Louisiana Chicken Pasta (Cheesecake Factory Copycat)

5 from 4 votes

Louisiana Chicken Pasta (Cheesecake Factory Copycat)

Breaded, crispy chicken cutlets and a creamy Cajun sauce come together in this AMAZING Louisiana chicken pasta recipe. Inspired by Cheesecake Factory, you're going to love making this at home!

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: American

Keyword: cajun chicken pasta recipe, cheesecake factory copycat lousiana chicken pasta, Louisiana chicken pasta, lousiana chicken pasta recipe

Servings: people

Author: Alyssa Rivers

Ingredients

Chicken

4 boneless skinless chicken breasts, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cajun seasoning
1/4 cup flour
2 eggs, beaten
3/4 cup panko breadcrumbs
1 cup parmesan cheese, grated
1/4 cup oil for frying

Pasta

1 tablespoon olive oil
2 teaspoons garlic, minced
1 cup mushrooms, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/4 cup onion, diced
salt and pepper to taste
10 ounces bowtie pasta, cooked and drained

Cajun Cream Sauce

2 tablespoons butter
1 tablespoon flour
2 cups heavy cream
3/4 cup low-sodium chicken broth
1 cup parmesan cheese
1 tablespoon cajun seasoning
salt and pepper to taste
Cayenne pepper, optional to taste

Instructions

For the Chicken

Season 4 boneless skinless chicken breasts, pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Gather three shallow bowls for the breading station. In the first shallow bowl, mix 1/4 cup flour and 1/2 teaspoon cajun seasoning. In the second dish, whisk 2 eggs,. In the third shallow dish, combine 3/4 cup panko breadcrumbs and 1 cup parmesan cheese,.
Dredge each piece of chicken into the flour mixture, then into the eggs, and finally, coat the chicken in the breadcrumb mixture.
Heat 1/4 cup oil for frying in a large skillet over medium-high heat. Cook the chicken until cooked through and golden brown, 5 minutes on each side. Remove the chicken from the skillet.

For the Pasta

Boil 10 ounces bowtie pasta, according to the package instructions. Drain the pasta and set aside.
Returning to the same skillet, heat 1 tablespoon olive oil and saute 1 red bell pepper, 1 yellow bell pepper, 1/4 cup onion,1 cup mushrooms, and 2 teaspoons garlic, minced until tender.
Season with salt and pepper to taste, then remove the vegetables from the skillet.

Cajun Cream Sauce

Return to the same skillet and melt 2 tablespoons butter over medium-high heat. Whisk in 1 tablespoon flour to create a roux.
Pour in 2 cups heavy cream, 3/4 cup low-sodium chicken broth, 1 cup parmesan cheese, and 1 tablespoon cajun seasoning . Whisk to combine.
Allow the sauce to cook and thicken while stirring for 3-5 minutes. Season with salt and pepper to taste and more Cajun seasoning if needed.

To Serve

Add the cooked pasta and vegetables to the sauce and stir to combine.
Slice the chicken and layer on top of the Cajun pasta.
Garnish with fresh chopped parsley and an extra dash of Cayenne pepper, if you like it spicy!

Nutrition

QR code

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