I stole this recipe for Cajun Chicken Pasta from damndelicious.net who stole it from Chili’s Restaurant. This restaurant copycat recipe tastes just like the restaurant version! Chicken is seasoned with Cajun seasoning and grilled before being sliced. A creamy garlic sauce is made next and thickened using Parmesan cheese. Cooked penne pasta is tossed into the sauce. Sliced chicken, diced tomatoes and parsley are served on top of the pasta. You can make enough for four people on what it would cost you to buy one portion at the restaurant.
In a gallon size zipper plastic bag add 2 boneless, skinless chicken breasts, 1 tbsp olive oil and 1 tbsp Cajun seasoning, shaking to coat thoroughly. Heat 1 tbsp olive oil in grill pan over medium-high heat. After the oil is hot, add the chicken to the pan.
Then cook, flipping once, until cooked through, 5 – 6 minutes on each side. Set aside and keep warm.
Cook 8 oz penne pasta in boiling salted water, drain well. Next, melt 2 tbsp butter in saucepan over medium heat. Then add 3 minced cloves of garlic.
Cook stirring frequently until the garlic is fragrant, 1-2 minutes. Gradually whisk in 1 cup heavy cream and ½ tsp lemon zest.
Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in ¼ cup fresh grated Parmesan cheese until slightly thickened, 1-2 minutes. Season with salt and pepper.
Stir in pasta and gently toss to combine.
Slice the chicken breasts. Then add the chicken to the pasta with 2 diced Roma tomatoes, and 2 tbsp chopped fresh parsley.
To serve like at the restaurant, plate the pasta on the bottom with sliced chicken on top with tomatoes and parsley as a garnish. Or you can stir everything together and serve.
If you liked the Cajun Chicken Pasta, you can try other chicken & pasta dishes like Chicken Penne with Bacon & Spinach in Creamy Tomato Sauce or Soup-erb Chicken Casserole.
Cajun Chicken Pasta
Ingredients
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil divided
- 1 tbsp Cajun seasoning
- 8 oz penne pasta
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream or more to taste
- ½ tsp lemon zest
- ¼ cup fresh grated parmesan cheese
- Salt & pepper
- 2 Roma tomatoes diced
- 2 tbsp chopped fresh parsley
Instructions
-
In a gallon size zipper plastic bag add chicken, 1 tbsp olive oil and Cajun seasoning, shaking to coat thoroughly.
-
Heat remaining 1 tbsp olive oil in grill pan over medium-high heat. Add the chicken and cook, flipping once, until cooked through, 5 – 6 minutes on each side. Set aside and keep warm.
-
Cook pasta in boiling salted water, drain well.
-
Melt butter in saucepan over medium heat. Add garlic and cook stirring frequently until fragrant, 1-2 minutes.
-
Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in parmesan cheese until slightly thickened, 1-2 minutes. Season with salt and pepper.
-
Stir in pasta and gently toss to combine.
-
Serve with chicken, garnish with tomatoes and parsley.