I like this recipe because it brings all the excitement of a restaurant meal into my kitchen without being complicated. The Cajun cream sauce is velvety, flavorful, and just the right amount of spicy, while the crispy chicken adds that perfect texture contrast. I also enjoy how easy it is to customize the spice level and veggies to my taste. It’s one of those dishes that feels special enough for guests but easy enough for a cozy weeknight dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cajun Cream Sauce: 1 teaspoon red pepper flakes 1 teaspoon Cajun seasoning ½ teaspoon Kosher salt ¼ teaspoon ground black pepper 2 cups heavy cream 1 cup chicken stock 1 tablespoon cornstarch 1 cup Parmesan cheese, shredded
Crispy Parmesan Chicken: 4 chicken breasts, butterflied ¼ cup flour 1 cup breadcrumbs ½ cup Parmesan cheese, grated ½ teaspoon Kosher salt ¼ teaspoon ground black pepper 2 large eggs 4 tablespoons vegetable oil
Pasta: 1 pound Farfalle pasta 2 tablespoons butter ½ yellow bell pepper, sliced ½ red bell pepper, sliced ½ red onion, sliced 8 ounces crimini mushrooms, sliced 1 tablespoon minced garlic ¼ cup parsley, for garnish (optional)
Directions
I start by mixing all the Cajun cream sauce ingredients together in a bowl and set it aside.
I bring a large pot of salted water to a boil, then cook the Farfalle pasta until it’s just shy of al dente. I drain it but don’t rinse it so it holds onto the sauce later.
In one bowl, I combine the flour, breadcrumbs, Parmesan cheese, salt, and black pepper. In another bowl, I whisk the eggs.
I dredge each butterflied chicken breast first in the breadcrumb mixture, then dip it into the eggs, and finally coat it again in the breadcrumb mixture. I let the coated chicken rest on a tray while I prepare the vegetables.
In a large cast iron skillet, I melt the butter over medium heat and add the bell peppers, onions, garlic, and mushrooms. I sauté them for about 3–5 minutes until they begin to brown but are still firm. I remove the vegetables from the pan and set them aside.
I add the oil to the skillet and let it heat up. I cook the chicken for 3–5 minutes per side until it’s crispy and golden brown. Once done, I remove the chicken and drain any excess oil.
I add the pasta and sautéed vegetables to the skillet, then pour in the sauce mixture. I let it cook and thicken for about 3–5 minutes while stirring to coat everything evenly.
While the sauce thickens, I slice the cooked chicken into strips.
I serve the pasta in bowls, top it with the sliced chicken, and garnish with extra Parmesan cheese and parsley.
Servings and Timing
This recipe makes about 6 servings. Prep time takes 20 minutes, cook time is 20 minutes, and total time is around 40 minutes.
Variations
I sometimes swap the chicken for shrimp or salmon for a seafood twist.
For extra vegetables, I add spinach or sun-dried tomatoes to the sauce.
I like using penne or linguine instead of Farfalle when I want a different texture.
For a lighter version, I bake the chicken instead of frying it.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium-low heat with a splash of cream or broth to loosen the sauce. I avoid microwaving to keep the chicken crispy.
FAQs
Can I use pre-cooked chicken?
Yes, I sometimes use rotisserie chicken to save time, though freshly breaded chicken tastes best.
How spicy is the Cajun cream sauce?
It’s mildly spicy, but I can reduce the red pepper flakes or Cajun seasoning if I prefer it milder.
Can I make it ahead of time?
Yes, I make the sauce and cook the pasta ahead, then fry the chicken fresh before serving.
Can I air fry the chicken instead of pan-frying?
Yes, I air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
What kind of breadcrumbs work best?
I prefer panko breadcrumbs for extra crunch, but regular breadcrumbs work too.
Can I make this dish without cream?
Yes, I substitute half-and-half or a mix of milk and cornstarch for a lighter version.
How do I keep the chicken crispy?
I add it to the pasta only right before serving, so it doesn’t absorb the sauce too early.
Can I freeze this dish?
I don’t recommend freezing because the cream sauce may separate when reheated.
Can I add more spice?
Yes, I add extra Cajun seasoning or a dash of hot sauce for extra heat.
What can I serve with this pasta?
I love pairing it with garlic bread, Caesar salad, or roasted vegetables.
Conclusion
I love making this Louisiana Chicken Pasta because it’s bold, creamy, and full of flavor. The crispy chicken and spicy Cajun sauce create a perfect balance of texture and taste that feels restaurant-quality. It’s one of those dishes that always impresses guests and satisfies every craving for something rich and comforting.
This Louisiana Chicken Pasta is a creamy, spicy, and comforting dish featuring crispy Parmesan-coated chicken served over bowtie pasta in a rich Cajun cream sauce. Inspired by the Cheesecake Factory favorite, it’s full of bold flavor, creamy texture, and restaurant-quality goodness made easily at home.
Ingredients
1 tsp red pepper flakes
1 tsp Cajun seasoning
½ tsp Kosher salt
¼ tsp ground black pepper
2 cups heavy cream
1 cup chicken stock
1 tbsp cornstarch
1 cup Parmesan cheese, shredded
Crispy Parmesan Chicken:
4 chicken breasts, butterflied
¼ cup flour
1 cup breadcrumbs (panko or regular)
½ cup Parmesan cheese, grated
½ tsp Kosher salt
¼ tsp ground black pepper
2 large eggs
4 tbsp vegetable oil
Pasta:
1 lb Farfalle pasta
2 tbsp butter
½ yellow bell pepper, sliced
½ red bell pepper, sliced
½ red onion, sliced
8 oz crimini mushrooms, sliced
1 tbsp minced garlic
¼ cup parsley, chopped (for garnish)
Instructions
In a bowl, combine red pepper flakes, Cajun seasoning, salt, pepper, heavy cream, chicken stock, cornstarch, and Parmesan cheese. Set aside.
Bring a pot of salted water to a boil and cook Farfalle pasta until just al dente. Drain and set aside.
In one bowl, mix flour, breadcrumbs, Parmesan cheese, salt, and pepper. In another bowl, whisk the eggs.
Coat each chicken breast in the breadcrumb mixture, dip in eggs, then coat again in the breadcrumb mixture. Set aside.
In a large skillet, melt butter over medium heat. Add bell peppers, onions, garlic, and mushrooms. Sauté 3–5 minutes until tender-crisp, then remove and set aside.
Heat oil in the skillet over medium-high heat. Cook the chicken for 3–5 minutes per side until golden and crispy. Remove and drain excess oil.
Add the pasta and sautéed vegetables to the skillet. Pour in the Cajun sauce mixture and stir until it thickens, about 3–5 minutes.
Slice the cooked chicken into strips and serve it over the pasta. Garnish with extra Parmesan cheese and parsley.
Notes
Use shrimp or salmon instead of chicken for a seafood version.
Add spinach or sun-dried tomatoes to the sauce for extra flavor.
Bake or air fry the chicken for a lighter version.
Adjust Cajun seasoning and red pepper flakes for spice preference.
