Chili’s Cajun Chicken Pasta will wake up your taste buds! Bold cajun seasonings infuse a traditional Alfredo sauce for zesty twist on a classic!
Thanksgiving has come and gone which means we all have met our quota of eating one turkey meal for the year. Now we can get back to jazzing up America’s favorite poultry a million different ways. If you have never tried Chili’s Cajun Chicken Pasta, let me tell you, chicken never tasted so good!
You don’t have to be a frequent guest at Chili’s to enjoy this copycat recipe. Chili’s Cajun Chicken Pasta is a flavorful alternative from traditional chicken alfredo. Using a creamy alfredo sauce as a base, the sauce is spiked with bold cajun seasonings which liberally dust the chicken breasts as well.
Best Noodles for Chili’s Cajun Chicken Pasta
If I were making this recipe for myself I would use fettuccine noodles, however the all-powerful culinary wizards at Chili’s decided that penne pasta reigns supreme in this dish. Quite honestly, I think they were just trying to be different. However since this is a copycat recipe for Chili’s Cajun Chicken Pasta, penne noodles it is!
However, if you do substitute fettuccine noodles, I seriously won’t tell. Promise.
How to Make Chili’s Cajun Chicken Pasta
I like using my Calphalon Contemporary Stainless Cookware Set (affiliate link)for this recipe. The stainless steel skillet creates a nice sear on the chicken breasts, while the pot and saucepan heat up quickly for efficient simmering, without scorching the sauce. If you are looking for a stainless steel cookware set, I couldn’t be happier with mine.
If the sauce needs to be thicker when you’ve finished cooking it you can mix 1 tablespoon of cornstarch with cold water and then stir it into the sauce. If you accidentally over thicken it, you can thin it out easily by adding a few splashes of water.
Chili's Cajun Chicken Pasta
- 3 chicken breasts boneless skinless
- 2 tbsp cajun seasoning divided (recipe below)
- 16 ounces penne pasta
- 4 tablespoons butter, divided
- 3 cups heavy cream
- Fresh ground black pepper to taste
- 1 roma tomato, diced
- 1 green onion sliced
- ½ cup shredded Parmesan cheese, room temperature
- 2 tsp paprika
- 1 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
Optional for thickening
- 1 tbsp Cornstarch mixed with 1 tbsp cold water
- Combine all cajun seasoning together and set aside.
Cajun Chicken Pasta
- Using the flat side of a meat mallet, flatten chicken breast to be an even thickness. ~1/2" thick.
- Dust each chicken breast liberally with 1 tsp of cajun seasoning and lightly salt.
- Place chicken in skillet set on medium heat with 2 tbsp of butter, and grill until internal temperature reaches 165 degrees, flipping once.
- In separate pot of boiling water, cook pasta until al dente according to package instructions and set aside.
- While chicken is cooking place heavy cream and 2 tbsp butter into a saucepan and bring to a simmer. Reduce in half.
- Slowly add shredded Parmesan, sprinkling in a little at a time and letting it incorporate into the sauce before adding more.
- Add 2 tsp cajun seasoning to the sauce and stir to combine.
- If sauce is not thickened to your liking add a slurry of cornstarch mixed with cold water. (if the sauce gets too thick, you can thin it would with a few splashes of water)
- Taste for salt and adjust as needed.
- Combine pasta with with cajun alfredo sauce.
- Slice chicken into 1" strips.
- Add pasta to plates and top with chicken. Sprinkle on chopped tomato, green onion, and lightly dust with additional cajun seasoning.
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