Creamy, spicy pasta loaded with sauteed chicken, peppers, and onions in a New Orleans-style cream sauce. One of the Cheesecake Factory's most popular entrees, now sized for a normal human.
pasta · cheesecake-factory · chicken · cajun
🕑Prep15 min
🍳Cook25 min
⏱Total40 min
🍽Serves4
⭐DifficultyMedium
Ingredients
12 oz bow-tie pasta (farfalle)
2 boneless skinless chicken breasts, sliced into strips
2 tablespoons Cajun seasoning
2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 medium red onion, sliced
3 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
Kosher salt and black pepper to taste
Instructions
1.Season and cook the chicken. Toss the chicken strips with the Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes, turning once, until cooked through with a nice sear on both sides. Remove to a plate and set aside.
2.Saute the vegetables. In the same skillet, add the sliced bell peppers, red onion, and garlic. Cook for 3-4 minutes until the peppers are tender-crisp and the onion is translucent. The fond from the chicken adds flavor here.
3.Build the cream sauce. Pour the heavy cream into the skillet with the vegetables. Bring to a gentle simmer and cook for 5-6 minutes, stirring occasionally, until the sauce reduces and thickens enough to coat the back of a spoon. Stir in the Parmesan cheese until melted and smooth.
4.Cook the pasta. While the sauce reduces, cook the bow-tie pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup of pasta water.
5.Combine everything. Add the cooked pasta and chicken back to the skillet with the cream sauce. Toss everything together, adding a splash of reserved pasta water if the sauce is too thick. Season with salt and pepper to taste. Serve immediately.
Notes
Cheesecake Factory Louisiana Chicken Pasta
The Cheesecake Factory menu has over 250 items, but the Louisiana Chicken Pasta is consistently one of the top sellers. It is bow-tie pasta in a spicy Cajun cream sauce with sauteed chicken, peppers, and onions. It is rich, flavorful, and the kind of dish that makes you close your eyes on the first bite.
At the restaurant, a single portion costs about $20 and comes in a serving size that could feed two people. Making it at home for four servings costs about $12 total, and you can control the spice level and cream-to-pasta ratio.
Why Make It at Home?
The restaurant version is notorious for its calorie count — north of 2,000 calories per plate. At home, you use reasonable portions and can lighten it up with half-and-half instead of heavy cream if you want. You also get to eat it the moment the sauce is at its silkiest, before it has a chance to thicken and congeal on a plate.
Tips & Variations
Use a good Cajun seasoning. Tony Chachere’s or Slap Ya Mama are the go-to brands. Avoid blends with a lot of salt — you want spice and flavor, not just saltiness.
Do not overcook the cream sauce. Once it coats the back of a spoon, it is done. It continues to thicken as it cools, so pulling it off the heat slightly early gives you the perfect consistency on the plate.
Add shrimp for the full experience. The Cheesecake Factory version can be ordered with shrimp added. Saute 8-10 large shrimp with the chicken for an upgrade.
Substitute penne. Bow-tie pasta is traditional but penne holds the creamy sauce just as well and is easier to eat.
Cheesecake Factory Louisiana Chicken Pasta
Creamy, spicy pasta loaded with sauteed chicken, peppers, and onions in a New Orleans-style cream sauce. One of the Cheesecake Factory's most popular entrees, now sized for a normal human.
Prep15 min
Cook25 min
Total40 min
Servings
4
At home~$3.85/serving
vs
Restaurant~$17.32/serving
You save ~78%
Ingredients
Instructions
💡
Pro tip: This recipe tastes even better the next day. The flavors need time to meld together in the fridge.
❄️
Storage: Keeps in an airtight container in the fridge for up to 2 weeks. Freezer-friendly for up to 3 months.
~350-550 cal/serving · Rich & Indulgent🔥
CopycatSpices
Cheesecake Factory Louisiana Chicken Pasta
Creamy, spicy pasta loaded with sauteed chicken, peppers, and onions in a New Orleans-style cream sauce. One of the Cheesecake Factory's most popular entrees, now sized for a normal human.
pasta · cheesecake-factory · chicken · cajun
🕑Prep15 min
🍳Cook25 min
⏱Total40 min
🍽Serves4
⭐DifficultyMedium
Ingredients
12 oz bow-tie pasta (farfalle)
2 boneless skinless chicken breasts, sliced into strips
2 tablespoons Cajun seasoning
2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 medium red onion, sliced
3 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
Kosher salt and black pepper to taste
Instructions
1.Season and cook the chicken. Toss the chicken strips with the Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes, turning once, until cooked through with a nice sear on both sides. Remove to a plate and set aside.
2.Saute the vegetables. In the same skillet, add the sliced bell peppers, red onion, and garlic. Cook for 3-4 minutes until the peppers are tender-crisp and the onion is translucent. The fond from the chicken adds flavor here.
3.Build the cream sauce. Pour the heavy cream into the skillet with the vegetables. Bring to a gentle simmer and cook for 5-6 minutes, stirring occasionally, until the sauce reduces and thickens enough to coat the back of a spoon. Stir in the Parmesan cheese until melted and smooth.
4.Cook the pasta. While the sauce reduces, cook the bow-tie pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup of pasta water.
5.Combine everything. Add the cooked pasta and chicken back to the skillet with the cream sauce. Toss everything together, adding a splash of reserved pasta water if the sauce is too thick. Season with salt and pepper to taste. Serve immediately.
Notes
Equipment You'll Need
Large skillet or saute pan
Needs to be big enough to hold the pasta, chicken, and sauce together
Jane Smith founded Copycat Spices with a passion for recreating beloved restaurant dishes at home. A seasoned home cook, Jane meticulously tests and refines each recipe to ensure authentic flavors and straightforward instructions for home chefs of all skill levels.
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