Cheesecake Factory Louisiana Chicken Pasta (Copycat) #dinner #parmesan

Cheesecake Factory Louisiana Chicken Pasta (Copycat) #dinner #parmesan

Cheesecake Factory Copycat Louisiana Chicken Pasta With Parmesan, Mushrooms, Peppers And Onions In A Spicy Cajun Cream Sauce.

Louisiana Chicken Pasta, my third most loved Cheesecake Factory Copycat is really simpler than you'd accept given the not insignificant rundown of fixings.

What's so extraordinary about this Louisiana Chicken Pasta? Well above all else the chicken is excessively fresh, prepared with cajun flavors and Parmesan Cheese. The sauce is velvety with a cajun nibble and the veggies are a pleasant textural measurement. It's about cream, zest, cheddar, chicken and pasta progressed admirably.

Also Try Our Recipe : HOW TO MAKE GORDITAS

Cheesecake Factory Louisiana Chicken Pasta (Copycat) #dinner #parmesan


  • 1 teaspoon red pepper flakes
  • 1 teaspoon cajun seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 cup Parmesan Cheese shredded


  • 4 chicken breasts butterflied
  • 1/4 cup flour
  • 1 cup breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs
  • 4 tablespoons vegetable oil


  • 1 lb Farfalle pasta
  • 2 tablespoons butter
  • 1/2 yellow bell pepper sliced
  • 1/2 red bell pepper sliced
  • 1/2 red onion sliced
  • 8 ounces crimini mushrooms sliced
  • 1 tablespoon minced garlic
  • 1/4 cup parsley for garnish (optional)


  1. Mix the Sauce ingredients together and set aside.
  2. Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
  3. Drain but do not rinse.
  4. Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
  5. In a second bowl whisk the eggs.
  6. Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
  7. Let chicken sit on a tray while you cook the vegetables.
  8. Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
  9. Cook for 3-5 minutes until just starting to brown but not break down.
  10. Remove the vegetables from the pan.
  11. Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.
  12. Remove the chicken from the pan and drain the oil.
  13. Add the pasta and vegetables to the pan with the sauce mixture.
  14. Let thicken and stir for 3-5 minutes.
  15. While the sauce is cooking slice up the chicken.
  16. Serve the pasta with the sliced chicken on top and extra Parmesan as desired.

*The first pass will leave mostly flour on the chicken, that is what we need, just to adhere the eggs, so don’t worry.

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