introduction
Copycat Chili’s Cajun Chicken Pasta is a creamy and flavorful dish that captures the essence of the popular restaurant meal. It’s perfect for a fulfilling dinner or a special occasion. This recipe is a great way to bring a taste of Chili’s to your kitchen without the need to dine out.
why make this recipe
Making Copycat Chili’s Cajun Chicken Pasta at home is a simple way to enjoy a favorite restaurant meal any time you want. By preparing it yourself, you can customize the ingredients to suit your taste and control the portion sizes. Plus, it’s a fun cooking experience that allows you to impress your family or friends with your culinary skills.
how to make Copycat Chili’s Cajun Chicken Pasta
Ingredients:
- 2 large boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 12 ounces penne pasta
- 1 tablespoon butter
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt to taste
Directions:
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Reserve 1/2 cup of the pasta water before draining.
- Season the chicken breasts with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest before slicing.
- In the same skillet, melt 1 tablespoon of butter. Add the sliced bell peppers and sauté until they are slightly tender. Add garlic and cook for 30 seconds.
- Reduce heat to medium-low. Add the remaining butter and heavy cream. Simmer gently for 3–4 minutes.
- Stir in parmesan cheese, Cajun seasoning, black pepper, and crushed red pepper flakes until the sauce is smooth and creamy.
- Add the cooked pasta and toss to coat. If needed, stir in the reserved pasta water to loosen the sauce.
- Slice the chicken and serve it over the creamy Cajun pasta. Garnish with extra parmesan cheese and chopped parsley before serving.
how to serve Copycat Chili’s Cajun Chicken Pasta
Serve this dish hot, straight from the skillet. You can place the creamy pasta on plates and top it with sliced chicken, then sprinkle some additional parmesan cheese and fresh parsley for a touch of color and flavor. Pair it with a simple side salad or garlic bread to make a complete meal.
how to store Copycat Chili’s Cajun Chicken Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it on the stove over low heat, adding a splash of milk or cream if the sauce has thickened too much.
tips to make Copycat Chili’s Cajun Chicken Pasta
- For extra spice, increase the Cajun seasoning or add more crushed red pepper flakes.
- You can use other types of pasta, like fettuccine or rigatoni, if you prefer.
- To save time, consider using pre-cooked chicken or rotisserie chicken.
variation
You can make this dish vegetarian by omitting the chicken and adding more vegetables like zucchini or mushrooms. For a different flavor, try adding sun-dried tomatoes or spinach into the sauce.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the pasta and sauce in advance and combine them just before serving for the best results.
2. Is there a way to make this recipe healthier?
You can use whole grain pasta and reduce the amount of cream by substituting it with low-fat milk or plain Greek yogurt.
3. Can I freeze Copycat Chili’s Cajun Chicken Pasta?
Freezing this dish is possible, but the cream sauce may change texture when reheated. It’s best to eat it fresh but can be frozen for up to a month.
Copycat Chili’s Cajun Chicken Pasta
Ingredients
For the chicken
- 2 large boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the pasta and sauce
- 12 ounces penne pasta
- 1 tablespoon butter for cooking the peppers
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- to taste salt
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Reserve 1/2 cup of the pasta water before draining.
Cooking the Chicken
- Season the chicken breasts with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest before slicing.
Making the Sauce
- In the same skillet, melt 1 tablespoon of butter. Add the sliced bell peppers and sauté until they are slightly tender. Add garlic and cook for 30 seconds.
- Reduce heat to medium-low. Add the remaining butter and heavy cream. Simmer gently for 3–4 minutes.
- Stir in parmesan cheese, Cajun seasoning, black pepper, and crushed red pepper flakes until the sauce is smooth and creamy.
Combining the Ingredients
- Add the cooked pasta and toss to coat. If needed, stir in the reserved pasta water to loosen the sauce.
- Slice the chicken and serve it over the creamy Cajun pasta. Garnish with extra parmesan cheese and chopped parsley before serving.