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Cheesecake Factory Louisiana Chicken Pasta

Cheesecake Factory Louisiana Chicken Pasta - recipe card
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Crispy blackened chicken breasts atop a bed of tender fettuccine tossed in a creamy, spicy Cajun Alfredo sauce, studded with sautéed mushrooms, bell peppers, and onions. This copycat version delivers the signature bold flavors and velvety texture of the restaurant classic in your own kitchen.

Ingredients

Scale
  • For the chicken: 2 boneless, skinless chicken breasts (about 8 oz each), halved horizontally to make 4 thin cutlets
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons (30ml) olive oil, for frying
  • For the pasta and sauce: 12 oz dried fettuccine
  • 2 tablespoons (28g) unsalted butter
  • 8 oz cremini mushrooms, sliced (about 2 cups)
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 medium red bell pepper, thinly sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 1/2 cups (360ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 3/4 cup (75g) freshly grated Parmesan cheese
  • 1/2 teaspoon Cajun seasoning (store-bought or homemade blend)
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon cayenne pepper, optional for extra heat
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Prepare the blackening seasoning: In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly with a fork to ensure even distribution. This spice blend delivers the characteristic deep red color and smoky heat of Louisiana-style blackened chicken.
  2. Season the chicken: Pat the 4 chicken cutlets dry with paper towels—this step is critical for proper browning. Sprinkle the blackening seasoning evenly over both sides of each cutlet, pressing gently to adhere. Let the seasoned chicken rest at room temperature for 10 minutes while you begin the pasta water.
  3. Cook the fettuccine: Bring a large pot of generously salted water (about 2 tablespoons salt) to a rolling boil. Add the fettuccine and cook according to package directions until al dente, typically 10-12 minutes. Before draining, reserve 1 cup of pasta water for thinning the sauce. Drain the pasta, do not rinse, and set aside.
  4. Sear the chicken while pasta cooks: Heat 2 tablespoons olive oil in a large (12-inch) cast-iron or heavy stainless-steel skillet over medium-high heat until the oil shimmers and just begins to smoke. Carefully place the seasoned cutlets in the skillet in a single layer—do not crowd (work in two batches if needed). Cook without moving for 3 minutes, until the underside is deeply browned and crusty. Flip and cook the second side for 2-3 minutes until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil to keep warm.
  5. Sauté the aromatics: Reduce heat to medium. Add the 2 tablespoons butter to the same skillet (do not wipe out). Once melted and foaming, add the sliced mushrooms, onion, and bell pepper. Cook, stirring occasionally, for 5-6 minutes until the mushrooms release their liquid and the onions become translucent. Scrape up any browned bits from the pan for flavor.
  6. Build the creamy sauce: Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning. Pour in the heavy cream and whole milk, and bring to a gentle simmer over medium heat, scraping the bottom with a wooden spoon to incorporate all the browned bits. Let simmer for 2 minutes to slightly reduce.
  7. Finish the sauce with cheese and seasoning: Reduce heat to low and gradually whisk in the grated Parmesan cheese—add in three additions, whisking until smooth after each. Stir in the Cajun seasoning, 1/4 teaspoon salt, and cayenne if using. Taste and adjust salt as needed. If the sauce seems too thick, stir in a splash of the reserved pasta water until it reaches a silky consistency.
  8. Combine pasta and sauce: Add the drained fettuccine directly to the skillet with the cream sauce. Toss gently with tongs to coat every strand evenly. Let the pasta rest in the sauce for 1 minute off the heat—this allows the flavors to meld and the sauce to cling properly.
  9. Assemble and serve: Slice the blackened chicken cutlets against the grain into 1/2-inch strips. Divide the creamy pasta among 4 warm plates or pasta bowls. Fan the chicken slices over the top of each serving. Garnish with a sprinkle of fresh chopped parsley for color and a fresh herbal note.
  10. Serve immediately: This dish is best enjoyed hot, as the sauce thickens upon standing. Present with extra grated Parmesan and a side of crusty bread to soak up any remaining sauce.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce, stirring frequently for 3-5 minutes. Freezing is not recommended due to the cream-based sauce which may separate upon thawing. The blackened chicken can be prepared 1 day ahead, stored separately in the fridge, then sliced and added to freshly made sauce.

Nutrition

Keywords: Louisiana Chicken Pasta, copycat recipe, Cheesecake Factory, blackened chicken fettuccine, Cajun Alfredo, creamy pasta, spicy chicken pasta, weeknight dinner, restaurant-style pasta, southern comfort food

Find it online: https://copycatkitchenco.com/cheesecake-factory-louisiana-chicken-pasta-2/