🍝 Louisiana Chicken Pasta (Cheesecake Factory Copycat)

Crispy Parmesan chicken, creamy Cajun-spiced sauce, sautéed peppers, and tender pasta—this dish is Southern comfort meets Italian indulgence. It’s rich, spicy, colorful, and completely satisfying!

⏱️ Quick Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Serves: 4

🛒 Ingredients

For the Chicken

• 2 boneless skinless chicken breasts, butterflied and pounded thin
• 1 cup buttermilk (for marinating)
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp cayenne pepper
• ½ tsp garlic powder
• Salt & pepper, to taste
• Vegetable oil, for frying

For the Pasta and Sauce

• 12 oz penne or bowtie (farfalle) pasta
• 2 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• ½ red onion, thinly sliced
• 2 cloves garlic, minced
• ½ tsp crushed red pepper flakes (optional)
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

For Garnish

• Chopped fresh parsley
• Extra grated Parmesan (optional)

🍳 Instructions

1. Marinate the Chicken

• Place chicken in a dish with buttermilk. Cover and refrigerate for at least 30 minutes (up to 4 hours for max tenderness).

2. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook pasta until al dente (follow package directions). Drain and set aside.

3. Bread and Fry the Chicken

• Mix flour, paprika, cayenne, garlic powder, salt, and pepper in a shallow bowl.
• Remove chicken from buttermilk and dredge in flour mixture, pressing to coat.
• Heat oil in a skillet over medium-high heat (about 350°F).
• Fry chicken 3–4 minutes per side until golden and cooked through (165°F inside).
• Drain on a paper towel-lined plate. Slice into strips after resting.

4. Make the Cajun Cream Sauce

• In a large skillet, heat olive oil over medium heat.
• Sauté peppers and onion for 5–6 minutes until soft.
• Add garlic and red pepper flakes; cook 1 more minute.
• Stir in cream and broth. Bring to a gentle simmer (2–3 minutes).
• Add Parmesan, salt, and pepper. Stir until cheese melts and sauce thickens slightly.

5. Combine and Serve

• Toss cooked pasta into the sauce until evenly coated.
• Plate pasta, top with sliced chicken.
• Garnish with fresh parsley and extra Parmesan.

💡 Tips for Success

• For Extra Crispiness: Double dip chicken in flour > buttermilk > flour again.
• Balance the Spice: Add more cayenne or red pepper if you like heat; cut back for a milder version.
• Cheese Matters: Use freshly grated Parmesan for best flavor and texture.
• Keep Chicken Crisp: If not serving immediately, keep fried chicken warm in a 200°F oven.

🔁 Variations

• Shrimp Version: Use sautéed shrimp instead of chicken.
• Vegetarian: Add zucchini, spinach, or mushrooms. Use veggie broth.
• Lighter Option: Use half-and-half instead of cream and bake chicken instead of frying.
• Gluten-Free: Use GF pasta and breadcrumbs (and check seasoning labels).

🥡 Storage & Reheating

• Fridge: Store pasta and chicken separately if possible for 3–4 days.
• Reheat Pasta: In a skillet with a splash of cream or milk.
• Reheat Chicken: In the oven or air fryer to keep it crispy. Avoid microwaving the chicken.

✅ Final Thoughts

This Louisiana Chicken Pasta brings the bold flavors of Cheesecake Factory to your kitchen. It’s rich, comforting, and layered with spice, crunch, and creaminess. Perfect for a date night, family dinner, or anytime you’re craving restaurant-level indulgence.

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