Cajun Chicken Pasta (Chili's Copycat Recipe)

This Cajun Chicken Pasta copycat recipe mimics the bold flavors found at Chili's, blending spicy Cajun seasoning with creamy pasta for a remarkable meal. Perfect for family dinners or impressing guests, this dish checks all the boxes for deliciousness and visual appeal.

Let’s dive into this recipe and explore how you can create a mouthwatering Cajun chicken pasta dish in your own kitchen!

Ingredients You'll Need

To make this delightful Cajun chicken pasta, gather the following ingredients:

• Pasta: 8–12 ounces of penne or your favorite pasta shape, such as fettuccine or bowtie.

  
  

• Chicken: 2 boneless skinless chicken breasts or thighs, about 6-8 ounces each.

  
  

• Olive Oil: 2 tablespoons, divided to ensure the chicken cooks evenly.

  
  

• Cajun Seasoning: 1 tablespoon, but feel free to adjust based on your spice preference.

  
  

• Butter: 2 tablespoons of unsalted butter for richness.

  
  

• Garlic: 3 cloves, minced for robust flavor.

  
  

• Onion: 1 small onion, chopped (optional, but adds depth to the sauce).

  
  

• Heavy Cream or Half-and-Half: 1 to 1.5 cups for a creamy texture.

  
  

• Lemon: Zest of ½ lemon or a splash of lemon juice for brightness in the dish.

  
  

• Parmesan Cheese: ¼ to ½ cup freshly grated, plus more for serving.

  
  

• Roma Tomatoes: 2, diced for freshness and color.

  
  

• Fresh Herbs: Chopped parsley or green onions.

  
  

• Salt & Pepper: Freshly ground to taste, adding seasoning where needed.

Cooking the Pasta

Start by cooking the pasta according to the package directions until it reaches al dente, which generally takes about 8-10 minutes. Reserve approximately 1 cup of pasta water before draining!

Preparing the Chicken

While the pasta cooks, season the chicken breasts or thighs liberally with Cajun seasoning, ensuring an even coat for maximum flavor.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for about 6-8 minutes per side until it's golden brown and cooked through, reaching an internal temperature of 165°F.

Once cooked, remove the chicken and cover it to keep warm. Letting it rest inside allows the juices to seal in, keeping the meat tender and juicy.

Using the same skillet, add the remaining tablespoon of olive oil along with the butter. Allow the butter to melt before adding chopped onion, if you opt for it. Sauté the onion until soft and translucent, which should take about 3-5 minutes.

Add the minced garlic to the pan, cooking briefly for about 30 seconds until fragrant. Watch that you don't burn it, as charred garlic can make your dish taste bitter.

Building the Sauce

Once the aromatics are fragrant and softened, it’s time to build your sauce! Pour in the heavy cream (or half-and-half) and allow it to reach a gentle simmer over medium heat.

Stir in the lemon zest, adding brightness to balance the richness of the sauce. Let the cream warm through for a minute. This process melds the flavors beautifully.

To achieve that creamy sauce, stir in the freshly grated Parmesan cheese. Mix it in until fully melted, creating a smooth and delightful texture.

If the sauce appears too thick, gradually add some of the reserved pasta water, a little at a time, until it reaches your desired consistency.

Now, it is time to bring it all together! Return the cooked chicken and the drained pasta to the skillet, tossing everything gently to ensure the pasta is well-coated with the creamy sauce.

Top with diced Roma tomatoes, Green Onions, and Parmesan Cheese.