Cheesecake Factory’s Louisiana Chicken Pasta Copycat Recipe

I am not going to lie – this Cheesecake Factory’s Louisiana chicken pasta copycat recipe by Mr. Make It Happen is absolutely delicious! It is so good – probably even better than the original one. The homemade sauce is so creamy and flavorful. It is packed with bell peppers, mushrooms, onion, garlic, cheese, and seasonings, making it the ultimate pasta recipe.

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If you love eating at Cheesecake Factory, you have to try this homemade recipe. I am sure you will never go back to buying them again in the restaurant once you taste this one. The chicken is super crispy and well seasoned – perfect with the creamy pasta.

As a pasta lover, I highly recommend this recipe. You can never go wrong with this one!

For more Cheesecake Factory copycat recipes, check these out: Cajun Jambalaya Pasta, Lemon-Ricotta Pancakes, Avocado Egg Rolls Copycat Recipe

Easy Louisiana Chicken Pasta Ingredients

• boneless skinless chicken breast
• red and yellow bell pepper (diced)
• 2 cups of heavy cream
• 1 cup of chicken broth
• 1 cup of diced mushrooms
• 1 lb of bowtie pasta
• 2 tablespoons of butter
• 1/2 diced red onion
• all-purpose seasoning
• creole seasoning
• red pepper flakes
• 2 tablespoons of minced garlic
• 2 to 3 tablespoons of flour
• 2 cups of grated parmesan
• diced parsley

For the chicken:

• 2 eggs
• 2 cups of panko bread crumbs
• 1/2 cup of parmesan cheese
• 1 cup of all-purpose flour
• oil for frying

How to Make Cheesecake Factory’s Louisiana Chicken Pasta

Step 1:

Cook the pasta in salted water 1 minute before al dente.

Step 2:

Add butter into your pan over heat. Once hot, add the vegetables and mushrooms. Saute until tender.

Step 3:

Add the minced garlic, all purpose seasoning, creole seasoning, and red pepper flakes. Mix until well incorporated.

Step 4:

Mix in all-purpose flour. Next, add the chicken broth and bring it to a simmer. Make sure to scrape the bottom and sides.

Step 5:

Add the heavy cream and mix well. Bring it to a simmer over medium heat.

Step 6:

Add the parmesan cheese and mix it well. Keep in mind that cheese is salty. Make a taste test and adjust seasonings if needed. Turn off the heat.

Step 7:

Transfer the strained pasta into the sauce and mix until well coated.

Step 8:

Cut the chicken in half and flatten it out. Season with your preferred seasoning on all sides.

Step 9:

Get three shallow bowls. In the first bowl, beat 2 eggs, then in the second bowl, add the flour with all-purpose seasoning. For the last bowl, add the panko breadcrumbs and parmesan cheese.

Step 10:

Take your seasoned chicken breast and coat with flour on all sides. Dip into the egg wash, then coat with the breadcrumbs. Heat a generous amount of oil into a pan at 350F. Once hot, add the coated chicken and cook until it has a 165F internal temperature for about 4 to 5 minutes on each side. Once cooked, allow it to cool for a minute or two on a cooling rack then slice into strips.

Step 11:

Serve the pasta onto a plate then place the chicken on top. Drizzle some of the pasta sauce on top, then garnish with more parmesan cheese and herbs. Enjoy!

Cheesecake Factory’s Louisiana Chicken Pasta Copycat Recipe