Fakeout Kitchen

Cheesecake Factory-Style Louisiana Chicken Pasta

This version captures that signature spicy kick while replacing inflammatory seed oils and industrial additives with nutrient-dense, whole-food ingredients.

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Ingredients

  • 1 lb organic chicken breast, diced into bite-sized pieces
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 2 large banana peppers, sliced
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano
  • 8 oz organic whole wheat penne pasta
  • 1 cup organic full-fat grass-fed dairy cream
  • 1/4 cup grated organic aged Parmesan cheese
  • 1 tsp raw honey
  • Salt and black pepper to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Canola or Soybean oil (restaurant standard) → Avocado oil — Eliminates inflammatory industrial seed oils.
  • Refined white pasta → Organic whole wheat penne — Provides higher fiber content and a lower glycemic index.
  • Artificial Louisiana seasoning packets → Cayenne, red pepper flakes, and garlic — Avoids hidden preservatives, anti-caking agents, and artificial flavors.

Instructions

  1. Bring a large pot of salted water to a boil; cook the whole wheat penne until al dente, drain, and set aside.
  2. Heat the avocado oil in a large heavy-bottomed skillet over medium-high heat.
  3. Add the diced chicken to the skillet and sauté until browned and cooked through (approximately 5-7 minutes); remove chicken from the pan and set aside.
  4. In the same skillet, add the onion, garlic, banana peppers, red pepper flakes, cayenne, and oregano. Sauté for 3-4 minutes until softened.
  5. Pour in the grass-fed cream and stir in the raw honey; bring the mixture to a gentle simmer over medium heat.
  6. Return the chicken to the skillet and stir in the Parmesan cheese until the sauce thickens slightly and the cheese is fully melted.
  7. Fold in the cooked pasta, tossing thoroughly to coat each piece of pasta in the spicy cream sauce. Season with salt and pepper before serving.

FAQ

Can I make this recipe dairy-free?

Yes, substitute the grass-fed cream with full-fat coconut milk to maintain a creamy texture while remaining dairy-free.

How do I adjust the spice level?

Depending on your heat preference, you can add or remove half a teaspoon of the crushed red pepper flakes.

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