Pasta
Chili's Inspired Cajun Chicken Pasta
Cajun-seasoned chicken over penne in a silky Parmesan cream sauce, finished with tomatoes and green onions.
Inspired by Chili's Grill & Bar
Prep
20 min
Cook
25 min
Serves
4 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 12 ounces penne pasta
- • 1 1/2 pounds boneless skinless chicken breasts
- • 2 tablespoons Cajun seasoning, divided
- • 1 tablespoon olive oil
- • 1 tablespoon unsalted butter
- • 3 cloves garlic, minced
- • 1 1/2 cups heavy cream
- • 3/4 cup finely grated Parmesan
- • 1/2 cup reserved pasta water
- • 2 Roma tomatoes, diced
- • 3 green onions, thinly sliced
- • 1/2 teaspoon kosher salt
View ingredient-by-ingredient match
- 12 ounces penne pastaMissing
- 1 1/2 pounds boneless skinless chicken breastsMissing
- 2 tablespoons Cajun seasoning, dividedMissing
- 1 tablespoon olive oilMissing
- 1 tablespoon unsalted butterMissing
- 3 cloves garlic, mincedMissing
- 1 1/2 cups heavy creamMissing
- 3/4 cup finely grated ParmesanMissing
- 1/2 cup reserved pasta waterMissing
- 2 Roma tomatoes, dicedMissing
- 3 green onions, thinly slicedMissing
- 1/2 teaspoon kosher saltMissing
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Method
Recipe notes
Finely grated Parmesan melts smoothly when the cream is below a hard boil. Cajun blends differ substantially in salt and heat, so season the chicken first and adjust the sauce only after tasting.
Planning, storage, and serving
Storage and reheating
Refrigerate pasta and chicken within 2 hours for up to 3 days. Reheat gently with a splash of milk until the chicken reaches 165 F and the sauce loosens.
Make-ahead tips
Slice and season chicken and grate Parmesan up to 1 day ahead. For the best sauce texture, boil pasta and finish the cream sauce close to serving.
What to serve with it
- - Garlic bread
- - Simple green salad
- - Roasted broccoli
Equipment needed
- - Large pasta pot
- - Wide skillet
- - Instant-read thermometer
Difficulty explained
Chicken doneness and gentle cheese-sauce heat require coordination, but reserving pasta water makes the final consistency forgiving.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Half-and-half
Use an equal amount of half-and-half for a lighter cream sauce.
Boneless skinless chicken thighs
Use an equal weight of boneless skinless thighs.
Evaporated milk
Use an equal amount of evaporated milk when you want dairy richness with less fat.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Boiling after Parmesan is added can make the cream sauce grainy or separated.
- Overcooking penne before saucing leaves it soft after it absorbs the cream.
- Using a salty Cajun blend plus full added salt can make the finished dish overly salty.
Nutrition Context
- Chicken and Parmesan provide protein, while pasta and cream make this a substantial, energy-dense entree.
- Tomatoes, green onions, and a vegetable side add freshness and contrast to the rich sauce.
FAQ
How spicy is Cajun chicken pasta?
It depends on the seasoning blend. Begin with less and add more after tasting the sauce.
Why did my sauce turn grainy?
The pan was likely too hot when Parmesan was added. Lower the heat and use finely grated cheese.
Can I use another pasta shape?
Yes. Rigatoni, rotini, or fettuccine all hold the creamy sauce well.
Can I make it without heavy cream?
Half-and-half works over gentle heat, though the sauce will be lighter and less rich.
How do I reheat it?
Warm slowly with milk, stirring often, so the sauce loosens without splitting.
What sides pair best with this dish?
Good pairings include Garlic bread; Simple green salad; Roasted broccoli. Choose one or two based on how substantial you want the meal to be.