This Lightened Up Copycat Cheesecake Factory Louisiana Chicken Pasta is a lightened up dish from the Cheesecake Factory-packed with mushrooms, onions, and bell peppers, bow tie pasta, then smothered in a creamy cajun sauce, and topped with a Parmesan crusted chicken breast! It’s a simple skillet meal that comes together quickly and is loaded with goodness!

I absolutely love recreating restaurant dishes at home. You can make this lightened up version for less fat, calories, points, and LESS money-and trust me when I say-you’re going to want to make this one again and again. 

I’m not kidding—this dish tastes just as rich and creamy as the dish from the Cheesecake Factory without the high calories and fat! Packed with mushrooms, onions, and bell peppers, bow tie pasta, then smothered in a creamy cajun sauce, and topped with a Parmesan crusted chicken breast! It’s a simple skillet meal that comes together quickly and is packed with so much goodness!

Save money and calories/points by making this recipe from home instead of ordering it at a restaurant. Enjoy it without having to leave your house!

What is Louisiana Chicken Pasta?

Louisiana Chicken Pasta is a popular dish from the Cheesecake Factory menu-Parmesan Crusted Chicken Served Over Pasta with Mushrooms, Peppers and Onions in a Spicy New Orleans Sauce!

First off, did you know?  There are 2330 calories, 149 grams of fat, 69 saturated fat, and 164 grams of carbs in just one order serving of Cheesecake Factory Louisiana Chicken Pasta! Thats right, the original Cheesecake Factory Louisiana Chicken Pasta lunch portion is 52 PersonalPoints?! Yikes!

Why spend that many points on a meal when you can make this copycat recipe for a whole lot less! This copycat recipe!? This Lightened Up Copycat recipe has only 478 calories, 17 grams of fat, 5 saturated fat, and 43 grams of carbs!

We love this dish at the Cheesecake Factory and it seems to be a popular dish for many of you, too! In fact-we have had multiple requests to recreate a lightened up version-so NOW is the time I share our copycat lightened up version with you. This tastes just as rich and creamy as the dish from the Cheesecake Factory without the high calorie and fat, and you can enjoy it without having to leave your house!

What ingredients do I need to make this Lightened Up Copycat Cheesecake Factory Louisiana Chicken Pasta? 

• Skinless, boneless chicken breasts-thinly cut.  If the chicken breasts you have are thick, make sure to butterfly it by slicing it through the middle and splitting it into two thinner parts. Thinner the chicken breasts the better.
• All purpose flour- you can use gluten-free or almond flour, if desired.
• Breadcrumbs– I use plain breadcrumbs
• Large whole eggs– beaten.
• Olive oil- I use a combination of one tablespoon plus olive oil cooking spray to help make the chicken golden brown- while keeping the point value down.
• Farfalle(bow-tie) or whole grain bow tie or gluten free pasta– if you have whole grain pasta as a zero point food on the WW plan you can use whole grain bow tie pasta.
• Light butter– I use Land O’ Lakes light butter made with canola oil
• Yellow bell pepper- diced or thinly sliced
• Red bell pepper– diced or thinly sliced
• Yellow onion-diced or thinly sliced
• Crimini mushrooms-sliced
• Garlic-minced
• Red pepper flakes
• Unsweetened almond milk 
• Low sodium chicken broth 
• Cajun seasoning-I like to use Weber N’Orleans Cajun Seasoning
• Paprika  -flavor and color
• Fat free half and half-adds creaminess
• Cornstarch – thickens the sauce
• Grated Parmesan cheese-makes the sauce creamy and cheesy!
• Kosher salt and black pepper-to taste 
• Fresh parsley– for optional garnish

How can I adjust the spice in this dish?

The spice level will depend on the cajun seasoning you use. I like to use Weber cajun seasoning. I use about 1 tsp. If you are sensitive to spicy foods, I recommend starting with 1/2 tsp and then tasing the sauce before adding the pasta just to make sure it’s seasoned to your taste preference. You can always add more of Cajun seasoning, if necessary.

How do I make this Lightened Up Copycat Cheesecake Factory Louisiana Chicken Pasta? 

Pound chicken breasts until very thin-the thinner the chicken breasts the better. If the chicken breasts you have are thick, make sure to butterfly it by slicing it through the middle and splitting it into two thinner chicken breasts.

In a shallow bowl combine breadcrumbs, flour, and Parmesan cheese, salt and pepper.

Stir to combine.

Place beaten eggs in separate shallow bowl.

Dip chicken in breadcrumb mixture and then in egg mixture

then back in the breadcrumbs.

Heat olive oil in a large skillet over medium heat. 

Place coated chicken in heated skillet and cook for 3-4 minutes on one side.

Spray the tops of the chicken breasts with nonstick cooking spray. 

Turn the cooked chicken breasts over and cook the other side for another 3 to 4 minutes.

Remove chicken breasts from heat and let them cool for at least 5 minutes before slicing.

Meanwhile, melt light butter in large pot over medium heat.

Add yellow and red bell peppers, mushrooms, and onions to the hot skillet, cook until tender, about 3 minutes.

Add garlic and crushed red pepper to skillet and sauté another minute.

Add the chicken broth, unsweetened almond milk, cajun seasoning, paprika, and dry pasta. 

Bring to a boil. Turn the heat down to low-medium and cover. 

Let the pasta simmer for 15 minutes, stirring often.

In a small mixing bowl whisk together the fat free half and half and cornstarch until cornstarch dissolves.

Pour the fat free half and half and cornstarch slurry along with the grated Parmesan cheese to pot. Stir to incorporate. Season sauce with salt and pepper.

Reduce heat to low, simmer; sauce will reduce and thicken. Do NOT boil the sauce after adding the fat free half and half, or it might separate.

Remove from heat.

When ready to serve, place pasta with sauce on plate, top with sliced chicken breast, and garnish with fresh chopped parsley, if desired. 

Enjoy!

Makes 4 servings

Chicken Ingredients

• 4 ( 4 oz.) skinless, boneless chicken breasts, thinly cut 
• 1/4 cup flour
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese 
• 1/2 tsp Kosher salt
• Pinch of black pepper
• 2 large eggs, beaten 
• 1 Tbsp olive oil

Pasta and Sauce Ingredients:

• 8 oz. Farfalle ( bow-tie) or whole grain bow tie pasta
• 1 Tbsp light butter
• 1 yellow bell pepper, diced or thinly sliced
• 1 red bell pepper, diced or thinly sliced
• 1/2 medium yellow onion, diced or thinly sliced
• 8 oz. crimini mushrooms, sliced
• 1 Tbsp minced garlic
• 1 tsp red pepper flakes
• 1 cup unsweetened almond milk 
• 2 cups low sodium chicken broth 
• 1 tsp cajun seasoning- I like to use Weber N’Orleans Cajun Seasoning
• 1/2 Tbsp paprika  
• 1/2 cup fat free half and half
• 1 Tbsp cornstarch 
• 1/2 cup grated Parmesan cheese
• Kosher salt and pepper, to taste 
• 2 Tbsp parsley for garnish (optional)

Directions:

1. Pound chicken breasts until very thin (the thinner the chicken breasts the better. If the chicken breasts you have are thick, make sure to butterfly it by slicing it through the middle and splitting it into two thinner chicken breasts.
2. In a shallow bowl combine breadcrumbs, flour, and Parmesan cheese, salt and pepper. Stir to combine.
3. Place beaten eggs in separate shallow bowl.
4. Dip chicken in breadcrumb mixture and then in egg mixture and then back in the breadcrumbs.
5. Heat olive oil in a large skillet over medium heat. 
6. Place coated chicken in heated skillet and cook for 3-4 minutes on one side.
7. Spray the tops of the chicken breasts with nonstick cooking spray. 
8. Turn the cooked chicken breasts over and cook the other side for another 3 to 4 minutes.
9. Remove chicken breasts from heat and let them cool for at least 5 minutes before slicing.
10. Meanwhile, melt light butter in large pot over medium heat.
11. Add yellow and red bell peppers, mushrooms, and onions to the hot skillet, cook until tender, about 3 minutes.
12. Add garlic and crushed red pepper to skillet and saute another minute.
13. Add the chicken broth, unsweetened almond milk, cajun seasoning, paprika, and dry pasta. 
14. Bring to a boil. Turn the heat down to low-medium and cover. 
15. Let the pasta simmer for 15 minutes, stirring often.
16. In a small mixing bowl whisk together the fat free half and half and cornstarch until cornstarch dissolves.
17. Pour the fat free half and half and  cornstarch slurry along with the grated Parmesan cheese to pot. Stir to incorporate. Season sauce with salt and pepper.
18. Reduce heat to low, simmer; sauce will reduce and thicken. Do NOT boil the sauce after adding the fat free half and half, or it might separate. Remove from heat.
19. When ready to serve, place pasta with sauce on plate, top with sliced chicken breast, and garnish with fresh chopped parsley, if desired. 

Makes 4 ( 4 oz. chicken breaded breast plus 1 and 1/2 cup pasta with veggies) servings 

14 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

Recipe adapted from:  Kitchenfunwithmy3sons