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    You are in: Home / Recipes / Cheesecake Factory's Louisiana Chicken Pasta Recipe
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    Cheesecake Factory's Louisiana Chicken Pasta

    Cheesecake Factory's Louisiana Chicken Pasta. Photo by aencalada

    1/8 Photos of Cheesecake Factory's Louisiana Chicken Pasta

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    #1 Baker's Note:

    Recipe created by Abigael at

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    Units: US | Metric


    Cajun Sauce


    1. 1
      Melt butter in large skillet over medium heat.
    2. 2
      Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
    3. 3
      Add garlic and crushed red pepper to skillet and saute 3 minutes.
    4. 4
      Add whipping cream and chicken stock.
    5. 5
      Simmer until sauce re-heats and thickens slightly, about 5 minutes.
    6. 6
      Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
    7. 7
      Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
    8. 8
      Wash and drain chicken breasts.
    9. 9
      Pound until very thin (the thinner the chicken breasts the better).
    10. 10
      Mix breadcrumbs, flour, and Parmesan cheese together.
    11. 11
      Place milk in dish for dipping.
    12. 12
      Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
    13. 13
      Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
    14. 14
      Add more oil as needed.
    15. 15
      Remove and drain chicken; keep warm.
    16. 16
      Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
    17. 17
      Drain and return to pot.
    18. 18
      Add sauce and toss to coat.
    19. 19
      Place pasta with sauce on plate, and top with chicken breast.
    20. 20
      Serve, passing additional Parmesan separately.

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    Ratings & Reviews:

    • on May 29, 2012


      I thought this recipe was pretty good compared to the one at the Cheesecake Factory. The only thing I would change would be to replace the milk with egg so that the breadcrumb mixture for the chicken stick can stick better. I used the milk and barely had any batter on the chicken when I cooked it... bummer...

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2011


      I added a link of hot italian sausage, cajun spice, and sundried tomatoes and it was heavenly! Also substituted the cream for milk so it had less fat.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2010

      Love this! I have made this at leat 4xs. SO similar to cheesecake. I use heavy cream and cut it down to 1 pint with a whole yellow and whole green pepper. Delicious.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (27)


    Nutritional Facts for Cheesecake Factory's Louisiana Chicken Pasta

    Serving Size: 1 (403 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 1198.7
    Calories from Fat 668
    Total Fat 74.2 g
    Saturated Fat 37.6 g
    Cholesterol 346.0 mg
    Sodium 786.3 mg
    Total Carbohydrate 75.4 g
    Dietary Fiber 4.1 g
    Sugars 4.1 g
    Protein 58.1 g

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