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This tasty copycat recipe brings a fan-favorite chicken and pasta dish right into your own kitchen! Cheesecake Factory copycat Louisiana Cajun chicken pasta is a 35-minute meal that will have you scooping up a second helping. The chicken is coated with a delicious mix of panko breadcrumbs and Parmesan, creating a crispy exterior that contrasts beautifully with the tender meat inside. This Louisiana chicken pasta recipe brings the rich flavors of Cajun cuisine to your table with perfectly seasoned chicken and a creamy, spicy New Orleans sauce. Inspired by a favorite (and very popular dish) from Cheesecake Factory, you’re going to love making this at home!

A white pan containing a dish of Louisiana Cajun chicken pasta with breaded chicken slices over bow-tie pasta, garnished with mushrooms, parsley, and grated cheese. Küchen utensils and ingredients are placed around the pan in this Cheesecake Factory copycat recipe.

Make this easy Cheesecake Factory copycat Louisiana Cajun chicken pasta recipe with its creamy sauce, crispy chicken, and tender pasta.

You’ve got to try my chicken stroganoff, this homemade hamburger, or rasta pasta if you like Louisiana Cajun chicken pasta.

A plate of Louisiana Cajun chicken pasta topped with crispy chicken slices, mushrooms, and vegetables beside fresh parsley, bell peppers, and a fork. A striped cloth napkin is placed nearby on a white surface in this Cheesecake Factory copycat dish.

Why You’ll Love It

Simple ingredients: This cheesecake factory Louisiana chicken pasta recipe uses easy-to-find ingredients and doesn’t require a special trip to the grocery store.
Quick and easy: Despite its complex flavors, this dish comes together quickly, making it ideal for busy weeknights.
Comfort food: The creamy Cajun sauce combined with tender pasta and vegetables creates a comforting and indulgent meal that everyone will love.

A pan of bowtie pasta in creamy sauce topped with slices of Louisiana Cajun chicken, bell peppers, mushrooms, and garnished with chopped herbs. A wooden spoon is lifting a piece of chicken, capturing the essence of a Cheesecake Factory copycat dish.

Cajun Chicken Pasta Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Boneless skinless chicken breasts: Tender and lean, perfect for absorbing the bold Cajun flavors.
Cajun seasoning: The dish’s star, adding that signature spicy, smoky Cajun kick.
Eggs: Acts as a binding agent to help the breadcrumbs adhere to the chicken.
Panko breadcrumbs: Add a crunchy texture that complements the tender chicken.
Freshly shredded parmesan cheese: Adds a savory, nutty flavor to the overall taste of your Louisiana chicken pasta.
Bow tie pasta: Holds the creamy sauce well, ensuring every bite is flavorful.
Baby Bella mushrooms: Adds an earthy flavor and meaty texture to the pasta.
Red and yellow bell peppers: Bright and sweet, they add color and crunch to the dish.
Heavy whipping cream: Adds a luxurious, creamy texture to the sauce.
Low-sodium chicken broth: Enhances the sauce with a subtle savory flavor without overpowering it.

Ingredients arranged on a marble surface, including chicken breasts, pasta, cheese, vegetables, spices, eggs, butter, and cooking oil for a Louisiana Cajun Chicken Pasta Cheesecake Factory copycat.

How to Make Louisiana Cajun Chicken Pasta

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Season: Sprinkle both sides of the chicken with salt, pepper, and Cajun seasoning. Set aside.
Breading station: Prepare three shallow bowls: one with flour, one with whisked eggs, and one with a mix of breadcrumbs and Parmesan.
Dredge: Dip chicken pieces in flour, dip in eggs, then coat with breadcrumbs. Place on a plate.
Cook: Heat vegetable oil in a sauté pan over medium heat. Fry chicken per side. Transfer to a clean plate and set aside. Clean the large skillet.
Cook pasta: Boil pasta according to package instructions until al dente, drain, and set aside.
Sauté vegetables: Heat olive oil in the same skillet. Cook mushrooms, bell peppers, and onions until tender. Add garlic and cook. Season and transfer vegetables to a bowl.
Make roux: Melt butter in the skillet over medium-high heat. Whisk in flour to form a roux.
Add liquids: Pour in heavy cream and chicken broth, whisking to combine.
Finish sauce: Stir in Parmesan cheese and Cajun seasoning. Cook until thickened. Season with Kosher salt, pepper, and additional Cajun seasoning.
Combine: Add cooked pasta and sautéed vegetables to the sauce, stirring to combine.

A fork picking up a piece of bowtie pasta from a plate containing pasta with vegetables and creamy sauce, garnished with fresh herbs, accompanied by crispy Louisiana Cajun chicken pieces on the side. Peppers visible in the foreground.

Substitutions and Variations

Protein swaps: Sauté shrimp, chicken thighs, or andouille sausage instead of chicken. You could use rotisserie chicken and add it at the end of cooking.
Store-bought sauce: Don’t want to make the cream sauce? Spoon in a jar of garlic alfredo sauce instead to this recipe. It will have a different taste but still be delicious.
Pasta alternative: Substitute whole-grain or gluten-free pasta for a healthier alternative.
Vegetables: Add in asparagus, zucchini, broccoli, spinach, canned fire-roasted tomatoes, sun-dried or diced tomatoes, or cauliflower.
Fresh herbs: Add freshly chopped parsley, basil, or cilantro for a pop of freshness.

A plate of Louisiana Cajun chicken pasta, topped with sliced breaded chicken, mushrooms, and shredded cheese. A fork rests on the plate, and a cut yellow bell pepper and a half-cut red bell pepper are beside it in this Cheesecake Factory copycat dish.

Serving Suggestions

Appetizer: Start with some jalapeno corn dogs, a batch of fish nachos, or my Mexican corn nachos.
Main: Serve your Cajun chicken as the main, with a fresh salad, garlic bread, and some grilled veggies.
Dessert: End with lemon ricotta cake or my easy cheesecake puff pastry tart.

A skillet filled with bow-tie pasta in a creamy sauce, topped with slices of breaded Louisiana Cajun chicken, mushrooms, and garnished with parsley. Adjacent are a pepper grinder, cheese, garlic, bell peppers, and a cloth—just like the Cheesecake Factory copycat version.

How to Store Copycat Cajun Chicken Pasta

Store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Freezer: I don’t recommend freezing leftovers.
Reheat: Reheat on the stove with a little chicken broth or cream to thin the sauce.

A plate of creamy bow tie pasta with mushrooms, bell peppers, and grated cheese, topped with breaded and sliced Louisiana Cajun chicken breast, inspired by a Cheesecake Factory copycat recipe.

Top Tips

Check cooking time: This will vary depending on thickness. If you can, use thin-cut chicken breasts for this recipe, as they cook quickly.
Don’t overcrowd the skillet: Fry the chicken in batches if necessary to ensure each piece cooks evenly and gets a nice, crispy crust. You can use multiple skillets but I find it’s easier to use one and clean in between steps.
Use fresh ingredients: Freshly grated Parmesan and freshly cracked black pepper make a big difference in flavor.
Proper dredging: Make sure the chicken is well-coated at each step (flour, egg and breadcrumbs) for the best texture and flavor.
Maintain oil temperature: Keep the oil at a steady medium-high heat to ensure the chicken cooks evenly without burning.

A skillet containing Louisiana Cajun chicken pasta with breaded chicken slices, mushrooms, and bell peppers, garnished with grated cheese and parsley, alongside a checkered napkin and half of a yellow bell pepper. This dish is a Cheesecake Factory copycat sure to impress.

Cheesecake Factory Cajun Chicken Pasta FAQs

How do I prevent the vegetables from getting too soft? 

Sauté the vegetables until tender to maintain some crunch and vibrant color.

How do I thicken the sauce if it’s too thin? 

If the sauce is too thin, let it simmer until it’s thick enough. Alternatively, mix a small amount of cornstarch with cold water and stir it into the sauce.

Can I use store-bought Cajun seasoning? 

Absolutely! Store-bought Cajun seasoning works great, but you can also make your blend for a personalized touch.

Is it necessary to use panko breadcrumbs? 

Panko breadcrumbs provide an extra crispy texture, but you can use regular breadcrumbs if that’s what you have on hand.

A plate of Louisiana Cajun chicken pasta with sliced breaded chicken, colorful bell peppers, mushrooms, and a light cheese garnish. This Cheesecake Factory copycat dish is served next to a fork, with a pepper grinder and fresh herbs in the background.

Cheesecake Factory Louisiana Chicken Pasta Recipe

A plate of bow tie pasta topped with breaded, sliced Cajun chicken, mushrooms, diced bell peppers, and grated cheese, served in a large white dish with a pepper grinder and seasonings nearby—a true Cheesecake Factory copycat.
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5 from 3 votes

Louisiana Cajun Chicken Pasta – Cheesecake Factory Copycat

By: Bella Bucchiotti
Make this easy Cheesecake Factory copycat Louisiana Cajun chicken pasta recipe with its creamy sauce, crispy chicken, and tender pasta.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Equipment

Ingredients 

For the Chicken:

For the Pasta:

  • 10 Ounces bowtie pasta
  • 1 Tablespoon olive oil
  • 1 Cup baby bella mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 yellow onion, diced
  • 1 Clove garlic, minced
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper, freshly cracked
  • parsley, fresh chopped, optional for serving

For the Cajun Cream Sauce:

  • 4 Tablespoons butter
  • 1 Tablespoon all purpose flour
  • 1½ Cups heavy whipping cream
  • ¾ Cup chicken broth, low-sodium
  • ½ Cup parmesan cheese, freshly grated
  • 1 Tablespoon Cajun seasoning
  • Salt and black pepper, to taste

Instructions 

Prepare the Chicken:

  • Season chicken on both sides with salt, pepper, and Cajun seasoning. Set aside.
  • Create a breading station with 3 shallow bowls or rimmed plates. Add flour to the first bowl, whisk the eggs in the second, and combine breadcrumbs and parmesan in the third bowl.
  • Dredge each piece of chicken into the flour mixture, then into the eggs, and finally coat the chicken in the breadcrumbs. Place each piece of coated chicken on a plate.
  • Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes on each side, depending on thickness. Remove chicken from the skillet to a clean plate and set aside. Clean out your skillet before proceeding to the next steps.

Cook the Pasta:

  • Boil the pasta according to the package instructions. Drain and set aside.
  • In the same skillet used for the chicken, heat 1 tablespoon olive oil. Add mushrooms, bell peppers, and onions. Cook for 5 minutes, or until tender. Add garlic and cook until fragrant, about 1 minute.
  • Season with salt and pepper and then remove vegetables to a plate.

Make the Cajun Cream Sauce:

  • Melt butter in the same skillet over medium-high heat. Whisk in flour to create a roux.
  • Pour in heavy cream and chicken broth and whisk to combine.
  • Stir in parmesan cheese and Cajun seasoning. Allow the sauce to cook for 3 to 5 minutes, or until the sauce has thickened.
  • Season to taste with salt and pepper and more Cajun seasoning, if desired.
  • Add cooked pasta and vegetables to the sauce and stir to combine.

To Serve:

  • Slice the chicken and layer on top of the Cajun pasta.
  • Garnish with fresh chopped parsley and more parmesan cheese if desired. Serve immediately.

Notes

Check cooking time: This will vary depending on thickness. If you can, use thin-cut chicken breasts for this recipe, as they cook quickly.
Don’t overcrowd the skillet: Fry the chicken in batches if necessary to ensure each piece cooks evenly and gets a nice, crispy crust. You can use multiple skillets but I find it’s easier to use one and clean in between steps.
Use fresh ingredients: Freshly grated Parmesan and freshly cracked black pepper make a big difference in flavor.
Proper dredging: Make sure the chicken is well-coated at each step (flour, egg and breadcrumbs) for the best texture and flavor.
Maintain oil temperature: Keep the oil at a steady medium-high heat to ensure the chicken cooks evenly without burning.

Nutrition

Calories: 1011kcal | Carbohydrates: 82g | Protein: 55g | Fat: 52g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 279mg | Sodium: 1540mg | Potassium: 1087mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3836IU | Vitamin C: 97mg | Calcium: 526mg | Iron: 4mg
Like this recipe? Rate and comment below!
Ingredients arranged on a marble surface, including chicken breasts, pasta, cheese, vegetables, spices, eggs, butter, and cooking oil for a Louisiana Cajun Chicken Pasta Cheesecake Factory copycat.
Ingredients for breaded chicken preparation, including a raw chicken breast, flour, beaten egg, breadcrumbs, half an eggshell, pasta, sliced pepper, and fresh parsley on a white surface—essential components for a Louisiana Cajun Chicken Pasta Cheesecake Factory copycat dish.
A skillet with three cooked chicken breasts sits on a counter surrounded by grated cheese, a block of cheese, seasonings, chicken broth, a striped cloth, and fresh vegetables, ready to recreate the famous Cheesecake Factory Louisiana Cajun Chicken Pasta.
A pan with diced mushrooms, bell peppers, and onions sits on a table alongside fried chicken ready to transform into a mouthwatering Louisiana Cajun chicken pasta Cheesecake Factory copycat, complete with a pepper grinder, broth, spices, parsley, red bell pepper, and yellow bell pepper beside a cloth.
A large pot of creamy sauce with grated cheese on top, surrounded by a bell pepper, parsley, spices, a cup of melted butter, breaded chicken on a plate like the Louisiana Cajun chicken pasta from Cheesecake Factory, a pepper grinder, and a kitchen towel.
A creamy pasta dish topped with sliced, breaded, Louisiana Cajun chicken and garnished with parsley. Surrounding items include grated cheese, bell peppers, garlic, a pepper mill, and a spice bowl on a white surface for that perfect Cheesecake Factory copycat experience.

This Louisiana Cajun Chicken Pasta is a quick, 35-minute meal that will have you coming back for seconds. The chicken is coated in a delectable blend of panko breadcrumbs and Parmesan, delivering a crispy crust that perfectly complements the tender, juicy meat. Enriched with the bold, spicy flavors of Cajun cuisine, this dish features perfectly seasoned chicken and a rich, creamy sauce that brings a taste of the South right to your table.

Other Quick Recipes to Try

Enjoy a taste of the bayou with this Louisiana Cajun Chicken Pasta, featuring sliced chicken atop creamy sauce, mushrooms, and bow-tie pasta, garnished with herbs. Text reads "Louisiana Cajun Chicken Pasta - Cheesecake Factory Copycat" at the top.
Two platters with sliced Cajun-spiced chicken over pasta mixed with mushrooms and vegetables. Text reads "Louisiana Cajun Chicken Pasta - Cheesecake Factory Copycat" in the middle.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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5 from 3 votes

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3 Comments

  2. 5 stars
    I tried the Louisiana Cajun chicken pasta last night, and wow, it was amazing! The crispy chicken with the creamy, spicy sauce was restaurant-quality. My family loved it so much they went for seconds.

    Reply