You know how sometimes you just want to eat something ridiculously comforting… but with a little kick? Like, not just mac and cheese cozy, but something that’s bold, creamy, crispy, spicy, and still looks like it came off a restaurant plate?
Yep. This is that recipe.
Cheesecake Factory’s Louisiana Chicken Pasta is kind of a legend. Like if fried chicken and creamy Cajun pasta had a fancy dinner date and decided to move in together. And the good news is… you can totally make it at home.
So whether you just had a day and need to make dinner feel like a win, or you’re looking to impress someone who thinks “real cooking” only happens in commercial kitchens—this one’s for you.
But first…
Let’s just address the pasta-coated elephant in the room.
Yes, this is indulgent. Yes, there is heavy cream involved. And yes, the chicken is fried. But I’m also going to show you how to make it feel balanced (ish), throw in some veggies, and give you a few swaps if you want a lighter version.
You ready? Let’s cook like we’re Cheesecake Factory chefs with something to prove.
What You’ll Need
This looks like a long list, but most of this stuff is already in your pantry or fridge. And if not? Add it to your “excuse to go to the store and buy yourself a treat while you’re at it” list.
Chicken
- 2 boneless, skinless chicken breasts (cut in half, lengthwise = 4 pieces)
- ¼ cup all-purpose flour
- 2 eggs, beaten
- ½ cup plain breadcrumbs (or panko for extra crunch)
- ½ cup grated Parmesan
- Salt & black pepper
- Oil for frying (canola, vegetable, etc.)
Pasta + Veggies
- 12 oz farfalle pasta (bowtie, but any short pasta works)
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ red onion, thinly sliced
- 1 cup mushrooms, sliced (any kind, I used cremini)
- 2 tablespoons butter
- 1 garlic clove, minced
- Salt and pepper
Cajun Cream Sauce
- 2 cups heavy cream
- 1 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon Cajun seasoning
- ½ teaspoon red pepper flakes (or more if you like heat)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup grated Parmesan
- Optional: ¼ cup dry white wine (you don’t need it, but it does something magical)
Tools You’ll Need
Keep it simple. You don’t need anything fancy here.
- Large pot for boiling pasta
- Large skillet or sauté pan (nonstick or cast iron)
- Shallow bowls for breading station
- Sharp knife and cutting board
- Whisk or fork for sauce
- Plate with paper towels or a wire rack (for resting the chicken)
Step-by-Step Instructions
Here’s how we’re pulling this whole thing together. Stick with me, and you’ll have this on the table in just about an hour.
1. Cook the pasta
Boil a large pot of salted water and cook the pasta until it’s al dente. You want it just tender, but not mushy. Drain it and set it aside. Save a cup of that pasta water—you’ll probably need it later.
2. Bread and fry the chicken
Season your chicken cutlets with salt and pepper. Set up a breading station with three shallow bowls:
- One with flour
- One with beaten eggs
- One with breadcrumbs and grated Parmesan
Dredge each piece of chicken in the flour, then egg, then breadcrumb mix. Press the crumbs in so they really stick.
Heat a layer of oil in a skillet over medium-high heat. When the oil’s hot, fry the chicken 3–4 minutes per side until golden and crispy. Don’t crowd the pan—do it in batches if needed.
Once they’re done, transfer to a paper towel-lined plate or wire rack and let them hang out while you do the next part.
3. Sauté the veggies
Pour off some of the oil from the pan (leave a little for flavor), then add 2 tablespoons butter.
Toss in the bell peppers, onions, mushrooms, and garlic. Sauté for about 5–7 minutes until they’re tender and slightly golden. Add a pinch of salt and pepper. Scoop the veggies out of the pan and set them aside.
4. Make the sauce
In the same pan, lower the heat and pour in the cream and broth. Whisk in the cornstarch until it dissolves.
Add all the spices: Cajun seasoning, red pepper flakes, garlic powder, onion powder, paprika, oregano, thyme.
Bring to a simmer and let it bubble gently for 5–6 minutes. It’ll start to thicken.
Add the grated Parmesan and optional white wine. Stir until the cheese melts and the sauce is creamy and smooth.
5. Combine it all
Toss the cooked pasta and sautéed veggies into the sauce. Stir gently to coat. Add a splash of that reserved pasta water if the sauce gets too thick.
Slice the chicken into strips and serve it right on top of the pasta.
Garnish with more Parmesan, cracked pepper, and maybe a sprinkle of chili flakes if you’re feeling bold.
Pro Tips
Don’t skip the salt in your pasta water. It’s the difference between flavorful pasta and bland disappointment.
Double-dredge the chicken. Want that crispy, restaurant-style crunch? Dip it back in the egg and breadcrumbs again before frying.
Use freshly grated cheese. Pre-shredded cheese has stuff added to stop clumping, but that also stops it from melting smoothly into the sauce.
Pasta water = liquid gold. A few tablespoons added to the sauce can fix anything from too-thick sauce to dry pasta.
Don’t crowd the pan. If you fry too many chicken pieces at once, they’ll steam instead of crisp. Fry in batches and keep the heat steady.
Substitutions & Variations
Want a lighter version?
- Use half-and-half instead of heavy cream.
- Skip the frying and grill or bake the chicken instead.
- Add more veggies like spinach, zucchini, or asparagus.
Gluten-free?
- Use gluten-free pasta and gluten-free breadcrumbs or almond flour.
- Make sure your Cajun seasoning doesn’t sneak in any weird fillers.
No dairy?
- Use unsweetened almond milk + a splash of cashew cream for the sauce.
- Nutritional yeast instead of Parmesan. It’s not exactly the same, but close.
Make-Ahead Tips
You can prep most of this ahead:
- Bread the chicken, then refrigerate until ready to fry.
- Make the sauce and store it in a jar—just reheat gently.
- Slice the veggies and store them in a container.
Don’t assemble everything until just before serving so nothing gets soggy.
What to Do with Leftovers
Honestly? This reheats beautifully.
Store: In airtight containers in the fridge for 3–4 days. Reheat: Warm the pasta gently on the stove with a splash of broth or water. Reheat the chicken in the oven or air fryer to keep it crispy.
And if you’re feeling wild, turn leftovers into a wrap or sandwich the next day.
Optional Extras (If You Wanna Be Fancy)
Want to pair this with something?
- Garlic bread. Obviously.
- A simple green salad with vinaigrette (to balance the richness)
- A glass of cold Sauvignon Blanc or a sparkling mocktail
Need to save time?
- Use pre-sliced veggies.
- Skip breading the chicken and just grill it—saves 20 minutes easy.
- Use rotisserie chicken tossed with Cajun seasoning for a shortcut.
FAQ
Can I use a different pasta shape? Yep! Penne, rigatoni, fusilli—go for it. Just something that holds sauce well.
How spicy is this? Medium. You feel the warmth, but it’s not burning your face off. Cut or double the chili flakes depending on your vibe.
Can I freeze this? The pasta and sauce? Not really ideal. Cream sauces tend to break after thawing. But the fried chicken freezes great. Just reheat it in the oven.
Is this like the exact Cheesecake Factory version? It’s super close. Honestly, better in some ways because you can control the ingredients (and it doesn’t cost $22).
Wrap Up
So there you go. A crispy, creamy, spicy, comforting restaurant-style meal you just pulled off in your own kitchen. You should feel very proud.
If you end up making it (which I hope you do), come back and tell me how it went. Did you swap in a different protein? Add more heat? Forget to save the pasta water and panic halfway through? I want to hear all of it.
And if you have any questions, drop them below. I got you.
Now go eat. You earned this.