Description
This Louisiana Chicken Pasta is a creamy, spicy Cajun-inspired pasta dish featuring crispy Parmesan chicken served over bowtie pasta in a rich, flavorful cream sauce. A Cheesecake Factory copycat made easily at home.
Ingredients
- 1 tsp red pepper flakes
- 1 tsp Cajun seasoning
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 cups heavy cream
- 1 cup chicken stock
- 1 tbsp cornstarch
- 1 cup Parmesan cheese, shredded
- Crispy Chicken:
- 4 chicken breasts, butterflied
- 1/4 cup flour
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 4 tbsp vegetable oil
- Pasta:
- 1 lb farfalle pasta
- 2 tbsp butter
- 1/2 yellow bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/2 red onion, sliced
- 8 oz crimini mushrooms, sliced
- 1 tbsp minced garlic
- 1/4 cup parsley, chopped
Instructions
- In a bowl, mix red pepper flakes, Cajun seasoning, salt, pepper, heavy cream, chicken stock, cornstarch, and Parmesan. Set aside.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Prepare chicken: coat in flour, dip in egg, then coat in breadcrumb-Parmesan mixture.
- Sauté bell peppers, onion, garlic, and mushrooms in butter for 3–5 minutes. Set aside.
- Pan-fry chicken in oil 3–5 minutes per side until golden and crispy. Remove and drain.
- Add pasta and vegetables to skillet. Pour in Cajun sauce and cook 3–5 minutes until thickened.
- Slice chicken and serve over pasta. Garnish with parsley and Parmesan.
Notes
- Adjust spice level by changing Cajun seasoning and chili flakes.
- Can substitute chicken with shrimp or salmon.
- Air fryer or baked chicken works for a lighter version.
- Serve immediately for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Pasta
- Method: Pan-Fry & Sauté
- Cuisine: American, Cajun