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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 4 votes

Louisiana Cajun Chicken Pasta - Cheesecake Factory Copycat

Make this easy Cheesecake Factory copycat Louisiana Cajun chicken pasta recipe with its creamy sauce, crispy chicken, and tender pasta.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: chicken, copycat, pasta
Servings: 4

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:

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

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