Saturday, August 23, 2014

Cajun Chicken Pasta (Chili's Copycat)



If you like Chili's Cajun Chicken Pasta, you'll love this copycat version! Cajun spiced chicken is sliced and nestled in creamy Alfredo sauce - weeknight friendly and crowd pleasing.

Occasionally, we order Chili's take-out. It's convenient and frankly, darn tasty! I'm a total sucker for their chips and queso (my copycat version here!) but occasionally venture beyond the carb & cheese bonanza and order a dignified meal. Like cheesy pasta. Ha!

Their Cajun chicken pasta has been on the menu for years - and for good reason! It's tasty! My Chili's is now charging $11.29 for a bowl of this pasta and you can make it for the entire family for much less than that. And, it's quick and easy for a weeknight!

Not a fan of spice? Just decrease the Cajun seasoning - it'll still have loads of flavor. 



Chili's Copycat Cajun Chicken Pasta
8 ounces dried penne pasta
2 boneless skinless chicken breasts
4 teaspoons Cajun seasoning
4 tablespoons butter
2 tablespoons flour
3 cups heavy cream
1/2 teaspoon lemon pepper seasoning
1 teaspoon black pepper
1/4 teaspoon garlic powder
2 tomatoes, diced
1/2 cup shredded Parmesan cheese

Cook pasta according to directions on box. Drain and set aside.

Place the chicken in a gallon sized resealable plastic bag. Add Cajun seasoning, seal, and shake to coat chicken evenly.

In a skillet over medium heat, melt 2 tablespoons butter. Add chicken and saute, turning occasionally, until cooked through. Remove from skillet and thinly slice.

In a separate skillet, melt remaining 2 tablespoons butter over medium heat. Sprinkle in flour and whisk until smooth and bubbling, about 5 minutes. Slowly whisk in heavy cream and let cook until thickened and smooth, another 5 minutes. Stir in lemon pepper, black pepper, and garlic powder. 

Add the cooked pasta to the sauce and stir well. 

You can either add the cooked chicken slices right into the pasta (what I did) or top each serving with it. 

Serve with chopped tomatoes and shredded Parmesan on top. 

Source: adapted from Food.com

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