My copycat recipe brings the fan-favorite dish right into your own kitchen. Featuring crispy, Cajun-seasoned chicken and a creamy, spicy parmesan sauce, this dish promises every single oomph of my restaurant favorite. If you are looking for a pasta recipe that screams comfort food, this is it!! Everyone has their restaurant favorites right? It’s fun trying to recreate those quality flavors right in your home kitchen. I have some great Copycat Recipes here on GypsyPlate. From Olive Garden’s Zuppa Toscana to Panda Express’s Beijing Beef, Benihana’s Hibachi Chicken to P.F Chang’s Chicken Lettuce Wraps, I sure am proud to deliver the right flavors, sometimes even better than the restaurants.
Louisiana Chicken Pasta
Today when hunting for some yummy pasta recipe ideas, I decided to give this famous Cheesecake Factory dish a try. This Louisiana Chicken Pasta is one of their most popular pastas on their menu. After trying it, I can understand the hype. Here the chicken cutlets are seasoned just right with Cajun spices, and have a great crunch, courtesy of breadcrumbs and Parmesan. The sauce is creamy and cheesy with Cajun flavors, and loaded with veggies like bell peppers and mushroom. When combined with pasta, it’s a versatile meal that’s easy yet sophisticated. Give it a try, and watch it become one of your favorite Creamy Pasta Recipes.
Ingredient Needed
For Chicken Cutlet:
Chicken Breast – Butterflied. You can also buy already pre-cut chicken cutlets. Cajun or Creole Seasoning – Feel free to adjust the amount for your heat preference. I highly recommend using our Homemade Creole Seasoning blend for this recipe, as store brands have very high sodium content and can make your dish very salty. Breadcrumbs and Parmesan – These create the crispy texture and add a salty, cheesy note. Eggs – Act as the “glue” in the coating process. Oil for Frying – Vegetable or canola oil is great for frying.
For Cajun Cream Sauce:
Butter – Great in this recipe. But you can use olive oil. Bell Peppers – I use red and yellow bell peppers. Crimini Mushrooms – Also known as baby bella. Onion – I am using red today. Garlic – I always like plenty of garlic. Chicken Stock or Broth- Adds depth to the sauce. I use Better than Bouillon. Heavy Cream – Makes the sauce creamy and luxurious. Red Chili Flakes – For little heat, so use according to your spice tolerance.
For Pasta:
Bowtie (Farfalle) Pasta: Great for holding onto the sauce, but you can use any larger cut of short pasta like penne or rotini for this recipe. Parsley – For garnish.
Louisiana Chicken Pasta Recipe
- Cook Pasta: First, I bring a large pot of salted water to boil, add the pasta, and cook it al dente. Then I drain it and set it aside.
- Prepare Chicken: In a large, wide bowl, I mix flour, breadcrumbs, grated Parmesan, Cajun or Creole seasoning, salt, and pepper. In another bowl, I whisk the eggs.
- Fry Chicken: I heat ¼ cup oil in a skillet over medium-high heat. I dredge each piece of butterflied chicken first in the breadcrumb mixture, then in the eggs, and then back into the breadcrumb mixture. I fry until crispy and golden brown, about 4-5 minutes on each side, and then drain on a paper towel-lined plate.
- Make Sauce: In a large skillet or Dutch oven, I melt butter over medium-high heat, then sauté bell peppers, onion, and mushrooms for 3-4 minutes. Then I add garlic, salt, and pepper, and sauté for another minute. I add Cajun or Creole seasoning, chicken stock, and heavy cream. To finish off the flavors, I add grated Parmesan and red chili flakes. I let it simmer for 4-5 minutes, then taste and adjust the seasoning.
- Combine and Serve: Time to add cooked pasta to the sauce and mix well. Finally, I slice the fried chicken into strips. I love to serve pasta with chicken on top, garnished with chopped parsley and extra Parmesan.
Alpana’s Tips
Uniform Thickness: After I butterfly the chicken breasts, I pound them a bit to get a uniform thickness. This ensures even cooking. Salted Water: I generously salt my pasta water for added flavor. Batch Cooking: When frying the chicken, I make sure not to overcrowd the pan. It lowers the oil temperature and makes the chicken less crispy. I cook in batches if needed. Low and Slow: I cook my sauce at a lower heat after adding the cream to prevent it from splitting or curdling.
Possible Variations
Protein Swap: Sometimes I like to switch things up and use shrimp, seared scallops, or sausage instead of chicken for a different flavor profile. Pork cutlets are also a great alternative. Veggie Variations: I like to get creative with the veggies. Instead of bell peppers, I might use sun-dried tomatoes, spinach, peas or asparagus. Cheese Choices: For a different cheesy note, I sometimes use Asiago or Pecorino Romano instead of Parmesan. Lighten Up: When I want a lighter version, I use half-and-half instead of heavy cream and grill the chicken instead of frying. Herb Garnish: I often swap parsley for basil or chives to change up the finishing touch.
There you go, the joy of making a restaurant favorite right in the comfort of your home! Now, every time you crave that Louisiana Chicken Pasta, you don’t have to make a reservation or spend much. Have fun…
Louisiana Chicken Pasta, on our Gypsy Plate… enjoy!
More Creamy Pasta Recipes We Love:Gigi Hadid PastaCreamy Salmon PastaShrimp PrimaveraCreamy Sausage PastaCreamy Lemon Chicken PastaRasta PastaPastalaya
