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Louisiana Chicken Pasta is a recipe for one of the Cheesecake Factory’s most popular Cajun Chicken Pasta dishes. It’s a delicious Parmesan crusted chicken served over bow tie pasta with mushrooms, green onions, bell peppers and tomatoes in a spicy New Orleans sauce. Very easy, one skillet meal that comes together quickly and is full of flavor!

You will need thin or butterflied chicken breasts, or even chicken tenders. If the chicken you bought is thick, as it usually is, make sure to butterfly it by slicing it through the middle and splitting it into two thinner parts.

Chicken is crusted with Parmesan, bread crumbs and spices and cooked on each side for 4 to 5 minutes. You will cook them whole and then slice into strips.

This incredible Cheesecake Factory Louisiana Chicken Pasta Copycat dish is full of flavor thanks to the combination of bell peppers, garlic, green onions and mushrooms. And of course, Cajun seasoning. It’s Cajun chicken pasta in its finest!

My first introduction to Cajun spices as years ago, when Emeril Lagasse had a show on Food Network cooking everything with his Emeril Essence Creole Seasoning. What he used to make his Cajun Chicken Pasta recipe was a combination of paprika, garlic powder, onion powder, black pepper, cayenne pepper, thyme, oregano and salt. To this day I still use his seasoning for the Louisiana Chicken Pasta recipe.


  • 1 egg
  • salt and pepper
  • 1 tsp garlic powder
  • 1 tsp Italian Seasoning
  • 1 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • 1/4 cup flour
  • 2 tbsp olive oil (divided)
  • 2 tbsp butter (divided)
  • 1 lb chicken breasts thin (4 to 5 pieces)
  • 8 oz cremini mushrooms sliced
  • ½ large yellow bell pepper chopped
  • ½ large red bell pepper chopped
  • 2 green onions chopped
  • 3 cloves garlic sliced


  • 1 cup chicken stock sodium free (adjust salt if not sodium free)
  • 1 cup heavy cream
  • 2 tablespoons Cajun Seasoning
  • 1 teaspoon Salt
  • 10 oz bow tie pasta
  • 1/2 cup Parmesan cheese grated


  1. First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. Whisk this egg mixture slightly.
  2. The second bowl is for the parmesan, bread crumbs and flour.
  3. Dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
  4. See More Instruction here : https://whatsinthepan.com

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