Cheesecake Factory Louisiana Chicken Pasta

Here’s a flavorful, restaurant-style favorite you can make at home — Cheesecake Factory Louisiana Chicken Pasta! 🍝🔥 It’s crispy Cajun chicken served over creamy, spicy Alfredo pasta loaded with bell peppers and mushrooms. Rich, bold, and totally crave-worthy!

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🍗 Cheesecake Factory Louisiana Chicken Pasta (Copycat Recipe)

🍽️ Servings: 4

🕒 Total Time: ~45 minutes

🔥 Flavor Profile: Spicy, creamy, savory

🍝 Texture: Crispy chicken + silky pasta

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📝 Ingredients:

For the Chicken:

• 2 large chicken breasts, halved lengthwise
• 1 cup buttermilk (for marinating)
• 1 cup Italian breadcrumbs
• ½ cup grated Parmesan
• ½ tsp Cajun seasoning (or more to taste)
• Oil for frying

For the Pasta:

• 8 oz penne (or bowtie pasta)
• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• ½ cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup milk
• ½ cup Parmesan cheese, grated
• 1–2 tsp Cajun seasoning
• Salt and pepper to taste
• Optional: fresh parsley, more Parmesan for topping

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🔥 Directions:

1. Marinate the Chicken:

Soak chicken cutlets in buttermilk for at least 30 minutes (or up to overnight).

2. Bread and Cook the Chicken:

Mix breadcrumbs, Parmesan, and Cajun seasoning. Dredge each cutlet in the breadcrumb mix and fry in oil over medium heat until golden and cooked through. Drain on paper towels.

3. Cook Pasta:

Boil pasta until al dente, drain and set aside.

4. Sauté Veggies:

In a large skillet, heat olive oil. Sauté bell peppers and mushrooms until soft. Add garlic and cook for 1 minute more.

5. Make the Sauce:

Lower heat, add cream, milk, Cajun seasoning, salt, and pepper. Simmer 5–7 minutes. Stir in Parmesan until melted and creamy.

6. Combine:

Toss the cooked pasta in the sauce and mix well. Slice fried chicken and place on top of pasta.

7. Serve:

Garnish with chopped parsley and extra Parmesan if desired. Serve hot!

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✅ Tips & Notes:

• Want it spicier? Add cayenne or hot sauce to the sauce.
• Lighten it up: Use half-and-half or evaporated milk in place of cream.
• Make it gluten-free: Use GF breadcrumbs and pasta.

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🌀 Recipe Variations

🔄 Protein Swaps:

• Shrimp Louisiana Pasta – Swap chicken for large shrimp; season and sauté instead of breading/frying.
• Grilled Cajun Chicken – Skip the breading and fry; season and grill the chicken for a lighter version.
• Vegetarian Option – Replace chicken with crispy tofu or skip protein and add more veggies like broccoli or zucchini.

🧀 Sauce Variations:

• Spicier Kick – Add a pinch of cayenne, red pepper flakes, or a splash of hot sauce.
• Cheesier Version – Stir in shredded mozzarella or sharp cheddar along with Parmesan for extra richness.
• Lightened-Up Sauce – Use evaporated milk or low-fat cream, and reduce cheese for a lighter but still creamy dish.

🌿 Flavor Twists:

• Add sun-dried tomatoes or spinach to the sauce for an extra burst of flavor.
• Use smoked paprika for a deeper, smokier Cajun profile.
• Finish with a squeeze of lemon for brightness.

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❄️ Storage & Reheating Instructions

🧊 To Store:

• Refrigerator: Store pasta and chicken separately in airtight containers for best texture. Keeps up to 4 days.
• Freezer: Freeze sauce and pasta together in freezer-safe containers (chicken may lose crispiness). Good for up to 2 months.

🔁 To Reheat:

• Microwave (for individual servings): Add a splash of milk or cream to keep the sauce smooth. Heat in 30-second bursts, stirring in between.
• Stovetop: Reheat pasta over medium-low heat in a skillet with a splash of broth, cream, or milk until warmed through.
• Chicken: Re-crisp chicken in the oven or air fryer at 375°F for 5–8 minutes, or until hot and crispy again.

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