Cheesecake Factory Louisiana Chicken Pasta Recipe

The Cheesecake Factory is known for its generous portions and bold flavors, and one of its most famous pasta dishes is the Louisiana Chicken Pasta. This crowd-pleasing entrée is a fusion of Southern spice and Italian comfort. It features crispy Parmesan-crusted chicken breast served over bowtie pasta (farfalle) tossed in a spicy, creamy Cajun sauce with bell peppers, mushrooms, and onions. The contrast between the crunchy chicken and the smooth, flavorful sauce makes every bite unforgettable.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Butterfly and pound the chicken breasts until they are about ½ inch thick. This helps them cook evenly and quickly.

   - Advertisement -

2. Season both sides of the chicken with salt, pepper, and a sprinkle of Cajun seasoning.

3. Set up a dredging station with three shallow dishes:

   - Advertisement -

   • Dish 1: Flour mixed with a pinch of Cajun seasoning.

   • Dish 2: Eggs beaten with water or milk.

   • Dish 3: Panko breadcrumbs combined with Parmesan cheese.

4. Dredge each chicken breast: First in flour, then dip in egg, and finally coat thoroughly in the Parmesan-panko mixture.

5. In a large skillet, heat ½ inch of vegetable oil over medium-high heat until shimmering (about 350°F).

6. Fry the chicken in batches for about 3-4 minutes per side until golden brown and fully cooked. Internal temperature should be 165°F.

7. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (about 200°F) while you prepare the rest.

Step 2: Cook the Pasta

1. Bring a large pot of well-salted water to a boil.

2. Add farfalle and cook according to package instructions until al dente.

3. Reserve 1 cup of pasta water, then drain and set pasta aside.

Step 3: Cook the Vegetables

1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat.

2. Add sliced red and yellow bell peppers, mushrooms, and onions. Sauté for 6–8 minutes until soft and slightly caramelized.

3. Add minced garlic and cook for 1 minute until fragrant.

4. Transfer vegetables to a plate and set aside.

Step 4: Make the Cajun Cream Sauce

1. In the same skillet, reduce heat to medium and melt 1 tablespoon of butter.

2. Add heavy cream and chicken broth, stirring to combine.

3. Add Cajun seasoning, red pepper flakes, and salt and pepper to taste. Let simmer for 5 minutes.

4. Stir in ½ cup grated Parmesan cheese, whisking continuously until smooth.

5. Taste the sauce and adjust seasoning if needed—more Cajun for spice, more Parmesan for richness.

6. Add the sautéed vegetables back into the sauce and let simmer for 3–5 more minutes.

7. Toss in the cooked farfalle. Stir to coat pasta evenly. If needed, use reserved pasta water to loosen the sauce.

Step 5: Assemble and Serve

1. Slice the crispy chicken into strips.

2. Plate a generous portion of the creamy pasta.

3. Top with the sliced chicken.

4. Garnish with chopped fresh parsley and extra Parmesan.

5. Serve hot and enjoy!

Tips for Best Results

• Double-Dip for Extra Crunch: Want your chicken extra crispy? Double-dip it—flour, egg, breadcrumbs, then back into the egg and breadcrumbs again.

• Use a Meat Thermometer: To ensure juicy chicken, cook to exactly 165°F and no more.

• Don’t Overcrowd the Pan: Fry chicken in batches to avoid lowering the oil temperature, which can make the breading soggy.

• Customize the Heat: This dish is moderately spicy. If you prefer more heat, add cayenne or additional red pepper flakes. To tone it down, cut the Cajun seasoning in half.

• Freshly Grated Parmesan: For the best flavor and melting consistency, always grate your own cheese instead of using pre-shredded.

Why It Works

This recipe is all about balance:

• The crispy chicken provides texture and savory richness.

• The Cajun cream sauce adds spice and depth.

• The farfalle pasta is sturdy enough to carry the sauce without becoming mushy.

• The vegetables offer sweetness and brightness to contrast the creamy and spicy components.

Together, these elements recreate that signature Cheesecake Factory combination of decadence, bold flavor, and comfort.

Variations

1. Shrimp Louisiana Pasta

Swap chicken with large peeled shrimp. Sauté instead of frying and toss with pasta at the end. Excellent for seafood lovers.

2. Vegetarian Version

Skip the chicken and add more veggies—zucchini, spinach, or broccoli. Use vegetable broth in the sauce instead of chicken broth.

3. Gluten-Free Version

Use gluten-free pasta and breadcrumbs. Also ensure all your seasonings and Parmesan are gluten-free certified.

4. Lighter Version

Use half-and-half instead of cream, bake the chicken instead of frying, and serve with a salad to reduce calories.

History and Popularity

The Louisiana Chicken Pasta debuted on the Cheesecake Factory menu in the early 2000s, during a time when fusion dishes were booming in popularity. It became an instant hit because it combined comfort food with a slight Cajun edge, appealing to a broad demographic of diners. Over time, fans of the dish have posted thousands of photos and reviews across platforms, praising its spicy-creamy flavor and satisfying portions.

This dish is a perfect representation of what Cheesecake Factory does best—taking familiar American staples and adding flair, richness, and oversized servings.

Storage and Reheating

To Store:

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

• Store chicken and pasta separately if possible to keep the chicken crispy.

To Reheat:

• Pasta: Reheat gently on the stovetop with a splash of milk or cream.

• Chicken: Reheat in the oven or air fryer to restore crispiness.

Avoid microwaving the chicken if you want to keep it crunchy.

Conclusion

Making Cheesecake Factory’s Louisiana Chicken Pasta at home is entirely achievable—and rewarding. With crispy Parmesan chicken, spicy cream sauce, and hearty pasta, it delivers a full dining experience that’s ideal for weekend meals, special occasions, or just when you’re craving something indulgent.