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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

    Average Rating:

     21 Total Reviews

    Showing 1-20 of 21

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    • on November 16, 2011

      I've never eaten at The Cheesecake Factory so I can't speak to whether or not this tastes like it or not. But I can tell you that it was very tasty. I only made one change. Instead of using a small red bell pepper and a small yellow bell pepper, I decided to use one medium orange bell pepper. I was quite pleased with my ingenuity. I thought it had just the right amount of "bite" to it from the crushed red pepper flakes. I will definitely be making this again. Thanks for sharing.

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    • on October 28, 2011

      Winner!Followed the recipe exactly. The whole family loved this. Hubby asked is this cajun or creole. lol

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    • 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.

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    • on September 05, 2011

      Taste almost just like it does at Cheesecake Factory! LOVED IT!!!

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    • on June 21, 2011

      I made this dish for the first time for my fiance and he loved it. It was very easy to make and tasted just as good as the Cheesecake Factory. I will be making this dish again.

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    • on June 01, 2011

      Excelente recipe! very cloe to the real deal!

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    • 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.

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    • on December 27, 2010

      Having just had this at the Cheesecake Factory a few days before, I tried this recipe - it was good, but I didn't find it to be identical. I did add some garlic and lots of pepper though. I enjoyed it.

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    • on May 10, 2010

      This is a FABULOUS dish!! I love making this recipe and enjoy it just as much as going to the Cheesecake Factory!!

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    • on February 17, 2010

      I live in toronto ontario and we do not have the cheesecake in canada and I absolutely love this dish and get it every time I am in America. I wanted to try and make it myself and was happy to find this recipe. I made it for a galentines night( valentines day for all the girls). It turned out amazing. It was pretty identical to the dish served in the restaurant. I did add pepper, salt and some garlic to the bread crumbs. Other then that it was perfect. LOVE IT!!!! Will make it again for sure

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    • on October 17, 2009

    • on October 14, 2009

      This is my one of my husband's favorite cheesecake factory dishes. We enjoyed it but I would change a few things. This recipe called for too much heavy cream. It definitely could be reduced to just 1 pint or even 3/4. Also, I felt that the dish was missing that Louisiana kick. Maybe more crushed red pepper or maybe some cayenne pepper. Just a thought. Other than that it was very close to Cheesecake's version.

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    • on July 30, 2009

      This is my facorite dish at Cheesecake Factory! This recipe is just about spot on, I'm still tweaking a little to perfect it but I absolutely love it!!!!!!!!

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    • on July 18, 2009

      This is my husband's favorite dish. He goes on an on about it, so I tried to give it a shot myself. He said it tasted just like the Cheesecake Factory entree. I don't know for sure what it tastes like, but I know this recipe is delicious!

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    • on March 09, 2009

      This is the most amazing pasta in the world! The recipe is identical! I would never be able to tell the difference. I made this for my family and they didnt believe that I made it!

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    • on February 05, 2009

      My husband, best friend, and I made this for our "cooking party," and we loved it! The flavors were perfect, and the sauce wasn't too rich. The original is my husband's favorite "restaurant dish," so it's wonderful to have a way to make it at home for a much better price. Thanks, #1 Baker!

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    • on December 23, 2008

      I also agree-the recipe is almost exact the only thing is the breadcrumbs used should be a bit crunchier(any sugg?) than shredded bread crumbs-sauce is identical-very easy -my fave

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    • on September 07, 2008

      Perfect copy ... if not the original.

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    • on January 08, 2008

    • on November 04, 2007

      The dish was amazing! It tasted exactly like the one from cheesecake factory!!

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    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
    55%
    Total Fat 74.2 g
    114%
    Saturated Fat 37.6 g
    188%
    Cholesterol 346.0 mg
    115%
    Sodium 786.3 mg
    32%
    Total Carbohydrate 75.4 g
    25%
    Dietary Fiber 4.1 g
    16%
    Sugars 4.1 g
    16%
    Protein 58.1 g
    116%
    Detailed Nutrition Values About Nutrition Info
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