Go Back
–+ servings
A skillet filled with homemade Louisiana Chicken Pasta, featuring crispy, golden-brown breaded chicken breast sliced into thick, juicy pieces. The chicken has a crunchy, seasoned coating, revealing tender, white meat inside. It rests on a bed of al dente pasta, coated in a creamy, spicy Cajun Alfredo sauce with a vibrant orange hue. The sauce clings to each pasta strand, pooling slightly at the bottom of the skillet.

Louisiana Chicken Pasta

No ratings yet
This Louisiana Chicken Pasta combines perfectly blackened chicken with a creamy, spicy Cajun sauce and penne pasta, reminiscent of the Cheesecake Factory favorite. Easy, affordable, and ready in just 30 minutes, it's perfect for weeknight dinners or impressing guests!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 710
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blackened Chicken:
  • 2 Chicken breasts - Boneless, skinless
  • 2 tablespoon Cajun seasoning
  • 1 tablespoon Olive oil
  • 1 tablespoon Butter
For the Creamy Cajun Sauce:
  • 1 Red bell pepper - Sliced
  • 1 Green bell pepper - Sliced
  • 1 Onion - Medium, sliced
  • 3 cloves Garlic - Minced
  • 2 tablespoon Cajun seasoning
  • 2 cups Heavy cream
  • 1 cup Chicken broth
  • 1 cup Parmesan cheese - Freshly grated
  • Salt and pepper - To taste
For the Pasta:
  • 1 lb Penne pasta - Or other short pasta
  • Fresh parsley - Chopped, for garnish
  • Parmesan cheese - Extra, for serving

Equipment

  • Large skillet (Preferably 12-inch with high sides or cast iron for blackening chicken)
  • Large pot (For boiling the pasta (4–6 quarts))
  • Colander (For draining pasta)
  • Chef's knife (For slicing chicken and chopping vegetables)
  • Cutting board (Separate boards for meat and vegetables recommended)
  • Measuring cups/spoons (For accurate Cajun seasoning and liquid ingredients)
  • Wooden spoon/spatula (For stirring the sauce)
  • Tongs (Helpful for flipping chicken and tossing pasta)

Method
 

  1. Pat chicken breasts dry and season generously on both sides with Cajun seasoning.
  2. Heat olive oil and butter in skillet over medium-high. Cook chicken 5–6 mins per side until blackened and internal temp is 165°F. Rest and slice.
  3. Boil penne in salted water until al dente. Reserve ½ cup pasta water before draining.
  4. In same skillet, sauté bell peppers and onion 3–4 minutes. Add garlic and cook 30 seconds.
  5. Add Cajun seasoning, then pour in cream and broth. Simmer 5 mins until slightly thickened.
  6. Whisk in Parmesan until melted and smooth. Season with salt and pepper to taste.
  7. Add pasta to the sauce, tossing to coat. Use reserved pasta water to adjust consistency.
  8. Fold in sliced chicken. Garnish with parsley and extra Parmesan. Serve hot.

Nutrition

Calories: 710kcalCarbohydrates: 55gProtein: 35gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 160mgSodium: 820mgPotassium: 780mgFiber: 3gSugar: 5gVitamin A: 2200IUVitamin C: 45mgCalcium: 330mgIron: 3.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Tried this recipe?

Let us know how it was!