Go Back
Homemade Chilis Copycat Cajun Chicken Pasta photo
Print Recipe Save it for later

Chilis Copycat Cajun Chicken Pasta

This Cajun Chicken Pasta is a creamy, flavorful delight! Perfect for cozy dinners, it’s a restaurant favorite you can make at home!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Cajun, Chicken, Creamy, One-Pan, Pasta
Servings: 4 servings

Ingredients

  • 2 pieces boneless and skinless chicken breasts
  • 4 teaspoons Cajun seasoning
  • 4 tablespoons unsalted butter divided
  • 3 cups heavy cream
  • ½ teaspoon lemon pepper seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 8 ounces penne pasta cooked and drained
  • 2 pieces Roma tomatoes diced
  • ½ cup Parmesan cheese fresh shredded

Instructions

  • Start by seasoning the chicken breasts with 2 teaspoons of Cajun seasoning, salt, black pepper, and garlic powder. Make sure to coat the chicken evenly for the best flavor.
  • In a large skillet, heat 2 tablespoons of butter over medium heat. Once melted, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden-brown color. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
  • In the same skillet, add the remaining 2 tablespoons of butter. Once melted, pour in the heavy cream and stir well. Add the remaining Cajun seasoning and lemon pepper seasoning to the cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 5-7 minutes.
  • Add the cooked penne pasta and diced tomatoes to the skillet, tossing them in the creamy sauce until well coated. Add the sliced chicken on top and gently mix to combine all the ingredients evenly.
  • Finally, sprinkle the fresh shredded Parmesan cheese over the pasta, allowing it to melt into the sauce. Serve hot, garnished with additional diced tomatoes or a sprinkle of extra Cajun seasoning if desired.

Equipment

  • Large pot for boiling pasta
  • Skillet or frying pan for cooking chicken and sauce
  • Cutting board and knife for chopping
  • Measuring spoons and cups for accuracy
  • Wooden spoon or spatula for stirring

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat, adding a splash of cream or chicken broth to loosen the sauce.
  • You can prepare the chicken and sauce ahead of time, then combine with pasta just before serving.