Louisiana Chicken Pasta
Whenever I go to the Cheesecake Factory I always order the Louisiana Chicken Pasta, I know I’m not the only one. So it’s only right that I put my spin on this classic recipe.
Most Importantly, It’s all about the homemade touch. By recreating this Louisiana Chicken Pasta in your own kitchen, you have full control over the ingredients, ensuring a fresher, more wholesome meal. To top it all off the butterflied crispy chicken coated in seasoned bread crumbs, always takes things up a notch, adding a delightful crunch to every bite.
Since you love my copy cat Louisiana Chicken Pasta recipe, be sure to checkout this Beijing Beef or this Classic Chicken Alfredo.
I went to the Cheesecake Factory for the first time with my mom so it holds a special place in my heart. I ordered the Louisiana Chicken pasta and haven’t ordered anything else since. While recreating this recipe I added little more bell peppers and tons of flavor to the crispy chicken because those are my favorite parts. Feel free to add more or less of any ingredient. I always say Im here to guide you, you create the dish that fits your taste buds! Lets get into it.
Why you will love this Cheesecake Factory Louisiana Chicken Pasta copy cat recipe
Restaurant-Quality Taste at Home: Enjoy the Cheesecake Factory’s Louisiana Chicken Pasta without having to leave the comfort of your home. Our recipe captures the essence of this beloved dish, allowing you to enjoy a restaurant-quality meal anytime you crave it.
Wholesome Ingredients: With fresh, wholesome ingredients like colorful bell peppers, tender chicken breast, and creamy Parmesan sauce, my copycat recipe offers a healthier alternative to dining out. You have full control over the quality of ingredients, ensuring a meal that’s both delicious and nourishing.
Crispy Chicken: Take your Louisiana Chicken Pasta to the next level with the addition of butterflied crispy chicken coated in seasoned bread crumbs. The crispy exterior adds a delightful crunch to every bite, elevating the dish and making it even more irresistible.
In conclusion, whether you’re a fan of the original Cheesecake Factory dish or simply love a good pasta recipe, this Louisiana Chicken Pasta copycat is sure to become a favorite in your household.
Ingredients for Louisiana Chicken Pasta
- Farfalle Pasta: Provides the perfect canvas for soaking up the creamy Cajun sauce, ensuring each bite is packed with flavor.
- Chicken Breast: Tender, juicy chicken breast serves as the protein powerhouse of this dish, adding substance and satiation.
- Colorful Bell Peppers: Red, green, and yellow bell peppers not only contribute vibrant hues to the dish but also offer a satisfying crunch and sweet flavor.
- Cremini Mushrooms: Add a delicious earthy flavor to the overall dish
- Creamy Cajun Sauce: Made with a combination of heavy cream, chicken broth, and Parmesan cheese, this velvety sauce brings richness and depth to the pasta.
- Seasoned Bread Crumbs, eggs, and flour: Helps to build the coating for the chicken. Coating the butterflied crispy chicken, bread crumbs add a crispy texture and a burst of flavor with every bite.
How to Make Louisiana Chicken Pasta
- Butterfly the chicken breasts by slicing them horizontally.
- In a shallow dish, place bread crumbs. In another shallow dish, place beaten eggs. Place flour in a third shallow dish.
- Dredge each chicken breast first in the flour, then dip into the beaten eggs, and finally coat evenly with the seasoned bread crumbs.
- In a large skillet over medium heat, melt butter and grapeseed oil. Carefully add in one piece of chicken at a time to the skillet. Fry for 3-4 minutes per side, or until golden brown.
- In a large skillet cook bell peppers, mushroom, and minced garlic. Sauté until vegetables are tender.
- Reduce heat and pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and reduce.
- Stir in some pasta water and grated Parmesan cheese until sauce is smooth and creamy.
- Add cooked farfalle pasta to the skillet, tossing to coat in the sauce.
- Slice chicken into strips and serve on top of creamy Louisiana pasta
- Garnish with chopped fresh parsley and grated parmesan before serving.
Recipe Tips
- To ensure the chicken cooks evenly, make sure to butterfly it before breading and baking.
- Customize the level of spiciness by adjusting the amount of Cajun seasoning in both the sauce and the bread crumbs.
- For a lighter version, substitute half-and-half or milk for the heavy cream in the sauce.
- Controlled Sauce Thickness: The consistency of the creamy Cajun sauce can vary depending on personal preference. If you prefer a thicker sauce, simmer it for a few extra minutes to allow it to reduce and thicken.
FAQ
Q: Can I use a different type of pasta?
A: While farfalle pasta works beautifully in this recipe, you can certainly use any pasta shape you prefer, such as linguine or penne.The key is to cook the pasta until al dente to ensure the perfect texture.
Q: How spicy is this dish?
A: The spiciness of our Louisiana Chicken Pasta can be adjusted to suit your taste preferences. I use my Bayou City All Purpose Seasoning to add a flavorful kick to the dish, but you can increase or decrease the amount of seasoning according to your spice tolerance
Q: Can I make a vegetarian version of this dish?
A: Yes! While our recipe features tender chicken breast as the protein component, you can easily make a vegetarian version by omitting the chicken and doubling up on the colorful bell peppers and onions.
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Louisiana Chicken Pasta
Ingredients
- 16 oz farfalle pasta bowtie
- 2 boneless, skinless chicken breasts butterflied and sliced thin
- 1 cup bread crumbs
- 2 eggs beaten
- 1/2 cup flour
- 2 tbs butter
- 1/4 cup grapeseed oil plus 1 tbs for cream sauce
- 1 tbs salt
- 1 red bell pepper diced
- 1 green bell pepper
- 1 yellow bell pepper
- 8 oz cremini mushrooms
- 3 cloves garlic minced
- 1 cup heavy cream
- 3/4 cup chicken stock
- 1 cup parmesan cheese grated
- 1 tsp Bayou City Garlic Pepper
- 1 tsp Bayou City All Purpose
- 1 tsp Onion powder
- 1 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp salt
- parsley for garnish
- parmesan for garnish
Instructions
- Butterfly the chicken breasts by slicing them horizontally almost in half, leaving one side attached. Season with salt and pepper.
- In a shallow dish, place bread crumbs. In another shallow dish, place beaten eggs. Place flour in a third shallow dish.
- Dredge each chicken breast first in the flour, then dip into the beaten eggs, and finally coat evenly with the seasoned bread crumbs. Place the breaded chicken breasts on the prepared baking sheet.
- In a large skillet over medium heat, melt butter and grapeseed oil. (This helps prevent butter from burning)
- Carefully add in one piece of chicken at a time to the skillet. Let fry for 3-4 minutes per side, or until golden brown. Once chicken is cooked, place on drying rack and top with flakey salt and set aside.
- While the chicken is cooking, cook farfalle pasta according to package instructions until al dente. Drain, reserving 1/4 cup pasta water, and set aside.
- In a large skillet over medium heat, add 1 tbs grapeseed oil. Add sliced bell peppers, onion, and minced garlic. Sauté until vegetables are tender, about 5 minutes.
- Reduce heat to medium-low. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer.
- Stir in some pasta water and grated Parmesan cheese until sauce is smooth and creamy.
- Add cooked farfalle pasta to the skillet, tossing to coat in the sauce. Allow pasta to simmer in the sauce for a few minutes to absorb flavors.
- Slice chicken into strips and serve on top of creamy Louisiana pasta
- Garnish with chopped fresh parsley and grated parmesan before serving.
Notes
- For extra flavor, you can add Bayou City All Purpose Seasoning to the bread crumbs before coating the chicken.
- If you prefer a lighter sauce, you can substitute half-and-half or milk for the heavy cream, though the sauce won’t be as rich.
- This dish pairs well with a side of garlic bread or a simple garden salad. Enjoy your homemade Cheesecake Factory-inspired Louisiana Chicken Pasta!
This is my favorite thing at the Cheesecake Factory and this recipe adds a little more flavor so I love it!
Thank you! It’s the only thing I order when I go, so I had to do my version.