Cheesecake Factory Louisiana Chicken Pasta

If you love creamy comfort dishes with a spicy kick and crave restaurant-style flavors at home this copycat Cheesecake Factory Louisiana Chicken Pasta is a real showstopper. I started making this years ago after one too many pricey nights out and it has become my go-to when friends request something bold and satisfying.

I first attempted this after a family trip when everyone raved about the zesty sauce. Now it is what my best friend asks for on every birthday.

Ingredients

• Chicken breast: for juicy meat that soaks up both seasoning and crunch
• Vegetable oil: essential for frying and getting that golden crispy crust
• Salt and pepper: for seasoning every layer
• Bread crumbs: create the signature crunch
• All-purpose flour: helps the breading stick and gives another crispy note
• Parmesan cheese: in the breading and sauce brings nutty flavor go for freshly grated if possible
• Eggs: bind the breading to the chicken
• Onion powder and garlic powder: season both chicken and pasta gently
• Bowtie pasta: a fun sturdy shape that holds creamy sauce well
• Cooking cream: makes the sauce luscious use heavy cream for richness
• Chicken stock: deepens flavor use low sodium for balance
• Cremini mushrooms: add earthy notes and substance pick fresh firm ones
• Red and yellow bell peppers plus red onion: for sweetness and color choose ones that feel firm and glossy
• Red chili flakes: for a little Louisiana heat
• Dried oregano and thyme: echo Southern herb flavors
• Paprika: rounds out the spice
• White wine: brightens the sauce
• Butter: adds silkiness to the sauteed vegetables
• Minced garlic: fresh is best for the sharpest aroma
• Cornstarch: thickens the sauce

Tips

Select the freshest vegetables and real Parmigiano Reggiano if possible for the biggest flavor payoff.

Step-by-Step Instructions

Prepare and Cook the Pasta:

Bring a big pot of salted water to a rolling boil. Add the bowtie pasta and stir occasionally. Cook until just al dente then scoop out and reserve half a cup of pasta water before draining. Set aside.

Sauté the Vegetables:

Set a large saucepan over medium-high heat. Melt the butter until just foamy then add minced garlic followed by diced onions bell peppers and mushrooms. Let everything cook together for about six minutes until the mushrooms are softened and the vegetables are fragrant. Transfer this mixture to a bowl for later.

Prep and Bread the Chicken:

Lay out the butterflied and halved chicken breasts on a sheet pan and season thoroughly with salt and pepper on both sides. Crack eggs into a shallow bowl and beat them well. In a separate bowl blend flour bread crumbs half a cup of parmesan cheese onion powder garlic powder and another pinch each of salt and pepper. Dredge each chicken piece first in the egg then immediately into the bread crumb mixture pressing lightly so the coating sticks. Let the coated chicken rest while you heat the oil.

Fry the Chicken:

Pour vegetable oil into a skillet and heat to about three hundred fifty degrees F. Gently place each piece of breaded chicken into the hot oil away from you to avoid splattering. Fry for three to four minutes per side until golden crunchy and cooked through. Drain on a wire rack and sprinkle lightly with extra salt.

Create the Creamy Sauce:

In a large clean saucepan combine the cooking cream chicken stock and white wine over medium-high heat. Whisk the cornstarch into the mix to prevent lumps. Stir in the oregano thyme paprika red chili flakes and freshly grated parmesan cheese. Simmer stirring often until the sauce thickens about seven minutes. Drop the heat to a low simmer.

Combine Pasta and Vegetables:

Add the cooked pasta and reserved vegetables into the thickened sauce. Stir gently so every bit is coated. If needed pour in reserved pasta water a little at a time to get a silky sauce that clings to the pasta.

Serve with Crispy Chicken:

Heap creamy pasta onto plates top with sliced crispy fried chicken and finish with extra parmesan and chili flakes as you like. Serve immediately for best crunch.

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Parmesan cheese is my not so secret star in this recipe. My kids love shaving their own extras over the top and there is always a fight for the crispiest piece of chicken. On my sister’s birthday once she called it the ultimate grown up comfort food.

Storage Tips

Leftovers keep well in an airtight container for up to two days in the fridge though the chicken is crispiest on day one. If reheating keep the pasta and chicken separate and reheat the chicken in an oven or toaster oven for best texture. The sauce may thicken overnight so just add a splash of cream or milk and stir gently on the stovetop until smooth again.

Ingredient Substitutions

You can use penne or rigatoni if you are out of bowties. Swap chicken breasts for thighs for extra juicy results though adjust cooking time. Any firm mushroom like portobello works if cremini are unavailable. No white wine Use a little more chicken stock and a squeeze of lemon juice for acidity. Lactose free cream blends are fine for the sauce.

Serving Suggestions

Pair this pasta with a simple green salad and a wedge of lemon on the side. Warm garlic bread is always a welcome addition especially for soaking up any extra sauce left on your plate. For extra color top with a fistful of fresh chopped parsley or basil.

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Cultural Context

Cheesecake Factory’s Louisiana Chicken Pasta is inspired by the Cajun and Creole flavors of the American South. It brings mild heat bright bell peppers and that classic American approach of maximal creamy comfort. Making it at home brings the fun of restaurant dining to your table for a fraction of the cost.

Recipe FAQs

→ What type of pasta works best for this dish?

Bowtie pasta, also known as farfalle, is ideal for holding the creamy sauce and adding visual appeal, but penne or fusilli are good substitutes.

→ How can I ensure the chicken stays crispy?

Coat the chicken evenly with the breadcrumb mixture and fry at moderate heat. Let fried pieces rest on a drying rack before serving to keep them crisp.

→ Can I make the sauce ahead of time?

Yes, the sauce can be prepared in advance. Reheat gently, adding a splash of pasta water if needed to maintain creaminess before mixing with the pasta.

→ What can I use instead of white wine in the sauce?

Chicken stock or a squeeze of lemon can substitute for white wine, offering depth and brightness without the alcohol.

→ Are there any suggested vegetable variations?

Sliced zucchini, spinach, or asparagus can be added along with or instead of peppers and mushrooms for extra color and flavor.