Louisiana Chicken Pasta Cheesecake Factory Copycat

Cheesecake Factory has some of my all-time favorite dishes! They’re so comforting and I love trying to recreate them at home. A few more recipes to add to your lineup: copycat Cheesecake Factory brown bread, chicken Romano, and chicken Madeira! Oh, and you can’t forget these amazing avocado egg rolls.

Crispy Louisiana Chicken and Pasta

Cheesecake Factory – where do I even start? Their dishes are so hearty and comforting and I can’t get enough of them! I mean, who doesn’t dream of recreating that Cheesecake Factory magic right in their own kitchen? I’ll never pass up a chance to stay in. Now, let’s talk about the star of the show: this copycat Cheesecake Factory Louisiana Chicken Pasta. (What a mouthful!) You have crispy and tender chicken cutlets coated in parmesan and breadcrumbs then seared to perfection. As good as that is, it gets even better. They’re coated in a creamy sauce with some Cajun kick, then served over bowtie pasta. Your family will be giving it rave reviews once they try a bite! You can thank me later.

Ingredients You’ll Need

I know it looks like a lot, but most of these are pantry staples. Trust me – this combination of ingredients is something you don’t want to miss. Louisiana chicken pasta is so delicious! (If you’re looking for measurements, they’re all in the recipe card below.) This recipe is Picky Eater Approved!

For the Chicken:

Chicken Breasts: Tender, boneless chicken breasts are the heart of our dish! Salt & Black Pepper: Give the chicken its first layer of flavor. Cajun Seasoning: This zesty mix gives the chicken its spicy, Southern charm and a little kick of heat. Flour: A light dusting of flour helps create that perfect, crispy coating around the chicken. Eggs: Beaten eggs help the coating to stick to the chicken cutlets. Panko Breadcrumbs: These Japanese breadcrumbs add a satisfying crunch to the Louisiana chicken. Parmesan Cheese: So each piece of chicken has some cheesy goodness. Oil for Frying: This is what makes the chicken golden and crispy! I used vegetable oil.

Pasta and Veggies

Olive Oil: For sautéing the veggies in. Garlic: Bring on the savory flavor! Mushrooms: Sliced mushrooms add a rich, earthy taste and also give the Louisiana chicken pasta great texture. Bell Peppers: I used both red and yellow bell peppers for some color and crunch. Onion: Diced onion adds a mild, savory flavor that makes the dish even more tasty. Salt & Pepper: A little bit of these classic seasonings balances the flavors to your liking. Bowtie Pasta: These adorable bowtie pasta noodles soak up all that delicious sauce!

For the Sauce:

Butter: Two tablespoons of butter melt into the sauce so it has a rich base. Flour: To thicken things up. Heavy Cream: Makes the sauce nice and creamy. Low-Sodium Chicken Broth: The savory foundation of the sauce. Parmesan Cheese: Adds irresistible cheesy flavor! Cajun Seasoning: For the hint of heat that’s so tasty. Salt & Pepper: Adjust to taste. Cayenne Pepper (Optional): If you like it spicy, a sprinkle of cayenne pepper adds that extra kick.

How to Make Louisiana Chicken Pasta

This Louisiana chicken pasta takes a little bit of preparation, but trust me- it’s so worth it! You end up with the most crispy, golden chicken cutlets covered in a creamy, zesty sauce.

For the Chicken

For the Pasta

Cajun Cream Sauce

To Serve

Get Your Chicken Golden: When cooking the chicken, give it the time it needs to get that perfect golden brown crust. It’s so worth the wait! Turn Up the Heat: Adjust the Cajun seasoning and cayenne pepper to your spice preference. Start with a little and add more if you like it hot. If you want something a little more mild, add a sprinkle of paprika. Switch Up the Pasta: Bow tie pasta is traditionally used in this dish, but you could swap it out for linguine, spaghetti, angel hair, or penne pasta, your choice!