Tuesday, March 2, 2010

Cheesecake Factory's Louisiana Chicken Pasta

One of my all time favorite pasta dishes is Cheesecake Factory's Louisiana Chicken Pasta. The taste is out of this world. The spicy flavor and perfectly cooked pasta brings home the meaning of a hearty meal for me.  There are a lot of delicious vegetables and flavors in this dish and the thinly sliced, breaded chicken paired with a few bites of pasta at a time yields a party in your mouth.  I make this once in a while for dinner, since it is so rich, it deserves to be savored.  This is a copycat recipe I found online and I have to say the flavors are pretty identical to the dish you'd get at The Cheesecake Factory.


  • Vegetable oil for frying
  • 3 skinless boneless chicken breast halves
  • 3/4 cup bread crumbs
  • 1 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 cup milk
  • 1 cup flour

Cajun Sauce:
  • 1 tablespoon butter
  • 1 small yellow bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 1 small orange bell pepper (optional, I had it in my freezer so I used it up)
  • 1/2 of a bunch of asparagus (I believe they use sweet peas, but I like asparagus)
  • 1/2 red onion, chopped
  • 1/4 cup scallions
  • 3 whole garlic cloves, minced
  • 1 teaspoon crushed red pepper
  • 1 1/4 pints whipping cream
  • 1 cup low-salt chicken broth
  • 4 tablespoons fresh basil, thinly sliced
  • 1 cup grated Parmesan cheese
  • 1 package bow-tie pasta
  • 1 cup mushrooms, sliced
  • salt and pepper

1. Melt butter in a heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to skillet and saute until tender, about 4 minutes. Add minced garlic and crushed red pepper saute an additional 2 or 3 minutes.

2. Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes. Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken. If sauce is not as thick as you would like it, you can add more Parmesan cheese until it gets thick. Turn the stove off at this point, leave sauce in pan.


1. Rinse and drain chicken breasts. Butterfly chicken breasts so that it becomes thinner (place left hand on top of chicken breast and the knife in your right hand with the blade facing the side of the chicken breast, slice through). Pound until very thin, 1/4-inch thick (the thinner the chicken breasts the better). You can use a rolling pin if you don't have a mallet.  Pat dry chicken breasts and season with salt and pepper.

2. You will need three bowls. Bowl 1 should have flour (a shallow baking dish is good here). In bowl 2 place the milk. In bowl 3 mix both breadcrumbs and Parmesan cheese together, season the breadcrumbs with 2 pinches of salt and pepper.

3. Dip chicken in order of bowl 1, 2, 3. Fry in oil until golden brown. Add more oil as needed. Remove and drain chicken. Keep warm. You can refill the bowls as the the ingredients runs low.

4. Meanwhile, cook bow-tie pasta in large pot of boiling salted water until desired tenderness is reached.  Drain pasta then add sauce gradually, stir to incorporate.


  1. omg alicia my fav dish that you introduced me to ;) you have to make it for me have have have !!!!

  2. That food looks great. Adding chicken is definitely a great idea. Thanks a lot for that recipe.

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  3. You made the dish easy for me. It's a great thing that you shared the recipe to us. Thanks!
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  4. Thanks for sharing this recipe. I can't wait to try this one out. I love the sauce and the chicken is the secret ingredient. I'm loving it.

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  5. i definitely want to make this!! this is my all time fav dish at the cheesecake factory!! thanks for the recipe! what is that in the picture that you sprinkled on top of the past and on the bowl after it was all done?

    1. Hi Rachel,

      It was just a little bit of cayenne pepper! Thanks for visiting :)

  6. My husband was just asking me yesterday if I could try makings this. It's our favorite thing at CF. I was on your site yesterday and came back on just now hunting for a chicken curry recipe and stumbled across this. I will definitely be trying this. Thank you!

  7. I didn't follow the recipe exactly, but it did turn out great! I substituted spinach for the asparagus, very yummy.
    Thanks, for the recipe.