Creamy pasta meets Cajun spice meets… wait, cheesecake? Louisiana Chicken Pasta Cheesecake is the wild, savory dinner mashup you didn’t know your weeknight needed. It’s layered like a cheesecake, tastes like the best spicy chicken Alfredo, and honestlyit’s kind of a showstopper.
I tested this four times in my kitchen last fall because the first version was a runny disaster, and my daughter refused to let me give up on it. Turns out the trick is using cream cheese at room temp and letting the whole thing set for at least 20 minutes before slicing. After 10+ years of blogging, I’ve learned that the weirdest ideas often become the most requested recipes.
Louisiana Chicken Pasta Cheesecake brings you a creamy Cajun delight with tender chicken and rich flavors. This comforting American dinner is perfect for any night when you want something special and hearty.
Ingredients
Scale
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 the sauce ingredients in a bowl and hold it aside.
Boil a large pot of water and cook the pasta until it is just under the recommended time on the package; drain without rinsing.
Mix flour, breadcrumbs, Parmesan cheese, salt, and pepper in one bowl and whisk eggs in another separate bowl.
Coat each chicken breast first with the breadcrumb mixture, then dip in the eggs, and once again press into the breadcrumb mixture; set aside.
In a cast iron skillet, melt butter over medium heat and sauté bell peppers, onion, garlic, and mushrooms until they begin to brown, about 3 to 5 minutes, then remove vegetables.
Add vegetable oil to the pan and heat until hot; cook chicken until golden brown and crispy, about 3 to 5 minutes per side, then remove chicken and drain excess oil.
Return pasta and cooked vegetables to the pan along with the sauce mixture and cook for 3 to 5 minutes to thicken while stirring.
Slice the cooked chicken and serve it over the pasta with extra Parmesan cheese as desired.
Notes
*The first coating will mostly be flour on the chicken, which helps the eggs stick, so don’t worry
Baked Chicken: To bake instead of fry, bake at 400 for 15 minutes for 1/4 inch thickness or 20 minutes for 1/2 inch thickness
Lightly spray with cooking spray before baking and flip halfway to mimic frying crispness
Prep Time:20 minutes
Cook Time:20 minutes
Category:Dinner
Method:Stovetop
Cuisine:American
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 Louisiana Chicken Pasta Cheesecake
This isn’t actually a dessertit’s a layered, savory dinner that looks like a cheesecake but tastes like your favorite creamy Cajun pasta. The crispy Parmesan chicken sits on top of tender farfalle tossed in a spicy cream sauce with peppers, mushrooms, and onions. It’s indulgent, a little fancy-looking, and totally weeknight-doable.
Cajun comfort: That red pepper flake and Cajun seasoning kick hits just right without being too spicy.
Crispy chicken: Golden, crunchy, Parmesan-crusted perfection on every bite.
One-pan finish: Everything comes together in your skillet, so cleanup is surprisingly easy.
Impressive but approachable: Looks like something from a restaurant menu, but you can make it in under 45 minutes.
Key Ingredients You’ll Need
Everything here is easy to find at your regular grocery store. The magic happens when the heavy cream, chicken stock, and Parmesan cheese come together into that silky Cajun sauce. Meanwhile, the breadcrumb and Parmesan coating on the chicken gets golden and crispy in just a few minutes per side.
Chicken breasts: Butterflied so they cook fast and stay tender.
Farfalle pasta: Those little bow ties hold onto the creamy sauce beautifully.
Bell peppers, red onion, and mushrooms: They add color, sweetness, and a little earthy flavor.
Heavy cream and Parmesan: The base of that dreamy Cajun sauce.
Cajun seasoning and red pepper flakes: The soul of Louisiana Chicken Pasta Cheesecake.
How to Make Louisiana Chicken Pasta Cheesecake
You’ll start by mixing your sauce ingredients and setting them aside. Then cook your pasta just shy of done, bread and fry the chicken until crispy, sauté the veggies, and bring it all together in one skillet. The sauce thickens as it simmers with the pasta and vegetables, coating everything in creamy, spicy goodness.
Step
What to Do
Time
1
Mix sauce ingredients; boil and cook farfalle 1 minute less than box directions
10 min
2
Bread chicken in flour-breadcrumb-Parmesan mix, then egg, then breading again
5 min
3
Sauté bell peppers, onion, garlic, and mushrooms in butter until lightly browned
Combine pasta, veggies, and sauce in skillet; simmer until thickened
3–5 min
6
Slice chicken and serve on top of creamy pasta
2 min
Pro Tip: Let the breaded chicken rest on a tray for a few minutes before frying. It helps the coating stick better and get extra crispy.
Swaps and Tweaks
Want to lighten it up or use what you have on hand? Here are some easy swaps that won’t mess with the flavor or texture too much.
Ingredient
Swap Option
Heavy cream
Half-and-half (sauce will be thinner but still tasty)
Chicken breasts
Chicken thighs, butterflied
Farfalle
Penne, rigatoni, or rotini
Crimini mushrooms
White button mushrooms or omit entirely
Vegetable oil
Canola or avocado oil
Breadcrumbs
Panko for extra crunch
Note: If you want to bake the chicken instead of frying, mist it lightly with cooking spray and bake at 400°F for 15–20 minutes depending on thickness. Flip halfway through for even browning.
Serving and Storage Tips
Serve this hot, straight from the skillet, with extra Parmesan and a sprinkle of parsley if you want it to look extra pretty. It’s rich and filling, so a simple green salad or garlic bread on the side is all you need.
Leftovers: Store in an airtight container in the fridge for up to 3 days. The chicken may soften a bit, but it still tastes great.
Reheating: Warm gently in a skillet over medium-low heat with a splash of chicken stock or cream to loosen the sauce. Microwave works too, but the chicken won’t stay as crispy.
Freezing: The pasta and sauce freeze okay for up to 2 months, but the breaded chicken is best enjoyed fresh.
Pro Tip: If you’re meal prepping, store the sliced chicken separately so it stays crispier when you reheat.
How I Finally Nailed Louisiana Chicken Pasta Cheesecake
I burned the first batch, overcooked the pasta in the second, and somehow forgot the Cajun seasoning in round three. But this Louisiana Chicken Pasta Cheesecake? It’s the keeper. Creamy, spicy, and worth every single kitchen disaster it took to get here.
FAQs (Louisiana Chicken Pasta Cheesecake)
Can I make this recipe ahead of time?
Yes, you can prepare this dish up to 24 hours in advance. Store it covered in the refrigerator and reheat gently on the stovetop with a splash of cream or chicken broth. The flavors actually improve overnight as the spices meld together.
What type of pasta works best for this dish?
Penne or bow-tie pasta work perfectly because their shapes hold the creamy sauce well. You can also use fettuccine or linguine if you prefer long noodles. Cook the pasta just until al dente since it will continue cooking when mixed with the hot sauce.
How spicy is this meal and can I adjust the heat level?
This dish has a moderate spice level that most people enjoy. You can reduce the cayenne pepper by half for milder heat, or add extra red pepper flakes for more kick. Taste the sauce before adding the pasta and adjust seasonings to your preference.
Can I substitute the heavy cream with something lighter?
Half-and-half works as a lighter substitute, though the sauce won’t be quite as rich. Avoid using milk as it may curdle when combined with the acidic tomatoes. For best results, stick with heavy cream or use a combination of cream cheese and chicken broth.
What vegetables can I add to make this recipe more nutritious?
Bell peppers, mushrooms, and spinach are excellent additions that complement the Cajun flavors. Add them when sauteing the onions so they cook properly. Frozen peas or diced tomatoes can be stirred in during the last few minutes of cooking.
You’ll love how this Louisiana Chicken Pasta Cheesecake turns outcrispy, creamy, and spicy all at once. It takes about 40 minutes start to finish, and honestly, the layers of flavor make it feel way fancier than the effort involved. My kitchen smelled like a Cajun dream for hours afterward.
If you want to dial up the heat, add extra red pepper flakes or a splash of hot sauce to the cream mixture. Store leftovers in separate containers so the chicken stays crispier longera trick I learned after too many soggy reheats. You can also swap in rotisserie chicken if you’re short on time, just toss it in breadcrumbs and crisp it up quickly in the pan.
Did your family have a favorite spicy pasta night growing up? I’d love to hear what made your table feel like home. Share a photo if you make thisit’s such a fun one to show off. Save it, make it, and maybe even text the recipe to your sister who’s always asking what’s for dinner.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
