When ordering food at a restaurant, do you ever feel pressure to get a different dish than what you wanted because someone else is getting it? I don’t know why I feel like we all need to be eating something different at a restaurant when we eat the same thing every night at home. Well, I ask because a few months ago we went to dinner at The Cheesecake Factory with my husband’s siblings and mom and 5 out of the 6 of us got the same meal (well, some orders were split- the meals there are massive!). We all got the Louisiana Chicken Pasta. Now this time I was not even tempted to get something else because it is just that good… and everyone else felt the same way. Definitely satisfying!
Since I cook (and we are poor students), sometimes it is hard for me to spend a lot of money on food when going out because I can often replicate the same dish for a fraction of what it costs at the restaurant. At the Cheesecake Factory, the Louisiana Chicken Pasta costs about $16 which I think is a lot for a pasta dish so I decided that I would try to replicate this yummy dish. 
I saw my mom do this kind of thing pretty often when I was growing up. She would memorize what exactly was in a food she ate or grab a take-out menu with the menu item descriptions and voila! A restaurant meal made at home! So here it is: Louisiana Chicken Pasta served right in your home for about only $7 for the whole meal! (Note: You will spend more buying the ingredients, but for the amounts of each ingredient you use the meal comes to $7.)
Oh, the sauce does have a kick to it so if you can’t handle the heat don’t put in the red pepper flakes.
Louisiana Chicken Pasta
Ingredients
For the Chicken:
- 6 3-ounce chicken tenders (or 3 chicken breasts cut in half)
- 2/3 cup flour, divided
- ½ teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup water
- 1 egg, beaten
- 1 cup Panko bread crumbs*
- ½ cup Parmesan cheese, grated
- 1/2 cup canola oil, for frying
For the Pasta:
- 12 ounces bow tie pasta
- 1 tablespoons butter
- 1 clove garlic, crushed
- ½ teaspoon crushed red pepper
- 1 cup mushrooms, sliced
- ½ cup yellow bell pepper, diced
- ½ cup red bell pepper, diced
- ½ cup orange bell pepper, diced
- 1 1/2 tablespoons flour
- 1/2 cup half and half cream
- 1/2 cup milk
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ cup green onion, diced
- Parmesan cheese, for garnish
Instructions
- Put 1/3 cup flour in a bowl and set aside.
- Put 1/3 cup flour in another bowl with Cajun seasoning, salt, and black pepper. Mix in water a little at a time. Add egg and mix until batter is well blended.
- In a shallow dish, mix Panko crumbs with Parmesan.
- Flatten chicken to about 1/2 inch thin by pounding with a meat mallet. (Enclose chicken in a Ziplock bag or between two pieces of plastic wrap to avoid splashing.)
- Take a chicken tender and dip in flour and shake off excess. Then dip in batter and allow excess to drip back into the bowl. Press battered chicken in Panko mixture to cover both sides and then place on a parchment lined baking sheet (or whatever you want to set the chicken on until you're ready to fry it). Repeat with each piece of chicken and then set aside and begin making pasta.
- Boil water and cook the 4 cups of pasta as directed on package. While pasta cooks, make the sauce.
- In a large non-stick skillet, melt butter. Add garlic, crushed red pepper, mushrooms, and bell peppers. Saute over medium-high heat until tender. Stir in the flour and then the cream, milk, Cajun seasoning, and salt. Simmer over low heat for about 5 minutes of until thick (about 5 minutes). Begin frying chicken.
- Heat oil in a large skillet (it should cover the bottom of the pan and be about 1/4 inch deep) over medium-high heat.
- Place breaded chicken tenders in the pan (however many will fit without having them touch) and cook for about 3 minutes on each side or until golden brown. Place on a paper towel lined plate when done. Repeat with remaining chicken.
- When pasta is finished cooking, reserve 1/2 cup starchy water and then drain. Mix the pasta and sauce together. Add starchy pasta water if needed. Stir in the green onion.
- Dish pasta onto plates and top with a chicken tender. Grate Parmesan cheese over the top and serve.
Notes
Recipe Source: Inspired by The Cheesecake Factory’s Louisiana Chicken Pasta
(Nutrition Facts are calculated based on only 1/4 cup oil being absorbed. Also, calculations account for all of the flour, batter, and breading being used on the chicken however you probably will not use all of it.)
(Updated 5/20/14 with new photos. Recipe updated and made lower in calories and fat 4/9/15.)
Good, but missing something.
I took my wife out to dinner for our 1st anniversary a few years ago. The had this dish and absolutely loved it! I found this recipe online and emulated their dish. This recipe is about as genuine as they come! My wife actually prefers this version to the Factory. Thanks for posting this. Much appreciated!
Everytime I go to CF I always find myself gravitating towards this dish! Now I can make it in the comforts of my own home! I musk ask what type of Cajun season do you use?
Tiffany, I just recently started using “Slap Ya Mama” Cajun seasoning and have really like it.
I just wanted to stop by and let you know how much we absolutely love this recipe. It is identical to CF! We get this meal every time we go there. It was actually starting to become a problem of how often we were going. Now that I can make it in my own kitchen for a fraction of the cost, we are all happy! The best ever!!! Thank you again for putting this together, you are a genius!
Brittaney- I’m so glad you love it! It’s a family favorite. Over Christmas break I quadrupled the recipe and made it for 20+ people. So much less expensive than going out to eat and tastes amazing!
Found your recipe today, bought all the ingredients and ran into the kitchen to try it. Being from Europe I am a bit confused with the measurements. It says it is for 6 servings and mentions 12 ounces of pasta. According to Google 12 ounces are 1.5 cups (very little for 6 servings) and later in the text you tell to boil 4 cups of pasta (which still seems little for 6).
Am I interpreting something wrong? I want to make this a success 🙂
Greetings from across the pond
Sascha
I have never been to Cheesecake Factory, but it’s one of my sister’s favorite restaurants. She literally ALWAYS orders this. I surprised her and made this for her one night a little over a year ago and I’ve been making it ever since (basically once a month). I don’t know how you did it, but you did and it is probably one of the most delicious pasta dishes I’ve ever had. We’re hooked. As a matter of fact, I’m making this tonight… seriously!!!
I know this is gonna be a really silly question, but do you use fresh Parmesan cheese or grated?? I have been using another recipe I found of this and when I add the cheese to the sauce it it always ends up being super clumpy and the chicken ends up half burnt. My recipe needs some serious help haha. Thanks!!!!
Hannah, I always use fresh parmigiano reggiano (parmesan cheese) and grate it myself but you can buy it already grated. I love this recipe and have never had the sauce be clumpy or burnt my chicken. I hope you enjoy it! 🙂
LOVED!! Made it two nights ago and I think it is even better than Cheesecake Factory! Next time I will try to make it with half and half or whole milk to cut the fat, We love garlic, I used 2 cloves and next time I think I will try 3. I also added a little sprinkle of corn starch and parmesan cheeese to thicken the sauce. My whole family LOVED it!
Oh I’m so glad you all loved it! Yeah, I think I might try making it lighter next time too. Adding corn starch and Parmesan would definitely help thicken the lower fat milks so I’ll have to try that too. Thanks for sharing Donna.
I just learned that this dish is 2300 calories and 80 grams of fat at the Cheesecake Factory!! You have already lightened it up considerably. Thank you!
Jennifer- Well it is a smaller portion because the amount they give you at the restaurant is enormous (does anyone eat the whole thing in one sitting?!) but yes, this homemade version tastes just like it but is definitely lighter. You’ll love it!
Thanks for the recipe…we went to Cheesecake factory here in Dubai 2 weeks back and I happened to order the exact dish….needless to say I have been drooling over it in my dreams as well 😉 Wanted to try it at home and your recipe saves the day ! the pic look very professional too ….can almost smell it !!! just kidding…
lots of love….from another foodie !
Haha! Definitely a drool worthy meal Sanjukta. You’ll love making this at home!
I’ve only eaten at the Cheesecake Factory once! This dish looks really good though…I’ll definitely try it at home!
The Cheesecake Factory has a novel for their menu so even if you had gone 20 times getting a different thing you may have never ordered it but it is seriously so good.
I have been making this recipe for about 5 years now. We love it at my house!
You know I have never eaten at the Cheesecake Factory!
That is so cool that you figured out how to replicate their entree! It looks really good Melanie! Maybe once chicken becomes appealing again I will have to try it!
I hope you have had a nice weekend!
Judi 🙂
Thanks Judi! Well you should at least go for some cheesecake. They have every flavor imaginable!
This looks so delicious! Your pictures could literally go right in a cookbook! Great job Melanie!
Paige
http://thehappyflammily.com
Thanks Paige!