We're back with the Make It Happen at Home series — and today we're taking on one of Cheesecake Factory's most popular dishes: Louisiana Chicken Pasta. Crispy panko-crusted chicken breast, bow tie pasta, a rich Cajun cream sauce loaded with bell peppers, mushrooms, and onion. Way more delicious and about half the price of ordering it at the restaurant. Let's make it happen.

Ingredients

The Chicken

• 2 chicken breasts, butterflied and pounded flat
• 1 cup all-purpose flour, seasoned with Make It Happen All Purpose Seasoning
• 2 eggs, beaten (egg wash)
• Panko breadcrumbs
• Make It Happen Cajun Seasoning (to taste)
• Oil for frying (350°F)

The Sauce & Pasta

• 1 lb bow tie pasta (farfalle), cooked al dente
• 2 tablespoon butter
• ½ red bell pepper, diced
• ½ yellow bell pepper, diced
• 1 red onion, diced
• 1 cup sliced baby bella mushrooms
• 3–4 cloves garlic (or garlic paste)
• 2 tablespoon all-purpose flour (for the roux)
• 1½ cups chicken broth
• 1½ cups heavy whipping cream
• ½ cup grated Parmesan cheese
• 1 teaspoon red pepper flakes
• Make It Happen Cajun Seasoning (to taste)
• Make It Happen All Purpose Seasoning (to taste)
• Salt (to taste)

How to Make Louisiana Chicken Pasta

Step 1: Butterfly and Pound the Chicken

Lay your hand flat on top of the chicken breast to protect it from the blade, then slice down the center confidently to butterfly it. Try to keep it as even as possible. Once butterflied, use a meat mallet or a heavy rolling pin to pound the chicken until it's flat and even. This helps it cook evenly and gives you that classic thin, crispy cutlet.

Step 2: Dredge and Fry the Chicken

Season the chicken generously with Make It Happen Cajun Seasoning on both sides. Set up your dredging station: seasoned flour in one dish, beaten eggs in the second, and panko breadcrumbs in the third. Take the chicken through flour first, then egg wash, then panko — making sure to press the breadcrumbs in so they stick.

Fry in 350°F oil until golden brown and crispy, about 4–5 minutes per side depending on thickness. Let it rest on a wire rack or paper towel while you build the sauce. Don't put it directly on a plate — you'll steam off that crunch you just worked for.

Step 3: Sauté the Vegetables

Melt butter in a large skillet or pot over medium heat. Add your diced bell peppers, onion, and mushrooms. Season with a pinch of salt right away to help draw the moisture out and speed up the softening process. Sauté for 8–10 minutes until the vegetables are tender and starting to develop some color. Add your garlic paste and cook another 60 seconds.

Step 4: Build the Cajun Cream Sauce

Sprinkle the flour directly over the vegetables and stir it in. Cook the raw flour taste off for about 1–2 minutes — this is your roux. It's going to be the thickening agent for the sauce, so don't skip it.

Pour in the chicken broth while scraping the bottom of the pan to pull up any fond — that's pure flavor. Bring it to a boil and watch it start to thicken. Add in the red pepper flakes, then turn the heat down to medium-low and pour in the heavy cream. Stir everything together and let it simmer for a few minutes. Season with Cajun seasoning and All Purpose seasoning to taste.

Pro tip: Kill the heat or turn it to the lowest setting before adding the Parmesan. Never add cheese to a sauce that's actively boiling — it'll separate, go grainy, and get oily. Low heat only. Stir it in slowly until it's fully melted and smooth.

Step 5: Add the Pasta

Add your cooked bow tie pasta directly into the sauce and toss to coat. Cheesecake Factory uses farfalle (bow ties) and so do we. Taste it. Adjust the seasoning. This is the most important step — season as you go, not just at the end.

Step 6: Plate and Serve

Slice the crispy chicken on a bias and lay it right on top of the pasta. Finish with freshly grated Parmesan, chopped parsley, and a hit of red pepper flakes if you want a little extra heat. That's your money shot right there.

Tips for Getting It Right

• Pound the chicken thin and even. Uneven thickness means uneven cooking. Take the extra 60 seconds to get it flat.
• Panko over regular breadcrumbs. Panko is lighter and crispier. It's the reason the crust stays crunchy even after you lay it on top of a saucy pasta.
• Don't add the Parmesan to a hot sauce. Lower the heat first. Every time. This one rule will make every cream sauce you make better.
• Cook the pasta al dente. It's going to finish in the sauce. If you cook it to fully done, it'll be mushy by the time it hits the plate.
• Taste at every stage. Season the flour, season the chicken, season the veggies, season the sauce, then taste the pasta in the sauce. Layered seasoning is the difference.

Frequently Asked Questions

What pasta does Cheesecake Factory use for Louisiana Chicken Pasta?

Cheesecake Factory uses bow tie pasta, also called farfalle. It holds up well to a thick cream sauce and looks great on the plate. You can substitute penne or rigatoni if that's what you have on hand.

Can I bake the chicken instead of frying it?

You can bake it at 425°F for about 20–25 minutes, but you won't get the same crunch. If you want to skip the fryer, an air fryer at 400°F for 12–15 minutes gets you much closer to that fried texture than a regular oven.

How spicy is this dish?

With the Cajun seasoning and red pepper flakes it has a mild to medium kick. If you want it milder, cut the red pepper flakes. If you want more heat, add more Cajun seasoning or a splash of hot sauce into the cream sauce.

Can I make this ahead of time?

The sauce and pasta reheat well — add a splash of chicken broth or cream when reheating to loosen it back up. Fry the chicken fresh if possible. It doesn't stay crispy after sitting in sauce overnight, so keep the chicken separate if you're meal prepping.

What can I substitute for heavy cream?

Half and half works in a pinch but the sauce won't be as thick or rich. For a lighter version, use whole milk and add a little extra flour to compensate. It won't be the Cheesecake Factory version though — that richness is intentional.

Shop the Seasonings

Both the Cajun Seasoning and All Purpose Seasoning used in this recipe are available at mrmakeithappen.com/shop. These are the same blends I cook with every day — in my restaurants and at home.

• Make It Happen Cajun Seasoning
• Make It Happen All Purpose Seasoning

More Recipes You'll Love

• Salmon Garlic Noodles
• 6 Steps to the Creamiest Garlic Parm Chicken Pasta You've Ever Tasted
• Cheesesteak Sliders (The Best I've Ever Had)

If you make this, drop a comment and let me know what you think. Is this your go-to order at Cheesecake Factory? I'd love to know. Find this recipe and all my others at mrmakeithappen.com. Let's make it happen.