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 cheesecake, 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 so full of 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! 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.
Ingredients for Cheesecake Factory’s Louisiana Chicken Pasta
Chicken
-Recipe for Oven Fried Popcorn Chicken or pre-cooked frozen chicken tenders
Pasta
-Butter
-Red Bell Pepper
-Yellow Bell Pepper
-Onion
-Garlic
-Red Pepper Flakes
-Chicken Broth
-Heavy Cream
-Cajun Seasoning
-Bowtie Pasta
Helpful Kitchen Tools
How to Make Cheesecake Factory’s Louisiana Chicken Pasta
Begin by preparing your chicken according to the Oven Fried Popcorn Chicken recipe or heating your pre-cooked chicken tenders. 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!
First, 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.
Follow this meal up with a slice of Caramel Pecan Turtle Cheesecake, and it will be just like you made a visit to The Cheesecake Factory! Enjoy!
| Prep Time | 15 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 30 Minutes |
| Servings | People |
- 2-3 chicken breasts
- 1 Cup buttermilk
- 1 egg
- 1/4 Cup butter
- 1 Cup All-Purpose Flour
- 1/2 Cup breadcrumbs
- 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
Ingredients Chicken Recipe
Pasta and Sauce
| |
- Cut chicken into bite-size pieces and place in a gallon sized bag. Mix the buttermilk and egg together and pour over chicken. Marinate in the refrigerator for 1 hour to overnight.
- Preheat oven to 425 degrees. Cut the butter and place on baking sheet. Put the baking sheet in the oven to melt the butter while you are preparing the chicken. Combine flour, breadcrumbs, cornmeal, salt, seasoned salt, pepper and paprika in a separate ziploc bag.
- Remove chicken from marinade with a slotted spoon and place in the seasonings bag. Shake the bag until all chicken pieces are covered. Remove pan from oven and spread butter around. Place popcorn chicken on the pan and bake in the oven for 10 minutes. Flip chicken over with tongs and cook on the other side for 10 more minutes. Remove from oven and place on a paper towel.
- While the chicken is baking/heating, melt the butter in a large skillet or pot over medium-high heat.
- Add the peppers and onion and cook until tender. Add the garlic and red pepper flakes and cook 1 more minute.
- Add the chicken broth, heavy cream, cajun seasoning and box of pasta. Bring to a boil. Turn the heat down to low-medium and cover. Let the pasta simmer for 15 minutes, stirring often.
- When pasta is tender and sauce is the desired consistency, serve in a bowl topped with chicken.
8 Comments on Cheesecake Factory’s Louisiana Chicken Pasta
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There is a banner that pops up on the left side of the screen every time I try to ready your posting. This is for all the different medians that a person might want to save the posting. Quite annoying and makes it impossible to read the preparation instructions.
Thanks for letting me know! I moved it to the other side.
This looks delicious. I would love to try this soon. It looks like the perfect meal for a weeknight.
Thanks Stephanie!
Will you repost the original recipe with the chicken according to the ingredients that are on the informational page on pinterest. They no longer match.. even if you use the chicken recipe that you link to.
Yes! I fixed the recipe 🙂
I made it exactly like this and it was very liquidy how do I make it with less liquid do I just half the heavy cream and broth up?
Hmmm…I haven’t had this issue before. I would say to either use less liquid, use more pasta, or cook it longer. Hope that helps!