the Cajun seasoning or add a dash of hot sauce for extra kick.
Add Shrimp: For a seafood twist, swap chicken for shrimp.
Lighter Version: Use half-and-half instead of heavy cream and reduce the butter.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Skillet
Cuisine: Cajun-inspired
Diet: Gluten Free