There’s just something irresistible about turning a restaurant favorite into a homemade masterpiece, and this Cheesecake Factory Louisiana Chicken Pasta (Copycat) delivers everything you crave: bold Cajun flavors, creamy sauce, crisp parmesan-crusted chicken, and an irresistible pile of farfalle tossed with sautéed vegetables. With spice, crunch, and that luscious pasta sauce coming together in every bite, this is a recipe that captures the magic of the original and brings it straight to your own dinner table. If you’re craving a dish that feels both comforting and special, this is the one!

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

Ingredients You’ll Need

The beauty of Cheesecake Factory Louisiana Chicken Pasta (Copycat) is how each ingredient plays a key role, from the warmth of Cajun seasoning to the pop of fresh veggies. Gather everything below, and don’t skip the little touches — they make all the difference!

Red pepper flakes: Adds a punch of gentle heat that’s signature to this Cajun favorite.
Cajun seasoning: The backbone of the dish, bringing that vibrant Southern flavor.
Kosher salt: Enhances all the other flavors for a perfectly seasoned bite.
Ground black pepper: Offers subtle warmth that works with the Cajun spice.
Heavy cream: Forms the rich base of the sauce, making it silky and luscious.
Chicken stock: Adds savory depth and complexity to the sauce.
Cornstarch: Helps thicken the creamy sauce to plush perfection.
Shredded Parmesan cheese: Melts into the sauce, delivering a nutty, cheesy richness.
Chicken breasts (butterflied): Ensures even cooking and maximum crunch after breading.
Flour: The essential first coating for the chicken’s delicious crust.
Breadcrumbs: Provides classic crispiness to the chicken exterior.
Grated Parmesan cheese: Adds cheesy flavor and extra crunch in the breading.
Large eggs: Binds the breading to the chicken perfectly.
Vegetable oil: Helps achieve that beautiful, golden fry on the chicken.
Farfalle pasta: Bow-tie pasta holds onto the creamy sauce and veggies in every bite.
Butter: Used for sautéeing the vegetables and adding richness.
Yellow bell pepper (sliced): Contributes natural sweetness and vibrant color.
Red bell pepper (sliced): Adds a sweet, bright contrast to the dish.
Red onion (sliced): Brings mild sharpness and a pop of color.
Crimini mushrooms (sliced): Lend a savory, earthy flavor and juicy texture.
Minced garlic: Gives the veggies a wonderful aromatic edge.
Parsley (for garnish, optional): Adds fresh color and an herbal finish at the end.

How to Make Cheesecake Factory Louisiana Chicken Pasta (Copycat)

Step 1: Combine the Cajun Cream Sauce

Start by mixing together your red pepper flakes, Cajun seasoning, kosher salt, ground black pepper, heavy cream, chicken stock, cornstarch, and shredded Parmesan cheese in a medium bowl. Give it a good whisk so the cornstarch dissolves; this ensures your sauce will thicken up silky smooth later. You can set this aside for now, and just taking in that spicy-creamy aroma will have you hungry already!

Step 2: Boil the Farfalle Pasta

Bring a large pot of salted water to a rolling boil and cook the farfalle just one minute shy of the package instructions. This slight undercook means the pasta will absorb all the flavors when you finish it in the sauce. Drain but don’t rinse — you want that natural starch to help everything bind together beautifully.

Step 3: Prep the Crispy Parmesan Chicken Coating

In one bowl, stir together the flour, breadcrumbs, grated Parmesan cheese, kosher salt, and black pepper. In a second bowl, whisk your eggs until smooth. Now, take your butterflied chicken breasts and dredge each one in the breadcrumb mixture, then dip into the eggs, and finally back into the breadcrumb mixture. This double-coating makes your chicken extra crispy and flavorful, just like the Cheesecake Factory Louisiana Chicken Pasta (Copycat) you know and love.

Step 4: Sauté the Vegetables

Melt the butter in a large skillet (cast iron is perfect if you have one) over medium heat. Add sliced yellow and red bell peppers, red onion, minced garlic, and crimini mushrooms. Sauté for 3 to 5 minutes, just until they’re starting to caramelize but maintaining some bite and color. Remove the vegetables from the pan to prevent them from overcooking while you finish the chicken.

Step 5: Fry the Parmesan Chicken

Pour the vegetable oil into your skillet and let it heat up until shimmering. Carefully place the breaded chicken breasts in the oil, cooking for 3 to 5 minutes on each side until they’re deeply golden and crisp. Once both sides are perfect, remove the chicken to a rack or paper towels so excess oil drips away, and take a moment to admire those crunchy, cheesy crusts!

Step 6: Bring It All Together

Drain out any remaining oil from the pan, then add the cooked pasta, sautéed vegetables, and the prepared Cajun cream sauce. Cook and stir everything together for about 3 to 5 minutes, letting the sauce thicken and the flavors meld. While this magic happens, slice your cooked chicken breasts into strips. Finally, nestle the chicken over the bed of creamy pasta, and shower the whole thing with extra Parmesan and fresh parsley.

How to Serve Cheesecake Factory Louisiana Chicken Pasta (Copycat)

Garnishes

A sprinkle of fresh chopped parsley and an extra handful of grated Parmesan cheese never hurt anyone! For that restaurant finish, drizzle a little more Cajun cream sauce over the top and maybe dust with a pinch more Cajun seasoning. It’s all about amping up those flavors and colors right before you dig in.

Side Dishes

This dish is filling on its own, but it pairs beautifully with a simple green salad tossed in a lemony vinaigrette. Warm garlic bread is also perfect for mopping up any extra sauce left on the plate. For a bit of freshness, try serving it with roasted broccoli or asparagus on the side.

Creative Ways to Present

To make Cheesecake Factory Louisiana Chicken Pasta (Copycat) extra fun for family or guests, serve it family-style on a large platter so everyone can help themselves, or plate each portion individually and arrange the sliced chicken artfully on top. For a special touch, try twirling the pasta in nests and resting the crispy chicken slices on each one, then sprinkle with fresh parsley and maybe a little more Parmesan cheese for drama.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesecake Factory Louisiana Chicken Pasta (Copycat) keeps best in an airtight container in the refrigerator for up to 3 days. Keep the chicken separate from the pasta and sauce if you want to maintain maximum crunch the next day. The flavors deepen overnight, making your lunch or dinner extra delicious!

Freezing

If you want to make this dish ahead, you can freeze the sauce, chicken, and veggies separately in airtight containers for up to 2 months. Note that the texture of the breading on the chicken may soften slightly after freezing and re-thawing, but the flavors will still be fantastic.

Reheating

For the best results, reheat the pasta and sauce gently in a skillet over low heat, adding a splash of cream or milk to loosen it up if needed. Re-crisp the chicken in a hot oven or air fryer for 5-10 minutes so the crust returns to its crisp glory, then slice and serve on top of the freshly warmed pasta.

FAQs

What kind of Cajun seasoning works best in this recipe?

Any store-bought Cajun seasoning works, but for a more customizable flavor, you can blend your own using paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano. Adjust the heat by increasing or decreasing the cayenne according to your taste.

Can I use a different pasta shape instead of farfalle?

Absolutely! Penne, rigatoni, or fettuccine all work wonderfully. Any sturdy pasta that holds sauce and veggies will make your Cheesecake Factory Louisiana Chicken Pasta (Copycat) just as satisfying.

Is there a good substitute for heavy cream in the sauce?

If you want a lighter version, you can use half-and-half or whole milk with an extra teaspoon of cornstarch. The sauce won’t be quite as rich but will still be creamy and flavorful.

What vegetables can I swap or add?

Feel free to mix in zucchini, snap peas, or even spinach at the end for a new twist. It’s easy to tailor Cheesecake Factory Louisiana Chicken Pasta (Copycat) to whatever veggies you have on hand or love most.

How spicy is this copycat version?

It’s moderately spicy, thanks to the red pepper flakes and Cajun seasoning, but you’re in control. Start with less heat and add more to taste if you want it tamer or amp it up for extra fire!

Final Thoughts

Now that you have the full run-down, I hope you’re inspired to give this Cheesecake Factory Louisiana Chicken Pasta (Copycat) a try in your own kitchen. It’s the kind of dish that turns dinner into a special event and will have everyone asking for seconds. Go ahead, treat yourself — you deserve it!

Cheesecake Factory Louisiana Chicken Pasta (Copycat) Recipe

★★★★★

4.9 from 20 reviews

Author: Zoe
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Cheesecake Factory Louisiana Chicken Pasta copycat recipe recreates the popular restaurant dish with crispy Parmesan chicken served over a bed of Farfalle pasta in a spicy Cajun cream sauce.

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 let it get hot. 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. While the sauce is cooking slice up the chicken.
Serve the pasta with the sliced chicken on top and extra Parmesan as desired.