Best 2 Cajun Chicken Pasta Cheesecake Factory Recipes

If you are craving a meal that is flavorful, filling, and sure to impress, look no further than Cajun chicken pasta from The Cheesecake Factory. This popular dish combines tender Cajun-spiced chicken, creamy Alfredo sauce, hearty pasta, and a sprinkling of Parmesan cheese to create a symphony of taste. With its perfect balance of bold spices and creamy richness, it's no wonder why this dish is a favorite among Cheesecake Factory patrons. In this article, we will explore the best recipe to recreate this culinary delight in the comfort of your own kitchen. We will provide step-by-step instructions, ingredient lists, and cooking tips to ensure you achieve the same level of flavor and satisfaction as the original dish.

Here are our top 2 tried and tested recipes!

LOUISIANA CHICKEN PASTA (CHEESECAKE FACTORY COPYCAT)

Louisiana Chicken Pasta (Cheesecake Factory Copycat) image

Cheesecake Factory Copycat Louisiana Chicken Pasta with Parmesan, mushrooms, peppers and onions in a spicy cajun cream sauce.

Provided by Sabrina Snyder

Categories Main Course

Time 35m

Number Of Ingredients 24

Ingredients

1 teaspoon red pepper flakes
1 teaspoon cajun seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 cups heavy cream
1 cup chicken stock
1 tablespoon cornstarch
1 cup Parmesan Cheese (shredded)
4 chicken breasts (butterflied)
1/4 cup flour
1 cup breadcrumbs
1/2 cup parmesan cheese (grated)
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 eggs
4 tablespoons vegetable oil
1 lb Farfalle pasta
2 tablespoons butter
1/2 yellow bell pepper (sliced)
1/2 red bell pepper (sliced)
1/2 red onion (sliced)
8 ounces crimini mushrooms (sliced)
1 tablespoon minced (garlic)
1/4 cup parsley (for garnish (optional))

Steps:

Mix the Sauce ingredients together and set aside.
Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
Drain but do not rinse.
Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
In a second bowl whisk the eggs.
Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
Let chicken sit on a tray while you cook the vegetables.
Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
Cook for 3-5 minutes until just starting to brown but not break down.
Remove the vegetables from the pan.
Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.
Remove the chicken from the pan and drain the oil.
Add the pasta and vegetables to the pan with the sauce mixture.
Let thicken and stir for 3-5 minutes.
While the sauce is cooking slice up the chicken.
Serve the pasta with the sliced chicken on top and extra Parmesan as desired.

Nutrition Facts : Calories 1095 kcal, Carbohydrate 83 g, Protein 60 g, Fat 57 g, SaturatedFat 34 g, Cholesterol 289 mg, Sodium 1252 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA

Cheesecake Factory Cajun Jambalaya Pasta image

I love the Cheesecake factory, and this is one of my favorite recipes there. There is another recipe here for this, but it is not like the original and different than mine. I use Tony Chachere's Seasoning (green can) when making this dish. The amounts in the parenthesis are what I use in this recipe.

Provided by Lindas Busy Kitchen

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 ounces butter (1 stick)
2 teaspoons cajun seasoning
1 lb boneless skinless chicken breast, cut into small pieces
1 lb fresh linguine
1/2 cup clam juice
2 ounces green bell peppers, cut into thin strips (1/2 pepper)
2 ounces red bell peppers, cut into thin strips (1/2 pepper)
2 ounces yellow bell peppers, cut into thin strips (1/2 pepper)
4 ounces red onions, cut into thin strips (1 med. onion)
1/2 lb fresh medium shrimp, peeled, deveined, tails removed
1/2 cup tomatoes, diced

Steps:

Place the butter into a saute pan. Allow the butter to melt slightly.
Add the seasoning into the pan, and stir together with the melted butter.
Add the chicken into the pan, and continue to cook until the chicken is about half done.
While the chicken is cooking, carefully place the pasta into boiling water, and cook until al dente.
Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.
Add the shrimp into the pan. Toss the ingredients together, and continue to cook until the shrimp are almost done.
Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cooked through.
Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.

Nutrition Facts : Calories 741, Fat 29.4, SaturatedFat 15.7, Cholesterol 288.1, Sodium 798.2, Carbohydrate 71.9, Fiber 1.5, Sugar 3.8, Protein 46

Tips:

To ensure the chicken is cooked evenly, slice it into uniform pieces before searing.
For a richer flavor, use a combination of butter and olive oil to sear the chicken.
Don't overcrowd the pan when searing the chicken; this will prevent it from cooking evenly.
Use a high-quality Alfredo sauce for the best flavor.
Add a pinch of cayenne pepper to the Alfredo sauce for a bit of spice.
Cook the pasta according to the package directions.
Drain the pasta and rinse it with cold water to stop the cooking process.
Toss the pasta with the Alfredo sauce and chicken.
Garnish the dish with parsley and Parmesan cheese.

Conclusion:

This Cajun Chicken Pasta Cheesecake Factory recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is seared until golden brown and then simmered in a creamy Alfredo sauce. The pasta is cooked al dente and then tossed with the chicken and sauce. The dish is then topped with parsley and Parmesan cheese. This recipe is sure to please everyone at your table.