Thursday, March 17, 2005

Cheesecake Factory's Louisiana Chicken Pasta Recipe Request

Cheesecake Factory's Louisiana Chicken Pasta Recipe Request

"I am searching for a recipe that is as close as possible to Cheesecake Factory's Louisiana Chicken Pasta-it is parmesan coated chicken cutlets with a spicey Louisiana style sauce. Please help!"

The above recipe is requested by Linda, can someone help her out?


I haven't tried it yet, but here is one I found at


Recipe: Louisiana Chicken Pasta
To: Copycat/Restaurant Recipe Requests at
From: Abigael, MD 3-12-2005
In reply to: ISO: Cheesecake Factory's Louisiana Chicken Pasta

This is my verion of Louisiana Chicken Pasta. My boyfriend actually prefers my recipe to theirs. I think they taste about the same.

Louisiana Chicken Pasta
Servings: 6

4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 cup milk
2 tablespoons flour

Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and peper

Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and sauté until crisp-tender, about 4 minutes.

Add minced garlic and crushed red pepper to skillet and sauté 2 or 3 minutes.

Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes.

Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (the thinner the chicken breasts the better).

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan that the oil has been heated and fry at medium high temperature until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.
I tried this recipe, and it was incredible!! I would have to agree with the boyfriend, it is almost identical, and maybe even a little bit tastier!! Hats off!
Really sounds good! Can't wait to try it.
Greatest day of my life... lol been trying to find this recipe for a long time. LOVE IT. thx so much
Thank you this was like everyone else said. Identical if not better. I love it and my entire family does also. Thanks again.
Was really skeptical but decided to try it anyway. WONDERFUL DISH! Tastes JUST like the real deal. My family went crazy for it and are asking for more. I used rice instead of pasta. Thanks SO much!
i order this almost everytime at cheesecake and i absolutely loved this recipe. thank you!!!
made this recipe for my was perfect!!!!
Delicious! I made this last night for my boyfriend and myself and we loved it. However, I did use the small bell peppers as the recipe calls for, but next time I will put more in. Also, I think there should be more mushrooms, as there is more in the Cheesecake Factory's. Overall it was wonderful!
I'm glad you all enjoyed it! I haven't tried it yet, but now you all have my mouth watering!
I love this dish at the Cheesecake Factory. I always order it, and since I've moved to Canada I really miss it!! I tried this recipe and absolutely loved it! My husband was very impressed also. I would like some suggestions on how to make the dish lower in fat by replacing the whipping cream with something else. Any suggestions??
Thanks for letting us know how it came out.

Well, I really don't have any suggestions on the lower fat. this may sound nuts, but maybe a flavored low fat yogurt??
On the lower fat issue, how about using half & half rather than whipping cream? Still not "low-fat", but it would be "lower".
Thank yo so much for the recipe. I love this recipe also. I can't wait to make it again. If you have any other great recipes let us know. Thanks again. It was great!

If a person wants a lowfat version of this recipe substitute. Add more mushrooms or peppers to your taste.
perfecto! made this for my girlfriend and she likes it better than the restaurant. since then, made it for friends and family. everyone loves it. whoever figured this out... GREAT JOB!
To make this dish lower in fat, use fat free half and half milk.
This is one of the best recipes I have ever tried. My husband loves it, he says it tastes just like the original, if not better.

If haven't done so already, you've got to try this.
Thanks for the review, I am so glad you liked it!

I really want to thank Abigael for sending in this recipe. It has received great reviews!
Om my gosh. I just made this today it was fantastic. I think this is as close to the real thing as possible
Great! I'm glad you liked it, it's my turn to make it now!
Great Copy Cat Rceipe!! I didnt have broth or whipping cream so i used milk and alfredo sausce. I only used 3/4 of a cup of alfredo and i just eyed a little milk into it. It came out great and didnt taste much different then the original when done (it didnt really taste alfredoy). Also, for the spice lovers, another time i made it i chopped up a few hot cherry peppers and jalopeno peppers (not much just a small amount) and mixed it in there. very good
looked for this recipe forever. will let you know what me and the family thinks after we try it. thanks again for posting it.
I love this recipe. Is there some way some portions of this can be prepared in advance (i.e. the night before) without sacrificing the taste? Perhaps maybe making the sauce in advance, store in the fridge overnight, and then reheat over the stove? Any other ideas?
Thanks for the recipe!! I was so excited to try it and we just finished our dinner!Everyone LOVED it. For some reason the sauce stayed very runny and that's why I was little disappointed. But we'll definately make it again!!!! THANK YOU!!!
Thanks so much for this recipe.I had it at the Cheesecake Factory brought the rest home my older son(a pickey eater) ate the leftover and loved it.I tries your recipe and he said it was just like the one I had or better.So thinks again for helping me bring a new chicken recipe to our family.
You are so welcome! Glad you and your son enjoyed it!
Glad everyone likes the recipe! I'm tickled. ;o) We really loved this dish and it took us several times to get the recipe right - so it makes us (my boyfriend/now husband and I) happy to see everyone enjoying it!

To the person with the sauce problems - you can either let it simmer longer to thicken up and reduce or add more cheese. It varies for us everytime we make it! You can also make it with half/half and it tastes great. Also - just so everyone knows - you def. do need to season it with the salt/pepper at the end. We add a pretty healthy dose of salt/pepper to get the seasoning right when we make it - but I figure people's tastes vary - which is why I did not provide amounts. Enjoy!
Hi Abigail, great to see you back! There have been several wonderful reviews of this recipe, and I want to thank you again so much! It has been a great contribution!
Abigail, I'm the one with runny sauce problem .. I have since made this recipe several times and mostly it turns out GREAT. I did figure that simmering longer helps but it's good to hear that's what you rec. too. And salt and pepper definately make a huge diffence ... I just made it last night again for my husbands birthday. It's a huge hit anyday!!!! THANK YOU!!!!
Okay so I know this was posted a long time ago so nobody might even see it, but if anyone does

make it make it make it make it!

my boyfriend said it was better then cheesecake...and the chicken mmmm sooo good! thank you so much!
We tried this and it is excellent! Very close to the original. We decided the only differences may be:
CF uses panko instead of breadcrumbs for the chicken cutlets.
Maybe add a bit of cajun seasoning salt.
CF uses more butter in the sauce but we prefer the amount in this recipe since it isn't as always.
Thank you for the recipe and for all of the great comments! My 8 year old niece and I have "cooking classes" together and this is the entree she wanted to learn to cook next. I will let you know how it turns out. Thank you again!
For a lower fat version I use fat free half and half and i bake the chicken rather than frying it
Your Recipe "hit the nail on the head"!!! I just finished cooking it, and I must agree with everyone else; it actually tastes better than the restaurant's recipe! Thanx A LOT!!!
I'm going to give a try tonight! I'm looking forward to it, thank you!! Cheesecake Factory's may vary in recipe from state to state - ours also puts peas in the sauce and sprinkles cajun seasoning on top.
Are you sure that the recipe includes hot pepper flakes? I had this dish many times at the restaurant and have never seen them in the pasta. I believe they use Cayenne pepper instead, which is popular in cajun cooking. I tried it with cayenne pepper and it tasted exactly like the restaurant's!!!

Actually, concerning the Cheesecake Factory's Louisiana Chicken Pasta recipe, and the red pepper flakes, I will try and clear the recipe up for you.

I live in Louisiana, and have been here for years.

As this is a copycat version of the recipe, you may want to substitue different ingredients of your own, but, this recipe of the poster has recevied wonderful reviews. ALSO , there is a bit of difference in the pepper flakes, and just the Cajun pepper itself maybe not a great deal, but some. I find that the pepper flakes are a little stronger than just the pepper itself.

It could be that the restaurant that you visited either used just the ground pepper, or they used pepper flakes that were so little, that you really couldn't tell the difference by looking at it.

Anyway, if all you have is just the pepper itself, I think it would work just fine!

Let us know if you make this and how you did it!

And don't forget to share!
Absolutely AMAZING!!! Funny story actually...Cheesecake factory is by far my favorite restaurant and Louisiana Chicken Pasta is by far my favorite dish...My boyfriend on the other hand hates the restaurant and the dish
...until I stumbled upon this recipe!!! He can't get enough of it!!! Now when we go to Cheesecake he refuses to order their Louisiana Chicken Pasta because he swears "my "recipe is so much better!!! He'll love me forever for this one...Thanks a bunch!!!
Be careful if using half and half. The milk will curdle when you add it if it is too hot.
Love it!!!!!!!!
Tried it last night and it came out great!! I think I'll bake the chicken next time since I don't like to fry, but I bought bread breasts from costco so that saved a lot of time. Sauce was a little watery but covered all the pasta and tasted delicious!! I'm making it again!
I plan to try this tonight. This dish at CF is my all time favorite. I will post how it turns out.
Alison-Alpharetta GA
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