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Homemade Louisiana chicken pasta with blackened chicken, creamy Cajun penne, red bell peppers, and fresh parsley garnish.

Louisiana Chicken Pasta

A bold, creamy, and spicy Cajun pasta inspired by the Cheesecake Factory's Louisiana Chicken Pasta — featuring blackened chicken, colorful bell peppers, and a luscious Cajun cream sauce. Even picky eaters love it!
4.50 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Louisiana Chicken Pasta, Louisiana Chicken Pasta Calories, Louisiana chicken pasta cheesecake factory, Louisiana chicken pasta Cheesecake Factory recipe, Louisiana chicken pasta recipe, Louisiana chicken pasta recipe easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Rest Time: 5 minutes
Total Time: 55 minutes
Servings: 6
Calories: 710kcal
Cost: $20

Equipment

  • Large cast iron skillet (For blackening the chicken)
  • Heavy-bottomed saucepan (For making the Cajun cream sauce)
  • Large pasta pot (With strainer insert if available)
  • Chef’s knife (For slicing chicken and vegetables)
  • Wooden spoon (Or silicone spatula for stirring)
  • Instant-read thermometer (To ensure chicken reaches 165°F)
  • Microplane grater (For fresh Parmesan)
  • Measuring spoons (For spice accuracy)

Ingredients

For the Blackened Chicken:

  • 2 Chicken breasts - Boneless, skinless, sliced in cutlets
  • 1.5 teaspoon Cajun seasoning - Use your favorite blend
  • 1 teaspoon Paprika
  • ½ teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Dried thyme
  • ¼ teaspoon Cayenne pepper - Adjust to taste
  • Pinch Salt & pepper - To taste
  • 2 tablespoon Olive oil - For pan-searing

For the Cajun Cream Sauce:

  • 2 tablespoon Butter
  • 3 cloves Garlic - Minced
  • 1 Red bell pepper
  • 1 Yellow bell pepper - Sliced thin
  • 1 Green bell pepper - Sliced thin
  • 1 Red onion - Thinly sliced
  • 2 cups Heavy cream - Sub half-and-half for lighter version
  • ¾ cup Parmesan cheese - Fresh grated
  • 1 teaspoon Cajun seasoning - Or more to taste
  • 1 tablespoon Bourbon - Optional, adds depth
  • 2 tablespoon Fresh basil - Chopped
  • 2 tablespoon Green onions - Sliced, for garnish

For the Pasta Base:

  • 12 oz Linguine or fettuccine - Cooked al dente
  • Kosher salt - For pasta water
  • Fresh parsley - Garnish
  • Extra Parmesan - Optional, for serving

Instructions

  • Mix all dry seasonings in a shallow bowl. Press chicken cutlets into the mixture to coat both sides thoroughly.
  • Heat olive oil in a large cast iron skillet over medium-high. Sear chicken for 3–4 minutes per side until blackened and fully cooked. Remove and tent with foil.
  • In the same skillet, melt butter. Add sliced bell peppers and red onion; sauté for 3–4 minutes until tender-crisp.
  • Add minced garlic and stir 30 seconds. Sprinkle in Cajun seasoning; stir to bloom the spices.
  • Pour in heavy cream and bourbon (if using), stir and bring to a gentle simmer. Add Parmesan and stir until melted and smooth.
  • Let the sauce simmer 3–5 minutes until slightly thickened, stirring occasionally.
  • Boil pasta in salted water until just shy of al dente. Reserve ½ cup pasta water, then drain.
  • Add cooked pasta to the sauce. Toss to coat, adding pasta water if needed to loosen the sauce.
  • Slice rested chicken and fold into the pasta with chopped basil. Garnish with green onions, parsley, and Parmesan.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 385g | Calories: 710kcal (36%) | Carbohydrates: 48g (16%) | Protein: 36g (72%) | Fat: 42g (65%) | Saturated Fat: 20g (125%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 170mg (57%) | Sodium: 820mg (36%) | Potassium: 760mg (22%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 3200IU (64%) | Vitamin C: 70mg (85%) | Calcium: 280mg (28%) | Iron: 2.6mg (14%)
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