Creamy Cajun Chicken Pasta Recipe (Chili's Copycat)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
8
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Calories
599 kcal
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Course
Main Course
Creamy Cajun Chicken Pasta Recipe (Chili's Copycat)
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Chicken breasts coated in crispy Cajun-spiced parmesan breadcrumbs, on top of bowtie pasta, bell peppers, mushrooms, garlic, and onion, all covered in a creamy Cajun Alfredo sauce.
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Ingredients
Parmesan Crusted Chicken Breasts:
- 2 large chicken breasts (cut in half horizontally)
- 1/2 cup flour
- 1 tablespoon Cajun Seasoning
- 2 large eggs
- 1/2 cup bread crumbs
- 1/2 cup Parmesan Cheese (freshly grated)
- 2 tablespoons olive oil
Pasta:
- 1 pound bow tie pasta
Sautéed Vegetables:
- 2 tablespoons olive oil
- 1/2 large yellow pepper (diced)
- 1/2 large red bell pepper (diced)
- 1/2 large green pepper (diced)
- 1 tablespoon minced garlic
- 1/4 cup onion (diced)
- 8 ounces mushrooms (sliced)
- 2 tablespoons parsley (chopped)
- 2 green onions (sliced)
Spicy Cajun Alfredo Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoons Cajun Seasoning
- 1/2 teaspoon salt
- 1/2 cup chicken stock (recommend sodium free)
- 2 cups heavy cream
- 1/2 cup Parmesan Cheese (freshly grated)
Instructions
Parmesan Crusted Chicken Breast:
- Gather three shallow dishes, add the flour and cajun seasoning to one bowl, the eggs in another and the bread crumbs and parmesan cheese in the third.
- Heat the oil in a large saute pan. Dredge the chicken in the flour, then egg, then in the bread crumbs, making sure to press into the bread crumbs to coat well.
- Cook the chicken in batches, turning the chicken on each side for 4 to 5 minutes. Use a thermometer to check for doneness.
- When the chicken has finished cooking, set aside and keep warm.
Pasta:
- Cook the pasta according to package directions. Drain and rinse to stop cooking.
Sautéed Vegetables:
- Wipe out the pan from the chicken and add 2 tablespoons of olive oil, then add the peppers, onion, garlic and mushrooms, and cook for 4 to 5 minutes. Remove the vegetables from the pan and keep warm.
Spicy Cajun Alfredo Sauce:
- Melt the butter in the pan, then whisk in the flour. Cook for a minute then whisk in the Cajun seasoning, salt and chicken broth. Whisk until it begins to thicken.
- Whisk in the cream and add the cheese, stirring until the cheese has melted and the sauce is smooth.
Assembly:
- Add the pasta to the sauce and toss to combine.
- Sprinkle the pasta with parsley and sliced green onions. Add a piece of chicken on top of the pasta.
- Serve with your favorite salad and garlic toast.
Notes
- Recipe Tips:
- Bite-Sized. It’s a great idea to cut the chicken into bite size pieces before adding to the pasta. It’ll make serving much easier. Another option is to use chicken tenders as it will eliminate the extra work of having to cut up chicken breasts.
- Slice It. You could also slice the chicken breasts before cooking them for a faster cook time.
- Organize. Organizing your work station with the three bowls of ingredients (eggs, flour and cajun seasoning mixture, and bread crumbs with parmesan cheese) will help you to work quickly and efficiently, limiting mess and fuss.
- Advance Prep. You can prepare the flour and seasoning mixture and breadcrumbs with parmesan the night before in separate bowls, covered with plastic wrap, and kept at room temperature but only whisk the eggs just prior to coating the chicken breasts for freshness and food safety reasons.
- Spaced Out. Spread the coated chicken breasts out in the skillet with adequate space between them so that they can crisp evenly without overcrowding. You will likely need to cook the chicken in batches, especially if you decide to double this recipe.
- Don't Overcook. Cook the pasta al dente. You don’t want to overcook it otherwise it will get mushy when it continues to cook in the sauce.
- Use Meat Thermometer. It’s best to check the chicken for doneness by inserting a meat thermometer into the thickest section. The internal temperature should register at 165F for the chicken to be safe to eat.
- Add Spice. This dish isn’t spicy at all. You can easily increase the heat by adding extra cajun seasoning or adding in some cayenne pepper.
- Thicken Sauce. If your sauce isn’t thick enough, add in some extra flour or cornstarch until you achieve the desired consistency.
- Don't Burn. Make sure that you whisk the sauce continually while cooking it to prevent any burning.
Nutrition Information
Show Details
Calories
599kcal
(30%)
Carbohydrates
63g
(21%)
Protein
31g
(62%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
120mg
(40%)
Sodium
568mg
(24%)
Potassium
704mg
(20%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1843IU
(37%)
Vitamin C
47mg
(52%)
Calcium
264mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 63g | 21% |
| Protein | 31g | 62% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 568mg | 24% |
| Potassium | 704mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1843IU | 37% |
| Vitamin C | 47mg | 52% |
| Calcium | 264mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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