Chili’s Cajun Chicken Pasta (Easy Recipe)

Our Chili’s inspired Cajun chicken pasta is a decadent penne dish with a mouthwatering creamy sauce. Topped with Cajun seasoned chicken, chunks of fresh tomato and grated Parmesan cheese.

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Chili’s is a restaurant chain founded in Texas in 1975 that is known for its Tex-Mex dishes and affordable meals. Growing up, Chili’s was always my favorite restaurant. Every time we went I would get the Cajun chicken pasta. And a half rack of their baby back ribs of course!

Normally they serve the Cajun chicken pasta with a slice of garlic toast using thick-cut white bread. This combination is… the best. Its comforting, full of flavor and actually very easy to whip up for a weekday dinner! Instead of ordering out, try making this Chili’s inspired pasta dish instead!

• Chicken & Green Pepper Quesadillas
• Orange Soy Chicken
• Creamy Mushroom Chicken Breast
• Slow Cooker Honey Mustard chicken

Chili’s Cajun Chicken Pasta

Serves 2

Ingredients

• 1 boneless skinless chicken breast (6-8 oz)
• 1.5 Tbsp olive oil, divided
• 1/2 Tbsp Cajun seasoning
• 4 ounces uncooked penne pasta (2 servings)
• 1 Tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 tsp lemon zest
• 1/4 cup Parmesan; grated (and more for topping)
• salt and black pepper
• 1 Roma tomato; diced
• 1 Tbsp fresh parsley; chopped

Instructions

• Boil a pot of salted water and cook the pasta according to package instructions. Reserve 1/2 cup pasta water.
• While the water is boiling; In a medium bowl add the chicken breast, 1/2 Tbsp olive oil and 1/2 Tbsp Cajun seasoning. Mix thoroughly until the chicken is evenly coated.
• Heat 1 Tbsp cooking oil in a large skillet over medium high heat. Once hot, add chicken and cook 5-6 minutes per side; depending on the size of the chicken breast. (The USDA recommends cooking chicken breast to a internal temperature of 165°F.).
• Remove the chicken from the skillet to a plate. Let the chicken rest for 5-10 minutes before cutting the chicken into strips.
• Melt 1 Tbsp unsalted butter in a large skillet over medium heat. Add the minced garlic and cook 1 minutes, stirring.
• Slowly whisk in the heavy cream and lemon zest. Whisk for 1-2 minutes until combined.
• Stir in 1/4 cup Parmesan until slightly thickened. If the mixture is too thick, add some reserved pasta water(Or heavy cream) 1 Tbsp at a time until you create a creamy consistency. Season with salt and pepper to your preference.
• Stir in the pasta and mix until the penne is coated.
• Top the pasta with the chicken pieces, chopped tomatoes, a sprinkle of grated Parmesan and chopped parsley. Serve with a slice of garlic toast and enjoy!

Note: (The USDA recommends cooking chicken breast to a internal temperature of 165°F.). Use a meat thermometer if needed.

Here are a few easy chicken recipes…

• Chicken & Green Pepper Quesadillas
• Orange Soy Chicken
• Creamy Mushroom Chicken Breast
• Slow Cooker Honey Mustard chicken

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