If you are a fan of creamy, spicy, and vibrant dishes, this Louisiana Chicken Pasta Recipe is about to become your new best friend in the kitchen. Imagine tender chicken breasts perfectly breaded and fried, tossed with colorful sautéed vegetables, and enveloped in a luscious Cajun cream sauce that sings with flavor. It’s a dish that brings a festive Southern flair to your dinner table, delivering layers of taste and texture in every bite. Whether cooking for your family or impressing friends, this recipe promises comfort and excitement all in one plate.
Ingredients You’ll Need
The ingredients for this Louisiana Chicken Pasta Recipe are simple but each plays a vital role in making the dish a stunning masterpiece. From the spicy Cajun seasonings to the creamy Parmesan-laden sauce, every component adds something special — be it flavor, creaminess, or a pop of color that makes the dish truly inviting.
- Red pepper flakes: For that perfect kick of heat that wakes up your taste buds without overwhelming the dish.
- Cajun seasoning: Essential to deliver the authentic Louisiana spicy flavor and aromatic depth.
- Salt and pepper: The simplest seasonings that enhance every ingredient’s natural taste.
- Heavy cream: Provides a rich and velvety base for the sauce to coat pasta and veggies beautifully.
- Chicken stock: Adds savory depth and balances the creaminess of the sauce.
- Cornstarch: A handy thickener that ensures the sauce has the perfect cling to the pasta and veggies.
- Parmesan cheese (shredded and grated): Brings salty, nutty notes and creamy texture to the sauce and breading.
- Chicken breasts: Thinly sliced for quick cooking and perfect breading.
- Flour, breadcrumbs: For creating a crispy and golden crust on the chicken.
- Eggs: Helps the breading adhere to the chicken for that irresistible crunch.
- Vegetable oil: Ideal for frying the chicken to golden perfection.
- Farfalle pasta: This bow-tie shaped pasta traps sauce beautifully and adds fun texture.
- Unsalted butter: Used to sauté the colorful vegetables without overpowering their natural sweetness.
- Yellow, red, green bell peppers, red onion: These add a rainbow of colors and a sweet, earthy crunch to balance the heat.
- Crimini mushrooms: Offer an earthy richness that complements the creamy sauce perfectly.
- Minced garlic: Provides a fragrant punch that elevates the whole dish.
- Parsley: Fresh and vibrant garnish that finishes the dish with a pop of green.
How to Make Louisiana Chicken Pasta Recipe
Step 1: Prepare the Sauce
Begin by combining heavy cream, chicken stock, red pepper flakes, Cajun seasoning, cornstarch, Parmesan cheese, salt, and pepper in a medium bowl. Stir these ingredients thoroughly until the mixture is smooth and well blended. This sauce is the heart of your Louisiana Chicken Pasta Recipe, bringing all the spicy, creamy goodness together beautifully. Set the sauce aside for now while you prepare the other components of the dish.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and add the farfalle pasta. Follow the package instructions for cooking time but make sure to remove the pasta from heat about one minute shy of the recommended time. This slight undercook will help your pasta remain perfectly firm and absorb the delicious sauce later on. Drain the pasta carefully without rinsing it to keep that important starch on the surface.
Step 3: Bread the Chicken
In one bowl, combine flour, breadcrumbs, grated Parmesan cheese, salt, and pepper. Whisk eggs separately in another bowl. Coat each thinly sliced chicken breast by first dredging it in the breadcrumb mixture, then dipping it into the eggs, and finally back into the breadcrumbs for a double layer of irresistible crunch. Lay the coated chicken pieces on a tray, ready for frying.
Step 4: Sauté the Vegetables
Heat unsalted butter in a skillet over medium heat. Add sliced bell peppers of all colors, red onions, minced garlic, and crimini mushrooms to the butter. Cook for 3 to 5 minutes until the veggies begin to soften and brown slightly, but don’t let them get mushy — they should retain a bit of bite and vibrant color to balance the creamy sauce. Remove the vegetables from the pan and set aside.
Step 5: Cook the Chicken
In the same skillet, heat vegetable oil on medium heat. Fry the breaded chicken pieces for 3 to 5 minutes on each side or until they develop a crispy, golden brown crust. This crunchy exterior will add wonderful texture against the creamy pasta. Once cooked, transfer the chicken to a plate and drain excess oil from the pan to prepare for combining the rest of the ingredients.
Step 6: Combine Pasta, Veggies, and Sauce
Return the cooked pasta and sautéed vegetables to the skillet. Pour in the reserved sauce mixture and stir gently to combine everything. Keep the skillet over medium heat and let the sauce thicken, stirring occasionally for 3 to 5 minutes until it clings beautifully to the pasta and vegetables.
Step 7: Serve with Sliced Chicken
Slice the crispy chicken breasts into strips. Plate the creamy vegetable pasta evenly, then top each serving with the sliced chicken. To finish, garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese for that extra burst of flavor and color. Your Louisiana Chicken Pasta Recipe is now ready to wow your taste buds!
How to Serve Louisiana Chicken Pasta Recipe
Garnishes
Fresh parsley and additional Parmesan are the classic garnishes that not only enhance the visual appeal but also add fresh, bright, and savory notes to each bite. You can also sprinkle a pinch of red pepper flakes or a drizzle of olive oil to amp up the richness and heat intensity.
Side Dishes
This creamy and flavorful dish pairs beautifully with light, crisp sides. Consider a simple green salad with a tangy vinaigrette to cut through the richness or some garlic bread to scoop up every last bit of that delectable sauce. Roasted vegetables like asparagus or green beans also complement the meal well without overpowering the main flavors.
Creative Ways to Present
Serve the pasta in shallow bowls to highlight the vibrant colors of the veggies and the golden chicken slices. Add a lemon wedge on the side for guests who enjoy a citrusy twist. For a more casual presentation, use rustic wooden boards and scatter some chopped parsley and Parmesan cheese around the serving platter for a laid-back, inviting feel.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The pasta will keep well for up to 3 days. Because the sauce clings tightly and the chicken is breaded and fried, the texture holds up nicely when reheated carefully.
Freezing
While freezing is possible, it’s best to freeze the pasta and sauce separately from the chicken to maintain its crispiness. Freeze in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
For the best texture, reheat pasta and sauce gently in a skillet over low heat, adding a splash of chicken stock or cream to loosen the sauce if needed. Warm the chicken separately in the oven to help maintain its crisp crust. Avoid microwaving directly to preserve texture and flavor.
FAQs
Can I use different pasta shapes for this Louisiana Chicken Pasta Recipe?
Absolutely! While farfalle is ideal because it holds the sauce well, you can substitute with penne, rotini, or even fettuccine based on your preference.
Is it possible to make this dish less spicy?
Yes! Simply reduce or omit the red pepper flakes and adjust the Cajun seasoning to your taste. The dish will still have great flavor without the kick of heat.
Can I use chicken thighs instead of breasts?
You can! Boneless, skinless chicken thighs will add a bit more juiciness and flavor. Just adjust the cooking time slightly and be sure to slice them thinly for even breading and cooking.
What can I substitute for heavy cream in the sauce?
You could use half-and-half or a mixture of milk and cream cheese to maintain creaminess with a lighter profile, though the sauce might be slightly less rich.
Can I prepare parts of this recipe in advance?
Definitely. You can pre-sauté the vegetables and make the sauce ahead of time, then cook the chicken and pasta fresh when you’re ready to assemble for the best texture and flavor.
Final Thoughts
This Louisiana Chicken Pasta Recipe is a true show-stopper that combines bold Cajun flavors with creamy, comforting pasta and crisp, vibrant veggies. It’s a dish that brings warmth and excitement to the dinner table and is sure to become a favorite in your recipe collection. I encourage you to give it a try and experience the perfect harmony of spice, creaminess, and crunch in every bite!
Print
Louisiana Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American, Cajun-inspired
Description
Cheesecake Factory Louisiana Chicken Pasta is a creamy, flavorful dish featuring crispy Cajun-seasoned chicken breast served over farfalle pasta with sautéed bell peppers, onions, mushrooms, and a rich Parmesan cream sauce that beautifully blends Cajun spices and comforting textures.
Ingredients
Sauce Ingredients
- 1 tsp red pepper flakes
- 1 tsp Cajun seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups heavy cream
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1 cup Parmesan cheese, shredded
Chicken Coating Ingredients
- 4 chicken breasts, thinly sliced
- 1/4 cup flour
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 large eggs
Additional Ingredients
- 4 tablespoons vegetable oil
- 1 pound farfalle pasta
- 2 tablespoons unsalted butter
- 2 yellow bell peppers, sliced
- 2 red bell peppers, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 2 packages Crimini mushrooms, sliced
- 1 tablespoon minced garlic
- 1/2 cup parsley, chopped (for garnish)
Instructions
- Prepare the sauce: In a medium bowl, combine red pepper flakes, Cajun seasoning, salt, pepper, heavy cream, chicken stock, cornstarch, and shredded Parmesan cheese. Stir well until blended. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package directions, removing one minute before the full cooking time. Drain the pasta but do not rinse. Set aside.
- Prepare the chicken coating: In a bowl, mix together flour, breadcrumbs, grated Parmesan cheese, salt, and pepper. In a separate bowl, whisk the eggs. Set the breadcrumb mixture next to the egg mixture for easy dredging.
- Coat the chicken: Dredge each thinly sliced chicken breast piece first in the breadcrumb mixture, then dip into the whisked eggs, and again into the breadcrumb mixture to double coat. Place the coated chicken pieces on a tray and set aside.
- Sauté the vegetables: Heat a skillet over medium heat and add the butter. Add sliced bell peppers, red onion, minced garlic, and mushrooms. Cook, stirring occasionally, until vegetables begin to brown but still maintain some firmness, about 3 to 5 minutes. Transfer the cooked vegetables to a bowl and set aside.
- Cook the chicken: In the same skillet, heat vegetable oil over medium heat. Add the coated chicken pieces and cook for 3 to 5 minutes on each side, until the chicken is crispy and golden brown. Remove chicken from skillet and place on a plate. Drain excess oil from the skillet.
- Combine pasta, vegetables, and sauce: Return the cooked pasta and sautéed vegetables to the skillet. Pour the prepared sauce over them and stir to combine. Cook over medium heat, stirring frequently, until the sauce thickens, about 3 to 5 minutes.
- Prepare to serve: Slice the cooked chicken into strips. Plate the pasta and vegetable mixture onto individual serving plates. Top each plate with sliced chicken.
- Garnish and serve: Sprinkle chopped parsley and additional Parmesan cheese over the plated pasta and chicken. Serve immediately.
Notes
- For best flavor, do not overcook the vegetables; they should be slightly crisp.
- Use freshly grated Parmesan cheese for a more intense cheesy flavor.
- Adjust red pepper flakes according to your spice preference.
- Use a medium heat to ensure chicken cooks through without burning the coating.
- This recipe serves 6; adjust ingredient quantities accordingly for larger or smaller groups.
