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Healthy CopyCat Cheesecake Factory Louisiana Chicken Pasta








YIELDS: 10 servings

Measurement Style:


– 860g raw chicken breast
– 40g parmesan cheese
– 25g bread crumbs
– 1 tbsp olive oil
– 1 tbsp garlic paste
– 100g sliced baby bella mushrooms
– 750g chopped red, yellow & orange bell pepper
– 168g chickpea pasta (I used Banza brand)
– 1 tsp onion powder
– 3 tsp cajun seasoning
– 240g chicken bone broth
– 1 tbsp corn starch
– 50g heavy whipping cream


  1. Preheat oven to 350 degrees F.
  2. In a bowl, combine brea crumbs, parmesan cheese, and 1 tsp cajun seasoning.
  3. Place chicken breasts into mixture until fully coated, then transfer onto greased baking sheet. Tip: Line baking sheet with tin foil sprayed with non-stick cooking spray for easier clean-up.
  4. Sprinkle remaining bread crumb mixture on top of chicken on baking sheet.
  5. Bake for about 30 minutes until done (check center of chicken for doneness).
  6. While chicken is baking, pour 1 tbsp olive oil into large pan over stovetop on medium heat.
  7. Add garlic paste, mushrooms, onion powder, 2 tsp cajun seasoning and stir occasionally for 2-3 minutes. Add bell peppers and continue to cook for 5-10 minutes.
  8. Cook chickpea pasta separately according to box directions.
  9. Add bone broth to pan with veggies and bring to a simmer, then bring heat down to low.
  10. Combine 1 tbsp corn starch with about 1-2 tbsp water in a separate small bowl until cornstarch is completely dissolved. Add to bone broth/veggies and stir to thicken.
  11. Add heavy whipping cream to broth/veggies and stir.
  12. Once chicken is done, slice into strips.
  13. Serve in bowls with pasta topped with veggies/sauce and chicken strips. Enjoy!