Louisiana Chicken Pasta (Cheesecake Factory Copycat)

Breaded, crispy chicken cutlets and a creamy Cajun sauce come together in this AMAZING Louisiana chicken pasta recipe. Inspired by Cheesecake Factory, you’re going to love making this at home!

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.)

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

Season: Season the chicken pieces with salt and pepper.

Prepare Breading Station: Gather three shallow bowls for the breading station. In the first shallow bowl, mix the flour and Cajun seasoning. In the second dish whisk the eggs. In the third shallow dish, combine the breadcrumbs and Parmesan cheese.

Coat: Dredge each piece of chicken into the flour mixture, then into the eggs, and finally coat the chicken in the breadcrumb mixture.

Heat Oil: Heat the oil in a large skillet over medium-high heat. Cook the chicken until cooked through and golden brown, 5 minutes on each side. Then remove the chicken from the skillet.

For the Pasta

Cook Pasta: Cook the pasta al dente according to the package instructions. Then drain the pasta and set aside.

Sauté Vegetables: Returning to the same skillet, heat the oil and sauté the peppers, onions, mushrooms, and garlic until tender.

Season: Season with salt and pepper to taste then remove the vegetables from the skillet.

Cajun Cream Sauce

Create Roux: Return to the same skillet and melt the butter over medium-high heat. Then whisk in the flour to create a roux.

Add Remaining Ingredients: Pour in the heavy cream, chicken broth, parmesan cheese, and Cajun seasoning. Then whisk to combine.

Cook: Allow the sauce to cook and thicken while stirring for 3-5 minutes. Season to taste with salt and pepper and more Cajun seasoning if needed.

To Serve

Combine: Add the cooked pasta and vegetables to the sauce and stir to combine.

Layer: Slice the chicken and layer on top of the Cajun pasta.

Serve: Garnish Louisiana chicken pasta with fresh chopped parsley and an extra dash of cayenne pepper or red pepper flakes if you like it spicy!