Louisiana Chicken Pasta

The Louisiana Chicken Pasta from Cheesecake Factory is one of my favorite dishes to order. It’s decadent, creamy and absolutely delicious. The pasta is cooked perfectly in a cajun cream sauce and topped with crispy parmesan chicken cutlets.

If you’re reading this post then that means you too are a lover of the famous Cheesecake Factory Louisiana Chicken Pasta.

Since I’ve been ordering this pasta for so long, I pretty much know how to make it from scratch. I’ve made it at home a few times now because the ingredients are easy to replicate and it’s not a complicated dish to master. However, this time, I had to document exactly what I did because it came out perfect and honestly even better than the original. The flavors are deep, and cajun infused with a touch of earthiness from the mushrooms. The cream sauce was rich and decadent and the noodles were so perfect! I switched out the traditional bow-tie pasta for something a little different.

If you’re looking for a yummy weeknight pasta dish or a decadent dish to make for a special occasion then look no further.

Let’s jump right into the recipe.

Yield: 4 servings

Louisiana Chicken Pasta

Louisiana Chicken Pasta

The Louisiana Chicken Pasta from Cheesecake factory is one of my favorite dishes to order. It's decadent, creamy and absolutely delicious. The pasta is cooked perfectly in a cajun cream sauce and topped with crispy parmesan chicken cutlets.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


For Chicken

  • 4 thinly sliced chicken cutlets
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 tsp cajun seasoning
  • Salt & pepper to taste
  • 3 eggs
  • 1 1/2 cup of panko
  • 1 cup of grated parmesan cheese
  • 1/4 cup Vegetable or canola oil for frying

For Cajun cream sauce

  • 1/2 cup of mushrooms, finely diced *optional
  • 1/2 cup of red bell pepper, finely diced
  • 1/2 cup of green bell pepper, finely diced
  • 1/2 cup of white onion, finely diced
  • 1 tbsp of garlic paste
  • 1 tbsp of olive oil
  • Salt and pepper to taste
  • 2 tbsp of butter
  • 2 cups of heavy cream
  • 1 cup of parmesan cheese
  • Cajun seasoning to taste, about 1 tsp
  • 1/2 package or 9oz of Girelle pasta or bowtie pasta or any pasta of choice, I like linguine
  • Freshly chopped parsley* optional


For Chicken

  1. Pat chicken dry with a piece of paper towel then season on both sides with salt, pepper, garlic powder, onion powder and cajun seasoning
  2. Combine panko and parmesan cheese in one bowl
  3. In another bowl, slightly beat eggs then dip chicken into egg wash, then panko and cheese mixture
  4. Pat breading into chicken to ensure it does not fall off before frying
  5. Heat oil on medium heat then pan fry the chicken cutlets until golden brown on each side and cooked through, about 3-4 minutes per side
  6. Set cooked chicken aside on wire rack or paper towels to cool
  7. Cook pasta according to package instructions before starting sauce and set aside

For Cajun Cream Sauce:

  1. In a nonstick skillet on medium heat, melt butter and sauté onions, mushrooms and bell peppers until soft, about 2-3 minutes
  2. Once soft and fragrant season with salt and pepper and add garlic, heavy cream and parmesan cheese, mix well until everything is well combined
  3. Next, season with cajun seasoning to taste and lower heat to medium low
  4. Allow sauce to come to a simmer and thicken, about 5 minutes
  5. Sauce is done when you can trace a line across the back of the spoon with your fingertip. If the line remains visible, the sauce is thick enough
  6. Add cooked pasta to the sauce and combine well until all the noodles are well coated
  7. Once pasta and sauce is combined, turned off the heat and add sliced chicken on top
  8. Top with freshly chopped parsley if desired and serve hot

P.S. Check out my last recipe here. Check my Instagram for video tutorial on this recipe.



  1. Catherine
    February 25, 2022 / 1:44 am

    Absolutely delicious!! Tripled the recipe for a large family. Would definitely make again!

    • natasha
      February 25, 2022 / 1:57 am

      I love that, Catherine! Thanks for sharing.

    • natasha
      April 27, 2023 / 1:24 pm

      wow!love that! Thanks for sharing!

  2. Melissa
    February 27, 2022 / 12:33 am

    This is my favorite dish at the Cheesecake Factory. I made this tonight and I think it tasted better than than the Factory’s dish!!! Made it for less than they charge for a serving.

  3. Greg
    May 13, 2022 / 4:02 pm

    It was delicious the whole family really enjoyed it would definitely recommend

  4. Brian
    August 29, 2023 / 6:19 pm

    I am guessing the panko and cheese are combined?
    Panko if not listed in the instructions just in the ingredients

    • natasha
      August 29, 2023 / 7:03 pm

      Hi Brian, your guess is correct. Combine panko and parmesan cheese together in one bowl and that becomes your breading. I’ve updated the instructions to clearly reflect this step. Happy cooking!

      • Brian
        August 29, 2023 / 11:02 pm

        Thank you making this for a date night

  5. KB
    September 2, 2023 / 2:38 am

    Can you freeze this recipe?

    • natasha
      September 6, 2023 / 4:56 pm

      sure! let it cool all the way then freeze in a air tight container.

  6. Bronchee' Mims
    September 2, 2023 / 2:48 pm

    Its look great and I’m going to try it.

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