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Louisiana Chicken Pasta

October 20, 2017 by Olya 90 Comments

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Louisiana Chicken Pasta is a recipe for one of the Cheesecake Factory’s most popular Cajun Chicken Pasta dishes. It’s a delicious Parmesan crusted chicken served over bow tie pasta with mushrooms, green onions, and bell peppers in a spicy New Orleans sauce. Very easy, one skillet meal that comes together quickly and is full of flavor!
Louisiana Chicken Pasta - Parmesan Crusted Chicken in a Spicy New Orleans Sauce

What kind of chicken to use for Louisiana Chicken Pasta

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.

Chicken is crusted with Parmesan, bread crumbs and spices and cooked on each side for 4 to 5 minutes. You will cook them whole and then slice into strips.

This incredible Cheesecake Factory Louisiana Chicken Pasta Copycat dish is full of flavor thanks to the combination of bell peppers, garlic, green onions and mushrooms. And of course, Cajun seasoning. It’s Cajun chicken pasta in its finest!

My first introduction to Cajun spices as years ago, when Emeril Lagasse had a show on Food Network cooking everything with his Emeril Essence Creole Seasoning. What he used to make his Cajun Chicken Pasta recipe was a combination of paprika, garlic powder, onion powder, black pepper, cayenne pepper, thyme, oregano and salt. To this day I still use his seasoning for the Louisiana Chicken Pasta recipe.
Louisiana Chicken Pasta, Parmesan, Chicken, Spicy New Orleans Sauce

Tools needed for this Cajun Chicken Pasta

You will need two skillets to prepare it: one for cooking the chicken and the other for the sauce and pasta. I used stainless steel pans.

You will also need a large saucepan to cook pasta in, a spatula and a whisk.

What kind of pasta to use for this Louisiana Chicken Pasta

Any bow tie pasta will work here. My orange colored bow tie pasta was fun to work with and super delicious to eat! It was actually two color bow tie pasta,  but the second darker color is not as visible on the pictures.

I also think penne will work very well in this Cajun Chicken Pasta dish.
Louisiana Chicken Pasta, cheesecake factory copycat

When all work is done, the chicken is cooked and sliced, pasta is prepared and New Orleans Sauce is ready, sprinkle the slices of chicken with a bit of fresh green onions and shredded Parmesan and it will look even more attractive.

Serve it with the sliced chicken breast on top of the pasta.

This Cheesecake Factory Louisiana Chicken Pasta Copycat recipe is a restaurant quality meal at the convenience of your own home. Pay same price as in a restaurant, but get 4 full portions!

This one truly feeds a whole family. That’s a pretty good deal!

Now let’s get into it!

How to cook mushrooms

Heat olive oil and butter on medium high heat in a large stainless steel skillet until butter is melted. Add sliced Cremini mushrooms to the hot pan and cook for a total of 3 minutes – 1.5 minute on each side.Cheesecake Factory Louisiana Chicken Pasta Copycat

Next add mixed bell peppers, green onions, garlic, and a splash of olive oil. Cook for 4 minutes on medium high until softened.Louisiana Chicken Pasta - Parmesan Crusted Chicken in a Spicy New Orleans Sauce

To make Creamy New Orleans 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.
Cheesecake Factory Louisiana Chicken Pasta Copycat

Hello spicy creamy sauce! Ready for pasta?Louisiana Chicken Pasta - Parmesan Crusted Chicken in a Spicy New Orleans Sauce

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.

How to 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.
Louisiana Chicken Pasta - Parmesan Crusted Chicken in a Spicy New Orleans Sauce

If you liked this Cheesecake Factory Louisiana Chicken Pasta Copycat, I also have a copycat for Pasta Da Vinci Chicken Pasta in Madeira Wine Sauce.

Hungry for more delicious pasta dishes? Below is the list of chicken pasta recipes to explore:

  • 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

Our new favorite creamy chicken recipe is this Creamy Cajun Chicken and Sausage Pasta dish! It’s ready in less than 30 minutes and is so unbelievably good that I cannot recommend it enough.

Louisiana Chicken Pasta Cheesecake Factory copycat
Print Recipe
4.92 from 46 votes

Louisiana Chicken Pasta – Parmesan Crusted Chicken in a Spicy New Orleans Sauce

Delicious Parmesan crusted chicken is served over bow tie pasta over a spicy New Orleans sauce. Very easy, one skillet meal that comes together quickly and is full of flavor!
Prep Time20 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: louisiana chicken pasta
Servings: 6 servings
servings
Author: Olya

Ingredients

  • 1 egg
  • salt and pepper
  • 1 tsp garlic powder
  • 1 tsp Italian Seasoning
  • 1 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • 1/4 cup flour
  • 2 tbsp olive oil (divided)
  • 2 tbsp butter (divided)
  • 1 lb chicken breasts thin (4 to 5 pieces)
  • 8 oz cremini mushrooms sliced
  • ½ large yellow bell pepper chopped
  • ½ large red bell pepper chopped
  • 2 green onions chopped
  • 3 cloves garlic sliced

Sauce:

  • 1 cup chicken stock sodium free (adjust salt if not sodium free)
  • 1 cup heavy cream
  • 2 tablespoons Cajun Seasoning
  • 1 teaspoon Salt
  • 10 oz bow tie pasta
  • 1/2 cup Parmesan cheese grated

Instructions

  • First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. Whisk this egg mixture slightly.
  • The second bowl is for the parmesan, bread crumbs and flour.
  • Dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
  • TO COOK THE CHICKEN: Heat 1 tbsp olive oil and 1 tbsp butter on medium high in the stainless steel skillet. PLACE COATED CHICKEN in skillet and cook on medium high heat for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Remove from the skillet onto a large plate.
  • Melt 2nd tablespoon olive oil and 1 tablespoon butter. Add sliced mushrooms to the hot pan and cook for a total of 3 minutes – 1.5 minute on each side.
  • Add chopped bell peppers and green onions, and a splash of olive oil. Cook for 4 minutes on medium high until softened. Add garlic cloves and cook for 1 additional minute until garlic is fragrant.
  • TO MAKE SAUCE: Add chicken stock, heavy cream, Cajun Seasoning, and salt to taste. 
  • TO 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.
  • 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 chicken into thin strips and serve on top of pasta in individual plates. Sprinkle with additional shredded Parmesan and chopped fresh green onions, if desired.
Nutrition Facts
Louisiana Chicken Pasta – Parmesan Crusted Chicken in a Spicy New Orleans Sauce
Amount Per Serving
Calories 674 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 17g106%
Cholesterol 209mg70%
Sodium 995mg43%
Potassium 959mg27%
Carbohydrates 62g21%
Fiber 3g13%
Sugar 5g6%
Protein 47g94%
Vitamin A 1985IU40%
Vitamin C 30.9mg37%
Calcium 398mg40%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Recipe source: Garnish and Glaze

For other popular chicken recipes see Balsamic Chicken with Brussels Sprouts and Apples and Chicken Pasta in Creamy White Wine Parmesan Sauce.

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Filed Under: Chicken Recipes, Main Dishes, Most Popular, Pasta Tagged With: bell pepper, Copycat, Mushrooms

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If you liked or disliked the recipe - please leave your comment and STAR RATING in the comments section below! I look forward to new ideas and comments!

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Reader Interactions

Comments

  1. jeanettd bryla

    December 13, 2020 at 9:30 pm

    Loved this dish. The intro stated there were tomatoes but the recipe did not have them. Mmy sauce was beige looking while yours was mire reddish. Did I forget something. I have plenty left over to freeze since I am one.
    But yess plenty of pots to clean..but worth it.

    Reply
    • Olya

      December 14, 2020 at 6:35 pm

      Plenty of pots:)! I just updated the intro about the tomatoes – there are none in the final recipe. Thank you for letting me know!

      Reply
  2. Melodi

    November 18, 2020 at 10:42 pm

    So delicious! My husband and I loved this dish. Tweaked the recipe a little by making our own cajun seasoning to add in and had to add cornstarch to thicken up the sauce. The recipe called for mushrooms, but we just left them out. This is our new favorite dinner!

    Reply
    • Olya

      November 18, 2020 at 11:20 pm

      Yes!!! Glad you made your own Cajun Seasoning!

      Reply
  3. Michelle GrY

    October 14, 2020 at 7:46 pm

    I am soo pleased with this recipe! I am not the cook and wanted to try this. I was soo impressed with myself. Definitely adding this to my recipe book!

    Reply
  4. Andrea

    September 13, 2020 at 6:31 pm

    This recipe tasted exactly the Louisiana Chicken pasta at Cheesecake Factory…I order that dish every time I go there. It was amazing and my 7 yr old and husband loved it. Had to add a good amount of Parmesan at the end to get the sauce to thicken and sprinkled a little Cajun seasoning on top of chicken when serving for added flavor and garnish with more green onions and cheese. This is a great recipe!!!!

    Reply
  5. Lisa

    August 31, 2020 at 8:26 pm

    I got rave reviews from my son for this delicious dish! I used half the amount of Louisiana seasoning because we don’t like food too hot and it was perfectly seasoned for us. I also added 1T of cornstarch to thicken the sauce which was then perfect! I will definitely make this one again!

    Reply
    • Olya

      September 4, 2020 at 9:14 pm

      I’m so glad your son liked it. I’m always so happy to read that children appreciate our cooking:)

      Reply
  6. Jacy

    July 28, 2020 at 9:37 pm

    Made this tonight and my family liked it.
    Unless you have a sous chef, it takes a lot of time to get everything ready.
    My family thought the spice was perfect, but it was a little spicy for me.
    Lots of pans and dishes to clean up.

    Reply
  7. Brad

    July 14, 2020 at 8:17 pm

    Is the sauce supposed to be runny of creamy/thick?

    Reply
    • Olya

      July 25, 2020 at 6:28 pm

      If it’s runny, simmer a little bit longer. This would allow extra liquid to evaporate.

      Reply
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