Louisiana Chicken Pasta is one of Cheesecake Factory's most popular dishes! Crispy parmesan crusted chicken cutlets over a spicy Cajun cream pasta with mushrooms, bell peppers, and red onions.

Louisiana Chicken Pasta (Cheesecake Factory Copycat) Recipe
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The Cheesecake Factory is known for their extensive menu! You can order almost anything at the famous chain. There are a few fan favorites that are always on repeat such as their Pasta da Vinci, Chicken Costoletta and Avocado Egg Rolls. We love recreating their famous dishes.
What is Louisiana Chicken Pasta
This famous dish features crispy parmesan crusted chicken cutlets served over a spicy and creamy Cajun pasta. The cutlets are flavor packed with parmesan and Italian breadcrumbs. The chicken is tender and moist. It pairs perfect with the rich pasta.
The Cajun pasta is simply divine! A spicy cream sauce coats bow-tie pasta (how cute!) and is packed with sauteed mushrooms, bell peppers, onions and garlic. Parmesan cheese and Cajun seasoning gives the sauce an amazing flavor. This is a must try dish for pasta lovers!
What to Serve with this Dish
- Olive Garden Salad Copycat
- Crazy Bread
- Pear Fennel Arugula Salad
- Olive Garden Breadsticks
- Strawberry Panzanella Salad
Ingredients
Parmesan Chicken Cutlets
- Chicken Breast - boneless skinless chicken breast are sliced in half and pounded thin to create cutlets.
- Italian Breadcrumbs - seasoned breadcrumbs make this a quick and easy recipe. You can use store-bought or homemade. Panko or plain breadcrumbs works great also.
- Flour - combined with the breadcrumbs to make the crispy coating.
- Parmesan Cheese - adds the most amazing flavor to the cutlets!
- Eggs - used to coat the cutlets in the breadcrumbs.
- Olive Oil - for pan frying the chicken.
- Salt & Pepper
Cajun Pasta
- Bow Tie Pasta - this is the pasta that Cheesecake Factory uses but you can use any pasta you have on hand or any pasta you prefer.
- Chicken Broth - part of the base of the sauce.
- Cream - give the sauce a nice creamy texture. We don't recommend swapping for milk or plant based milk as the sauce will not thicken properly.
- Red Onion - adds a nice color and flavor to the sauce.
- Mushrooms - sauteed into the sauce, we recommend cremini mushrooms but you can also use white mushrooms if you prefer.
- Bell Peppers - a combination of red and orange, or any you have on hand.
- Cajun Seasoning - store-bought or homemade can be used.
- Parmesan Cheese - the ultimate cheese for any pasta dish!
- Garlic - everything is better with garlic!
- Butter - to sauté the veggies for the sauce.
How to Make Louisiana Chicken Pasta
Full Printable Recipe at Bottom of page
Prepare the Chicken
- Carefully slice each chicken breast in half lengthwise to create two chicken cutlets (or you can purchase pre-sliced chicken cutlets from the store). Pound the chicken with a mallet or heavy skillet until very thin (the thinner the chicken the better).
- In a shallow bowl stir together the Italian breadcrumbs, flour, salt, pepper, and Parmesan cheese. In a second shallow bowl add the eggs, whisk until evenly combined.
- Dip each piece of chicken in the breadcrumb mixture, then in the egg, and then back in breadcrumbs.
- On medium-high heat add oil into a frying pan. Working in batches, fry the chicken until golden brown and cooked through for about 3-5 minutes per side (internal temperature 165°F). Add more oil as needed.
- Remove each piece of cooked chicken and place on a sheet pan with a wire rack on top. Place in the oven with the 'keep warm' setting of your oven turned on (or set oven to 250°F). Keep the chicken warm while you prepare the pasta and sauce.
Prepare the Pasta Sauce
- In a large skillet melt the butter over medium-high heat. Add in the mushrooms, and onion and sauté until just tender, about 2-3 minutes.
- Add in the yellow and red peppers, garlic, Cajun seasoning and chili flakes and sauté another 2 minutes until tender and garlic is fragrant.
- Add in the heavy cream and chicken stock. Reduce heat to low and simmer until sauce heats thickens, about 4-5 minutes.
- Stir in the grated Parmesan cheese until evenly combined. Season sauce to taste with salt and pepper. Continue to simmer on low. Sauce will reduce and thicken.
Prepare the Pasta
- Meanwhile, cook pasta in large pot of boiling salted water according to package directions until tender. Drain and reserve 1 cup of the cooking water. Return the drained pasta to the pot.
- Add in the sauce and stir until evenly coated. Add half of the reserved pasta water and stir to combine, this will thicken the sauce. If you would like the sauce thicker, add more of the reserved pasta water and stir.
- To serve, add a serving of the sauced pasta to a plate. Slice a chicken cutlet into strips and server over top of the pasta.
- Garnish with parmesan cheese and fresh parsley. Enjoy!
Tips for the Best Pasta
- Chicken - Very thin or butterflied chicken breasts, or even chicken tenders are best for this recipe. As boneless skinless chicken is usually thick, make sure to butterfly it by slicing it through the middle and splitting it into two thinner parts. You can pound it more if needed to get to ¼” thickness. You can also purchase 'chicken cutlets' from the grocery store, these are already sliced and pounded thin.
- Flavor Variations - this restaurant dish is made with mushrooms, red onions and bell pepper. You can swap these out for any veggies you prefer or add even more. We love to make this pasta with thinly sliced zucchini, carrots, and celery.
- Pasta - any shape of pasta works for this recipe. You can also use a protein pasta for added nutrients. The best part about this recipe is that pasta reheats great. Leftovers are even better the next day!
FAQ
To reheat the pasta, place into the microwave for about 2-3 minutes, stirring halfway until warmed through. Reheat the chicken on a separate plate in the microwave, or the oven or air fryer to keep the chicken crispy.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Yes, you can prepare the full recipe a day in advance and reheat before serving. Store the chicken and pasta separately so you can reheat the chicken in the oven or air fryer to get it crispy again. This is also a great recipe for meal prep, just divide up the pasta and chicken into meal prep containers and reheat.
This recipe is freezer friendly. If you have leftovers you can freeze the pasta and chicken separately. Reheat the pasta in the microwave and the chicken in the oven or air fryer to get it crispy again.
More Pasta Recipes!
Enjoy!
- Sab
Louisiana Chicken Pasta (Cheesecake Factory Copycat Recipe)
Ingredients
Chicken
- 4 chicken breasts (boneless skinless)
- ¼ cup flour
- 1 cup Italian breadcrumbs (or panko, or plain breadcrumbs)
- ½ cup parmesan cheese (grated)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs (whisked)
- 4 tablespoons vegetable oil
Cajun Sauce
- 1 ½ cup chicken broth
- 2 cup heavy cream
- 2 tablespoons Cajun Seasoning
- 1 teaspoon salt
- 1 cup Parmesan cheese (grated)
Pasta
- 3 tablespoon garlic (minced)
- 1 lb bow tie pasta (or pasta of choice)
- 2 tablespoons butter
- 2 cup cremini mushrooms (sliced)
- 1 red onion (chopped)
- 1 teaspoon red pepper chili flakes
- 1 yellow bell pepper (chopped)
- 1 red bell pepper (chopped)
Garnish
- Fresh parsley (chopped, for garnish)
- Green onion (chopped, for garnish)
- Grated Parmesan Cheese (for garnish)
Instructions
Prepare the Chicken
- Carefully slice each chicken breast in half lengthwise to create two chicken cutlets (or you can purchase pre-sliced chicken cutlets from the store). Pound the chicken with a mallet or heavy skillet until very thin (the thinner the chicken the better).
- In a shallow bowl stir together the Italian breadcrumbs, flour, salt, pepper, and Parmesan cheese. In a second shallow bowl add the eggs, whisk until evenly combined.
- Dip each piece of chicken in the breadcrumb mixture, then in the egg, and then back in breadcrumbs.
- On medium-high heat add oil into a frying pan. Working in batches, fry the chicken until golden brown and cooked through for about 3-5 minutes per side (internal temperature 165°F). Add more oil as needed.
- Remove each piece of cooked chicken and place on a sheet pan with a wire rack on top. Place in the oven with the 'keep warm' setting of your oven turned on (or set oven to 250°F). Keep the chicken warm while you prepare the pasta and sauce.
Prepare the Pasta Sauce
- In a large skillet melt the butter over medium-high heat. Add in the mushrooms, and onion and sauté until just tender, about 2-3 minutes.
- Add in the yellow and red peppers, garlic, Cajun seasoning and chili flakes and sauté another 2 minutes until tender and garlic is fragrant.
- Add in the heavy cream and chicken stock. Reduce heat to low and simmer until sauce heats thickens, about 4-5 minutes.
- Stir in the grated Parmesan cheese until evenly combined. Season sauce to taste with salt and pepper. Continue to simmer on low. Sauce will reduce and thicken.
Prepare the Pasta
- Meanwhile, cook pasta in large pot of boiling salted water according to package directions until tender. Drain and reserve 1 cup of the cooking water. Return the drained pasta to the pot.
- Add in the sauce and stir until evenly coated. Add half of the reserved pasta water and stir to combine, this will thicken the sauce. If you would like the sauce thicker, add more of the reserved pasta water and stir.
- To serve, add a serving of the sauced pasta to a plate. Slice a chicken cutlet into strips and server over top of the pasta.
- Garnish with parmesan cheese and fresh parsley. Enjoy!
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