A hearty and flavorful chicken and pasta dish that is quick and easy to make. It tastes just like The Cheesecake Factory’s Louisiana Chicken Pasta!
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The first time that I ate at The Cheesecake Factory I was in love! I was on vacation in Las Vegas with my sister.
We were at Caesar’s Palace, walking around the Forum Shops, and happened to find this delicious restaurant.
I was amazed at not only their insane selection of cheesecakes, but also at the small novel of a menu that is delivered to you at your table.
There is a page in the menu for almost every type of cuisine! Now that there are Cheesecake Factory locations close to my home, I have tried many dishes there.
There has not been a an entree that I didn’t like. That being said, there is one dish that my husband and I consistently order, Cheesecake Factory’s Louisiana Chicken Pasta!
This pasta dish is packed with flavor. The juicy chicken tenders and the spicy pasta sauce come together to make a hearty, flavorful meal that will leave you wanting a second helping.
The best part of this dish is that it comes together so quickly and easily. I love that the pasta only uses one pan because the pasta cooks right in the sauce.
For the chicken, I cut two chicken breasts into strips and used my recipe for Oven Fried Chicken.
You could easily use grilled chicken or pre-cooked frozen chicken tenders from the grocery store.
Baked Chicken Strips
- 2-3 Chicken Breasts
- 1 Cup Buttermilk
- 1 Egg
- 1/4 Cup Butter
- 1 Cup All-Purpose Flour
- 1/2 Cup Bread Crumbs
- 1/2 Cup Cornmeal
- 1/2 Teaspoon Garlic Powder
- 1 Tablespoon Seasoned Salt
- 1/2 Teaspoon Black Pepper
- 2 Teaspoons Paprika
- 2 Tablespoons Butter
- 1 Red Bell Pepper, diced
- 1 Yellow Bell Pepper, diced
- 1 Onion, diced
- 2 Teaspoons Garlic, minced
- 1 Teaspoon Red Pepper Flakes
- 4 Cups Chicken Broth
- 2 Cups Heavy Cream
- 1 Tablespoons Cajun Seasoning
- 1 Box Bowtie Pasta
Helpful Kitchen Tools
- Prepare the chicken breasts according to this Oven Fried Chicken recipe or heating your pre-cooked chicken tenders.
- Slice the chicken breasts into strips and place in a ziplock bag along with the beaten egg and buttermilk.
- Mix together the flour, bread crumbs, cornmeal, and spices in a large ziplock bag.
- Drain the chicken strips and add them to the bag with chicken coating. Shake to coat the chicken with the mixture.
- Preheat oven to 425 degrees. Cut the butter and place on baking sheet. Put the baking sheet in the oven to melt the butter.
- Once the butter has melted, place the chicken strips on the baking sheet and bake for 10 minutes. Flip the chicken over and bake an additional 10 minutes.
- While the chicken baking, you can get started on the pasta. What I love about making the pasta portion of Cheesecake Factory’s Louisiana Chicken Pasta is that you cook the pasta right in the sauce!
Pasta and Sauce
- Chop up both the red and yellow bell peppers as well as the onion.
- Melt the butter in a large skillet or pot over medium-high heat and add the veggies.
- Sauté them until they are tender. Add the garlic and red pepper flakes and cook one more minute.
- Add the chicken broth, heavy cream, cajun seasoning and box of pasta. Bring it to a boil.
- Turn the heat down to low-medium and cover. Let the pasta simmer for 15 minutes, stirring often.
- When the pasta is tender and the sauce is the desired consistency, serve in a bowl topped with chicken.
Serve this pasta with a side of Italian Chopped Salad, a loaf of homemade Rosemary bread and followed by a slice of Caramel Pecan Turtle Cheesecake, and it will be just like you made a visit to The Cheesecake Factory! Enjoy!