Cheesecake Factory Carbonara Ingredients

So here’s where I was a little stunned – there’s no eggs in this carbonara. That’s like THE MAIN INGREDIENT in a carbonara!!! When I’m tackling a copycat – I look to the restaurant website first and see what I can find. For this I went to the allergen menu – their Pasta Carbonara has dairy but no eggs. Uh – ok! So here’s what you’ll need for this egg-free carbonara. (aka – basically – it’s a light alfredo sauce)

• 8 ounces spaghetti – any pasta will be fine – use what you have and like (even spaghettini or penne)
• 4 slices bacon – I like to use thick cut smoked bacon
• 1/2 cup frozen green peas – fresh peas work as well
• Garlic-Parmesan Cream Sauce
  • 5 tablespoons butter – I use salted but you can use either salted or unsalted
  • 1 tsp minced garlic – or use 2 cloves garlic
  • 2 tbsp dijon mustard
  • 1 tsp lemon juice – because I wasn’t using any other lemon – I used bottled juice
  • 1/2 cup heavy cream – you could use half and half if you want to lighten it up a bit
  • 1/4 cup freshly grated Parmesan cheese – please don’t buy pre-grated Parmesan!!! It doesn’t have any flavor! Buy a wedge of real Parmesan Reggiano or Romano cheese. You will never turn back!

How to Make Carbonara Pasta like the Cheesecake Factory

This pasta dish is pretty easy – but you sort of need all hands on deck because you’re making everything all at once. But it’s easy and quick to make.

• Boil a large pot of water for your spaghetti. (Add 1 tbsp salt to water)
• While water is boiling, in a skillet over medium high heat, fry bacon. When bacon is done to your liking, lay slices on paper towel to drain. Once cooled, break bacon up into 1/2 inch bite-sized pieces.
• Pour out all but 1 tsp of oil from skillet, add peas and stir gently over medium heat until heated through. Set peas aside in a bowl and cover to keep warm. 
• Rinse and wipe out skillet to remove grease. 
• When water is boiling, add your pasta. Cook for 9 minutes or until al dente (whatever your package directions say). When you drop pasta, you can start your sauce.
• Over medium heat, in cleaned skillet or pan, melt butter. 
• Add minced garlic and sauté 1-2 minutes. Whisk in Dijon mustard and lemon juice
• Lower heat – Add heavy cream and parmesan cheese and boil until reduced by one-third.
• Reserve 1 cup of the pasta water, then drain pasta. 
• Add drained noodles to the skillet over low heat and toss with cream sauce. Add in 1/3 cup of the reserved cooking water to add creaminess. (Add more if you want to loosen the sauce more.)
• Serve immediately, top with bacon pieces, heated peas, grated Parmesan and a sprinkle of fresh Italian parsley.

Tips, Tricks & FAQs

Variations

• Traditional – If you’re wanting a more traditional carbonara made with eggs – try this Tuna Carbonara recipe (don’t like tuna – just leave it out)
• Protein – this does have bacon, but you can easily air fry a marinated chicken breast for 11-12 minutes and add that to the pasta
• More Veggies – I think this dish would be delicious with mushrooms – you could add sliced mushrooms with the peas
• Spice Level – If you like more spice, you could add red pepper flakes to the cream sauce. Want more? Add Smoked Chipotle Seasoning or Jerk Seasoning to the cream sauce for an added kick.

More Cheesecake Factory Pasta Copycat Recipes

• Spicy Chicken Chipotle Pasta
• Chicken & Broccoli Pasta
• Creamy Chicken Piccata
• Evelyn’s Favorite Pasta

What to Serve with Carbonara Pasta

• Olive Garden Side Salad
• Air Fryer Garlic Bread
• Texas Roadhouse Butter

Ingredients for Cheesecake Factory’s Spicy Chicken Pasta

This pasta dish is full of delicious and flavor-filled ingredients. Plus you’ll be making a delicious Parmesan Cream Sauce with a spicy kick. Here’s what you’ll need:

• boneless skinless chicken breasts
• olive oil
• minced garlic
• honey
• penne pasta
• butter
• fresh asparagus
• red bell pepper
• yellow bell pepper 
• sweet yellow onion diced
• frozen peas
• wonton strips – you could swap and use crushed tortilla chips or tortilla strips

For the Parmesan Cream Sauce

• butter
• flour
• milk
• heavy cream
• Parmesan cheese
• chipotle chili pepper seasoning – you could swap with canned adobo peppers or chili powder if need be

How do you make the Spicy Chicken Chipotle Pasta?

This dinner will only take about 20 minutes to make! It’s easy – with a few steps – before you put it all together.

• Bring a large pot of water to boil.
• Start with your chicken. Pound chicken breasts to even thickness between sheets of parchment paper.
• Rub minced garlic on chicken breasts. Then, using a basting brush, baste both sides with honey.
• Now you’ll cook your chicken. I chose to air fry the chicken – it cooks chicken perfectly! Air Fry at 375º for 12 minutes – Flipping chicken half way thru.
  • You can also cook on the stove top – but I just find the air fryer is foolproof.
  • Once chicken is done, set aside for now
• While the chicken is cooking, prepare Penne according to package directions
• In a large skillet, over medium heat, add 3 tbsp butter to melt
• Add vegetables (asparagus, onion, peppers, peas) and saute for 5-7 minutes until tender. Remove veggies from pan and set aside
• In same pan, add 3 tbsp butter over medium high heat. Once butter melts add flour and whisk continuously to make a rue.
• Whisk in milk and cream – stir sauce & it will thicken in 1-2 minutes. Whisk in Parmesan cheese and chipotle seasoning and remove from heat.
  • Give the sauce a taste and season with salt & black pepper if you like
• Reserve 1/4 cup of pasta water and then drain the pasta with a colander and dice chicken into bite-sized chunks
• Add chicken, vegetables and pasta into the sauce and toss to coat. Add in pasta water for a little extra sauce.
• Serve in 4 bowls and garnish with wonton strips, a sprinkle of cilantro and a squeeze of lemon juice

Tips, Tricks & FAQs

What to serve with Spicy Chicken Chipotle Pasta?

The nice thing is this dish has nearly everything – carbs, veg and protein! What does that leave? Dessert!!!! While I haven’t mastered Cheesecake (it is from Cheesecake Factory) – I do have some yum!

• Cherries in the Snow (no bake Cherry Cheesecake)
• Carnival Cruise’s Warm Chocolate Melting Cake
• Chuy’s Tres Leches Cake

More Cheesecake Factory Copycat Recipes

• Chicken & Broccoli Pasta
• Buffalo Blasts
• Evelyn’s Favorite Pasta
• Chicken Costoletta
• More Cheesecake Factory Recipes

What’s in the Buffalo Blasts Cheesecake Factory recipe?

• shredded chicken
• shredded mozzarella cheese – you could also use cheddar cheese or monterey jack cheese
• buffalo-style wing sauce or hot sauce
• eggs
• water
• Hooters Wing Breading
• cornstarch
• Kosher salt
• wonton wrappers
• vegetable or canola oil
• celery sticks
• Blue Cheese Dressing

How to Make Cheesecake Factory Buffalo Blasts

These Buffalo Blasts aren’t difficult but they are messy! It’s best to lay out everything in advance to help during the preparation. I used leftover rotisserie chicken for this recipe – which makes the prep super easy!

• Start by mixing your filling together in a large bowl – chicken, cheese, and wing sauce
• Then, set up breading stations. Whisk together eggs and water in one tray. In a separate shallow dish, stir together Hooters breading, cornstarch and salt in a second tray.
• On a cutting board or flat surface, lay out one wonton wrapper and spoon 2 tablespoon of the buffalo chicken mixture in center of the wonton wrapper.
• Dip pastry brush (or dip finger) in egg mixture and brush lightly around edges of wrapper.
• Fold wrapper over filling, forming a triangle, pressing to seal edges. Set aside, and repeat with remaining filling and wrappers.
• Once you have all your buffalo blasts formed – you’re ready for the messy part!
• Preheat oil to 350°F in a Dutch oven (or deep dish frying pan) over medium to medium-high. (Temp check with an instant read thermometer)
• Lay stuffed wontons in Hooters flour mixture, then dip in egg mixture and repeat two more times – you want a really thick double breading! That’s the key to make them just like the Cheesecake Factory!
  • Be sure to let the excess drip and shake off between breadings.  
• Hand wash break! Your fingers are going to be coated! Be sure to wash up before you fry!
• Fry 2 at a time until golden brown and flaky, flipping occasionally, about 5 minutes.
  • Small batches are the best way to fry these. They are fairly large. Be sure to let the oil heat back up between batches. 
• Place a wire rack with paper towels underneath on a rimmed baking sheet. Put buffalo blasts on rack and set in warm 250 F oven while you’re frying the remaining blasts.
• Serve immediately with celery sticks, and buffalo sauce and blue cheese for dipping.

These Buffalo Blasts quickly became a favorite – they’re extra crunchy – and I love using the Hooters Wing Breading. Cheesecake Factory uses a spiced breading and the Hooters Breading is my favorite!

Are Buffalo Blasts spicy?

This crispy Cheesecake Factory snack can be as spicy as you like when you make it at home! The spice comes from the Buffalo Wing sauce that you mix your chicken and cheese with. I’m not big on spicy so I used a mild variety that I got at Kroger but if you like it hot – use a hot wing sauce! I did use a Buffalo Wing sauce rather than Frank’s Red Hot Buffalo – but use what you like!

Can you make Buffalo Blasts in the Air Fryer?

I’m obsessed with my air fryer – but I wouldn’t make these in it. They’ve got a very thick coating of a flour breading and you just couldn’t spray it with enough olive oil for them to come out right in the air fryer. I love my air fryer – but but it’s best with a light breading or a panko crust vs. flour. You’re better off just making them the old fashioned way in oil!

What to serve with Cheesecake Factory Buffalo Blasts

Besides a side of celery with Blue Cheese – these are crying out for some veggies or other appetizers for a big fun dinner of snacks! Here are a few of my favorite ideas:

• Air Fryer Carrot Fries
• Air Fryer Fried Pickles
• Tomato Cucumber Salad

Tips, Tricks & FAQs

What’s in Cheesecake Factory Chicken Broccoli Pasta?

I’ll bet you’ve got everything in your kitchen pantry for this dish right now! Here’s what you’ll need:

• Chicken breasts
• Italian Dressing (here’s my Italian Dressing recipe if you need one)
  • You can also buy pre-marinated chicken breasts like I did!
• Flour
• Seasonings: Minced Garlic, Red Pepper Chili Flakes
• Broccoli florets
• Rigatoni
• Chicken Broth
• Butter & Olive Oil
• Parmesan cheese
• Roma Tomatoes
• Lemon
• Italian Breadcrumbs (I only had plain so I made my own mix in the recipe)

How do you make Chicken Broccoli Pasta

1. Dice Roma tomatoes and roast in oven at 400 for 15 minutes
2. While the tomatoes are roasting – boil your pasta (& drain)
3. Dice your chicken and toss it in the flour
4. Saute chicken in non-stick skillet for 1-2 minutes
5. Flip chicken and add garlic and crushed red pepper and cooking for another 1-2 min
6. Add broccoli florets into the pan and toss together
7. Add the chicken broth, more garlic and butter into the pan and stir. Then cover and steam for 3-4 minutes.
8. Transfer the mixture to your pasta pot (unless you have a BIG skillet) and add the pasta and parmesan cheese. Toss to combine.
9. Add 1/2 roasted tomatoes and gently toss to incorporate.
10. Place the pasta into the bowl.
11. Top with remaining tomatoes and breadcrumbs. Then squeeze the lemon evenly over the pasta and EAT!