Cheesecake Factory Louisiana Chicken Pasta (Copycat Recipe) – Easy Dinner
Recreate the Cheesecake Factory's Louisiana Chicken Pasta at home with this easy copycat recipe! Enjoy crispy chicken cutlets, bell peppers, and a spicy Cajun cream sauce.
How to Make a Delicious Cheesecake Factory Louisiana Chicken Pasta Copycat Recipe at Home
I love trying to make restaurant favorites at home. The Cheesecake Factory’s Louisiana Chicken Pasta is one of my top picks. It’s known for its bold flavors and smooth sauce. You can make a copycat recipe that’s just as good at home. Enjoy crispy chicken, bowtie pasta, and a spicy sauce for the copycat Louisiana chicken pasta. It’s a treat for anyone who tries it. Ready to cook? Let’s create a Louisiana Chicken Pasta you’ll adore.
Looking for more chicken recipes? Try this recipe! Check out this tasty Chicken Madeira dish. It will make your mouth water, especially with the copycat cheesecake factory recipe.
Key Takeaways
- Discover how to recreate the renowned Cheesecake Factory’s Louisiana Chicken Pasta in the comfort of your home.
- Learn the secrets to perfectly crispy chicken cutlets that are the star of this copycat Cheesecake Factory Louisiana Chicken delight.
- Understand the importance of selecting ingredients for an authentic Louisiana Chicken Pasta recipe.
- Grasp the essential steps for cooking bowtie pasta to ensure it melds seamlessly with the creamy, Cajun-flavored sauce, just like a cheesecake factory copycat dish.
- Find out how to layer flavors effectively to achieve the signature taste of this popular copycat recipe.
What Ingredients Are Needed for Louisiana Chicken Pasta?
Creating the perfect Louisiana Chicken Pasta starts with the right ingredients. The dish’s rich flavors and creamy texture rely on key components. Each piece of chicken brings a unique touch to the meal.
Essential Ingredients for the Sauce
The heart of any pasta dish is the sauce. For this recipe, a mix of heavy cream and chicken stock creates a smooth base. Adding garlic and bell peppers gives it a strong flavor. A sprinkle of cajun seasoning and pepper is added to it. Grated parmesan cheese gives the sauce a rich, deep taste reminiscent of a cheesecake factory copycat recipe.
Choosing the Right Chicken Breast
Choosing tender and juicy chicken breasts is vital. They soak up the cajun seasonings well. Plus, they cook to a perfect golden brown without drying out.
Bow Tie Pasta and Alternatives
Bow tie pasta, or farfalle, is perfect for its shape and for holding the sauce. Yet, penne or fettuccine are great alternatives, too. They offer a nice twist on the classic. Also, penne is easy for weeknight dinners, especially when paired with remaining chicken. It’s a popular choice on websites like the Cheesecake Factory for their favorite pasta dishes—all inspired by cheesecake. Food Recipes.
Combining these ingredients creates a comforting dish. It takes your taste buds to the heart of Louisiana’s cuisine. Each element, from sauce to chicken and pasta, plays a key role.
How to Cook the Chicken Perfectly for Louisiana Chicken Pasta?
Cooking chicken breast perfectly leads to many tasty meals. For instance, crispy chicken cutlets enhance dishes like Louisiana Chicken Pasta. I’ll guide you through making juicy chicken with a crispy outside every time, using chicken broth for extra flavor.
Preparation of Chicken Cutlets
For well-cooked, tasty breaded chicken, butterfly your chicken breasts first. This means cutting them horizontally but not all the way and then opening them like a book. This method ensures even cooking, which is key for great texture when you coat the chicken.
Seasoning with Cajun Flavor
Season the chicken cutlets with plenty of Cajun seasoning for bold, spicy flavors. Make sure to coat every side well. This seasoning step is what gives the cajun chicken its deep flavor. For great recipe ideas, including healthier cooking methods and how to add chicken, see this guide on how to cook the chicken.
Fry the Chicken to Crisp Perfection
Once your chicken cutlets are ready and seasoned, it’s cooking time. Heat your skillet on medium, and add some oil. Place the chicken in the pan and cook until it’s golden and crispy. Remember, don’t crowd the pan to ensure each piece fries well.
Getting crispy cutlets is about more than just frying; it also involves using reserved pasta water. Let them rest a few minutes later. This makes your chicken moist and tender inside. A little patience here is crucial!
How to Perfectly Cook the Pasta?
Recreating the creamy bliss of Louisiana Chicken Pasta begins with learning to cook pasta. To get the perfect al dente texture, one must follow specific steps. This makes the dish not just a meal, but a delightful experience. Let’s focus on making bowtie pasta, which holds sauces beautifully in its folds.
First, always follow the package instructions to cook the pasta. And, before you drain the pasta, save a cup of the pasta water. This starchy water is key to making a sauce that sticks to each piece perfectly, mixing flavor and texture beautifully.
Pasta and Cook: Ensuring Al Dente Texture
Bowtie pasta becomes al dente, beautifully soft on the outside and firm inside, within 8 to 10 minutes. It’s not just about the time; it’s an art. This art ensures each bite is full of flavor and texture.
Importance of Using Pasta Water
The pasta water is often overlooked, but it’s essential. This water makes the sauce blend well with the added cooked pasta. The salt and starch from the pasta water are crucial for a rich sauce that binds well to the pasta.
Pasta Recipes: Adding the Cooked Pasta
After cooking the bowties to al dente, they are added directly into the sauce along with a cup of pasta water. This isn’t just mixing; it’s a thoughtful combination that keeps the pasta and sauce perfect.
If you love making fantastic pasta dishes, check out this detailed guide. It dives deep into the art and science of making perfect pasta.
How to Make the Signature Sauce?
The magic of the Cheese Factory Louisiana Chicken Pasta is in its sauce. Let’s walk through recreating this delight in your kitchen.
Using Heavy Cream and Chicken Stock
Start by warming up your skillet on medium heat. Then, pour in the chicken stock. This acts as a robust foundation.
Next, mix in the heavy cream. It makes the sauce smoothly luxurious, especially when you add the pasta. This blend deepens the flavor and creams up the pasta.
Adding Garlic, Bell Peppers, and Pepper
As your sauce gently simmers, add garlic and bell peppers. Sauté them until they’re soft and aromatic. The garlic adds a kick, and the bell peppers provide sweetness and color.
Add a pinch of pepper next. It’s important to pick up the creamy mixture just right, especially when you add pasta.
Grated Parmesan Cheese for the Finish
When your sauce starts to thicken, mix in the Parmesan cheese. It melts in, giving the sauce a tangy, savory taste. This cheesy goodness wraps around the pasta and chicken perfectly.
Check out the copycat cheesecake factory recipe for more ideas on using this sauce or for creamy recipe tips—these creative dinner ideas.
Make this rich sauce in a large skillet over medium heat while removing the chicken. Feel free to tweak the garlic, bell peppers, and pepper to your taste. Bon appétit!
Tips for Serving the Louisiana Chicken Pasta
When serving your Louisiana chicken pasta, how it looks is very important to make Louisiana chicken pasta. Please start with the pasta, making sure it’s nicely twirled. Then, add the chicken cutlets on top, sliced neatly. To finish, a sprinkle of parmesan cheese makes it perfect. The right mix of textures and colors improves the dish. It makes the meal not just tasty, but a feast for the eyes too.
Plating the Pasta Dish
Plating turns the Louisiana chicken pasta into an artwork, especially with farfalle pasta. Adding a bit of green, like parsley or basil, brings color. And the chicken with a touch of parmesan creates a delicious mix of flavors. It’s like what you’d see in a fancy restaurant but at your dining table. I aim to make each meal that special.
Pairing with the Perfect Sides
Choosing the proper sides for the pasta is crucial. What beats the Cheesecake Factory’s brown bread with it? A crisp salad also pairs well. If you want something different, try chicken madeira or spicy cashew chicken. Pasta Da Vinci is an excellent choice for pasta lovers, and adding chicken pieces to your dish, inspired by cheesecake, is a great choice. It’s all about making the meal memorable for guests or just for you.
Storing Leftovers Safely
Sometimes, there’s pasta left over. The trick is storing it right to keep it tasty. Leftovers go in airtight containers, so they stay delicious. If the sauce gets thick, add cream or broth when reheating. Why not try a French toast recipe or make a pizza burger pie from it for a fresh take? This way, you enjoy every bite and minimize waste.
FAQ
Q: Can I make Cheesecake Factory’s Louisiana Chicken Pasta at home?
A: Yes, you can! You need the right ingredients and some cooking skills. Follow my copycat recipe for step-by-step instructions on how to make a factory Louisiana chicken pasta recipe. It covers everything from seasoning the chicken to making the creamy pasta with the sliced chicken can be a delightful dish. sauce.
Q: What ingredients do I need for the Louisiana Chicken Pasta sauce?
A: You’ll need heavy cream, chicken stock, garlic, bell peppers, and pepper for the sauce. It’s the Cajun seasoning that gives it a unique taste. And don’t forget the grated parmesan cheese for creaminess.
Q: What kind of chicken is best for this Louisiana Chicken Pasta recipe?
A: Tender chicken breasts are best. Butterfly and pound them to ensure even cooking. This technique gives you a crispy crust and juicy inside, perfect for serving with farfalle pasta.
Q: What pasta can I use if I don’t have bowtie pasta?
A: You can use penne, fettuccine, or any other pasta that holds sauce well. Remember to cook it al dente for the best texture.
Q: How do I fry the chicken to get it crispy like the Cheesecake Factory’s?
A: Season your chicken with cajun spices and fry in oil over medium heat. Make sure it’s golden brown and crispy. Also, don’t put too many pieces in the skillet at once.
Let the chicken rest after cooking to keep it juicy.
Q: How do I ensure my pasta is cooked al dente?
A: Check the pasta’s cooking time on the package. Test it a minute before it’s supposed to be done. It should be firm but not hard. Save some pasta water to adjust the sauce later.
Q: What is the secret to Cheesecake Factory’s creamy pasta sauce?
A: The sauce combines garlic, soft bell peppers, chicken stock, heavy cream, and spices. The trick is to add grated parmesan at the end. It melts into the sauce, making it creamy and delicious.
Q: How should I serve the Louisiana Chicken Pasta?
A: Put the pasta on a plate or in a bowl. Then top it with crispy chicken cutlets. Adding extra parmesan cheese enhances the flavor of the dish using chicken broth.
A side of bread or salad, like the Cheesecake Factory’s brown bread or Caesar salad, makes it a complete meal.
Q: What’s the best way to store and reheat leftovers?
A: Keep leftovers in an airtight container in the fridge. To reheat, warm it on the stove with a bit of cream or chicken stock to keep the sauce smooth while serving Louisiana chicken pasta. The microwave is acceptable but stir well to heat the pasta evenly.
Louisiana Chicken Pasta (Cheesecake Factory Copycat)
Equipment
- Large pot (for boiling spaghetti)
- Large skillet (for sautéing vegetables and cooking chicken)
- Medium bowl (for mixing sauce)
- Mixing bowls (for breading chicken)
- Whisk (for the sauce)
- Tongs (for handling chicken and pasta)
- Chef’s knife (for slicing chicken and vegetables)
Ingredients
- Cajun Cream Sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups heavy cream
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1 cup Parmesan cheese shredded
- Crispy Parmesan Chicken
- 4 chicken breasts butterflied
- 1/4 cup all-purpose flour
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese grated
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 eggs whisked
- 4 tablespoons vegetable oil
- Spaghetti and Vegetables
- 1 pound spaghetti
- 2 tablespoons butter
- 1/2 yellow bell pepper sliced
- 1/2 red bell pepper sliced
- 1/2 red onion sliced
- 8 ounces crimini mushrooms sliced
- 1 tablespoon minced garlic
- 1/4 cup parsley chopped (optional garnish)
Instructions
- Prepare the Sauce
- In a medium bowl, mix together the red pepper flakes, Cajun seasoning, Kosher salt, ground black pepper, heavy cream, chicken stock, cornstarch, and Parmesan cheese. Set aside.
- Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add spaghetti and cook 1 minute shy of the package instructions.
- Drain but do not rinse to maintain the starch, which helps the sauce adhere to the pasta.
- Bread the Chicken
- In one bowl, combine the flour, breadcrumbs, Parmesan cheese, Kosher salt, and black pepper.
- In a second bowl, whisk the eggs.
- Dredge each piece of chicken first in the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture. Let the coated chicken rest on a tray.
- Cook the Vegetables
- Heat butter in a large skillet over medium heat.
- Add the bell peppers, onion, garlic, and mushrooms. Sauté for 3–5 minutes until slightly browned but not too soft. Remove from the skillet and set aside.
- Cook the Chicken
- Add vegetable oil to the skillet and heat over medium-high heat.
- Cook the breaded chicken for 3–5 minutes on each side until golden brown and crispy.
- Remove the chicken and place on a paper towel-lined plate to drain excess oil.
- Combine and Serve
- Add the cooked spaghetti and sautéed vegetables back into the skillet with the Cajun cream sauce. Stir to combine and let simmer for 3–5 minutes until the sauce thickens.
- Slice the crispy chicken into strips and arrange on top of the pasta.
- Garnish with parsley and extra Parmesan cheese, if desired.
Notes
Tips for the Perfect Louisiana Chicken Pasta
- Make it Extra Creamy: Add an additional 1/4 cup of Parmesan cheese to the sauce for a richer flavor.
- Customize the Veggies: Include zucchini, spinach, or cherry tomatoes for added color and nutrients.
- Spice Level: Adjust the red pepper flakes and Cajun seasoning based on your spice tolerance.
- Make Ahead: Prep the chicken by breading it ahead of time and storing it in the fridge for up to 6 hours.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the sauce.
Nutrition
Nutrition Disclaimer
The Chef Marce is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
