If you love comfort food with bold flavors, this Louisiana Chicken Pasta recipe is just what you need. Inspired by the popular Cheesecake Factory dish, this homemade version is packed with crispy fried chicken, creamy Cajun sauce, sautéed vegetables, and perfectly cooked pasta. It’s a satisfying meal that brings the taste of the South straight to your plate.
Why We Love This Louisiana Chicken Pasta Recipe
You’ll love this Louisiana Chicken Pasta recipe for so many reasons. First, it brings together crisp fried chicken and creamy pasta in one plate. The contrast in texture makes every bite exciting and full of flavor. Plus, the Cajun spice blend gives it a little kick that wakes up your taste buds.
Another reason to love this recipe is its balance of richness and freshness. The creamy sauce is lightened by the bright bell peppers and fresh herbs. It’s the kind of comfort food that doesn’t feel too heavy. Best of all, it tastes just like the Cheesecake Factory version, but it’s made with ingredients you can control — no mystery sauces or overly salty seasoning.
And let’s not forget how beautiful this dish looks. The colorful peppers, golden chicken, and sprinkled cheese create a dish that’s just as visually appealing as it is tasty. Whether it’s your first time trying this type of pasta or you’re already a fan, this recipe is one you’ll want to save.
Ingredients for Louisiana Chicken Pasta
For the Sauce:
- 12 oz pasta (fettuccine or bow tie pasta work well)
- 4 tbsp unsalted butter
- 3 garlic cloves, minced (or 2 tsp pre-minced garlic)
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, diced
- 8 oz white mushrooms, sliced
- 1 tsp Cajun seasoning
- 2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese (plus extra for garnish)
- 1/3 cup chopped fresh basil (optional)
- Salt to taste
- Fresh parsley for garnish (optional)
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced in half)
- 2 eggs, lightly beaten
- 1 tsp Cajun seasoning
- 2 cups seasoned bread crumbs
- 1/2 cup all-purpose flour
- Vegetable or canola oil (for frying)
How to Make Louisiana Chicken Pasta Directions
To recreate the flavors of Louisiana Chicken Pasta at home, follow this step-by-step method. It’s simple and rewarding, especially when you see the final result. You’ll prepare the chicken, make the sauce, cook the pasta, and bring everything together for a hearty, comforting meal.
Step 1: Prepare the Chicken
Start by seasoning both sides of the chicken breasts with Cajun seasoning. This gives the chicken a spicy, savory base flavor that will shine through even after frying.
Next, in a small bowl, lightly beat the eggs. In a larger bowl, combine the seasoned bread crumbs, flour, and a bit more Cajun seasoning. Whisk this dry mix together so the flavor is evenly spread.
Coat each piece of chicken by dipping it into the bread crumb mixture, then into the eggs, and then back into the bread crumb mix for a second coat. This double coating makes the chicken extra crispy. Set the coated chicken aside to rest for 10 minutes. Letting it rest helps the coating stick better during frying.
Step 2: Cook the Pasta
Bring a pot of salted water to a boil and cook your pasta according to the package instructions. Once done, drain and set aside. You can toss it lightly in oil to prevent sticking.
Step 3: Fry the Chicken
In a large skillet, pour in enough oil to cover the bottom about an inch deep. Heat over medium-high until the oil reaches about 350°F. Gently place the breaded chicken pieces into the hot oil. Fry each piece for about 3–4 minutes on each side, or until golden brown and fully cooked. Set aside on a paper towel-lined plate to drain.
Make the Creamy Cajun Sauce
In another large skillet, melt the butter over medium heat. Add the chopped onions, garlic, and bell peppers. Sauté for about 2 minutes, just until they start to soften. Then, add the sliced mushrooms and cook for another 5 minutes until the vegetables are tender.
Stir in the crushed red pepper flakes, smoked paprika, and Cajun seasoning. Next, sprinkle the flour over the vegetables and stir well, cooking until you no longer see any raw flour.
Slowly whisk in the chicken broth, making sure there are no lumps. Then pour in the heavy cream. Let the sauce come to a light simmer, then lower the heat and allow it to cook for 5 more minutes so the flavors blend.
Taste the sauce and adjust the salt if needed. Stir in the Parmesan cheese and let it melt fully into the sauce. Once the sauce is creamy and smooth, toss in the cooked pasta and optional fresh basil. Mix until every strand of pasta is coated.
Step 5: Combine and Serve
To serve, plate a generous portion of the pasta on each plate. Top with a piece of crispy chicken, and sprinkle extra Parmesan and parsley on top if you like. Serve hot and enjoy!
How to Serve Louisiana Chicken Pasta
When serving Louisiana Chicken Pasta, presentation matters just as much as flavor. Start by piling the creamy Cajun pasta on a wide plate or shallow bowl. Lay a piece of crispy fried chicken on top. The golden crust of the chicken sits beautifully over the colorful, saucy noodles, giving your dish that signature restaurant-style look.
Sprinkle with extra Parmesan cheese and a bit of fresh parsley for a bright pop of color. You can also add a wedge of lemon on the side for a light, tangy contrast, though this is optional. This dish is rich, so you don’t need too many sides — a simple green salad or steamed vegetables works perfectly.
Serve this meal hot, right after cooking, to enjoy the crispy texture of the chicken and the creamy smoothness of the sauce. It’s perfect for dinner parties, weekend meals, or whenever you’re craving bold and hearty flavors.
Expert Tips: Louisiana Chicken Pasta
Double dredge the chicken: For an extra crispy crust, dip the chicken in the dry mix, then eggs, then dry again. Let it rest before frying to help the coating stick better.
Use freshly grated cheese: Pre-shredded Parmesan doesn’t melt as smoothly. For a creamy sauce, grate your cheese fresh.
Don’t overcook the pasta: Slightly undercooked pasta will finish in the sauce, giving it a better texture and flavor.
Customize your heat: If you prefer a milder dish, reduce the crushed red pepper flakes. If you love spice, feel free to add more Cajun seasoning.
Fry in batches: Don’t overcrowd the skillet. Fry the chicken in small batches to keep the oil temperature steady for crispy results.
How to Store Louisiana Chicken Pasta
If you have leftovers, store them properly to keep them fresh and tasty. Let everything cool down first. Then, place the pasta and chicken in separate airtight containers. Keeping them separate helps the chicken stay crispy.
Store in the fridge for up to 3 days. To reheat, warm the pasta in a skillet over low heat with a splash of broth or cream to loosen the sauce. For the chicken, reheat it in the oven or air fryer to bring back its crispiness. Avoid microwaving the chicken if you want to keep that crunchy texture.
This dish does not freeze well due to the cream-based sauce and fried coating, so it’s best enjoyed fresh or within a few days.
Variation of Louisiana Chicken Pasta
There are many ways you can put your own twist on this Louisiana Chicken Pasta:
- Make it lighter: Use grilled or baked chicken instead of fried for a lighter version. You’ll still get great flavor without the added oil.
- Try shrimp instead: Swap out the chicken for sautéed shrimp if you’re in the mood for something different. Shrimp cooks quickly and pairs well with the Cajun sauce.
- Go vegetarian: Skip the chicken entirely and add more vegetables like zucchini, spinach, or sun-dried tomatoes for a delicious plant-based meal.
- Add sausage: If you want a meatier variation, sliced chicken sausage (turkey-based) adds a smoky bite.
- Use different pasta shapes: While fettuccine and bow tie pasta are great choices, penne or rigatoni also work well to hold onto the creamy sauce.
FAQ about Louisiana Chicken Pasta
What is Louisiana Chicken Pasta made of?
It’s made of crispy fried chicken, creamy Cajun-style sauce, sautéed vegetables, and pasta. The sauce includes ingredients like heavy cream, Parmesan, and Cajun seasoning.
Can I make this recipe less spicy?
Yes, simply reduce the amount of crushed red pepper and Cajun seasoning to tone down the heat. You can also use a mild version of Cajun spice.
Which pasta works best for Louisiana Chicken Pasta?
Fettuccine, bow tie, or penne pasta are great choices. They hold the sauce well and give you the right texture with the fried chicken.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and stored in the fridge for up to 2 days. Reheat gently and stir well before adding pasta.
Is Louisiana Chicken Pasta gluten-free?
Not by default, but you can make it gluten-free by using gluten-free pasta and bread crumbs, and substituting the flour with a gluten-free version.
Louisiana Chicken Pasta
Ingredients
- 12 oz pasta (fettuccine or bow tie)
- 4 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 small yellow onion (chopped)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (diced)
- 8 oz white mushrooms (sliced)
- 1 teaspoon Cajun seasoning
- 2 teaspoons smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese (plus extra for garnish)
- 1/3 cup chopped fresh basil (optional)
- Salt (to taste)
- 1 teaspoon Cajun seasoning
- 2 cups seasoned bread crumbs
- 1/2 cup all-purpose flour
- Vegetable or canola oil (for frying)
Instructions
- Season chicken breasts with Cajun seasoning. Prepare a breading station with beaten eggs and a mixture of seasoned breadcrumbs and flour.
- Coat chicken in the breadcrumb mixture, then dip in eggs, and coat again in breadcrumbs. Let rest for 10 minutes.
- Cook pasta in salted water according to package instructions. Drain and set aside.
- In a skillet, heat oil over medium-high heat. Fry chicken for 3–4 minutes on each side until golden brown and cooked through. Place on a paper towel-lined plate to drain.
- In another skillet, melt butter over medium heat. Sauté onions, garlic, and bell peppers for 2 minutes. Add mushrooms and cook for another 5 minutes.
- Stir in Cajun seasoning, smoked paprika, and crushed red pepper. Sprinkle flour over vegetables and stir well.
- Slowly whisk in chicken broth and then heavy cream. Let simmer for 5 minutes, then stir in Parmesan cheese.
- Toss cooked pasta with the sauce and optional fresh basil. Serve with fried chicken on top, garnished with extra Parmesan and parsley.
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