Louisiana Chicken Pasta on the Blackstone
There’s something about a “copycat” recipe that always feels like a challenge. We’ve all had that Louisiana Chicken Pasta at the Cheesecake Factory—it’s creamy, it’s got that spicy kick, and that crispy chicken on top is the star of the show.
But if you know me, you know I’d rather be outside on the patio than sitting in a booth.
I decided to take this one to the Blackstone, and let me tell you, the cast iron skillet on the griddle changes everything. You get that high-heat sear on the veggies and a crust on the chicken that a standard indoor stove just can’t replicate. Plus, there is nothing like the smell of garlic and cajun spices hitting the fresh air.
Here is how I’m doing the Louisiana Chicken Pasta, Williams-style.
What You’ll Need
This recipe serves about 6 people, so it’s perfect for a Sunday family dinner.
The Chicken:
- 6 boneless chicken breasts (pounded thin—this is key!)
- 1 cup milk
- 3/4 cup bread crumbs + 1/4 cup Parmesan + 2 tbsp flour (for that perfect crunch)
- Vegetable oil for the griddle
The Cajun Sauce:
- 1 tbsp butter
- Peppers & Onions: Red and yellow bell peppers, red onion, and sliced mushrooms.
- The Flavor: 3 cloves minced garlic, 1 tsp crushed red pepper, and fresh basil.
- The Cream: 1 1/4 pints whipping cream and 1 cup chicken broth.
- 1 cup grated Parmesan cheese.
- 1 package bow-tie pasta (boiled inside just before you head out).
How We Whip It Up
1. Prep the Station
Before you head outside, pound the chicken thin—about 1/4 inch. It helps it cook fast and stay juicy on the griddle. Get your dredging bowls ready: one with the milk, and one with your breadcrumb/cheese/flour mix.
2. Start the Sauce in Cast Iron
Fire up the Blackstone to medium-high. Place your cast iron skillet directly on the griddle top. Melt your butter and toss in the peppers, onions, and mushrooms. We’re looking for “crisp-tender”—give them about 4 minutes until they have those beautiful seared edges.
Add your garlic and red pepper flakes. Once that garlic hits the heat and starts smelling incredible, pour in your cream and broth. Let it simmer and thicken up right there in the skillet.
3. The Griddle-Fried Chicken
While the sauce is doing its thing, move to the open space on your griddle. Apply a good layer of oil. Dip your chicken in the crumbs, then the milk, then back in the crumbs.
Lay them down and listen for that sizzle. Since they’re thin, they only need about 3–4 minutes per side. You’re looking for a deep, golden brown.
4. Bring it All Together
Stir your basil and Parmesan into the sauce. Toss your cooked bow-tie pasta into the skillet (or a large bowl) and coat every single noodle.
The Final Plate
Serve a big helping of that creamy pasta and lay that crispy chicken right on top. I like to finish mine with a little extra sprinkle of Parmesan and some fresh basil from the garden.
It’s grounded, it’s flavorful, and honestly? It’s better than the original because you made it in your own backyard.
Copycat Cheesecake Factory Louisiana Chicken Pasta
Ingredients
THE CHICKEN
- 6 chicken breasts pounded thin
- 1 cup milk
- 3/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp flour
- Vegetable oil
SAUCE & PASTA
- 1 lb bow-tie pasta pre-cooked
- 1 1/4 pints whipping cream
- 1 cup low-salt chicken broth
- 1 cup mushrooms sliced
- 1 red & 1 yellow pepper chopped
- 3/4 red onion chopped
- 3 cloves garlic minced
- 1 tsp crushed red pepper
- 1 cup Parmesan cheese
- 4 tbsp fresh basil sliced
- 1 tbsp butter
Instructions
Prep
- Boil pasta indoors. Pound chicken to 1/4″ thickness. Set up dredging station with crumbs/cheese/flour in one bowl and milk in another.
Sauce
- Heat griddle to medium-high. Place cast iron skillet on top. Melt butter; sauté peppers, onion, and mushrooms (4 min). Add garlic and red pepper flakes (1 min).
- Pour in cream and broth. Let simmer and thicken in the skillet. Once creamy, stir in Parmesan and basil and move to a cool zone.
Chicken
- Apply oil to griddle surface. Dip chicken in crumbs, then milk, then crumbs. Fry 3-4 minutes per side until golden and 165°F.
Serve
- Toss pasta in the sauce. Plate and top with a crispy chicken breast and additional parmesan.
Give it a try this weekend and let me know how it turns out! Don’t forget to tag me in your photos—I love seeing what you’re whipping up.
You’re going to want something to soak up every last drop of that Cajun cream sauce. I served this with a few thick slices of my Saturday Artisan Bread.
