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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
Servings 4 servings
Author natasha

Ingredients

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

Instructions

  • For Chicken
  • Pat chicken dry with a piece of paper towel then season on both sides with salt, pepper, garlic powder, onion powder and cajun seasoning
  • Combine panko and parmesan cheese in one bowl
  • In another bowl, slightly beat eggs then dip chicken into egg wash, then panko and cheese mixture
  • Pat breading into chicken to ensure it does not fall off before frying
  • 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
  • Set cooked chicken aside on wire rack or paper towels to cool
  • Cook pasta according to package instructions before starting sauce and set aside

For Cajun Cream Sauce:

  • In a nonstick skillet on medium heat, melt butter and sauté onions, mushrooms and bell peppers until soft, about 2-3 minutes
  • Once soft and fragrant season with salt and pepper and add garlic, heavy cream and parmesan cheese, mix well until everything is well combined
  • Next, season with cajun seasoning to taste and lower heat to medium low
  • Allow sauce to come to a simmer and thicken, about 5 minutes
  • 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
  • Add cooked pasta to the sauce and combine well until all the noodles are well coated
  • Once pasta and sauce is combined, turned off the heat and add sliced chicken on top
  • Top with freshly chopped parsley if desired and serve hot