11 Reviews of Cheesecake Factory's Louisiana Chicken Pasta

From: Chef #927956

On Sep 7, 2008

Perfect copy ... if not the original.

From: Diamond95

On Dec 23, 2008

I also agree-the recipe is almost exact the only thing is the breadcrumbs used should be a bit crunchier(any sugg?) than shredded bread crumbs-sauce is identical-very easy -my fave

From: Kate C

On Feb 5, 2009

My husband, best friend, and I made this for our "cooking party," and we loved it! The flavors were perfect, and the sauce wasn't too rich. The original is my husband's favorite "restaurant dish," so it's wonderful to have a way to make it at home for a much better price. Thanks, #1 Baker!

From: Chef #720900

On Jan 8, 2008

From: Chalko

On Oct 22, 2007

This turned out really great. It had a great spicy flavor. It was super easy to make, and looked really pretty as well as tasting good! Thanks for a great recipe!

From: Chef #1197817

On Mar 9, 2009

This is the most amazing pasta in the world! The recipe is identical! I would never be able to tell the difference. I made this for my family and they didnt believe that I made it!

From: Chef #393098

On Nov 4, 2007

The dish was amazing! It tasted exactly like the one from cheesecake factory!!

From: Chef #742570

On Jul 30, 2009

This is my facorite dish at Cheesecake Factory! This recipe is just about spot on, I'm still tweaking a little to perfect it but I absolutely love it!!!!!!!!

From: Chef #1415906

On Oct 17, 2009

From: Chef #1415549

On Oct 14, 2009

This is my one of my husband's favorite cheesecake factory dishes. We enjoyed it but I would change a few things. This recipe called for too much heavy cream. It definitely could be reduced to just 1 pint or even 3/4. Also, I felt that the dish was missing that Louisiana kick. Maybe more crushed red pepper or maybe some cayenne pepper. Just a thought. Other than that it was very close to Cheesecake's version.