Description
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.
Serve immediately to keep the chicken crispy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried and Sautéed
- Cuisine: American, Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 4g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 175mg
