This is my copycat version of The Cheesecake Factory’s Louisiana Chicken Pasta. It’s made with onions, bell peppers and mushrooms with a Cajun cream sauce, and topped with breaded chicken.
I recently edited this recipe. I made a few changes, I am pretty confident in saying it is better than The Cheesecake Factory’s Louisiana Chicken Pasta. If you are a fan of the old recipe, please send me an email, and I will send it to you 😊.
How to prepare Louisiana chicken pasta
Preparing this dish is just as simple as any other pasta dish with cream sauce. This dish, on the other hand, is made with a series of vegetables; yellow onion, red bell pepper, yellow bell pepper and white mushrooms.
The veggies and aromatics are cooked first, before adding the broth and cream. After the sauce has simmered and reduced a bit, you will add the cooked pasta to the sauce.
Ingredients for the pasta:
- pasta of choice – I like fettucine for the recipe. The Cheesecake Factory used bow tie pasta, and I have used bow tie pasta several times preparing this dish. However, I think it is better with fettucine. But, that’s just my preference and reommendation. Feel free to use whatever pasta you like 😊.
- unsalted butter
- garlic gloves diced or minced, or 2 tsp minced garlic
- yellow onion, chopped
- red bell pepper, chopped
- yellow bell pepper, diced
- White mushrooms, sliced
- Cajun seasoning – I use Tony’s Chachere’s. However, there are many other Cajun seasoning that can be used as well.
- smoked paprika
- crushed red pepper flakes
- all-purpose flour
- chicken broth
- heavy cream
- shredded parmesan
- fresh basil – this is completely optional. Honestly, sometimes I use it, and sometimes I don’t, and it stills turns out perfect. The basil gives the sauce it a slightly sweet flavor
- salt to taste
- fresh parsley
For the chicken:
- 2 boneless, skinless chicken breasts – split the chicken breasts into halves. You will do this by laying the chicken breast flat on a cutting board, and cutting the chicken lengthwise until to you have two pieces, instead of one.
- 2 eggs – lightly beaten
- Cajun seasoning, I used Tony Chachere’s
- seasoned bread crumbs
- all-purpose flour
- vegetable or canola oil for frying
Chicken breasts are very thick. Also, when we cook them, they get thicker. That’s why I use the method of halving them to thin them out. Not to mention, they will also cook evenly using this way.
When breading, we go from flour and breadcrumb mixture to egg, then back to the flour mixture. It’s important to let the chicken rest for a minimum of 10 minutes before frying. This way the chicken crust will be crispy. Also, do not use too much oil while frying. You will only need about an inch of oil. Definitely do not crowd the skillet with chicken. I say only about two pieces per batch.
Serve that nice, hot, crispy chicken atop that creamy pasta, and that’s it! You have your very own Louisiana Chicken Pasta from the comfort of your own home!
Also, if you make this dish, please tag me on any of the platforms listed on this page. I hope you enjoy!
Louisiana Chicken Pasta
Ingredients
For the sauce
- 12 oz pasta of choice fettucine and bow ties are my favorites to use.
- 4 tbsp unsalted butter
- 3 garlic gloves diced or minced, or 2 tsp minced garlic
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, diced
- 8 oz white mushrooms, sliced
- 1 tsp cajun seasoning I used Tony Chachere's
- 2 tsp smoked paprika regular can also be used
- 1/4 tsp crushed red pepper flakes
- 2 tbsp all-purpose flour
- 2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup shredded parmesan plus more for garnish
- 1/3 cup fresh basil, chopped optional
- salt to taste
- fresh parsley to garnish optional
For the chicken
- 2 boneless, skinless chicken breasts split into halves
- 2 eggs lightly beaten
- 1 tsp cajun seasoning I used Tony Chachere's
- 2 cups seasoned bread crumbs
- 1/2 cup all-purpose flour
- vegetable or canola oil for frying
Instructions
- Season chicken on both sides with cajun seasoning.
- In a small bowl, add eggs and beat lightly. In another large bowl, add bread crumbs, flour and cajun seasoning. Whisk until combined. Coat your chicken breasts halves in bread crumb mixture, then egg, then back to bread crumb mixture. Repeat until all pieces of chicken is coated. Set aside and let rest for at least 10 minutes.
- Cook pasta according to package instructions.
- Heat 1 inch of oil in a skillet on medium-high heat. Once oil has reached a temp of 350 degrees, add each coated piece of chicken to hot oil. Cook each piece of chicken for 3-4 minutes on each side. Remove and let rest while you prepare sauce.
- In another large skillet, melt butter over medium heat. Add bell peppers, onions and garlic, then sauté for 2 minutes. Add mushrooms and continue to cook for an additional 5 minutes, or until vegetables are tender. Stir in crushed red pepper flakes, Cajun seasoning and smoked paprika
- Stir in flour. Continue to stir until you can no longer see the flour. Whisk in chicken broth and heavy cream. Once sauce starts simmer, reduce heat to low. Let simmer for 5 minutes.
- Taste sauce and add more salt if needed. Stir in Parmesan cheese. Once parmesan has melted, add cooked pasta and optional basil. Toss until pasta is fully coated.
- Serve pasta with fried chicken breasts. Garnish with extra parmesan cheese and parsley if desired.
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