Chili's Copycat Cajun Chicken Pasta
Copycat Recipe of Chili's Cajun Chicken Pasta
Equipment
- Magma Cookware
- Joseph Joseph Cutting Board
- Joseph Joseph Knife
Ingredients
- 2 Chicken Breasts We use a pack of Chicken Tenderloins
- 4 tsp Cajun Seasoning
- 4 tbsp Butter or Margerine
- 3 cups Heavy Whipping Cream We add an extra cup
- 1/2 tsp Lemon Pepper Seasoning
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/4 tsp Garlic Powder
- 8 oz Penne Pasta Cooked and Drained We use a whole 16 oz package
- 2 Roma Tomatos Diced
- 1/2 cup Parmesan Cheese fresh shredded, to taste We use packaged shredded parmesan cheese.
Instructions
- Cook Penne Pasta per package directions. Set aside.
- Rinse the chicken in water and put in a large resealable bag. Add the cajun seasoning and shake to coat thoroughly.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Turn the chicken occasionally to create the perfect crispy, golden brown layer and cook the chicken all the way through (at least 165 degrees fahrenheit). Make sure to check with a knife to make sure it is no longer pink.
- When the chicken is almost done, in a saucepan combine the heavy cream, 2 Tbs butter, lemon pepper, salt, black pepper, and garlic powder. When the cream mixture begins to bubble, add the pasta and remove from heat stirring well.
- Once chicken is cooked, cut thin strips on cutting board. We use Chicken Tenderloins so we don't have to slice the chicken
- Spoon the pasta onto a plate and top chicken, diced tomatoes and parmesan. Sprinkle with more cajun seasoning if desired! Best when served with a side of Texas garlic toast.