Make your very own Cheesecake Factory’s Louisiana Chicken Pasta at home with basic ingredients! Restaurant style food at home in no time!
I love recreating our favorite restaurant recipes at home and this one is Ronak’s favorite. I made it first time for him for a pre valentine’s day dinner and he loved it! Creamy pasta along with perfectly breaded chicken. Have you tried these perfectly seasoned breaded chicken cutlets yet? If not, you MUST make them!!So last night I again made us this creamy Cheesecake Factory’s Louisiana Chicken Pasta. The fact that this pasta is loved by both vegetarians and non-vegetarians alike makes it so much better as days I am not in the mood to eat chicken, I ask them to bring it without crispy breaded chicken or you can even get the chicken on the side!
This is the simplest pasta you will ever make yet so delicious and perfect if having guests over and just for special dinner for your loved ones!
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- Pasta:
- 1 lb pasta of your choice (Fir this I like to use [url href=”https://www.amazon.com/Barilla-Mini-Farfalle-Ounce-Boxes/dp/B003EXVM70″ target=”_blank”]mini farfalle[/url])
- Salt to taste
- 1 tsp oil
- Cheesecake Factory’s Louisiana Chicken Pasta:
- 2 tsp oil
- 1 tbsp garlic paste
- 1 cup chopped red onion
- 1/4 red bell pepper, chopped
- 1/4 yellow bell pepper,chopped
- 8 oz white button mushrooms, chopped
- Salt & Black pepper to taste
- 1.5 tsp basil powder
- 2 tsp red chili flakes
- 2.5 cups heavy cream
- 1/2 cup water or stock
- 1 tsp red chili powder or paprika
- 2 cups shredded parmesan cheese
- 2 [url href=”https://www.naivecookcooks.com/perfectly-seasoned-breaded-chicken-cutlets/” target=”_blank”]Perfectly seasoned Breaded Chicken cutlets[/url]
- Boil pasta as per package directions. Once it’s completely cooked, strain the pasta and rinse under running cold water to stop further cooking. Add 1 tsp oil to the pasta and stir it around so it doesn’t stick.
- In a pot, add oil. Once warm add garlic paste and saute for few seconds. To it add chopped onions, both bell peppers and mushrooms and saute for 4-6 minutes until cooked but still crisp. Add salt, chili flakes, water, heavy cream, parmesan and basil. Cook for few minutes until the sauce starts to thicken. Add pasta to this thick sauce and move it around so all the pasta is coated with sauce. Taste and adjust seasoning if need to as per your taste.
- Meanwhile while you are making your pasta sauce make [url href=”https://www.naivecookcooks.com/perfectly-seasoned-breaded-chicken-cutlets/” target=”_blank”]breaded chicken cutlets[/url] as described here.
- Sprinkle red chili powder or paprika over the pasta and serve hot along with chicken cutlets!
Some more easy PASTA recipes- >>
I have never had cheesecake factory’s pasta, but looking at the ingredients I so want this yummy platter in my life! My daughter and hubby would love this. Thanks for this lovely share my friend! 🙂
I’ve never had that pasta from Cheesecake Factory before, but I’m sure your version is better! I love the looks of this, Ami! Definitely my kind of comfort food!
Being able to re-create a restaurant favorite is the best feeling! Cheesecake Factory really does have some delicious dishes! This looks wonderful – I haven’t had it at the restaurant but I can’t imagine it looking any better! Yum!
I’ve never had the Cheesecake Factory’s Louisiana Chicken Pasta, but their menu is so huge I haven’t had like 95% of their menu.. lol. This looks absolutely delicious!! Recreating restaurant favorites at home is the best! Who needs the CF when I can have this from the comfort of my own home? Winning! Cheers, girlfriend!
Ph my goodness, this looks totally delish- and I love that it’s a homemade version of a Cheesecake Factory dish – I mean, who doesn’t love that place?
Thanks Phi!! Yes that’s one of the many favorite dishes there I love eating so it was fun to recreate it at home!!
Afamily meme.ber of mine shared her own versiom of this reclie it was good we didnt use water or stock would be interested in trying it though because the resturaunts version is less of a white sauce im guessing the water or chicken broth would take that away. I noticed you didnt say when to add water or stock?