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5.0 from 21 votes

Creamy Cajun Chicken Pasta Recipe (Chili's Copycat)

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 599 kcal
Course: Main Course
Cuisine: American , Cajun

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. Cook the chicken in batches, turning the chicken on each side for 4 to 5 minutes. Use a thermometer to check for doneness.
  4. When the chicken has finished cooking, set aside and keep warm.
Pasta:
  1. Cook the pasta according to package directions. Drain and rinse to stop cooking.
Sautéed Vegetables:
  1. 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:
  1. 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.
  2. Whisk in the cream and add the cheese, stirring until the cheese has melted and the sauce is smooth.
Assembly:
  1. Add the pasta to the sauce and toss to combine.
  2. Sprinkle the pasta with parsley and sliced green onions. Add a piece of chicken on top of the pasta.
  3. 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

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

% 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.