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Copycat Chili's Cajun Chicken Pasta Recipe
Ash Tyrrell

Copycat Chili's Cajun Chicken Pasta Recipe

If you're a fan of Chili's Cajun Chicken Pasta, you're in for a treat! I recently tried making this dish at home, and I was amazed at how close it tasted to the restaurant version. The creamy sauce, perfectly seasoned chicken, and kick of Cajun spice all come together to create a meal loved by everyone in my family.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Main Course
Calories: 599
Ingredients Method Notes

Ingredients
  

  • 16 ounces penne pasta – Use high-quality pasta for a better texture. Cooking it al dente makes all the difference.
  • 2 boneless skinless chicken breasts – Fresh chicken works best; avoid frozen whenever possible for a juicier result.
  • 4 teaspoons Cajun seasoning – Customize the heat level to your liking but don’t skimp on the spice!
  • 4 tablespoons unsalted butter divided – Butter adds richness to the sauce; unsalted helps you control the seasoning.
  • 1 tablespoon all-purpose flour – Helps create a creamy thick sauce.
  • 3 cups half-and-half – Use this for a lighter cream sauce. For a richer version heavy cream works too.
  • ½ teaspoon lemon pepper seasoning – Adds a hint of citrus that pairs beautifully with the Cajun flavors.
  • 1 teaspoon salt – Season to taste but start light; you can always add more.
  • 1 teaspoon black pepper – Freshly ground makes a noticeable difference.
  • ¼ teaspoon garlic powder – Complements the Cajun seasoning without overpowering the dish.
  • 2 Roma tomatoes diced – Fresh, ripe tomatoes add a pop of color and flavor.
  • ½ cup freshly shredded Parmesan cheese – Freshly shredded cheese melts better and adds a creamy nutty flavor.

Method
 

  1. Start by boiling the penne pasta in salted water until al dente, as suggested on the package. Drain the pasta and set it aside while you work on the rest.
  2. Place the chicken breasts and Cajun seasoning in a resealable plastic bag. Shake until the chicken is evenly coated. Heat a skillet with 2 tablespoons of butter over medium heat, then sear the chicken on both sides until fully cooked. Set aside to rest before slicing into strips.
  3. Melt the remaining butter in a new skillet and whisk in the flour to create a roux. Once smooth, gradually add the half-and-half, stirring constantly. Add the lemon pepper seasoning, salt, black pepper, and garlic powder. Continue stirring until the sauce thickens and starts to bubble.
  4. Add the cooked pasta to the creamy sauce and mix well, ensuring every piece is coated.
  5. Plate the saucy pasta and top with sliced chicken. Sprinkle the diced tomatoes and shredded Parmesan on top.

Notes

  • Don’t skip the roux. It’s key to achieving a smooth, thick sauce.
  • Use fresh Parmesan cheese. Pre-grated cheese often has anti-caking agents that affect texture.
  • Rest the chicken. After cooking, letting the chicken rest locks in the juices.
  • Season the pasta water. It should taste like the ocean! This ensures the pasta itself is flavorful.
  • Experiment with toppings. A sprinkle of red pepper flakes or chopped parsley can add vibrant flavor.