Lightened-Up Louisiana Chicken Pasta

Brian’s exact words in review of dinner: “I feel like I’ve had this at a restaurant before!” Since it’s a Cheesecake Factory copycat, he might we right. 😉

Lightened-Up Louisiana Chicken Pasta

The original recipe uses fried chicken and 2x the amount of heavy cream but this lightened up version still packs a punch of flavor without the heaviness.
Course Main Course
Cuisine Italian
Servings 6


Cajun Cream Sauce

  • 1 tsp red pepper flakes
  • 1 tsp cajun seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 2 cups chicken stock
  • 1 tbsp cornstarch
  • 1/2 cup grated parmesan


  • 2 lbs grilled or baked chicken seasoned with salt and pepper


  • 1 lb farfalle pasta
  • 2 tbsp olive oil
  • 1/2 yellow bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 red onion, sliced
  • 8 ounces mushrooms, sliced
  • 1 tbsp minced garlic
  • 1/4 cup parsley for garnish (optional)


  • Mix the sauce ingredients together and set aside.
  • Set a large pot of water to boil and cook the pasta one minute less of cook time on box. Drain but do not rinse.
  • Heat oil in large 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. Add the sauce mixture to the pan, then the pasta.
  • Stir and 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.

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