Recipe: Cajun Chicken Pasta

Remember how I said I used to only eat at chains and order the same thing over and over again?  Well, this dish is one of them.  I used to go to Chili’s on a weekly basis (I know, I’m ashamed) and I would order this dish, their strawberry lemonade, and an extra slice of Texas toast.  Hello carbfest!

Well, I decided I needed to just make it at home and save myself about $20 a week.

So, I did.  And I made it over and over again.  Every time I make it, it tastes even better than the last time and it tastes closer to Chili’s original dish!

I made it again last week when my parents were coming over for dinner.  My dad always forgets that I’m the daughter that actually cooks so he’s amazed every time he comes over for dinner!  And aren’t my parents sweet?  They brought over dessert – leche flan and ube.  My favorite non-pastry filipino desserts!  Well, I guess one could argue that flan is really mexican, but let’s just say I like it either way.

Cajun Chicken Pasta
An original Chili’s recipe
Serves 4

Print this recipe!

You’ll need:
- 4 boneless, skinless chicken breast halves
- 4 tsp cajun seasoning
- 4 tbsp butter or margarine
- 3 cups heavy cream
- ½ tsp lemon pepper seasoning
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp garlic powder
- 8 oz cooked penne pasta (drained)
- 2 roma tomatoes, diced
- fresh shredded parmesan, to taste

Directions:
Slightly moisten chicken with water. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated. In large skillet sauté chicken in 2 tbsp. butter, over medium heat, turning whenever necessary.

When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp of butter, and remainder of seasonings over medium heat, stirring occasionally. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.

When chicken is cooked through, place on cutting board and slice into strips. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and parmesan. Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

Note: if you really want flavor, add some chili powder and about another tbsp of all the other seasoning into the bag!