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If you love eating out at the Cheesecake Factory, you’ll want to whip up this Louisiana Chicken Pasta at home. Crunchy parmesan-coated chicken sits on a spicy, creamy Cajun sauce loaded with colorful veggies. It’s fancy enough for guests, but still cozy enough for a random weeknight at home.
This dish was my go-to when we couldn’t go out for an anniversary. My at-home version somehow became the most-requested thing I cook for big celebrations—or whenever someone’s had a long week and needs a pick-me-up dinner.
Lively Ingredients
- Bow tie pasta: those little pasta bows are perfect to scoop up hearty sauce in every mouthful
- Cremini mushrooms: their earthy flavor matches up perfectly with this creamy, spicy sauce
- Fresh parsley and green onions: they really liven up the finished dish with a pop of color and fresh taste
- Bell peppers: give your meal that sweet and colorful crunch to counter the heat
- Cajun seasoning: this is where all the Louisiana flavor kicks in, so go for one you love
- Heavy cream: makes the sauce extra rich and smooth, giving you that silky mouthfeel
- Parmesan cheese: fresh-shaved is best and creates that nutty, melty flavor throughout
- Italian breadcrumbs: these add a spiced crunch to your chicken all in one go
- Boneless skinless chicken breasts: pick the thickest breasts for juicy slices
Easy Step Guide
- Plate and Serve:
- Set out your pasta onto plates that’ve been warmed. Lay the sliced chicken across the top and scatter with any toppings you want—more parmesan, chopped green onion, and parsley all brighten things up and make it look restaurant-worthy.
- Cook the Pasta and Combine:
- Bring a big pot of salted water to a rolling boil, then cook the bow ties until they’re just a bit firm. Scoop out a mug of pasta water, then drain. Toss the pasta with your Cajun sauce in the pan and splash in some reserved water until the texture feels just right and silky.
- Create the Cajun Sauce:
- Melt butter in a big skillet and toss in mushrooms and onions. Let them get some color for a few minutes. Then add your peppers, garlic, and all those fiery spices—the smell is awesome. Pour in broth and heavy cream, lower the heat, and let everything gently bubble. Stir in parmesan at the end for that rich, cheesy magic.
- Fry the Chicken:
- Heat oil in a wide skillet on medium-high until it shimmers. Cook your chicken cutlets one or two at a time for crispy edges—don’t crowd the pan. Each side should be a deep golden, about 3 to 5 minutes. Chicken’s done when it hits 165°F. Keep pieces toasty in a warm oven if you need.
- Prepare the Chicken:
- Slice each chicken breast all the way through sideways so you have thin pieces. Pound them gently until about a quarter inch thick. Set up your breading station with bowls for beaten eggs and another with breadcrumb mix. First dip in the crumbs, then eggs, then crumbs again for a crunchy finish that doesn’t slide off during frying.
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The Cajun spice blend is what gives this dish all its personality. Try tossing it in with your veggies for a minute before adding any liquid—it deepens the flavor way more. My partner begs for this every birthday; honestly, it beats the one we used to get at the restaurant.
Customizing the Spice
You get to choose your heat level here. If you don’t want much spice, cut back to a tablespoon of Cajun seasoning and skip any red pepper flakes. Serving for kids? Just set their portion aside before adding the spicy stuff. Like it hot? Add two teaspoons of red chili flakes and splash in hot sauce at the end. The cream smooths out a lot of the spiciness, so let it all come together before deciding if you want more heat.
Prep Ahead Ideas
While it’s best hot out of the pan, you can totally prep this meal in advance. Bread the chicken and line it up on a tray in the fridge (on parchment) for a day. Make the sauce up to two days before and keep it separate from the pasta. When you’re ready to eat, gently reheat the sauce with a hit of cream if needed. Fry the chicken right before you serve so it stays crunchy.
Serving Ideas
Want to grab that Cheesecake Factory vibe? Start with a Caesar salad—cool, crisp lettuce balances that rich pasta. Warm up some crusty bread for dipping in that creamy sauce. A glass of chilled white wine like Chardonnay or Pinot Grigio works great with the spice and richness. For something without booze, sparkling lemonade is super refreshing alongside all that flavor.
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Recipe FAQs
- → What kind of chicken works best?
Go for boneless, skinless breasts and slice them into thin pieces to cook evenly and quickly.
- → Is there a replacement for Cajun seasoning?
No problem! Mix your own using thyme, paprika, onion powder, garlic powder, oregano, and cayenne pepper.
- → What type of pasta should I use?
Bow tie pasta works great, but penne, linguine, or any pasta will do just fine.
- → How can I tone down the heat?
Simply use less Cajun seasoning and fewer chili flakes to make it milder.
- → Can I cook the chicken differently?
Sure! Baking or air frying also works, though frying gives the crispiest texture.