Louisiana Chicken Pasta

Are you craving something creamy, smoky, and full of Louisiana flavor? Let me introduce you to Louisiana Chicken Pasta! It's one of the Cheesecake Factory's most popular Cajun Chicken Pasta dishes that is rich, a little spicy, and so easy to make. Perfect for busy weeknights when you want comfort food without the fuss. I've also included a few simple variations below (mild, spicy, extra creamy, or lighter) so you can make it your way.

Cheesecake Factory Louisiana Chicken Pasta Copycat

Louisiana Chicken Pasta is one of Cheesecake Factory's most popular dishes-it features crispy, Parmesan crusted chicken served over bowtie pasta tossed with mushrooms, colorful bell peppers, and onions, all coated in a rich, spicy Cajun cream sauce inspired by New Orleans flavors. The sauce has a creamy texture with a bit of heat from Cajun seasoning and is balanced out with a savory mix of sautéed veggies and a generous sprinkle of Parmesan cheese on top.

If you love Cheesecake Factory as much as I do, you're going to have so much fun making this crispy chicken pasta recipe at home! Their menu is full of comforting favorites, and I always enjoy recreating them in my own kitchen-like this popular Cheesecake Factory copycat Pasta Da Vinci.

As far as Authentic Cajun Cuisine goes, you might also like Creamy Cajun Chicken Pasta and Spicy Chicken Lazone Pasta.

★★★★★ REVIEWs

Denise G. comments: "Very delicious! Thank you so much for the recipe. Huge hit... We all loved it. The technique for the chicken is perfect. So impressed! Thanks again 😊"

Why You'll Love Louisiana Chicken Pasta

• Authentic Cajun Cuisine recipe: Louisiana Chicken Pasta brings together the bold, spicy flavors of Cajun seasoning with rich creamy sauce and tender shrimp with classic Cajun ingredients like bell peppers and onions in the best tradition of Louisiana-style cooking.
• Restaurant Quality at Home: Enjoy all the flavor and comfort of the Cheesecake Factory classic for less.
• Customizable Spice and Creaminess: Adjust heat level to suit your taste, from mild Cajun warmth to fiery Southern flair. Make this crispy chicken pasta recipe more or less creamy - the choice is yours.

Key ingredients

• Thin or butterflied chicken: You will need thin or butterflied chicken breasts, or even chicken tenders. If the chicken you bought is thick, as it usually is, make sure to butterfly it by slicing it through the middle and splitting it into two thinner parts.
• Bow tie pasta: Bow tie pasta, or farfalle, is often used in Cajun pasta because its shape is perfect for holding onto creamy, spicy sauces. 
• Parmesan cheese: grated Parm in the breading amps up the chicken flavor tremendously.
• Egg, flour & bread crumbs: I prefer to coat chicken in an egg and then let the majority of the egg run off, and after that coat in bread crumb mixture. You can repeat this step once more for that extra crunch.
• Seasonings: The delicious mixture includes salt, pepper, garlic powder and dried Italian seasoning.
• Olive oil & butter: I use olive oil to pan fry my chicken all the time. Did you know that all upscale restaurants use extra virgin olive oil exclusively? So don't be scared to fry in it, but if you are - then you can definitely use Canola, Avocado or even Peanut oil here.
• Cajun seasoning: Any kind will do, just make sure to adjust salt level according to your taste since Cajun seasoning is not standardized sodium wise.

Taste Variations

• To make Louisiana Chicken Pasta milder, simply reduce the amount of Cajun seasoning, or leave it out entirely if you want zero heat-this lets all the savory flavors shine without the extra spice.
• Extra spicy: The easiest way to do it is to add Cayenne pepper and jalapeños.
• For a creamier sauce, add ⅓ cup of cream cheese after the pasta cooks-this makes the dish super rich and helps balance any lingering spice.
• If you prefer less creaminess, just cut back on the heavy cream or skip it altogether; the pasta will still be flavorful, with a lighter, slightly tangy tomato-based sauce that lets the Cajun spices and chicken take center stage.

Recipe Tips

• Prevent pasta sticking: Stir frequently and simmer gently to avoid clumping.
• Avoid overcooking chicken: Sear chicken just to brown it; it finishes cooking while simmering with pasta and sauce.
• To get that perfect color on your chicken: Let your oil heat up a little more before adding your chicken. In a professional kitchen, everything tends to be screaming hot for fast cooking.
• Use extra virgin olive oil exclusively: So don't scared to fry in it. Once you have a beautiful golden crust on one side, flip it and throw it on the opposite side for 4 or 5 minutes till just done.
• Use excellent quality Parmesan cheese: At the end of the day, the chicken is just a flavor carrier and the real flavor comes from the cheese and the sauce, so I'd focus on those.

How to make Louisiana Chicken Pasta

This is an overview of the recipe with photos, a more detailed information is above in the recipe card.

1. Prepare and cook chicken

Butterfly your chicken breasts if thick, then coat in seasoned flour, egg wash, and Parmesan-panko mixture. Pan-fry until golden and crispy, about 4-5 minutes each side.

You will cook chicken breasts whole and then slice into strips. Refer to Parmesan Crusted Chicken for a very detailed description of how to cook chicken.

2. Sauté the veggetables

In the same skillet, melt butter and olive oil, then sauté mushrooms, bell peppers, green onions, and garlic until tender.

3. Make the Cajun Cream Sauce

• Add chicken stock, heavy cream, and Cajun Seasoning.
• Simmer over low heat for about 5 minutes. This is when the sauce will really start to smell good and look good.
• Taste the sauce now before adding pasta to make sure it's seasoned to your liking, add more of Cajun seasoning, red pepper flakes and salt if necessary.
• I added just a pinch more of seasoning at this point. Don't forget you will be adding pasta to it later, so if you like it spicier, this is a good time to do it.

4. Cook pasta

• In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
• For authentic "al dente" pasta, boil your pasta uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.

5. Assemble the dish

• Add pasta to the pan and stir until fully coated in sauce. Add Parmesan to the sauce now. Taste and season with more salt if necessary. 
• Slice cooked chicken breasts into thin strips and serve on top of pasta in individual plates. Sprinkle with additional shredded Parmesan and chopped fresh green onions, if desired.
• Use a spatula to pour the sauce on top of each plate.

FAQ

• Chicken Overcooked or Dry? Sear the chicken for color, then remove until the end. Add it back when pasta is nearly done.
• Pasta Sticking or Burning? Stir often as the pasta cooks and keep an eye on liquid levels; add a bit more broth if needed.
• Sauce Broke or Oily? Be sure to add dairy at lower heat and stir thoroughly so everything melts and blends smoothly.
• What if I don't have bow-tie pasta? Any short pasta-rotini, rigatoni, even fusilli-works well.
• No Chicken? Sub with shrimp, sausage, or keep it meatless with extra veggies (think bell pepper, mushrooms, or spinach).
• Can I make Louisiana Chicken Pasta gluten-free? Substitute gluten-free pasta and use gluten-free chicken broth and GF breadcrumbs to make it gluten-free.
• What kind of spices do I need? Cajun or Creole Seasoning. It's a combination of paprika, garlic powder, onion powder, black pepper, cayenne pepper, thyme, oregano and salt.

Why Chicken Loses Crispiness

• Sauce Absorbed the Breading: Creamy sauces tend to soak into the breading, softening the crust.
• Chicken Coating was Over-Steamed: When hot chicken is placed directly into a hot sauce, steam can make the coating soggy.
• Overcrowded Pan: Frying too many pieces at once lowers oil temperature, resulting in greasy, less crispy chicken.

How to Keep Chicken Crispy

• Serve chicken on top of pasta, not mixed in. Use a thicker sauce and add cornstarch to breading.
• Double fry, use cold batter, and ensure oil is hot before frying.
• Fry in small batches and drain on a wire rack.

Ways to Adjust Spice Levels

• Cajun Seasoning: Use less Cajun seasoning in both chicken breading and the sauce for a milder flavor. You can always select a mild Cajun blend - most commercial brands range from gentle to very hot.
• For extra heat, choose a spicy blend like "Slap Ya Mama" or add more seasoning.
• Cayenne Pepper: Skip cayenne entirely if you want a gentle dish-many recipes list it as optional. Use Paprika instead.

How to Thicken Sauce

• Simmer and Reduce: After adding cream, chicken broth, Parmesan, and seasonings, simmer the sauce uncovered on medium heat.
• Stir frequently: The sauce will thicken as water evaporates and cream reduces (about 3-5 minutes).
• Use More Cheese: Parmesan not only adds flavor, but also thickens the sauce. You can add a bit extra and stir until melted for even greater body.

Best Equipment

• Hard anodized non-stick oven-safe fry pan: Nothing sticks to these pans & they are a breeze to clean. The weight is perfect. Not too heavy & not too light.
• Silicone Solid Turner: Non Stick Slotted Kitchen Spatulas, high heat resistant and BPA Free.
• Stainless Steel Kitchen Tongs: With silicon tips to prevent scratching pans and they are high heat resistant.

Serving Suggestions

Pair with a fresh Avocado Salad, Arugula and Spinach Salad and a slice of Dutch Oven Bread.

You can also serve this Cajun Pasta long simple roasted vegetables, such as Honey Roasted Carrots or Garlic Lemon Green Beans for a balanced and nutritious meal.

Leftovers, How to Make it Ahead, and Storage

• Make ahead: Prep ingredients in advance and refrigerate. Cook chicken and sauce fresh for best texture.
• Refrigerate: The leftovers are very delicious and will keep in the fridge for 3-4 days in a covered container. 
• I don't recommend freezing leftover Louisiana Chicken Pasta as it doesn't reheat well due to the creamy nature of the sauce. If you do decide to freeze it, keep in mind that the sauce will be gritty and not the same texture.
• Reheat: Leftovers are absolutely wonderful when reheated with a splash of white wine, half and half or milk! Everyone around you will feel jealous if you bring it for lunch.

More Spicy Chicken Pasta Recipes

• Chicken Pasta with Bacon and Spinach in Creamy Tomato Sauce
• Seared Chicken Pasta in White Wine Parmesan Cheese Sauce
• Chicken and Mushroom Pasta in Pesto Wine Sauce

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