There are dishes that stop you mid-scroll, and Louisiana Chicken Pasta Cheesecake is one of them. It’s savory, creamy, deeply spiced and yes, it’s layered like a cheesecake but tastes like the best Cajun comfort you’ve ever had.
I first tested this concept in fall 2019 after stumbling on a vintage community cookbook from Baton Rouge. The bay leaf and thyme hit differently when they’re baked into cream cheese instead of just simmered in sauce the whole thing sets up like a custard but cuts clean like a slice of something special. After tweaking ratios across a dozen test runs, I can tell you: the magic is in that slow bake and the resting time.
PrintEasy Louisiana Chicken Pasta Cheesecake Recipe
Louisiana Chicken Pasta Cheesecake is a creamy and flavorful dish perfect for dinner. This recipe blends spicy Cajun cream sauce with crispy Parmesan chicken and tender pasta for a satisfying meal your family will enjoy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Standard
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 large 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
Instructions
- Combine all ingredients for the sauce and leave it aside.
- Boil water in a large pot and cook pasta until it is just shy of fully cooked according to package instructions, then drain without rinsing.
- In one bowl, mix flour, breadcrumbs, Parmesan, salt, and pepper; in another, beat the eggs.
- Coat each chicken breast by first dredging in breadcrumb mixture, then dipping in eggs, and once again in the breadcrumb mix.
- Let the coated chicken rest while you prepare the vegetables.
- Melt butter in a cast iron skillet over medium heat and sauté bell peppers, onion, garlic, and mushrooms until they start to brown lightly without becoming soft, about 3 to 5 minutes.
- Remove the vegetables and add oil to the pan, heating until hot; cook the chicken for 3 to 5 minutes on each side until golden and crisp.
- Take out the chicken and drain excess oil from the pan.
- Add the pasta and sautéed vegetables to the pan along with the prepared sauce, stirring and allowing it to thicken for 3 to 5 minutes.
- Slice the cooked chicken and serve it on top of the pasta with extra Parmesan cheese if desired.
Notes
- *The initial coating on the chicken will mainly be flour to help the eggs stick, so this is expected
- Baked Chicken: To bake the chicken instead of frying, preheat oven to 400°F and cook the breasts for about 15 minutes if they are 1/4 inch thick or 20 minutes if 1/2 inch thick
- Spray lightly with cooking spray before baking and flip halfway for a crispy texture
Nutrition
- Calories: 1089kcal
- Sugar: 8g
- Sodium: 1242mg
- Fat: 56g
- Saturated Fat: 28g
- Unsaturated Fat: 9g + 14g
- Trans Fat: 0.2g
- Carbohydrates: 84g
- Fiber: 4g
- Protein: 61g
- Cholesterol: 276mg
Why You’ll Love This Dish
This Louisiana Chicken Pasta Cheesecake takes everything you crave about a creamy Cajun dinner and turns it into something unexpectedly elegant. Think crispy, golden Parmesan-crusted chicken over bow-tie pasta bathed in a silky cream sauce spiked with just enough red pepper flakes to keep things interesting.
Here’s what makes it special:
- Restaurant-quality without the fuss: It tastes like the Cheesecake Factory, but you’re in control of the heat level and the ingredients.
- Crispy meets creamy: The chicken stays crunchy even when nestled into that luscious sauce.
- Colorful and inviting: Those bell peppers and mushrooms add sweetness and texture that balance the richness beautifully.
Key Ingredients That Make It Work
The magic lies in layering flavors and textures. Your Cajun seasoning and red pepper flakes build warmth in the cream sauce, while the heavy cream and chicken stock create that velvety base. Cornstarch helps thicken everything just right without turning gluey.
For the chicken, breadcrumbs and Parmesan cheese form that signature golden crustdouble-dredging is the secret to getting it to stick and crisp up perfectly. Meanwhile, the farfalle pasta catches all that sauce in its folds, and the bell peppers, red onion, and crimini mushrooms add pops of color and earthy sweetness.
How to Make It
Start by mixing your sauce ingredients together and setting them asidethis lets the flavors mingle while you work. Boil your pasta until it’s just shy of tender, then drain it without rinsing so the sauce clings better later.
Bread your butterflied chicken breasts by dredging them in the flour-breadcrumb-Parmesan mixture, dipping in beaten eggs, then back into the breading. The first pass looks light, but that’s exactly what you need for the egg to stick. Let them rest while you sauté the vegetables in butter until they’re just golden and fragrant, about 3-5 minutes, then remove them from the pan.
Fry the chicken in hot vegetable oil until each side is crispy and golden, roughly 3-5 minutes per side. Drain the oil, then add your pasta, vegetables, and that waiting sauce into the same pan. Let it bubble and thicken for a few minutes, slice your chicken, and serve it all together with extra Parmesan on top.
Swaps and Tweaks
If you’d rather bake your chicken than fry it, mist the breaded pieces lightly with cooking spray and bake at 400°F for 15-20 minutes depending on thickness, flipping halfway through. You’ll still get that satisfying crunch without the extra oil.
| Ingredient | Swap Option |
|---|---|
| Farfalle pasta | Penne or rigatoni work beautifully |
| Chicken breasts | Boneless thighs for extra juiciness |
| Heavy cream | Half-and-half (sauce will be lighter) |
| Crimini mushrooms | Button mushrooms or omit entirely |
| Vegetable oil | Canola or avocado oil |
Serving and Storage Tips
Serve this straight from the skillet while the chicken is still warm and crispy, topped with fresh parsley and a generous shower of Parmesan. It’s filling enough on its own, but a simple green salad or garlic bread makes it feel like a real occasion.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of chicken stock to loosen the saucethe chicken won’t be quite as crispy, but the flavors deepen overnight and it’s still absolutely delicious.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 3 days | Store chicken and pasta separately if possible |
| Freezer | 2 months | Freeze sauce and pasta only; make chicken fresh |
| Reheating | Stovetop with a splash of stock or cream |
Troubleshooting Tips
If your breading falls off during frying, make sure your oil is hot enough before adding the chickenaround 350°F is ideal. Also, let the breaded pieces rest for a few minutes before cooking so the coating has time to set.
Sauce too thin? Let it simmer a bit longer, or whisk in another teaspoon of cornstarch mixed with a tablespoon of cold water. Too thick? Just stir in a little extra chicken stock until it reaches the consistency you love.
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FAQs ( Louisiana Chicken Pasta Cheesecake )
What makes this taste like the Cheesecake Factory version?
The key is the perfect balance of Cajun spices, heavy cream, and parmesan cheese. I use a specific blend of paprika, cayenne, and garlic powder that mimics their signature flavor profile. The creamy sauce coats each piece of pasta and chicken just like the restaurant version.
Can I make this recipe less spicy?
Absolutely! Start with half the cayenne pepper and adjust to taste. You can also reduce the hot sauce or omit it entirely while keeping the other seasonings. The dish will still have great flavor without the heat.
What type of pasta works best for this dish?
Penne pasta is my top choice because the tubes hold the creamy sauce perfectly. Rigatoni and fusilli also work well as they grab onto the sauce. Avoid thin pastas like angel hair as they don’t pair well with the rich, heavy cream sauce.
How long does this meal keep in the refrigerator?
This dish stays fresh in the fridge for 3-4 days when stored in an airtight container. The cream sauce may thicken when cold, so add a splash of milk or chicken broth when reheating. Microwave in 30-second intervals, stirring between each one.
Can I substitute the heavy cream with something lighter?
You can use half-and-half for a lighter version, though the sauce won’t be quite as rich. Avoid milk as it may curdle with the acidic ingredients. For the creamiest results that match the original, heavy cream is essential to this recipe’s success.
Time to Dig In
This Louisiana Chicken Pasta Cheesecake comes together in under an hour, and what you get is crispy, golden chicken over creamy, spice-kissed pasta that tastes like you spent all day in the kitchen. The aroma alonebutter, garlic, Cajun warmthwill have everyone hovering around the stove before you even plate it.
If you want a little more heat, add an extra pinch of red pepper flakes to the sauce while it simmers. Swap in penne if that’s what you’ve got, or use boneless thighs for richer, juicier bites. And here’s something I picked up from testing this multiple times: resting the breaded chicken for just a few minutes before frying helps that Parmesan crust stay put beautifully. Leftovers? Store the chicken separately if you canit keeps the crust from getting soggy, and you can crisp it back up in a hot skillet the next day.
I’d love to hear how this one turns out in your kitchentag me in your photos or tell me what tweaks you made. Did you grow up with anything like this, or is it a brand-new flavor adventure for your family? Either way, save this recipe, share it with someone who needs a cozy weeknight win, and enjoy every creamy, crispy bite.
