I was skeptical the first time I ordered Chili’s Cajun Chicken Pasta. Italian pasta with Cajun spices? It sounded like a strange fusion that shouldn’t work—but one bite of that creamy, spicy perfection converted me instantly. It became my go-to order for years until I finally decided: why drive to the restaurant when I could recreate this masterpiece at home?
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After several attempts (and a few delicious failures), I’ve perfected this copycat recipe that brings all the bold flavors of Chili’s signature dish right to your kitchen. The combination of tender, spice-crusted chicken, creamy Parmesan sauce, and fresh garnishes creates a restaurant-quality meal that might just be better than the original.
Why This Recipe Works
This dish exemplifies what makes restaurant-quality pasta so irresistible: it’s made à la minute, meaning the sauce is created fresh right before serving, rather than simmering for hours. The result is a vibrant, flavor-packed dish where each element shines:
- Freshly Cooked Pasta: Al dente penne that perfectly captures the creamy sauce
- Cajun-Spiced Chicken: Tender chicken breasts with a kick of heat and complex spices
- Made-to-Order Cream Sauce: A rich, buttery sauce that comes together in minutes
- Fresh Garnishes: Bright tomatoes and herbs that cut through the richness
Even better? Because you cook everything in the same pan, cleanup is minimal while flavor is maximal!
Equipment You’ll Need
- Large skillet or frying pan
- Pasta pot
- Cutting board and sharp knife
- Cheese grater
- Whisk
- Meat thermometer
- Measuring cups and spoons
Ingredients Breakdown
For the Cajun-Spiced Chicken:
- Boneless, skinless chicken breasts – Provide the protein foundation of the dish; stays tender when properly cooked and carry the Cajun seasoning beautifully
- Cajun seasoning – Delivers the signature spicy, savory flavor profile that defines this dish; typically contains paprika, cayenne, garlic, and herbs
- Olive oil – Creates a crispy exterior on the chicken while preventing sticking; adds a subtle fruity undertone
For the Creamy Pasta Sauce:
- Unsalted butter – This forms the rich base of the sauce; using unsalted butter allows you to control the salt level
- Yellow onion, diced – Provides sweetness and depth; creates an aromatic foundation for the sauce
- Garlic, minced – Adds pungent, aromatic flavor that complements both the cream and Cajun elements
- Heavy cream – Creates the luxurious, velvety texture that makes this sauce so irresistible
- Lemon zest – Brightens the rich sauce with subtle citrus notes; cuts through the heaviness
- Parmesan cheese – Adds a savory, nutty flavor while helping to thicken the sauce
- Kosher salt – Enhances all other flavors; brings balance to the dish
- Freshly ground black pepper – This adds mild heat and complexity that works with the Cajun spices
To Serve:
- Additional Parmesan – Finishing touch that adds extra flavor and visual appeal
- Penne pasta – The tube shape is perfect for capturing sauce; it is the traditional choice for this dish
- Plum tomatoes – Adds fresh, bright acidity and color that balances the rich sauce
- Fresh parsley leaves – Provides color contrast and herbaceous notes; helps cut through richness
- Green onions – Offers mild onion flavor and attractive color for garnish
How to Make Chili’s Cajun Chicken Pasta
Here are the steps for making this copycat Chili’s Cajun chicken pasta recipe. Please note that a printable recipe card is available below.
To cook the chicken:
- Trim the chicken breasts to remove any extra fat or skin, and use paper towels to pat them dry.
- Liberally sprinkle the chicken breasts with the Cajun seasoning.
- Heat a large pan over medium-high heat. When the pan is hot, add the olive oil and wait until it starts to shimmer.
- Carefully place the chicken breasts in the pan. Cook on the first side for 6-7 minutes. Turn over and cook for an additional 5 to 6 minutes, or until the internal temperature reaches 165 degrees.Â
- Transfer the chicken to a plate and cover it with aluminum foil to keep it warm.
To make the sauce:
- Dice the onions and mince the garlic. Put aside for later.
- Return the same pan you used to cook the chicken to the stove. Using the same pan will save you from additional cleaning and add a ton of flavor to your sauce.
- Melt the butter over medium heat and sauté the diced onions until they are barely translucent.Â
- Add the garlic and cook for about a minute before whisking in the heavy cream, lemon zest, and grated parmesan.
- Continue whisking until the cream mixture begins to bubble and thickens.
- Season the sauce with salt and freshly ground black pepper.
- Add the warm cooked pasta to the sauce and toss to coat.
To serve copycat Chili’s Cajun Chicken Pasta:
- Dice the plum tomatoes. Chop the parsley and green onions. Reserve for garnishing.
- If desired, slice the chicken into strips.
- Plate the sauced pasta and top with the chicken breast or sliced chicken.
- Garnish the pasta with the prepped plum tomatoes, parsley, green onions, and parmesan cheese.
Recipe Variation
Try making this dish with grilled or sauteed shrimp or andouille sausage. Combining shrimp, chicken, and andouille sausage will give the pasta a more authentic Cajun flavor.
Several ingredients that are wonderful additions to this recipe include:
- Green bell peppers
- Chipotle peppers
- Mushrooms
- Celery
- Other vegetables (broccoli, cauliflower, or zucchini)
What to Serve With Cajun Chicken Pasta
The sauce is so good that you will want some bread to mop up any leftovers. French bread or dinner rolls will work fine, but if you have the time, consider making Commanders Palace’s famous Garlic Bread for the ultimate dinner combination.
A simple green salad or steamed or roasted veggies would be great sides for the dish.
Homemade Chili’s Cajun Chicken Pasta
Ingredients
- 1 pound penne pasta
- 4 boneless skinless chicken breasts
- 1 tablespoon Cajun seasoning plus extra for garnish
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 1/4 cup freshly grated Parmesan
- kosher salt to taste
- freshly ground black pepper to taste
- 3 Roma tomatoes diced, for garnish
- 2 tablespoons chopped fresh parsley for garnish
- 1 tablespoon thinly sliced green onions for garnish
- 1/4 cup shredded Parmesan for garnish
Instructions
Stove Top
- Cook the pasta according to the package directions. Drain and set aside.
- Pat the chicken breasts dry with a paper towel and rub with Cajun seasoning.
- Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the chicken and cook for 5 to 6 minutes. Flip and cook for an additional 6 to 7 minutes, or until cooked through (internal temperature of 165°F). Transfer the chicken to a plate and cover with foil.
- Melt the butter in the same skillet. Add the diced onion and sauté for 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 1 to 2 minutes. Add the heavy cream, lemon zest, and grated Parmesan and whisk until the sauce has thickened, about 2 minutes. Season with salt and pepper, to taste.
- Slice the chicken into thin strips.
- Toss the pasta with the sauce and place it on a serving plate. Arrange the chicken strips over the pasta. Garnish with diced tomatoes, parsley, green onions, and shredded Parmesan. Lightly sprinkle with Cajun seasoning if desired. Serve immediately.
Slow Cooker
- Season the chicken with Cajun seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and quickly sear on both sides. The chicken should not be cooked through at this point.
- Place the seared chicken, butter, onions, garlic, heavy cream, and lemon zest in a slow cooker. Stir. Cover and cook on high for 4 hours or on low for 6 to 8 hours.
- Separately, cook the pasta according to the package directions. Drain.
- Serve the chicken and sauce over the pasta and top with diced tomatoes, parsley, green onions, and shredded Parmesan.
Nutrition
Storing and Reheating
For best results, store the components separately:
- Pasta: Store in an airtight container for up to 3 days.
- Sauce: Refrigerate in a separate container for up to 3 days.
- Chicken: Store in the refrigerator for up to 3 days.
- Garnishes: Prepare fresh just before serving.
To reheat:
- Assemble as directed with fresh garnishes.
- Warm the sauce over low heat, adding a splash of cream to revitalize it.
- Quickly reheat pasta by placing it in simmering water for 30 seconds.
- Warm chicken separately in a skillet or microwave.
More Chili’s Copycat Recipes
Favorite Chicken and Pasta Recipes
- Chicken Alfredo
- Chicken Noodle Casserole
- Chicken Parmigiana
- Chicken Piccata
- Chicken Scampi
- Chicken Spaghetti Casserole
- Chicken Tetrazzini
Check out more of my easy chicken recipes and the best copycat Chili’s recipes on CopyKat!
This copycat of Chili’s Cajun Chicken Pasta might just become your new favorite weeknight indulgence. It strikes that perfect balance between comforting and exciting, familiar and adventurous. If you love this recipe, be sure to check out my other chili-inspired dishes below!
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