Here’s a dinner idea that instantly brings restaurant magic right to your kitchen: Cheesecake Factory Louisiana Chicken Pasta (Copycat). This vibrant, satisfying dish pairs juicy, crispy Parmesan chicken with bow-tie pasta tossed in a creamy, zesty Cajun sauce, all studded with colorful sautéed bell peppers and mushrooms. It’s spicy, saucy, and gorgeously golden—a crowd-pleaser that tastes just as dazzling as it looks. Whether you’re a Cheesecake Factory devotee or just craving something extra special, this Cheesecake Factory Louisiana Chicken Pasta (Copycat) recipe delivers all the comfort and festivity of your favorite night out, but without the wait for a table!

Cheesecake Factory Louisiana Chicken Pasta (Copycat) Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is how simple the ingredients are—each one plays a distinctive role in building layers of spice, crunch, and creaminess. If you shop intentionally, you’ll have everything you need for maximum flavor and beautiful presentation right at your fingertips.

Red pepper flakes: Adds that addictive, gentle heat that makes this dish pop without overpowering the other flavors.
Cajun seasoning: It brings a bold, peppery kick that gives the sauce its signature Louisiana flair.
Kosher salt: Enhances every element, from the juicy chicken to the creamy sauce.
Ground black pepper: Lends a warm background zip that works especially well with the Cajun spices.
Heavy cream: The magic ingredient for a rich, silky smooth sauce that clings perfectly to each noodle.
Chicken stock: Offers savory depth while keeping the sauce satisfyingly light.
Cornstarch: Thickens the sauce just enough so it’s velvety but doesn’t weigh down the pasta.
Parmesan cheese (shredded and grated): Delivers salty, nutty richness in both the sauce and the crispy chicken coating.
Chicken breasts (butterflied): Makes for tender, even cooking and a juicy center inside the crispy crust.
Flour: Helps the chicken coating grip onto the meat for the ultimate crispiness.
Breadcrumbs: Provides a crunchy, golden exterior for that restaurant-style chicken.
Eggs: The glue that binds the breadcrumb and Parmesan crust to the chicken.
Vegetable oil: Perfect for shallow-frying the chicken to crunchy, golden-brown perfection.
Farfalle pasta: The whimsical bow-tie shape traps just the right amount of sauce in every bite.
Butter: For sautéing the veggies and building amazing flavor in the skillet.
Yellow and red bell pepper (sliced): Bring brightness, sweetness, and a punch of color to the finished dish.
Red onion (sliced): Adds gentle sweetness and a pop of purple to the vegetable mix.
Crimini mushrooms (sliced): Provide earthy depth and yummy umami goodness.
Minced garlic: Gives the dish a savory backbone that rounds out all the flavors.
Parsley (for garnish, optional): Sprinkled on top, parsley adds a fresh, herby finish.

How to Make Cheesecake Factory Louisiana Chicken Pasta (Copycat)

Step 1: Prepare the Cajun Cream Sauce

In a medium bowl, whisk together the red pepper flakes, Cajun seasoning, kosher salt, black pepper, heavy cream, chicken stock, and cornstarch until smooth. Stir in the shredded Parmesan cheese. This spicy, creamy blend will soon become your best friend—just set it aside for now so it’s ready to swoop in and work its magic at just the right moment.

Step 2: Cook the Pasta

Fill a big pot with water and bring it to a rolling boil. Add your farfalle pasta and cook it for one minute less than the package recommends; this ensures the noodles stay firm and ready to absorb all that incredible sauce later. Drain, but don’t rinse—the starch helps the sauce bind beautifully to the pasta.

Step 3: Coat the Chicken

Mix flour, breadcrumbs, grated Parmesan, kosher salt, and black pepper together in a shallow bowl. In a second bowl, beat the eggs until smooth. Working with one butterflied chicken breast at a time, first coat it in the breadcrumb mixture, then dip it in the eggs, and finally back in the breadcrumb mixture, pressing to adhere. This double-dipping is the secret to getting that signature, ultra-crispy crust on every piece!

Step 4: Sauté the Vegetables

Heat the butter in a large skillet over medium. Once it begins to sizzle, toss in the yellow and red bell peppers, red onion, minced garlic, and crimini mushrooms. Let everything cook for about 3 to 5 minutes—just until the vegetables begin to soften and get a hint of color, but not so much that they lose their freshness. Remove the veggies to a plate and keep them handy.

Step 5: Fry the Chicken

In the same skillet, add the vegetable oil and let it heat until shimmering. Working in batches if needed, place the coated chicken breasts in the hot oil. Cook each side for 3 to 5 minutes, until crispy and golden brown. Transfer the cooked chicken to a plate lined with paper towels to help absorb any extra oil. Drain any remaining oil from the pan before moving on.

Step 6: Bring Everything Together

Return the drained pasta and sautéed vegetables to the empty pan you used for the chicken. Pour over the Cajun cream sauce mixture. Let everything cook together for 3 to 5 minutes, stirring gently, until the sauce thickens and clings to each ribbon of pasta and veggie. Meanwhile, slice your crispy chicken into strips so it’s ready to serve.

Step 7: Plate and Serve

Spoon generous portions of saucy pasta onto plates or pasta bowls. Arrange the sliced Parmesan chicken right on top and shower everything with a little more Parmesan, plus a sprinkle of parsley if you like a pop of green. Dinner is officially restaurant-worthy!

How to Serve Cheesecake Factory Louisiana Chicken Pasta (Copycat)

Garnishes

Nothing elevates Cheesecake Factory Louisiana Chicken Pasta (Copycat) like a finishing flourish. A flurry of freshly grated Parmesan gives extra salty creaminess, while chopped fresh parsley adds a burst of color and freshness that instantly brightens up the plate. If you like an extra kick, a light sprinkle of red pepper flakes is always welcome.

Side Dishes

To round out your meal, serve this zesty pasta with a crisp green salad (think arugula or romaine tossed with a citrusy vinaigrette). Warm, crusty garlic bread or a basket of soft dinner rolls also make a dreamy combo for sopping up every last bit of creamy Cajun sauce.

Creative Ways to Present

For a memorable presentation, try plating the pasta in wide, shallow bowls and stacking the crispy chicken strips in a criss-cross pattern on top. You can also serve it family-style from a big serving dish, letting everyone scoop their own. For a more elegant twist, garnish with microgreens or thin curls of Parmesan for that restaurant chef touch!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply store the pasta and chicken in separate airtight containers in the fridge. This keeps the chicken as crispy as possible and prevents the pasta from absorbing too much sauce before you’re ready for round two. Both components stay fresh for up to 3 days.

Freezing

You can freeze the cooled, cooked chicken breasts (unsliced if possible) wrapped tightly in foil or in freezer bags for up to a month. The pasta and sauce, however, are best enjoyed fresh—heavy cream can separate when thawed and reheated. If you must freeze the sauce, let it cool completely and freeze it without any pasta or veggies stirred in.

Reheating

To reheat, warm the pasta and veggies gently in a skillet with a splash of milk or cream to refresh the sauce’s luscious texture. Heat the chicken separately in the oven or air fryer at 350°F until hot and crispy. Slice just before serving and enjoy everything as if it was just made!

FAQs

How spicy is Cheesecake Factory Louisiana Chicken Pasta (Copycat)?

It has a moderate Cajun kick! The red pepper flakes and Cajun seasoning add some gentle heat, but nothing overpowering. You can always adjust the spice level up or down, so everyone at the table is happy.

Can I use a different pasta shape?

Absolutely—while farfalle is classic, penne, rigatoni, or fettuccine work beautifully. Choose a noodle that’ll hold onto the sauce and vegetables for best results.

Is there a way to make this dish gluten-free?

Yes! Just swap in your favorite gluten-free pasta and use gluten-free flour and breadcrumbs for the chicken. Double-check your Cajun seasoning to keep things 100 percent gluten-free.

Can I make Cheesecake Factory Louisiana Chicken Pasta (Copycat) less rich?

If you want a lighter version, substitute half-and-half for the heavy cream, or use a mixture of milk and a spoonful of cream cheese to keep things creamy without being quite as decadent.

What vegetables can I add or substitute?

Feel free to swap or add veggies to your heart’s content! Zucchini, asparagus, or even spinach are delicious additions, and will add a new flair to your Cheesecake Factory Louisiana Chicken Pasta (Copycat) adventure.

Final Thoughts

There’s something truly special about recreating restaurant-quality dishes at home, and this Cheesecake Factory Louisiana Chicken Pasta (Copycat) is no exception. It’s bold, beautiful, and comes together with just a handful of everyday ingredients. So round up your pasta-loving friends or family and dig in—you might just spark your own Cheesecake Factory tradition at your kitchen table!

Cheesecake Factory Louisiana Chicken Pasta (Copycat) Recipe

★★★★★

5 from 15 reviews

Author: Lily
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Cheesecake Factory Louisiana Chicken Pasta copycat recipe recreates the popular restaurant dish with crispy Parmesan chicken served over a bed of flavorful Cajun cream sauce-coated Farfalle pasta. A delicious and satisfying meal that brings the taste of the restaurant home.

Instructions

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 ¼ 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.

Slice up the chicken while the sauce is cooking.
Serve the pasta with the sliced chicken on top and extra Parmesan as desired.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 750
Sugar: 4g
Sodium: 980mg
Fat: 42g
Saturated Fat: 20g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 4g
Protein: 40g
Cholesterol: 180mg

Keywords: Cheesecake Factory, Louisiana Chicken Pasta, Copycat Recipe, Cajun Cream Sauce, Parmesan Chicken