Louisiana Chicken Pasta (Cheesecake Factory Copycat)
This Louisiana Chicken Pasta, inspired by the Cheesecake Factory classic, combines crispy Parmesan chicken, sautéed bell peppers, mushrooms, and onions in a spicy Cajun cream sauce. With the switch to spaghetti, this dish becomes even more satisfying and comforting. Perfect for family dinners or special occasions!
Print Share on Twitter Share on FacebookServings: 6 servings
Calories: 720kcal
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.
Video
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
Serving: 1serving | Calories: 720kcal | Carbohydrates: 60g | Protein: 45g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 180mg | Sodium: 960mg | Fiber: 3g | Sugar: 5g
Nutrition Disclaimer
The Chef Marcy 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.