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December 9, 2021

Instant Pot Cheesecake Factory Louisiana Chicken

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Instant Pot Cheesecake Factory Louisiana Chicken–a healthier at-home version of cajun chicken bowtie pasta with a creamy sauce.

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Instant Pot Cheesecake Factory Louisiana Chicken

This pasta with vegetables and chicken is an easy one pot meal that gives you the tastes of the Cheesecake factory without having to leave your house. My version is a little healthier than the restaurant because the chicken is not fried. Plus you can control what goes into the pot so if you need to cut down on sodium or fat you can do so. You’re going to love this flavorful creamy chicken pasta!

Ingredients Needed

  • 2 Tbsp olive oil–you can also use vegetable oil, canola oil or butter
  • 1 red bell pepper and 1 yellow bell pepper–cored and sliced into strips
  • 8 oz sliced mushrooms—optional
  • 1/2 cup diced red onion–or yellow or white onion
  • 1 Tbsp minced garlic
  • 1 3/4 cups chicken broth–or 1 ¾ cups water and 2 teaspoons of Better than Bouillon Chicken Base
  • 2 Tbsp white or red vinegar–for a splash of tanginess
  • 8 oz uncooked bowtie pasta–you can also use another type of short cut pasta like penne, shells, macaroni etc.
  • 20 oz boneless, skinless chicken tenderloins—about 8 chicken tenders. You can also use boneless skinless chicken breasts cut into the size of chicken tenderloins
  • 1 tsp onion powder, garlic powder, dried oregano, dried thyme and smoked paprika
  • 2 tsp cajun seasoning–I used the Smith’s brand and it isn’t too spicy…just lots of flavor
  • 1/3 cup heavy cream–or you can use half and half or milk
  • 1/2 cup shredded parmesan cheese

Instructions

  1. Saute the vegetables: Turn Instant Pot to saute setting. Add in the olive oil, the peppers, mushrooms (if using), and red onions. Saute for about 5 minutes, until softened. Add in the garlic and saute for 30 seconds. Move the vegetables to a plate. Turn off the Instant Pot. 
  2. Add in ingredients: Pour in the broth and vinegar and scrape bottom of pot so that nothing is sticking. Add in the pasta and then place the chicken evenly on top of the pasta. Sprinkle the chicken with onion powder, garlic powder, oregano, thyme, paprika and cajun seasoning. 
  3. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes. Move valve to venting. Remove the lid. 
  4. Finish up: Stir in the cream and parmesan cheese and the vegetables from earlier. 
  5. Serve: Adjust seasonings to taste. Serve and enjoy!

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Equipment Used

  • I used a 6 quart Instant Pot*. You can also make this in the 3 or 8 quart pot with no changes.
  • Saute paddle*
  • My favorite knives* for slicing the onions and peppers

More Chicken Pasta Recipes for the Instant Pot…

Instant Pot Italian Chicken Casserole

Instant Pot Regis Philbin’s Pasta

Instant Pot Tuscan Chicken Pasta

Instant Pot Creamy Chicken Primavera

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc. Use the filter to find exactly what you are looking for.

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Instant Pot Cheesecake Factory Louisiana Chicken


★★★★★

4.3 from 4 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 24 minutes
  • Yield: 4–6 servings 1x
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Description

A healthier at-home version of cajun chicken bowtie pasta with a creamy sauce. 


Ingredients

Scale
  • 2 Tbsp olive oil or butter
  • 1 red bell pepper, cored and sliced into strips
  • 1 yellow bell pepper, cored and sliced into strips
  • 8 oz sliced mushrooms (optional)
  • 1/2 cup diced red onion
  • 1 Tbsp minced garlic
  • 1 3/4 cups chicken broth
  • 2 Tbsp white or red vinegar
  • 8 oz uncooked bowtie pasta
  • 20 oz boneless, skinless chicken tenderloins (about 8 chicken tenders)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tsp cajun seasoning
  • 1/3 cup heavy cream
  • 1/2 cup shredded parmesan cheese

Instructions

  1. Turn Instant Pot to saute setting. Add in the olive oil, the peppers, mushrooms (if using), and red onions. Saute for about 5 minutes, until softened. Add in the garlic and saute for 30 seconds. Move the vegetables to a plate. Turn off the Instant Pot. 
  2. Pour in the broth and vinegar and scrape bottom of pot so that nothing is sticking. Add in the pasta and then place the chicken evenly on top of the pasta. Sprinkle the chicken with onion powder, garlic powder, oregano, thyme, paprika and cajun seasoning. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes. Move valve to venting. Remove the lid. 
  4. Stir in the cream and parmesan cheese and the vegetables from earlier. 
  5. Adjust seasonings to taste. Serve and enjoy!
  • Category: Chicken
  • Method: Instant Pot

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17 Comments Filed Under: All Recipes, Chicken, Instant Pot, Pasta Tagged With: one pot meal

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Comments

  1. Jeanie Ahrens says

    May 3, 2022 at 10:11 am

    Another great recipe, Karen! I only made two minor changes. I had Creole seasoning so I used that. The red/yellow/orange peppers were so expensive so I decided to go with a yellow and regular green. Next time I’ll use yellow and red for the added color. I mistakenly used grated Parm instead of shredded. I added shredded when I reheated leftovers. I didn’t have as much of the creamy sauce as I wanted so I added more cream. I reheated the leftovers in the IP on slow cook for about 90 minutes and that worked well.

    ★★★★★

    Reply
    • Karen says

      May 3, 2022 at 10:48 am

      Sounds like a great version! Thanks for the 5 stars!

      Reply
  2. Veronica says

    February 15, 2022 at 7:11 pm

    This recipe is amazing! Restaurant quality and easy! I did not have louisianna spices, so left it out! Served for Valentines dinner with Cheesecake factory red velvet cake and olive garden dmsalad. Great copycats!!

    Reply
    • Karen says

      February 16, 2022 at 8:45 am

      Sounds like a winning dinner!!

      Reply
  3. Mimi says

    February 2, 2022 at 7:26 pm

    Got the dreaded burn notice on this one, so maybe not fair to review. Stirred in the reserved vegetables and added more broth and it turned out ok. (If you dont scrape up the burned stuff on the bottom of the pot, dinner can usually be rescued. Soak the pot afterwards). I didn’t have cream or mushrooms– I’d add mushrooms next time, but not sure i would bother with cream.

    ★★★★

    Reply
    • Karen says

      February 4, 2022 at 6:37 pm

      Darn! I’m sorry about the burn notice. That is discouraging.

      Reply
  4. Andy says

    January 26, 2022 at 8:34 pm

    Great recipe! Full of flavor and ingredients. My kitchen is currently under complete remodel. Only device I have to cook with is the instapot at the moment. Your recipes are great. Keep them coming!

    ★★★★★

    Reply
    • Karen says

      January 27, 2022 at 1:00 pm

      Oh good! I am glad that you are finding a way to get dinner made without your kitchen. I am excited for the remodel. I love a good before and after!

      Reply
  5. Holly Millious says

    December 19, 2021 at 9:41 pm

    Flavour is decent but the pasta was totally overcooked. I used macaroni (suggested alternative), and pressure cooked for 4 minutes with a 10 minute lapsed time. If I make this again I’ll try a 5 minute lapsed time.

    ★★★

    Reply
    • Karen says

      December 24, 2021 at 5:08 pm

      Good to know! Thanks for sharing your experience!

      Reply
  6. Tina D says

    December 12, 2021 at 3:38 pm

    Made this for dinner tonight and it turned out great! My bowtie pasta was a 12 oz. box, so I just used it all and increased the water by maybe a quarter cup. It came out perfect. I used a a little over a tsp. of the cajun seasoning as mine seems spicy and the kids are big on spicy. Mmmm, just right.

    Reply
    • Karen says

      December 13, 2021 at 2:47 pm

      Thanks for sharing your experience Tina!

      Reply
      • Jennifer says

        December 16, 2021 at 9:03 am

        To piggyback on that comment-

        If I wanted to use the entire 16 oz box of pasta, could you suggest how much the liquids ( I assume the broth) should be increased? Thank you so much!

        Reply
        • Karen says

          December 17, 2021 at 9:35 pm

          I would use 3 3/4 cups of broth

          Reply
  7. a says

    December 11, 2021 at 12:27 pm

    Add caned diced tomato, remove the mushroom.
    Then mix all the spices with a little flour toss the chicken in that. Then oil in, then peppers and onions, then chicken in the center then.the rest when browned. Swirl to combine then add over the cooked pasta.

    Reply
  8. Stephanie says

    December 10, 2021 at 4:11 pm

    I guess because of the pasta, there’s no way to use frozen chicken breasts for this recipe?

    Reply
    • Karen says

      December 11, 2021 at 7:12 pm

      Sorry! You’ll have to cut them into pieces or else they won’t be done at the same rate. OR you could throw them in the pot by themselves first and then shred up and use in the recipe.

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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