Louisiana Chicken Pasta from The Cheesecake Factory features tender grilled chicken, penne pasta, and Alfredo sauce infused with Cajun spices, topped with Parmesan cheese and fresh green onions, delivering a creamy, spicy, and savory Southern-inspired dish.
Equipments
- Large pot
- Large skillet or sauté pan
- Saucepan
- Colander
- Chef’s knife
- Cutting board
- Grater (for Parmesan)
- Tongs
- Whisk
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 2 teaspoons Cajun seasoning
- 1 tablespoon olive oil
- 12 oz (340g) penne pasta
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- Salt
- Black pepper
- 4 green onions
- Fresh parsley (optional, for garnish)
Use boneless, skinless chicken breasts to ensure even cooking and tenderness in your Louisiana Chicken Pasta. Freshly grated Parmesan cheese enhances the creamy Alfredo sauce's flavor more than pre-grated options. Adjust the Cajun seasoning and crushed red pepper flakes to control the spice level according to your preference. Your choice of colorful bell peppers adds both sweetness and vibrant texture to balance the dish's richness. Louisiana Chicken Pasta from The Cheesecake Factory copycat menu beautifully combines spicy Cajun flavors with creamy Alfredo, creating a satisfying Southern-inspired meal.
Instructions
- Season chicken breasts with Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Grill or sear chicken breasts until cooked through; remove, let rest, then slice.
- Bring a large pot of salted water to a boil.
- Cook penne pasta according to package instructions; drain and set aside.
- Slice red and yellow bell peppers and green onions.
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté until fragrant.
- Add sliced bell peppers and cook until softened.
- Pour in heavy cream and whole milk; whisk to combine.
- Stir in grated Parmesan cheese, paprika, and crushed red pepper flakes.
- Season sauce with salt and black pepper to taste.
- Simmer sauce until slightly thickened.
- Add cooked penne pasta to the sauce; toss to coat evenly.
- Arrange sliced chicken on top of pasta.
- Garnish with green onions, extra Parmesan, and parsley if desired.
- Serve immediately.
Substitution
Louisiana Chicken Pasta from The Cheesecake Factory copycat menu offers a delicious blend of Cajun-seasoned grilled chicken and creamy Alfredo sauce over penne pasta. If you don't have penne, you can substitute with other short pasta like rigatoni or fusilli without compromising texture. Heavy cream can be replaced with half-and-half mixed with a little butter for a lighter sauce, but the dish may lose some richness. When fresh bell peppers are unavailable, frozen mixed peppers work well and maintain the flavor profile. You can adjust the level of Cajun seasoning and crushed red pepper flakes to suit your personal spice preference.
Tips
Make sure to let the grilled chicken rest for a few minutes before slicing to retain its juices and tenderness. When cooking the penne pasta, salt the boiling water generously to enhance the pasta's flavor. Whisk the Alfredo sauce continuously while adding Parmesan cheese to prevent clumping and achieve a smooth, creamy texture. Remember to taste and adjust seasoning with salt, pepper, and Cajun spices to suit your personal preference before serving.
Nutritions
Louisiana Chicken Pasta from The Cheesecake Factory provides a rich balance of protein from the grilled chicken breasts and carbohydrates from the penne pasta, making it a filling meal. The Alfredo sauce, made with heavy cream, whole milk, and Parmesan cheese, adds a substantial amount of fat and calcium to the dish. Cajun spices and bell peppers introduce antioxidants and vitamins, especially vitamin C. Your meal delivers a creamy, spicy experience while also supplying essential nutrients important for energy and muscle maintenance.
Storage
Store Louisiana Chicken Pasta in an airtight container in the refrigerator for up to 3 days to maintain its creamy texture and flavorful Cajun spices. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to preserve the sauce's consistency. Avoid freezing, as the dairy-heavy sauce may separate and lose its smoothness upon thawing, impacting your dish's quality.
Variation or Alternatives
You can substitute the penne pasta with fettuccine or rigatoni to vary the texture and presentation. For a lighter option, replace heavy cream with half-and-half or a blend of Greek yogurt and milk; just whisk gently to prevent curdling. Swap grilled chicken for sauteed shrimp or smoked sausage to bring a different protein flavor profile to the dish. If you prefer a stronger kick, increase the crushed red pepper flakes or add a splash of hot sauce directly into the Alfredo sauce.
Allergies
The Louisiana Chicken Pasta contains several common allergens, including dairy products like heavy cream, whole milk, butter, and Parmesan cheese, which can trigger reactions for those with lactose intolerance or milk allergies. The dish also includes wheat-based penne pasta, posing a risk for individuals with gluten sensitivity or celiac disease. You should always check ingredient labels carefully if you have food allergies to avoid potential adverse reactions.
Why this recipe?
Louisiana Chicken Pasta from Cheesecake Factory features a flavorful blend of tender chicken, penne pasta, and a creamy Cajun Alfredo sauce that creates a rich and spicy dining experience. The dish balances bold Cajun spices with a smooth, cheesy texture, appealing to those who enjoy Southern-inspired comfort food. Making a copycat version allows you to customize the heat level and ingredients, bringing restaurant-quality flavor into Your own kitchen. The combination of authenticity and the opportunity to personalize this popular menu item makes it worth attempting at home.