Cheesecake Factory Louisiana Chicken Pasta Recipe: Creamy Cajun Comfort

Many restaurant copycat recipes fall flat, but this homemade version of Cheesecake Factory’s legendary Louisiana Chicken Pasta captures all that creamy, spicy magic right in your kitchen. My obsession with recreating this dish led to countless taste tests and adjustments until I nailed the perfect balance of Cajun seasoning, velvety sauce, and tender chicken.

Why This Recipe Works

• The homemade Cajun seasoning blend allows you to control the spice level perfectly, ensuring it’s flavorful without being overwhelming, unlike store-bought mixes that can be too salty or one-dimensional.
• Searing the chicken at high heat creates a beautiful crust that locks in juices, providing that restaurant-quality texture that stays moist and tender even when mixed into the pasta.
• Using heavy cream and Parmesan cheese creates an incredibly rich and velvety sauce that clings to every noodle, replicating the decadent mouthfeel of the original dish without any grainy or separated sauce issues.
• The combination of fresh bell peppers and mushrooms adds authentic texture and sweetness that balances the spice, while the penne pasta holds up beautifully against the thick sauce without becoming mushy.
• Finishing with fresh parsley and green onions adds a bright, fresh contrast that cuts through the richness, making each bite complex and perfectly balanced just like the restaurant version.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons homemade Cajun seasoning (recipe in instructions)
• 3 tablespoons olive oil, divided
• 1 large yellow onion, finely diced
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 8 ounces cremini mushrooms, sliced
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 pound penne pasta
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced green onions
• Salt and black pepper to taste

Equipment Needed

• Large pot for boiling pasta
• Large skillet or Dutch oven
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Cutting board and chef’s knife
• Tongs or slotted spoon
• Colander

Instructions

Prepare Your Cajun Seasoning and Chicken

First, let’s make our homemade Cajun seasoning because store-bought versions often contain fillers and too much salt. In a small bowl, combine 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon cayenne pepper (adjust for heat preference), 1 teaspoon black pepper, and 1 teaspoon salt. Whisk thoroughly until well combined—this makes more than you’ll need, but it stores beautifully in an airtight container. Now pat your chicken cubes completely dry with paper towels—this is crucial for proper browning. Place chicken in a medium bowl, add 1 tablespoon of your Cajun seasoning (reserve the rest), and toss until every piece is evenly coated. Let it sit at room temperature for 15 minutes while you prep vegetables. This resting time allows the seasoning to penetrate the meat and ensures maximum flavor in every bite.

Sear the Chicken to Perfection

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering hot—about 375°F if you have an infrared thermometer. Working in two batches to avoid overcrowding (which causes steaming instead of searing), add chicken pieces in a single layer with space between them. Cook undisturbed for 3-4 minutes until a deep golden-brown crust forms on the bottom—don’t peek too early! Flip each piece and cook another 3-4 minutes until browned on all sides and cooked through to 165°F internal temperature. Remove chicken with tongs and set aside on a clean plate. The fond (those browned bits left in the pan) is pure flavor gold—we’ll use it next! Pro tip: If your chicken is sticking, it’s not ready to flip yet; it will release naturally when properly seared.

Sauté Vegetables and Build the Sauce Base

Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add diced onion and cook for 4-5 minutes until translucent and slightly softened. Add bell peppers and mushrooms, cooking for another 6-7 minutes until vegetables have softened but still retain some texture—they should be tender-crisp, not mushy. Add minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it. Now pour in chicken broth and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan—this deglazing step incorporates incredible depth of flavor. Let the liquid reduce by half, about 3-4 minutes of simmering, before proceeding to the next step.

Create the Creamy Parmesan Sauce

Reduce heat to medium-low and pour in the heavy cream slowly while stirring constantly. Bring the mixture to a gentle simmer—watch carefully as cream can boil over quickly! Once simmering, gradually whisk in the grated Parmesan cheese about 1/4 cup at a time, ensuring each addition is fully melted and incorporated before adding the next. This gradual approach prevents clumping and creates a smooth, velvety sauce. Continue cooking for 5-7 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon—it should leave a clear trail when you run your finger through it. Season with salt and pepper to taste, remembering that Parmesan is salty. The sauce will continue to thicken slightly off the heat, so aim for a slightly thinner consistency than最终 desired.

Combine Everything and Finish with Pasta

Tips and Tricks

For the absolute best results, consider these professional tips that elevate this dish from good to Cheesecake Factory-quality amazing. First, always use freshly grated Parmesan cheese rather than pre-shredded—the anti-caking agents in pre-shredded cheese can make your sauce grainy and prevent smooth melting. A microplane works wonders for this. Second, if you want to prep ahead, you can make the Cajun seasoning blend and chop all vegetables up to two days in advance, storing them separately in airtight containers in the refrigerator. The chicken can also be cubed and seasoned (without salt) the night before—just add salt right before cooking.

When cooking the sauce, temperature control is everything. Never boil the cream sauce vigorously—always maintain a gentle simmer to prevent curdling or separation. If your sauce does break or look oily, remove it from heat immediately and whisk in a tablespoon of cold butter or a splash of cold cream while vigorously whisking to bring it back together. For extra insurance, you can temper the cream by slowly adding a few tablespoons of the hot vegetable mixture to the cream before adding it to the pan.

Pasta choice matters more than you might think! While penne is traditional, any short pasta with ridges or cavities works well to hold the sauce—rigatoni, fusilli, or cavatappi are excellent alternatives. Always reserve about a cup of pasta water before draining—if your sauce becomes too thick upon standing, you can thin it with a splash of this starchy water. For the chicken, if you prefer dark meat, chicken thighs work beautifully and stay extra juicy—just increase cooking time by 1-2 minutes per side. Finally, for authentic restaurant presentation, serve in shallow bowls and garnish generously with extra Parmesan, parsley, and green onions right at the table.

Recipe Variations

• Spicy Cajun Shrimp Pasta: Replace chicken with 1.5 pounds of large shrimp, peeled and deveined. Season shrimp with Cajun seasoning and sauté for just 2-3 minutes per side until pink and opaque—add them at the very end to prevent overcooking. The seafood version brings a delightful briny sweetness that pairs wonderfully with the spicy cream sauce.
• Vegetarian Mushroom Supreme: Omit chicken and use an extra 8 ounces of mixed mushrooms (cremini, shiitake, and oyster). Add 1 cup of cherry tomatoes halved with the peppers, and consider including sliced zucchini for extra substance. The mushrooms provide incredible umami depth that makes you not miss the meat at all.
• Lightened-Up Version: Substitute half the heavy cream with evaporated milk and use low-fat milk for the remainder. Replace half the Parmesan with nutritional yeast for cheesiness with fewer calories, and use whole wheat pasta. You’ll still get creaminess but with significantly reduced fat and calories.
• Smoky Andouille Twist: Add 8 ounces of sliced Andouille sausage with the vegetables for a authentic Louisiana flavor boost. The smokiness from the sausage complements the Cajun spices perfectly, and the rendered sausage fat adds incredible flavor to the sauce.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, but with some considerations for best results. You can prepare the components separately—cook the chicken, make the sauce, and cook the pasta—then store them separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, gently reheat the sauce and chicken in a skillet, adding a splash of cream or milk if the sauce has thickened too much. Then add the pasta and warm through. The pasta may absorb some sauce upon reheating, so have extra cream or broth on hand to adjust consistency. I don’t recommend freezing the completed dish as the cream sauce may separate upon thawing.

How spicy is this recipe exactly?

The spice level is completely customizable based on your cayenne pepper amount and the specific Cajun seasoning used. With 1 teaspoon of cayenne as written, it delivers a moderate heat that most adults enjoy—noticeable but not overwhelming. For mild preferences, reduce cayenne to 1/2 teaspoon or eliminate it entirely. For extra heat lovers, increase to 1.5 teaspoons or add a pinch of red pepper flakes with the garlic. Remember that the rich cream sauce helps balance the heat, making it seem less spicy than it actually is. Always taste your seasoning blend before adding to adjust to your preference.

What can I substitute for heavy cream?

While heavy cream provides the richest texture, several substitutes work with adjustments. Half-and-half can be used but may result in a slightly thinner sauce—simmer it longer to reduce. For a dairy-free option, canned coconut cream (not coconut milk) works surprisingly well and adds a subtle sweetness that complements the spices. Cashew cream made by blending soaked cashews with water until smooth creates a luxuriously creamy vegan alternative. If using substitutes, be extra careful with heating—avoid boiling and consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken if needed.

Why did my sauce turn out grainy?

A grainy sauce typically results from cheese that wasn’t freshly grated or was added too quickly. Pre-shredded cheeses contain anti-caking agents that don’t melt smoothly. Always grate your own Parmesan from a block for silky results. Also, ensure you’re adding the cheese gradually over low heat, whisking constantly until fully incorporated before adding more. If your sauce becomes grainy, you can sometimes save it by removing from heat and blending with an immersion blender until smooth. High heat can also cause dairy to separate—always maintain a gentle simmer rather than a boil when working with cream sauces.

Summary

This Cheesecake Factory copycat delivers all the creamy, spicy comfort of the original with customizable heat and superior ingredients. Perfect for impressing guests or treating yourself to restaurant-quality pasta at home!